Cooking

9,586 topics in this forum

1. Costco's mechanically tenderized meat 1 2

   By rotuts, March 7, 2017
   • 26 replies
   • 7.7k views
   • 
   • FrogPrincesse
   • July 13, 2024

2. Advice on this Tuna on Rice recipe

   By oofencocotte, March 6, 2017
   • 2 replies
   • 847 views
   • 
   • Anna N
   • March 6, 2017

3. Knife Use When Cutting Sandwiches 1 2

   By cutter, March 5, 2017
   • 28 replies
   • 14k views
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   • IndyRob
   • March 10, 2017

4. Fruit 1 2 3 4 29

   By liuzhou, March 5, 2017
   • 705 replies
   • 95k views
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   • Dejah
   • September 12, 2024

5. Dinner 2017 (Part 3) 1 2 3 4 20

   By Norm Matthews, March 5, 2017
   • 494 replies
   • 69k views
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   • sartoric
   • April 12, 2017

6. Maintaining crisp/crunch of fried items? 1 2

   By jedovaty, March 3, 2017
   • 25 replies
   • 6.6k views
   • 
   • Josh71
   • April 12, 2017

7. Sous Vide + Crispy Chicken Thighs

   By TdeV, February 28, 2017
   • 8 replies
   • 2k views
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   • IndyRob
   • March 4, 2017

8. Sous vide lamb shoulder; moisture loss and component weights

   By bhsimon, February 27, 2017
   • 2 replies
   • 2.9k views
   • 
   • nickrey
   • May 17, 2017

9. Rub on sous vide? 1 2

   By TdeV, February 25, 2017
   • 25 replies
   • 9.3k views
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   • FeChef
   • March 9, 2017

10. Bottom round rump roast

    By Fernwood, February 25, 2017
    • 24 replies
    • 4.2k views
    • 
    • rotuts
    • March 6, 2022

11. Advice: Braising in Smoker?

    By Franzisaurus_Rex, February 25, 2017
    • 24 replies
    • 7.5k views
    • 
    • kayb
    • March 1, 2017

12. eG Cook-Off 75: Meatballs 1 2 3 4 5

    By David Ross, February 20, 2017   

    • Cookoff
    • 114 replies
    • 24.3k views
    • 
    • weinoo
    • June 19, 2024

13. Cooking with Dorie Greenspan's "Waffles: From Morning to Midnight" 1 2

    By Chris Hennes, February 19, 2017
    • 33 replies
    • 8k views
    • 
    • ElsieD
    • April 15, 2023

14. Pork Wings? - sous vide

    By TdeV, February 18, 2017
    • 16 replies
    • 5.1k views
    • 
    • TdeV
    • March 1, 2017

15. Chicken stock rolling boil - for clarity?

    By paul o' vendange, February 17, 2017
    • 9 replies
    • 1.9k views
    • 
    • paul o' vendange
    • February 20, 2017

16. Meat cutting

    By cutter, February 16, 2017
    • 13 replies
    • 4k views
    • 
    • btbyrd
    • February 18, 2017

17. Dehydrator as a warmer?

    By FeChef, February 13, 2017
    • 13 replies
    • 3.9k views
    • 
    • FeChef
    • February 15, 2017

18. Dispensing fine salt

    By TdeV, February 12, 2017
    • 14 replies
    • 2.2k views
    • 
    • blue_dolphin
    • February 14, 2017

19. How should I cook this expensive steak? 1 2

    By Mike Forman, February 11, 2017
    • 38 replies
    • 6.6k views
    • 
    • dcarch
    • February 17, 2017

20. Fines Herbes

    By GlorifiedRice, February 10, 2017
    • 2 replies
    • 836 views
    • 
    • GlorifiedRice
    • February 11, 2017

21. Lunch! What'd ya have? (2017) 1 2 3 4 42

    By blue_dolphin, February 7, 2017
    • 1k replies
    • 148.6k views
    • 
    • HungryChris
    • December 31, 2017

22. Inspiration? Low fat low fiber?

    By quiet1, February 6, 2017
    • 16 replies
    • 2k views
    • 
    • paulraphael
    • February 8, 2017

23. Knife techniques 1 2

    By cutter, February 4, 2017
    • 32 replies
    • 5.1k views
    • 
    • rotuts
    • February 10, 2017

24. Brining - can I do it today for tomorrow?

    By Kim Shook, February 3, 2017
    • 19 replies
    • 3.2k views
    • 
    • FeChef
    • September 22, 2017

25. Salted Pasta Water: How Much Salt. 1 2

    By Porthos, February 1, 2017
    • 47 replies
    • 6.6k views
    • 
    • quiet1
    • February 9, 2017