Cooking

9,586 topics in this forum

1. What temp to avoid solidifying an egg yolk dropped into a hot cream soup?

   By Caruso, March 12, 2015
   • 3 replies
   • 2.4k views
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   • monavano
   • March 19, 2015

2. Few questions about BBQ

   By HowardLi, March 7, 2015
   • 15 replies
   • 3.1k views
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   • gdenby
   • March 10, 2015

3. Grated bone marrow

   By cookalong, March 5, 2015
   • 6 replies
   • 3.1k views
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   • mkayahara
   • March 6, 2015

4. Exactly what temp. is bare simmer?

   By torolover, March 2, 2015
   • 10 replies
   • 15.7k views
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   • Simon Lewinson
   • March 3, 2015

5. Transglutaminase Failures

   By KosherDIY, March 2, 2015
   • 4 replies
   • 3k views
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   • btbyrd
   • March 3, 2015

6. Hollandaise in Microwave

   By gulfporter, March 1, 2015
   • 7 replies
   • 2.3k views
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   • monavano
   • March 19, 2015

7. Favorite non-obvious uses for stock

   By btbyrd, February 27, 2015
   • 17 replies
   • 3.7k views
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   • djyee100
   • February 27, 2015

8. What is the science of blanching garlic many times in milk?

   By torolover, February 24, 2015
   • 21 replies
   • 17.4k views
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   • pbear
   • February 26, 2015

9. Fat: The sixth taste?

   By Shalmanese, February 21, 2015
   • 22 replies
   • 3.2k views
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   • Toliver
   • February 24, 2015

10. Defrosting meat sous vide?

    By Hassouni, February 20, 2015
    • 10 replies
    • 95.6k views
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    • btbyrd
    • February 23, 2015

11. Peeling Celery, and Other Semi-Useless Things 1 2

    By weinoo, February 18, 2015
    • 38 replies
    • 7.3k views
    • 
    • lindag
    • June 2, 2019

12. Infusing Milk or Cream with Mushroom Flavor 1 2

    By Shel_B, February 18, 2015
    • 37 replies
    • 7.5k views
    • 
    • MetsFan5
    • February 25, 2015

13. Rice Pilaf Question

    By Porthos, February 18, 2015
    • 20 replies
    • 4.8k views
    • 
    • Naftal
    • February 20, 2015

14. Gelatin or xanthan gum for ramen soup? 1 2

    By torolover, February 18, 2015
    • 28 replies
    • 9.2k views
    • 
    • Paul Bacino
    • February 20, 2015

15. Char ground beef?

    By FeChef, February 17, 2015
    • 23 replies
    • 3.5k views
    • 
    • Baron d'Apcher
    • February 20, 2015

16. Is it safe to pressure cook fatback without water?

    By torolover, February 15, 2015
    • 18 replies
    • 4.6k views
    • 
    • pbear
    • February 17, 2015

17. First time using meat grinder

    By pistolabella, February 15, 2015
    • 7 replies
    • 3.3k views
    • 
    • btbyrd
    • February 18, 2015

18. How to Get Best Sear on Scallops

    By gulfporter, February 12, 2015
    • 16 replies
    • 7.1k views
    • 
    • _john
    • February 16, 2015

19. Cooking Sites are NOT for Newbies!

    By Kim Shook, February 12, 2015
    • 14 replies
    • 2.4k views
    • 
    • Porthos
    • February 12, 2015

20. Long-lasting chocolate caviar

    By Nut chef, February 11, 2015
    • 3 replies
    • 3.5k views
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    • Tri2Cook
    • February 11, 2015

21. Cha Siu and Curing Salt, do you use it?

    By Werdna, February 10, 2015
    • 6 replies
    • 3k views
    • 
    • Dejah
    • February 11, 2015

22. Large Black Pork Porterhouse – to grill, roast, or cook sous vide

    By Unpopular Poet, February 8, 2015
    • 15 replies
    • 3.6k views
    • 
    • Unpopular Poet
    • February 9, 2015

23. Refrigerator died - what must be tossed?

    By ElsieD, February 6, 2015
    • 16 replies
    • 10.1k views
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    • lindag
    • February 8, 2015

24. Eating meat that has been stored for a long time under vacuum but not frozen

    By tdatta, February 2, 2015
    • 15 replies
    • 2.8k views
    • 
    • Taveren
    • February 8, 2015

25. Documenting sous vide help

    By Samo154, February 2, 2015
    • 9 replies
    • 1.7k views
    • 
    • pbear
    • February 5, 2015