Cooking

9,584 topics in this forum

1. Yeast as a Flavoring Agent

   By Shel_B, October 12, 2014
   • 10 replies
   • 4.1k views
   • 
   • JoNorvelleWalker
   • October 13, 2014

2. Toothsome Tops?

   By Mottmott, September 20, 2006
   • 10 replies
   • 2.4k views
   • 
   • Pat Churchill
   • September 21, 2006

3. Slimy sausages

   By Hest88, August 17, 2004   

   • Charcuterie
   • 10 replies
   • 53.3k views
   • 
   • EdS
   • September 13, 2004

4. Charcuterie: Lamb BLT from Start to Finish

   By Sqwertz, August 4, 2011   

   • Charcuterie
   • 10 replies
   • 4.7k views
   • 
   • Sqwertz
   • August 10, 2011

5. Defrosting meat sous vide?

   By Hassouni, February 20, 2015
   • 10 replies
   • 100.1k views
   • 
   • btbyrd
   • February 23, 2015

6. Can scalded cream be whipped...

   By Jon Tseng, February 7, 2003
   • 10 replies
   • 3.7k views
   • 
   • Matthew Grant
   • February 27, 2003

7. Saving cooking mistakes

   By blbst36, June 29, 2018
   • 10 replies
   • 1.8k views
   • 
   • FeChef
   • July 1, 2018

8. What to do with a jar of black truffles?

   By mixmaster b, December 27, 2006
   • 10 replies
   • 32.2k views
   • 
   • mixmaster b
   • January 2, 2007

9. Using up frozen meat

   By pep., October 27, 2012
   • 10 replies
   • 2.7k views
   • 
   • pacman1978
   • November 5, 2012

10. Modernist Ingredients' Shelf Lives

    By rx6006, July 13, 2013
    • 10 replies
    • 2.9k views
    • 
    • Tri2Cook
    • July 18, 2013

11. Sous vide – leafy vegetables

    By satimis, November 28, 2013
    • 10 replies
    • 6.1k views
    • 
    • gfweb
    • November 30, 2013

12. Matrilineal Noodle Pudding

    By adrober, April 2, 2004
    • 10 replies
    • 2.2k views
    • 
    • DeannaS
    • April 5, 2004

13. Duck Eggs - What is the best way to cook them?

    By Beth Wilson, May 12, 2012
    • 10 replies
    • 26.8k views
    • 
    • Beth Wilson
    • May 14, 2012

14. Sous Chef/Chef de Cuisine/Line Cook Recognition

    By inventolux, August 22, 2003
    • 10 replies
    • 2.5k views
    • 
    • MatthewB
    • August 22, 2003

15. HELP! Flank Steak Question

    By Kim Shook, September 24, 2017
    • 10 replies
    • 1.5k views
    • 
    • Kim Shook
    • September 26, 2017

16. Fructose

    By rajsuman, September 25, 2004
    • 10 replies
    • 2.4k views
    • 
    • fud
    • November 1, 2005

17. Meat grilling methods

    By ScoopKW, July 15, 2011
    • 10 replies
    • 2.2k views
    • 
    • ScoopKW
    • July 15, 2011

18. Keeping smoked fish

    By Wilfrid, December 20, 2002
    • 10 replies
    • 19.7k views
    • 
    • Wilfrid
    • December 23, 2002

19. Coca-Cola Ham

    By David Ross, March 15, 2011
    • 10 replies
    • 5.5k views
    • 
    • David Ross
    • April 25, 2011

20. Cooking with wet meat

    By Shel_B, August 10, 2024
    • 10 replies
    • 2.9k views
    • 
    • AlaMoi
    • August 13, 2024

21. Aging Chilis for Hot Sauce

    By scott123, April 7, 2005
    • 10 replies
    • 5.2k views
    • 
    • scott123
    • April 14, 2005

22. Charcoal Grilling Question

    By mtigges, May 6, 2007
    • 10 replies
    • 2.6k views
    • 
    • DTBarton
    • May 7, 2007

23. Sauces

    By FaustianBargain, September 8, 2004
    • 10 replies
    • 2.4k views
    • 
    • chromedome
    • September 10, 2004

24. Long Time/Low Temp Cooking in the Oven

    By Norman Walsh, January 4, 2007
    • 10 replies
    • 3.2k views
    • 
    • ermintrude
    • January 5, 2007

25. Bag of smoke

    By FeChef, January 28, 2014
    • 10 replies
    • 2.8k views
    • 
    • FeChef
    • February 1, 2014