Cooking

9,590 topics in this forum

1. Shallots vs. Onions 1 2 3

   By NulloModo, May 20, 2004
   • 72 replies
   • 16k views
   • 
   • andiesenji
   • May 25, 2004

2. Frozen Chopped Lemon Grass??

   By rotuts, November 3, 2013
   • 8 replies
   • 16k views
   • 
   • jmolinari
   • November 8, 2013

3. Meals that require at least an hour in the oven unattended 1 2

   By Chris Hennes, April 26, 2010
   • 32 replies
   • 16k views
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   • Darienne
   • June 20, 2010

4. Pig Ears 1 2

   By Richard Kilgore, September 21, 2005
   • 45 replies
   • 16k views
   • 
   • Duvel
   • July 3, 2018

5. Cooking for Diabetics 1 2 3 4

   By SuzySushi, August 13, 2005
   • 80 replies
   • 16k views
   • 
   • kitwilliams
   • November 5, 2007

6. Hungry Like The Wolf 1 2 3 4

   By mktye, August 5, 2004
   • 97 replies
   • 15.9k views
   • 
   • Knicke
   • November 1, 2004

7. Cooking pork to 130F OK? (according to Modernist Cuisine)

   By torolover, September 25, 2011
   • 5 replies
   • 15.9k views
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   • torolover
   • September 28, 2011

8. Dips, cold or hot 1 2 3

   By stellabella, August 27, 2002
   • 58 replies
   • 15.9k views
   • 
   • blue_dolphin
   • July 7, 2017

9. Perfect rice 1 2 3

   By yvonne johnson, October 11, 2001
   • 60 replies
   • 15.9k views
   • 
   • chromedome
   • September 6, 2004

10. Suspicious Tuna 1 2 3 4

    By Liza, March 11, 2002
    • 92 replies
    • 15.9k views
    • 
    • dano1
    • October 20, 2003

11. Why is my omelet tough and puffy?

    By fendel, September 10, 2008
    • 22 replies
    • 15.9k views
    • 
    • fendel
    • September 11, 2008

12. Cooking with Activa

    By OldSchoolMeetsNew, June 16, 2008
    • 23 replies
    • 15.9k views
    • 
    • btbyrd
    • November 22, 2017

13. Stuff That's Just Not Worth Making at Home 1 2 3 4

    By Chris Amirault, March 21, 2011
    • 92 replies
    • 15.9k views
    • 
    • highchef
    • April 12, 2011

14. Cooking polenta in the Thermomix

    By ElsieD, July 9, 2013
    • 8 replies
    • 15.9k views
    • 
    • Kerry Beal
    • July 10, 2013

15. Best Use of Stale Bread 1 2 3

    By nakji, June 4, 2010
    • 59 replies
    • 15.8k views
    • 
    • shain
    • May 22, 2021

16. Sous vide caramelized onions for soup

    By tdatta, December 29, 2014
    • 15 replies
    • 15.8k views
    • 
    • Okanagancook
    • January 5, 2015

17. Lamb Stew: Cook-Off 50

    By weinoo, October 3, 2009   

    • Cookoff
    • 24 replies
    • 15.8k views
    • 
    • MarkinHouston
    • January 14, 2010

18. Vin Santo for recipe, or far cheaper Madeira, Port

    By afn33282, July 5, 2007
    • 8 replies
    • 15.8k views
    • 
    • Adam Balic
    • July 10, 2007

19. Cooling large amount of soup (70-100L) 1 2

    By Jørgen Sørheim, March 9, 2014
    • 39 replies
    • 15.8k views
    • 
    • paulraphael
    • March 14, 2014

20. let's play: What's in my tuna? 1 2

    By tommy, February 22, 2003
    • 39 replies
    • 15.8k views
    • 
    • awbrig
    • February 26, 2003

21. Lamb Hearts

    By Craig Bayliss, August 2, 2010
    • 13 replies
    • 15.8k views
    • 
    • ChrisTaylor
    • November 4, 2011

22. Klink's Sausage Diary, Day 1 1 2

    By col klink, October 31, 2002   

    • Charcuterie
    • 26 replies
    • 15.8k views
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    • Forest Gleaner
    • August 23, 2004

23. Anyone know the hold time to pasteurize chicken from Listeria?

    By torolover, October 24, 2014
    • 22 replies
    • 15.8k views
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    • btbyrd
    • January 21, 2018

24. Sous Vide rump, I expected more from it.

    By Shirley03, August 11, 2011
    • 17 replies
    • 15.8k views
    • 
    • Shirley03
    • August 13, 2011

25. Zucchini Leaves

    By Gul_Dekar, August 3, 2005
    • 8 replies
    • 15.7k views
    • 
    • Gul_Dekar
    • August 4, 2005