Cooking

9,590 topics in this forum

1. Rendering Duck and Goose Fat 1 2 3

   By Bicycle Lee, September 17, 2003
   • 52 replies
   • 17.7k views
   • 
   • JoNorvelleWalker
   • November 19, 2017

2. Smoked Ham--Strange Occurrence

   By Shelby, April 4, 2013
   • 9 replies
   • 17.7k views
   • 
   • budrichard
   • April 6, 2013

3. Foie Gras: Recipes 1 2 3

   By phlawless, March 2, 2005
   • 66 replies
   • 17.6k views
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   • Franci
   • March 19, 2015

4. Chicken Stock Breakthrough! 1 2 3

   By bdevidal, September 18, 2007
   • 54 replies
   • 17.6k views
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   • Jensen
   • October 11, 2007

5. Omelet - Pale and Blond, or Browned 1 2 3

   By weinoo, September 22, 2011
   • 52 replies
   • 17.6k views
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   • weinoo
   • October 2, 2019

6. Hush Puppies 1 2

   By project, August 11, 2008
   • 32 replies
   • 17.6k views
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   • BetD
   • December 7, 2021

7. Green Mangoes 1 2 3

   By FaustianBargain, March 15, 2005
   • 58 replies
   • 17.6k views
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   • SLB
   • June 14, 2020

8. Smoked herring - AKA Blind Robins, Kippers, etc.

   By loki, January 29, 2013
   • 9 replies
   • 17.6k views
   • 
   • Deryn
   • May 21, 2016

9. eG Cook-Off #77: Asparagus, the Spear of Spring 1 2 3 4

   By David Ross, May 12, 2018   

   • Cookoff
   • 78 replies
   • 17.6k views
   • 
   • kayb
   • March 25, 2023

10. Acidic Red Wine Sauce

    By swelbo, October 26, 2007
    • 7 replies
    • 17.6k views
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    • Bonnie Ruth
    • October 30, 2007

11. Using chicken feet for stock making 1 2

    By jgm, July 5, 2006
    • 45 replies
    • 17.5k views
    • 
    • sparrowgrass
    • January 30, 2012

12. Can anyone write a short primer on using Xanthan gum?

    By gfweb, July 16, 2012
    • 8 replies
    • 17.5k views
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    • ChrisZ
    • July 17, 2012

13. Idli Rava: Beyond the Idli

    By Mjx, April 12, 2012
    • 7 replies
    • 17.5k views
    • 
    • Jenni
    • April 16, 2012

14. 7 pounds of rabbit liver...poor Bugs! 1 2

    By gfron1, October 15, 2008
    • 26 replies
    • 17.5k views
    • 
    • budrichard
    • May 29, 2011

15. Crayfish with white worms?

    By balex, September 23, 2004
    • 11 replies
    • 17.5k views
    • 
    • irodguy
    • September 24, 2004

16. Cooking with "Ideas in Food" 1 2 3

    By mkayahara, March 9, 2011
    • 66 replies
    • 17.4k views
    • 
    • Bojana
    • January 30, 2013

17. Toast toppings 1 2 3 4

    By zpzjessica, February 12, 2007
    • 99 replies
    • 17.4k views
    • 
    • teagal
    • February 24, 2007

18. Rotisserie chicken: overcoming 'turnBUMPturnBUMP' syndrome

    By Mjx, January 17, 2011
    • 12 replies
    • 17.4k views
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    • GB Gastro
    • September 30, 2014

19. Buttah! 1 2 3 4

    By Malawry, April 25, 2002
    • 95 replies
    • 17.4k views
    • 
    • Peter B Wolf
    • April 3, 2003

20. Thickening a sauce: gelatin v. corn starch v. wondra

    By Beusho, February 28, 2018
    • 12 replies
    • 17.4k views
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    • FeChef
    • March 7, 2018

21. Super Bowl 2017: what are you serving? 1 2 3 4 5

    By Okanagancook, January 22, 2017
    • 105 replies
    • 17.4k views
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    • scubadoo97
    • February 5, 2018

22. Sous vide cheap cut steaks coming out consistently dry and pale (Baldwin time/temps) 1 2

    By Derek Tran, August 11, 2014
    • 28 replies
    • 17.3k views
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    • pep.
    • August 16, 2014

23. Pickles 1 2

    By chowchow23, July 19, 2006
    • 36 replies
    • 17.3k views
    • 
    • Kim Shook
    • August 6, 2019

24. When water is as good or better than using stock 1 2 3

    By heidih, September 3, 2012
    • 50 replies
    • 17.3k views
    • 
    • patrickamory
    • March 22, 2013

25. Making highly stable foams

    By noambenami, July 2, 2006
    • 11 replies
    • 17.3k views
    • 
    • jbehmoaras
    • July 11, 2006