Cooking

9,601 topics in this forum

1. Shellfish cooked sous vide

   By Chez56, June 13, 2014
   • 10 replies
   • 15.6k views
   • 
   • Guest
   • June 30, 2014

2. Shellfish fans, I need help.

   By Matthew.Taylor, April 13, 2023   

   • Troubleshooting
   • 22 replies
   • 2.3k views
   • 
   • liuzhou
   • April 15, 2023

3. Shellfish stock

   By seabream, January 21, 2013
   • 17 replies
   • 9k views
   • 
   • LaCook
   • February 22, 2014

4. Shells

   By C Squared, August 12, 2002
   • 8 replies
   • 2.9k views
   • 
   • Liza
   • August 12, 2002

5. Shepherd's Pie, Cottage Pie 1 2 3

   By Stone, September 17, 2002
   • 51 replies
   • 14.7k views
   • 
   • Adam Balic
   • August 15, 2009

6. Shin of beef

   By saltandwoodsmoke, March 29, 2009
   • 4 replies
   • 2.6k views
   • 
   • Fugu
   • March 30, 2009

7. Shirataki Noodles Under Vacuum?

   By bigchef, October 25, 2011
   • 2 replies
   • 2.6k views
   • 
   • Hassouni
   • October 25, 2011

8. Shoo-Fly Potatoes?

   By The Old Foodie, July 1, 2006
   • 24 replies
   • 6.3k views
   • 
   • BigboyDan
   • July 5, 2006

9. Short Cuts in Cooking

   By Paul Bacino, December 25, 2011
   • 3 replies
   • 1.9k views
   • 
   • Broken English
   • December 26, 2011

10. Short rib celebration

    By ChrisTaylor, January 21, 2014
    • 8 replies
    • 2.3k views
    • 
    • dcarch
    • January 22, 2014

11. Short Ribs 1 2

    By Tim Dolan, October 4, 2010
    • 34 replies
    • 11.7k views
    • 
    • eternal
    • October 23, 2011

12. Short Ribs and Oxtail 1 2

    By Schielke, January 9, 2004
    • 31 replies
    • 7.9k views
    • 
    • MobyP
    • January 16, 2004

13. Short ribs under pressure

    By FeChef, March 24, 2015
    • 17 replies
    • 3.6k views
    • 
    • Ttogull
    • March 27, 2015

14. Short Ribs: Boneless to Bone-In conversion

    By Kim Shook, June 21, 2014
    • 1 reply
    • 10.7k views
    • 
    • Kim Shook
    • June 21, 2014

15. Shortribs cooked indoors but with a "BBQ" flavor

    By CDRFloppingham, June 23, 2008
    • 17 replies
    • 3k views
    • 
    • JohnnyH
    • June 30, 2008

16. Should EVOO taste like olives? 1 2

    By Derek J, January 9, 2013
    • 27 replies
    • 5.3k views
    • 
    • Lisa Shock
    • January 13, 2013

17. Should I blanch smoked neckbones?

    By afn33282, June 7, 2005
    • 8 replies
    • 7.9k views
    • 
    • divalasvegas
    • June 7, 2005

18. Should I save skimmed fat from stock?

    By Kent Wang, March 21, 2006
    • 5 replies
    • 2.1k views
    • 
    • Shalmanese
    • March 21, 2006

19. Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

    By Jenny Ngo, February 15, 2014
    • 7 replies
    • 2.1k views
    • 
    • EnriqueB
    • February 17, 2014

20. Shoulder of Lamb

    By Rover, November 1, 2008
    • 2 replies
    • 2k views
    • 
    • Dave the Cook
    • November 2, 2008

21. Show Us Your Ladles! 1 2

    By Chris Amirault, September 4, 2006
    • 31 replies
    • 8.9k views
    • 
    • palo
    • March 24, 2015

22. Show us your vegetable prep

    By haresfur, October 11, 2024
    • 19 replies
    • 2.6k views
    • 
    • scubadoo97
    • November 1, 2024

23. Showcasing Bacon 1 2 3

    By Chris Amirault, May 21, 2006   

    • Charcuterie
    • 59 replies
    • 11.5k views
    • 
    • tafkap4d
    • September 17, 2008

24. Showcasing butter for gluten sensitive guest

    By tammylc, May 31, 2009
    • 13 replies
    • 2.6k views
    • 
    • tammylc
    • June 9, 2009

25. Shrimp and Grits 1 2 3

    By shar999, June 5, 2018
    • 64 replies
    • 8.8k views
    • 
    • kayb
    • July 22, 2018