Cooking

9,583 topics in this forum

1. Two flavors of grouse

   By sjemac, December 7, 2010
   • 5 replies
   • 18.4k views
   • 
   • janeer
   • December 8, 2010

2. Bastard condiments? 1 2 3 4

   By Recoil Rob, November 7, 2008
   • 84 replies
   • 18.4k views
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   • Eatmywords
   • April 14, 2021

3. Poultry Viscera and Other Offal 1 2 3 4

   By liuzhou, December 11, 2022
   • 95 replies
   • 18.4k views
   • 
   • liuzhou
   • February 5, 2023

4. Gyro 1 2 3

   By tommy, October 23, 2002
   • 57 replies
   • 18.4k views
   • 
   • Annoula
   • June 8, 2015

5. What to do with Pork Rib Trimmings?

   By IndyRob, April 15, 2015
   • 16 replies
   • 18.3k views
   • 
   • fatmat
   • May 11, 2015

6. Sous vide pork roast instead of pork butt: should time/temp change? 1 2

   By TdeV, July 25, 2014
   • 28 replies
   • 18.3k views
   • 
   • TdeV
   • October 20, 2019

7. Sesame Leaves 1 2

   By Jason Perlow, October 9, 2003
   • 28 replies
   • 18.3k views
   • 
   • Shalmanese
   • October 24, 2007

8. Salt Cod -- how to use it, cook with it? 1 2 3 4

   By sabg, February 25, 2005
   • 78 replies
   • 18.3k views
   • 
   • blue_dolphin
   • July 14

9. Really Fast Dinners 1 2 3 4 5

   By mixmaster b, September 5, 2003
   • 100 replies
   • 18.3k views
   • 
   • Lilija
   • February 4, 2007

10. Baked Beans 1 2 3 4

    By Roger McShane, May 27, 2002
    • 77 replies
    • 18.3k views
    • 
    • nakji
    • November 23, 2008

11. St.Patrick , AKA CornedBeef 2018 1 2 3 4 5

    By rotuts, March 9, 2018
    • 120 replies
    • 18.3k views
    • 
    • heidih
    • March 14, 2023

12. How to bone a duck neck 1 2

    By bleudauvergne, October 24, 2006
    • 49 replies
    • 18.2k views
    • 
    • bleudauvergne
    • November 1, 2006

13. Isn't egg salad great? 1 2 3 4

    By Fat Guy, June 21, 2007
    • 87 replies
    • 18.2k views
    • 
    • kayb
    • October 3, 2022

14. Fat! 1 2 3

    By Lori in PA, February 23, 2006
    • 53 replies
    • 18.2k views
    • 
    • Chris Amirault
    • September 8, 2010

15. Temperature Control in Sous Vide Cooking 1 2

    By billieboy, December 25, 2008
    • 34 replies
    • 18.2k views
    • 
    • PedroG
    • July 31, 2011

16. Steak at home 1 2 3

    By JayPeeBee, January 6, 2002
    • 61 replies
    • 18.2k views
    • 
    • project
    • March 29, 2009

17. Perfect sous vide pork belly, why is the bottom part always tough?

    By torolover, January 24, 2014
    • 13 replies
    • 18.2k views
    • 
    • KennethT
    • August 18, 2016

18. Koji and Garums - NOMA guide to fermentation 1 2

    By BadRabbit, November 30, 2018
    • 28 replies
    • 18.1k views
    • 
    • adey73
    • October 20, 2021

19. Quotidian Sous Vide 1 2

    By slkinsey, February 27, 2007
    • 47 replies
    • 18.1k views
    • 
    • BryanZ
    • April 6, 2007

20. Definition of "Overnight"

    By sadie4232, December 13, 2009
    • 11 replies
    • 18.1k views
    • 
    • IndyRob
    • December 21, 2009

21. Stuffed cabbage 1 2 3 4

    By Malawry, September 21, 2005
    • 79 replies
    • 18k views
    • 
    • Shelby
    • November 20, 2015

22. Gelatinous Meat Stock -- Is this normal? 1 2 3

    By Kris, May 3, 2006
    • 74 replies
    • 18k views
    • 
    • Katie Meadow
    • February 20, 2008
23. What's the best internal temperature for liquid for braised short ribs? Lid or no lid?

    Topic was merged with Beef Short Ribs: The Topic

24. Mushy Ground Beef

    By TheTInCook, March 19, 2012
    • 18 replies
    • 18k views
    • 
    • TheTInCook
    • March 31, 2012

25. Frozen Soft Shell Crab

    By Paul Bacino, April 8, 2011
    • 10 replies
    • 18k views
    • 
    • Paul Bacino
    • April 8, 2011