Cooking

9,579 topics in this forum

1. cacio e pepe (pasta w blk pepper and romano cheese)

   By eugenep, October 30, 2018
   • 13 replies
   • 7.1k views
   • 
   • chromedome
   • November 1, 2018

2. Butchering a pig head: uses for cheek muscle?

   By yoboseyo, October 28, 2018
   • 7 replies
   • 2.8k views
   • 
   • yoboseyo
   • November 1, 2018

3. tenderizing hammer with stew meat, a-la schnitzel

   By jedovaty, October 2, 2018
   • 8 replies
   • 1.7k views
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   • FeChef
   • October 30, 2018

4. At what temperature does fat render out of meat?

   By haresfur, October 24, 2018   

   • Modernist
   • 3 replies
   • 9.7k views
   • 
   • Robenco15
   • October 27, 2018

5. "Old/Soup Chicken" from H Mart

   By Hassouni, October 23, 2018
   • 10 replies
   • 3.2k views
   • 
   • heidih
   • October 26, 2018

6. Waffle Varieties

   By prashamk, September 30, 2018
   • 21 replies
   • 4.4k views
   • 
   • KennethT
   • October 26, 2018

7. Making Stock 1 2

   By Gul_Dekar, April 1, 2005
   • 26 replies
   • 3.9k views
   • 
   • gfweb
   • October 26, 2018

8. "Modernist Cuisine at Home": Hacks, cheats, and embellishments

   By haresfur, April 12, 2014
   • 12 replies
   • 6.2k views
   • 
   • haresfur
   • October 23, 2018

9. Sous Vide lamb: too late for boiling water dip? 1 2

   By TdeV, November 23, 2016
   • 27 replies
   • 4k views
   • 
   • TdeV
   • October 23, 2018

10. Query about water and roasting bones for stock

    By TdeV, October 11, 2018
    • 19 replies
    • 2.2k views
    • 
    • KennethT
    • October 20, 2018

11. Cooking to Honor Julia Child 1 2 3 4 5

    By GG Mora, August 14, 2004
    • 103 replies
    • 36k views
    • 
    • Lisa Shock
    • October 19, 2018

12. Query about lamb fell and sous vide

    By TdeV, October 11, 2018
    • 4 replies
    • 965 views
    • 
    • rotuts
    • October 16, 2018

13. Asian dumpling shortcut: Freeze the filling

    By Syzygies, October 15, 2018
    • 6 replies
    • 7k views
    • 
    • Syzygies
    • October 15, 2018

14. Aloo tikki problems

    By millerteachglobal, October 14, 2018
    • 2 replies
    • 1.1k views
    • 
    • heidih
    • October 14, 2018

15. Need a strong Asian brown sauce (aka stir fry sauce)

    By FeChef, October 9, 2018
    • 13 replies
    • 4k views
    • 
    • FeChef
    • October 13, 2018

16. Creative way to use Amalfi lemon

    By Nut chef, October 10, 2018
    • 0 replies
    • 605 views
    • 
    • Nut chef
    • October 10, 2018

17. What to do with my new batch of crabapple vodka

    By Nyleve Baar, September 30, 2018
    • 4 replies
    • 1.8k views
    • 
    • SLB
    • October 10, 2018

18. Can You Help Identify This Pepper

    By Porthos, October 2, 2018
    • 4 replies
    • 1.1k views
    • 
    • FeChef
    • October 9, 2018

19. Sous Vide safety question

    By weedy, September 29, 2018
    • 12 replies
    • 1.8k views
    • 
    • rotuts
    • October 7, 2018

20. Ratio of cinnamon to sugar in recipe

    By drhowarddrfine, October 5, 2018
    • 3 replies
    • 1.5k views
    • 
    • andiesenji
    • October 6, 2018

21. Full English in a slow cooker? What will they think of next?

    By Anna N, October 3, 2018
    • 8 replies
    • 1.2k views
    • 
    • rotuts
    • October 4, 2018

22. How do you decide what to cook 1 2 3 4

    By LaurieB, January 5, 2007
    • 79 replies
    • 14.2k views
    • 
    • Anna N
    • October 3, 2018

23. My gravlax has a fishy smell. Any advice about the cause? Can it be corrected?

    By eugenep, October 2, 2018
    • 6 replies
    • 3.8k views
    • 
    • scubadoo97
    • October 3, 2018

24. Salt & sous vide

    By TdeV, July 21, 2018   

    • Modernist
    • 8 replies
    • 6.4k views
    • 
    • FoodMan
    • October 1, 2018

25. Does Sous Vide with water lose more moisture than Sous Vide with nothing in pouch?

    By torolover, August 11, 2018
    • 8 replies
    • 2.5k views
    • 
    • rotuts
    • September 28, 2018