Cooking

9,603 topics in this forum

1. Slicing salami, et al., very very very thin 1 2

   By Fat Guy, October 10, 2002   

   • Charcuterie
   • 45 replies
   • 29.6k views
   • 
   • MHesse
   • October 13, 2002

2. ISO ideas for dishes that include a lot of canned clams 1 2

   By Dianabanana, January 7, 2008
   • 34 replies
   • 29.5k views
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   • Pontormo
   • January 11, 2008

3. Refrigerated Udon and Soba Noodles

   By Shel_B, September 5, 2013
   • 4 replies
   • 29.4k views
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   • Shel_B
   • September 9, 2013

4. Pigs' Feet 1 2

   By pups224, August 24, 2006
   • 48 replies
   • 29.2k views
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   • Batard
   • February 2, 2009

5. Pimento Cheese 1 2 3 4 6

   By judiu, October 20, 2013
   • 147 replies
   • 29.1k views
   • 
   • Lisa Shock
   • May 25, 2018

6. Is Sous Vide "Real Cooking"? 1 2 3 4 5

   By coquus, January 13, 2006
   • 120 replies
   • 29k views
   • 
   • Mikeb19
   • November 13, 2007

7. Making Ravioli Without Making Dough 1 2

   By Shel_B, September 17, 2013
   • 37 replies
   • 29k views
   • 
   • Unpopular Poet
   • December 26, 2013

8. Foods that you are *supposed* to find delicious? 1 2 3 4 7

   By mrsadm, March 23, 2007
   • 171 replies
   • 29k views
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   • cathrynapple
   • February 28, 2008

9. Agar and other alternative gelling agents 1 2 3

   By nancyellen, March 17, 2004
   • 62 replies
   • 29k views
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   • ermintrude
   • May 17, 2012

10. Mystery Ingredients 1 2 3 4 7

    By liuzhou, August 13, 2016
    • 173 replies
    • 29k views
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    • TdeV
    • July 28, 2024

11. Cooking burgers sous vide, have some questions 1 2 3 4 6

    By seannymurrs, May 30, 2014
    • 127 replies
    • 28.9k views
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    • JoNorvelleWalker
    • May 13, 2015

12. My first spit-roast

    By Mallet, July 25, 2009
    • 12 replies
    • 28.9k views
    • 
    • Blether
    • October 19, 2010

13. Cauliflower with black spots?

    By Richard Kilgore, November 15, 2010
    • 2 replies
    • 28.8k views
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    • Pierogi
    • November 15, 2010

14. couscous 1 2 3 4 6

    By zeitoun, January 13, 2005
    • 140 replies
    • 28.8k views
    • 
    • helenas
    • July 22, 2008

15. Bacon..Can I get Clarification on something?

    By Joisey, February 27, 2007   

    • Charcuterie
    • 7 replies
    • 28.8k views
    • 
    • jayt90
    • February 28, 2007

16. Fresh Pork jowl/cheek 1 2

    By saucée, December 16, 2007
    • 40 replies
    • 28.8k views
    • 
    • Okanagancook
    • May 2, 2014

17. Storing natural hog casings

    By hansjoakim, June 9, 2011   

    • Charcuterie
    • 9 replies
    • 28.7k views
    • 
    • hansjoakim
    • June 13, 2011

18. The Temperature Stall 1 2

    By infernooo, August 16, 2010
    • 34 replies
    • 28.7k views
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    • Martin Fisher
    • January 21, 2013

19. Calcium Lactate vs. Calcium Lactate Gluconate

    By porpoise_oil, May 28, 2012
    • 7 replies
    • 28.7k views
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    • Wilkin Lam
    • January 15, 2014

20. Salami Safety

    By JoNorvelleWalker, October 27, 2014
    • 11 replies
    • 28.7k views
    • 
    • Martin Fisher
    • October 28, 2014

21. Stock in a Pressure Cooker 1 2 3 4 6

    By jackal10, February 7, 2004
    • 128 replies
    • 28.7k views
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    • JoNorvelleWalker
    • September 26, 2017

22. Scallops [Merged Topic] 1 2 3 4 8

    By awbrig, December 17, 2002
    • 190 replies
    • 28.7k views
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    • Sparren
    • February 24, 2016

23. eGCI Demo: Chicken Soup 1 2

    By Pam R, June 26, 2006
    • 34 replies
    • 28.6k views
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    • Pam R
    • January 17, 2008

24. Suggestions for Venison Shoulder Steaks?

    By agray, March 12, 2010
    • 9 replies
    • 28.6k views
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    • ilikefood
    • March 15, 2010

25. slummin' it! 1 2 3 4 8

    By dvs, August 15, 2005
    • 182 replies
    • 28.5k views
    • 
    • Hawthorne
    • October 1, 2006