Cooking

9,590 topics in this forum

1. Problem with lobster tail

   By Josh71, December 30, 2016
   • 16 replies
   • 12.1k views
   • 
   • weedy
   • January 11, 2017

2. Can potatoes go stale?

   By gfweb, December 26, 2016
   • 10 replies
   • 2.5k views
   • 
   • Paul Fink
   • December 27, 2016

3. How do you create a new dish?

   By nonkeyman, December 25, 2016
   • 4 replies
   • 2.5k views
   • 
   • Anna N
   • December 25, 2016

4. Cherry Oh Baby 1 2

   By liuzhou, December 24, 2016
   • 32 replies
   • 7k views
   • 
   • Tropicalsenior
   • July 2, 2021

5. Dry Mustard Powder

   By Shel_B, December 23, 2016
   • 3 replies
   • 1.1k views
   • 
   • Kerry Beal
   • December 25, 2016

6. Some questions about a sous vide Porchetta

   By Gary Burns, December 21, 2016
   • 22 replies
   • 7.5k views
   • 
   • FeChef
   • December 22, 2020

7. Small eggs

   By Paul Fink, December 19, 2016
   • 20 replies
   • 6.7k views
   • 
   • dscheidt
   • January 1, 2017

8. Sous Vide Fish - Questions 1 2

   By TdeV, December 18, 2016   

   • Modernist
   • 30 replies
   • 7.8k views
   • 
   • weedy
   • October 29, 2017

9. Adding Starch to Pasta Water

   By Shel_B, December 18, 2016
   • 12 replies
   • 6k views
   • 
   • torolover
   • December 19, 2016

10. What is the cheapest wine brand you rec for cooking French/Italian?

    By torolover, December 18, 2016
    • 3 replies
    • 2k views
    • 
    • liuzhou
    • December 19, 2016

11. Microwave Tips 1 2 3

    By liuzhou, December 18, 2016
    • 67 replies
    • 13.5k views
    • 
    • Thanks for the Crepes
    • May 1, 2019

12. Too Much Salt in Soup

    By Shel_B, December 15, 2016
    • 19 replies
    • 6k views
    • 
    • jmacnaughtan
    • December 16, 2016

13. Has anyone used dry-aged beef trimmings as a seasoning?

    By paulraphael, December 15, 2016
    • 11 replies
    • 5k views
    • 
    • scubadoo97
    • December 18, 2016

14. Mega slow Sous Vide beef joint cook 1 2

    By stonypaul, December 14, 2016
    • 29 replies
    • 6.9k views
    • 
    • rotuts
    • December 20, 2016

15. What is your favorite and least favorite egg-only preparation method? 1 2

    By robie, December 12, 2016
    • 49 replies
    • 8.1k views
    • 
    • andiesenji
    • December 15, 2016

16. Sous Vide Stock and Defatting

    By EatingBen, December 11, 2016
    • 16 replies
    • 2.8k views
    • 
    • EatingBen
    • December 16, 2016

17. My First Pop Up Restaurant w/pics!

    By nonkeyman, December 9, 2016
    • 19 replies
    • 4.7k views
    • 
    • nonkeyman
    • December 11, 2016

18. EdX New Science and Cooking Online Course 1 2

    By Wayne, December 6, 2016
    • 32 replies
    • 6.6k views
    • 
    • FrogPrincesse
    • April 4, 2017

19. Ideas for Duck Confit 1 2

    By Paul Fink, December 4, 2016
    • 36 replies
    • 6.6k views
    • 
    • Anna N
    • December 24, 2016

20. Let's talk BBQ and BBQ sauce recipes

    By torolover, December 3, 2016
    • 23 replies
    • 4.6k views
    • 
    • Dave W
    • December 8, 2016

21. Super Eggy Egg

    By rotuts, December 3, 2016
    • 5 replies
    • 1.4k views
    • 
    • rotuts
    • December 6, 2016

22. ISO butchery class in San Diego

    By MetsFan5, December 3, 2016
    • 2 replies
    • 1.3k views
    • 
    • blue_dolphin
    • December 3, 2016

23. Different definitions of what a "sauce vierge" is

    By Garlic Guy, November 30, 2016
    • 8 replies
    • 4k views
    • 
    • Paul Fink
    • December 2, 2016

24. Peruvian Chicken

    By JoNorvelleWalker, November 29, 2016
    • 2 replies
    • 2.3k views
    • 
    • JoNorvelleWalker
    • November 30, 2016

25. Chinese barbeque pork -- ideas, please

    By Alex, November 28, 2016
    • 7 replies
    • 2.2k views
    • 
    • Dejah
    • November 28, 2016