Cooking

9,590 topics in this forum

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

   By Kim Shook, February 3, 2017
   • 19 replies
   • 4.4k views
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   • FeChef
   • September 22, 2017

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

   By Porthos, February 1, 2017
   • 47 replies
   • 10.4k views
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   • quiet1
   • February 9, 2017

3. What Are You Cooking Sous Vide Today? (Part 3) 1 2 3 4 88

   By FrogPrincesse, February 1, 2017
   • 2.2k replies
   • 371.5k views
   • 
   • Steve Irby
   • January 7

4. Cooking and Eating Animal Genitals 1 2

   By liuzhou, February 1, 2017
   • 30 replies
   • 36.8k views
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   • JoNorvelleWalker
   • February 8, 2017

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

   By Dejah, January 29, 2017
   • 497 replies
   • 70.7k views
   • 
   • sartoric
   • March 4, 2017

6. Blue chicken broth

   By Josh71, January 27, 2017
   • 13 replies
   • 5.5k views
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   • KennethT
   • June 11, 2017

7. Makhlouta

   By Shel_B, January 25, 2017
   • 1 reply
   • 1.1k views
   • 
   • shain
   • January 26, 2017

8. Twice Roasted Pecans?

   By keetpy, January 24, 2017
   • 6 replies
   • 2.6k views
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   • pastrygirl
   • January 25, 2017

9. No Morbier

   By Paul Fink, January 23, 2017
   • 9 replies
   • 1.8k views
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   • Paul Fink
   • January 24, 2017

10. 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

11. Substitute for Baileys in Recipe

    By liuzhou, January 19, 2017
    • 11 replies
    • 10.9k views
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    • Darienne
    • January 20, 2017

12. edX Science & Cooking: content discussion and support 1 2

    By Alex, January 19, 2017
    • 49 replies
    • 6.9k views
    • 
    • Smithy
    • July 1, 2017

13. Challenge: Cook your way through your freezer (part 1) 1 2 3 4 21

    By Anna N, January 18, 2017
    • 501 replies
    • 76.2k views
    • 
    • Thanks for the Crepes
    • March 11, 2017

14. Portioning Parmesan 1 2

    By JoNorvelleWalker, January 16, 2017
    • 34 replies
    • 6.8k views
    • 
    • rustwood
    • February 5, 2017

15. Advice Needed! Pork Belly Confit Still Good After Two Months In Refrigerator?

    By Franzisaurus_Rex, January 16, 2017
    • 6 replies
    • 3.7k views
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    • Josh71
    • March 24, 2017

16. Chicken Salad - Shredded or Sliced, Diced, Cubed? 1 2 3

    By weinoo, January 14, 2017
    • 60 replies
    • 24.7k views
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    • scubadoo97
    • May 26, 2021

17. Help ID'ing this dried Oriental Fungus

    By rotuts, January 12, 2017
    • 12 replies
    • 2.3k views
    • 
    • rotuts
    • January 13, 2017

18. Cold Pheasant

    By Paul Fink, January 3, 2017
    • 12 replies
    • 4.7k views
    • 
    • Paul Fink
    • January 5, 2017

19. Recipe "Disaster!" 1 2 3

    By weinoo, January 2, 2017
    • 51 replies
    • 11k views
    • 
    • Nancy in Pátzcuaro
    • March 28, 2017

20. Bagging up leftovers and pasteurising them

    By benjamin163, January 1, 2017
    • 1 reply
    • 1.2k views
    • 
    • JoNorvelleWalker
    • January 2, 2017

21. What's new in your ethnic market

    By David Ross, January 1, 2017
    • 13 replies
    • 3.7k views
    • 
    • suzilightning
    • August 27, 2017

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

    By liuzhou, January 1, 2017
    • 488 replies
    • 79.5k views
    • 
    • Dejah
    • January 29, 2017

23. Thinning a Gellan Fluid Gel

    By weedy, December 31, 2016
    • 0 replies
    • 1.8k views
    • 
    • weedy
    • December 31, 2016

24. Turkey Carcass for soup

    By The Questioner, December 31, 2016
    • 24 replies
    • 8.1k views
    • 
    • GlorifiedRice
    • January 4, 2017

25. Breakfast! 2017 (Part 1) 1 2 3 4 20

    By Anna N, December 31, 2016
    • 498 replies
    • 84.9k views
    • 
    • robirdstx
    • April 1, 2017