Cooking

9,579 topics in this forum

1. dry aging beef question.

   By Nut chef, July 15, 2017
   • 8 replies
   • 1.9k views
   • 
   • scubadoo97
   • July 16, 2017

2. Fish Cake Herb

   By blbst36, July 6, 2017
   • 20 replies
   • 3.3k views
   • 
   • blbst36
   • July 13, 2017

3. Whole rack of pork cutlet/chops sous vide

   By oferl, July 13, 2017
   • 0 replies
   • 1.5k views
   • 
   • oferl
   • July 13, 2017

4. Cajun Cabbage

   By lindag, July 12, 2017
   • 0 replies
   • 925 views
   • 
   • lindag
   • July 12, 2017

5. Cooking for 100+...ideas anyone? 1 2

   By ChocoMom, May 9, 2017
   • 45 replies
   • 9.4k views
   • 
   • chromedome
   • July 11, 2017

6. Vegetarian Recipes and Meals 1 2 3 4 6

   By ashmaster, October 30, 2004
   • 142 replies
   • 41.5k views
   • 
   • Bhukhhad
   • July 10, 2017

7. Saucier recommendation

   By gruntermen, June 9, 2006
   • 12 replies
   • 4k views
   • 
   • rotuts
   • July 8, 2017

8. Recipes that Rock: 2017 1 2

   By Anna N, March 30, 2017
   • 37 replies
   • 8.4k views
   • 
   • Darienne
   • July 7, 2017

9. Dips, cold or hot 1 2 3

   By stellabella, August 27, 2002
   • 58 replies
   • 14.9k views
   • 
   • blue_dolphin
   • July 7, 2017

10. Help me understand vacuum sealing foods

    By newchef, June 29, 2017
    • 14 replies
    • 5.1k views
    • 
    • newchef
    • July 5, 2017

11. Solidified Brown Sugar 1 2

    By VivreManger, December 26, 2002
    • 42 replies
    • 6.9k views
    • 
    • andiesenji
    • July 3, 2017

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

    By Alex, January 19, 2017
    • 49 replies
    • 6.2k views
    • 
    • Smithy
    • July 1, 2017

13. Idea of sous vide chicken breast

    By Josh71, June 29, 2017
    • 7 replies
    • 1.7k views
    • 
    • Josh71
    • June 29, 2017

14. Sushi Mistake - Near Tasteless

    By Vision, June 18, 2017
    • 19 replies
    • 5.9k views
    • 
    • scubadoo97
    • June 29, 2017

15. Conversion table for whole vs. ground spices?

    By TdeV, June 27, 2017
    • 8 replies
    • 5k views
    • 
    • TdeV
    • June 28, 2017

16. Difference between a rub on the skin or under the skin?

    By TdeV, June 27, 2017
    • 11 replies
    • 1.7k views
    • 
    • Lisa Shock
    • June 28, 2017

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

    By Shelby, May 21, 2017
    • 499 replies
    • 69.1k views
    • 
    • scubadoo97
    • June 27, 2017

18. Did I ruin this pork?

    By pistolabella, June 18, 2017
    • 7 replies
    • 2.1k views
    • 
    • FeChef
    • June 25, 2017

19. Cream cheese

    By lindag, May 6, 2017
    • 17 replies
    • 3.5k views
    • 
    • rotuts
    • June 25, 2017

20. japanese cooking - dashi

    By jedovaty, June 21, 2017
    • 5 replies
    • 2.4k views
    • 
    • btbyrd
    • June 24, 2017

21. How to make cooking at home less stressful

    By paulraphael, June 19, 2017
    • 2 replies
    • 1.3k views
    • 
    • weedy
    • June 21, 2017

22. Can't figure out how to sous vide that keeps moisture but also breaks down collagen.

    By Victor Lin, June 12, 2017
    • 13 replies
    • 3.5k views
    • 
    • rotuts
    • June 19, 2017

23. What is this cooking vessel?

    By Terrasanct, June 16, 2017
    • 19 replies
    • 5k views
    • 
    • haresfur
    • June 18, 2017

24. What's your favorite reduction sauce? 1 2

    By SWISS_CHEF, March 12, 2005
    • 28 replies
    • 8k views
    • 
    • JoNorvelleWalker
    • June 17, 2017

25. Does pectin only work if it's boiled?

    By Victor Lin, June 16, 2017
    • 4 replies
    • 2.1k views
    • 
    • Victor Lin
    • June 16, 2017