Cooking

9,603 topics in this forum

1. What Are You Cooking Sous Vide Today? (Part 1) 1 2 3 4 23

   By paulraphael, March 9, 2014
   • 564 replies
   • 81.1k views
   • 
   • rotuts
   • July 2, 2015

2. What Are You Cooking Sous Vide Today? (Part 2) 1 2 3 4 20

   By daveb, July 3, 2015
   • 499 replies
   • 82.3k views
   • 
   • scubadoo97
   • February 1, 2017

3. What Are You Cooking Sous Vide Today? (Part 3) 1 2 3 4 86

   By FrogPrincesse, February 1, 2017
   • 2.1k replies
   • 299k views
   • 
   • rotuts
   • June 18

4. What Are You Preserving, and How Are You Doing It? (2006 - 2016) 1 2 3 4 20

   By The Old Foodie, June 3, 2006
   • 489 replies
   • 88.6k views
   • 
   • kayb
   • August 9, 2016

5. What Are You Preserving, and How Are You Doing It? (2016–) 1 2 3 4 72

   By Anna N, August 10, 2016
   • 1.8k replies
   • 295.5k views
   • 
   • Shelby
   • July 13

6. What are your favorite pickles to make?

   By Mottmott, November 12, 2006
   • 6 replies
   • 2k views
   • 
   • Mottmott
   • November 13, 2006

7. What are your favorite uses for duck confit?

   By Abra, February 19, 2005
   • 22 replies
   • 13.1k views
   • 
   • Lowblow
   • March 10, 2005

8. What can I do with a buffalo (bison) liver? Pate?

   By technogypsy, August 1, 2010
   • 3 replies
   • 2.7k views
   • 
   • technogypsy
   • August 6, 2010

9. What can I do with cod?

   By Orbit, April 27, 2016
   • 9 replies
   • 1.6k views
   • 
   • pufin3
   • May 2, 2016

10. What can I do with Collard Green Juice? Please advise.

    By jaymer, May 10, 2014
    • 11 replies
    • 6.7k views
    • 
    • huiray
    • May 14, 2014

11. What can I do with piles of chicken skin? 1 2 3 4

    By Afterburner, January 26, 2005
    • 79 replies
    • 25k views
    • 
    • gfweb
    • May 3

12. What can you really freeze ?

    By sabg, November 17, 2012
    • 3 replies
    • 1.8k views
    • 
    • sabg
    • November 18, 2012

13. What Can You Smoke -- and What Can You Do With It? 1 2

    By Chris Amirault, January 14, 2011
    • 38 replies
    • 8.5k views
    • 
    • chileheadmike
    • April 28, 2011

14. What Caramelizes, Other Than Sugar?

    By guajolote, January 27, 2003
    • 15 replies
    • 4.2k views
    • 
    • Wimpy
    • January 29, 2003

15. What causes the sous vide meat to become "mealy"? An enzyme?

    By torolover, January 16, 2015
    • 8 replies
    • 13.2k views
    • 
    • paulraphael
    • January 20, 2015

16. What chili oil do you use?

    By Naftal, November 7, 2014
    • 6 replies
    • 2k views
    • 
    • cave76
    • November 13, 2014

17. What classic dish is due for a revival? 1 2 3

    By Pat Churchill, September 10, 2006
    • 64 replies
    • 13.3k views
    • 
    • heidih
    • May 31, 2010

18. What cooking oil do you use? 1 2 3 4 8

    By patrickamory, May 26, 2014
    • 175 replies
    • 25.8k views
    • 
    • haresfur
    • December 12, 2022

19. What cut is an "Applebee Riblet"?

    By richw, August 22, 2002
    • 15 replies
    • 91.7k views
    • 
    • mynamejoe
    • August 25, 2002

20. What cut of veal is this?

    By DanM, August 29, 2019
    • 11 replies
    • 2.2k views
    • 
    • Margaret Pilgrim
    • September 4, 2019

21. What defines panko?

    By Khadija, May 26, 2006
    • 15 replies
    • 2.8k views
    • 
    • Ann_T
    • May 30, 2006

22. What did I buy?

    By Kim Shook, February 13, 2012
    • 5 replies
    • 1.7k views
    • 
    • baconburner
    • February 13, 2012

23. What did I do wrong?

    By phatj, April 14, 2007
    • 7 replies
    • 2k views
    • 
    • phatj
    • April 14, 2007

24. What did I just buy?

    By CalumC, January 5, 2009
    • 12 replies
    • 2.8k views
    • 
    • CalumC
    • January 7, 2009

25. What did you cook today?

    By Gunnsr42, August 9, 2016
    • 2 replies
    • 1.1k views
    • 
    • Alex
    • August 9, 2016