Cooking

9,561 topics in this forum

1. Freezing Preserves

   By weinoo, August 30, 2007
   • 3 replies
   • 2.2k views
   • 
   • skyflyer3
   • September 1, 2007

2. How do I make zucchini cakes less dense?

   By cyalexa, June 11, 2015
   • 3 replies
   • 1.7k views
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   • LindaK
   • June 12, 2015

3. Vacuum sealing and freezing cooked rice dishes?

   By newchef, July 24, 2017
   • 3 replies
   • 16.3k views
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   • Lisa Shock
   • July 25, 2017

4. Christmas Beef

   By mjr_inthegardens, December 18, 2006
   • 3 replies
   • 1.4k views
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   • russ parsons
   • December 19, 2006

5. How to bone a lamb Neck?

   By thecuriousone, April 1, 2013
   • 3 replies
   • 6.6k views
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   • Plantes Vertes
   • April 1, 2013

6. What is Meant by "Crushed Red Pepper" in This Recipe?

   By Shel_B, April 9, 2017
   • 3 replies
   • 841 views
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   • Shel_B
   • April 9, 2017

7. Black onion powder - uses?

   By GRoston, November 13, 2018
   • 3 replies
   • 2.4k views
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   • GRoston
   • November 13, 2018

8. Camping, open fire cooking lamb? help!

   By Graphix, March 20, 2008
   • 3 replies
   • 1.1k views
   • 
   • insomniac
   • March 20, 2008

9. Can I Substitute???

   By gulfporter, March 3, 2019
   • 3 replies
   • 996 views
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   • gulfporter
   • March 8, 2019

10. Green, Unripe Plantains

    By weinoo, October 29, 2015
    • 3 replies
    • 1.1k views
    • 
    • scubadoo97
    • October 29, 2015

11. Guinea fowl.. recipes, hints, ideas?

    By cacao, December 18, 2006
    • 3 replies
    • 1.6k views
    • 
    • CYvonne
    • December 18, 2006

12. lecithin granules?

    By chefmcone76, February 2, 2007
    • 3 replies
    • 3.7k views
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    • chefAZ
    • February 3, 2007

13. Halal or Kosher Lamb

    By Busboy, May 27, 2008
    • 3 replies
    • 2k views
    • 
    • Chris Amirault
    • May 27, 2008

14. andouille without pork?

    By Dante, September 16, 2008
    • 3 replies
    • 2.3k views
    • 
    • HKDave
    • September 17, 2008

15. Leftover liquid in chicken thighs cooked sous vide

    By the_one_the_only, January 14, 2015
    • 3 replies
    • 2k views
    • 
    • paulraphael
    • January 15, 2015

16. Oils in Injection Brining

    By hainanchicken, August 7, 2018
    • 3 replies
    • 1k views
    • 
    • btbyrd
    • August 19, 2018

17. Meat Juice

    By Shalmanese, December 4, 2006
    • 3 replies
    • 1.2k views
    • 
    • BryanZ
    • December 4, 2006

18. Freezing the easy way, possible?

    By Anonymous Modernist 15646, February 1, 2013
    • 3 replies
    • 1.6k views
    • 
    • Anonymous Modernist 310
    • February 1, 2013

19. What is turkey crown?

    By Tropicalfox, March 7, 2008
    • 3 replies
    • 1.5k views
    • 
    • Special K
    • March 7, 2008

20. Cooking with "The Homesick Texan" by Lisa Fain

    By Darienne, December 5, 2011
    • 3 replies
    • 1.7k views
    • 
    • heidih
    • December 5, 2011

21. Another use for a chamber vacuum sealer: re-crisp celery

    By abadoozy, January 21, 2014
    • 3 replies
    • 1.9k views
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    • abadoozy
    • January 21, 2014

22. Fish glaze

    By Franci, February 22, 2014
    • 3 replies
    • 1.1k views
    • 
    • gfweb
    • February 22, 2014

23. Dry, stringy butt

    By conor610, January 25, 2009
    • 3 replies
    • 1.5k views
    • 
    • conor610
    • January 25, 2009

24. Will my appetizers get soggy?

    By abadoozy, June 23, 2011
    • 3 replies
    • 2.3k views
    • 
    • runwestierun
    • June 23, 2011

25. Flank Steak

    By Norman Walsh, June 7, 2007
    • 3 replies
    • 1.7k views
    • 
    • jayt90
    • June 12, 2007