Cooking

9,591 topics in this forum

1. Cooking with Black truffle. Need advice.

   By glennbech, February 11, 2007
   • 2 replies
   • 1.5k views
   • 
   • markk
   • February 11, 2007

2. Buttermilk Marinade Leftover

   By wilsonrabbit, July 14, 2009
   • 2 replies
   • 6.2k views
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   • prasantrin
   • July 14, 2009

3. Non-sushi restaurants with sushi on the menu

   By sivasushi, July 23, 2011
   • 2 replies
   • 1.5k views
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   • sivasushi
   • July 23, 2011

4. Light Butter:

   By Shel_B, June 18, 2010
   • 2 replies
   • 1.5k views
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   • Nicholas Ellan
   • June 19, 2010

5. Paneer/cottage cheese whey

   By Alex Black, November 27, 2014
   • 2 replies
   • 3.1k views
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   • Martin Fisher
   • November 27, 2014

6. Baby kiwi

   By Kent Wang, March 23, 2007
   • 2 replies
   • 1.4k views
   • 
   • doviakw
   • March 23, 2007

7. Conflicting "ideal" sous vide temperatures in MC at Home and original

   By torolover, December 26, 2012
   • 2 replies
   • 1.5k views
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   • torolover
   • December 26, 2012

8. Lost but not forgotten cut: Porterhouse

   By OkieFarmer, August 26, 2017
   • 2 replies
   • 1.3k views
   • 
   • OkieFarmer
   • August 27, 2017

9. Fermented sausage smell of ammonia

   By chefunk, January 31, 2009   

   • Charcuterie
   • 2 replies
   • 6.5k views
   • 
   • chefunk
   • January 31, 2009

10. Borlotti beans – what should I make?

    By patrickamory, August 23, 2012
    • 2 replies
    • 1.1k views
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    • patrickamory
    • August 25, 2012

11. Largest Sous Vide?

    By dcarch, November 16, 2012
    • 2 replies
    • 2.5k views
    • 
    • doorkfood
    • November 27, 2012

12. Gelling agent that makes gelatin hold under heat

    By Martin Baadsgaard, January 31, 2015
    • 2 replies
    • 3.4k views
    • 
    • Martin Baadsgaard
    • January 31, 2015

13. How many potatoes does it take...

    By Porthos, June 25, 2007
    • 2 replies
    • 1.6k views
    • 
    • Badiane
    • June 26, 2007

14. Tangine cooking

    By Doodad, September 15, 2007
    • 2 replies
    • 1.3k views
    • 
    • Doodad
    • September 15, 2007

15. Charbroil\Charcoal Seasoning rubs

    By BadRabbit, May 3, 2011
    • 2 replies
    • 2.5k views
    • 
    • BadRabbit
    • May 4, 2011

16. Can you keep potato salad?

    By OliverB, December 26, 2012
    • 2 replies
    • 1.6k views
    • 
    • OliverB
    • December 27, 2012

17. Lamb Stock & Lamb Fat

    By phatj, March 30, 2007
    • 2 replies
    • 4.2k views
    • 
    • phatj
    • March 30, 2007

18. alinea's tricks

    By Harry91, July 10, 2007
    • 2 replies
    • 2.5k views
    • 
    • nick.kokonas
    • July 11, 2007

19. Fava (aka Broad) Beans

    By jamesglu, December 21, 2011
    • 2 replies
    • 1.6k views
    • 
    • SobaAddict70
    • January 7, 2012

20. Escoffier's Scrambled Eggs

    By jfrater, January 11, 2011
    • 2 replies
    • 3.5k views
    • 
    • jfrater
    • January 12, 2011

21. Help with convex crepe pan

    By gingerpeach, November 26, 2011
    • 2 replies
    • 6.8k views
    • 
    • gingerpeach
    • November 27, 2011

22. Veal Shoulder "Square Cut"

    By mm84321, August 7, 2013
    • 2 replies
    • 2.1k views
    • 
    • mm84321
    • August 12, 2013

23. Dry Aged Fish

    By heidih, September 14, 2021
    • 2 replies
    • 1.3k views
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    • AAQuesada
    • September 16, 2021

24. Heat & Storage of Canned Food

    By Richard Kilgore, July 27, 2010
    • 2 replies
    • 2.5k views
    • 
    • Richard Kilgore
    • July 27, 2010

25. Turkey Breast CSB w Bacon

    By rotuts, January 19, 2016
    • 2 replies
    • 1.1k views
    • 
    • rotuts
    • January 19, 2016