Cooking

9,585 topics in this forum

1. Dinner 2015 (Part 2) 1 2 3 4 23

   By Thanks for the Crepes, March 29, 2015
   • 560 replies
   • 84.5k views
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   • liamsaunt
   • May 21, 2015

2. Wet vs Dry Brine Sous vide?

   By FeChef, March 28, 2015
   • 6 replies
   • 5k views
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   • FeChef
   • March 31, 2015

3. Crispy sweet potato fries using Japanese style sweet potatoes

   By Anna N, March 28, 2015
   • 15 replies
   • 4.6k views
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   • Toliver
   • June 5, 2015

4. Buying Items That Have Been Reduced For Quick Sale 1 2

   By palo, March 28, 2015
   • 31 replies
   • 7.8k views
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   • palo
   • April 3, 2015

5. Chicken thigh sous vide "confit" times and temps?

   By torolover, March 26, 2015
   • 8 replies
   • 9.9k views
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   • paulraphael
   • March 7, 2017

6. Short ribs under pressure

   By FeChef, March 24, 2015
   • 17 replies
   • 3.8k views
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   • Ttogull
   • March 27, 2015

7. Roasting pan material

   By GRoston, March 22, 2015
   • 5 replies
   • 1.8k views
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   • Darienne
   • March 22, 2015

8. Duck Prosciutto advice!

   By Boris Abrams, March 21, 2015
   • 12 replies
   • 2.9k views
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   • btbyrd
   • March 21, 2015

9. Xanthan Gum

   By Jboots, March 20, 2015
   • 4 replies
   • 1.9k views
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   • daveb
   • March 22, 2015

10. Transforming foods. NEED HELP PLEASE!!!

    By Zachary Klusmeier, March 19, 2015
    • 3 replies
    • 1.6k views
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    • jayt90
    • March 19, 2015

11. Ideas for pork belly dish in 45 mins

    By Bojana, March 18, 2015
    • 11 replies
    • 3k views
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    • Bojana
    • March 24, 2015

12. Sous vide Chicken Stock with no added water?

    By torolover, March 14, 2015
    • 16 replies
    • 4.5k views
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    • nickrey
    • March 18, 2015

13. Asking about Roasting !!! please help

    By Việt Hồng, March 13, 2015
    • 8 replies
    • 2.2k views
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    • Jaymes
    • March 14, 2015

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

    By Caruso, March 12, 2015
    • 3 replies
    • 2.8k views
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    • monavano
    • March 19, 2015

15. Few questions about BBQ

    By HowardLi, March 7, 2015
    • 15 replies
    • 3.6k views
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    • gdenby
    • March 10, 2015

16. Grated bone marrow

    By cookalong, March 5, 2015
    • 6 replies
    • 3.6k views
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    • mkayahara
    • March 6, 2015

17. Exactly what temp. is bare simmer?

    By torolover, March 2, 2015
    • 10 replies
    • 17.9k views
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    • Simon Lewinson
    • March 3, 2015

18. Transglutaminase Failures

    By KosherDIY, March 2, 2015
    • 4 replies
    • 3.4k views
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    • btbyrd
    • March 3, 2015

19. Hollandaise in Microwave

    By gulfporter, March 1, 2015
    • 7 replies
    • 2.6k views
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    • monavano
    • March 19, 2015

20. Favorite non-obvious uses for stock

    By btbyrd, February 27, 2015
    • 17 replies
    • 4.3k views
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    • djyee100
    • February 27, 2015

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

    By torolover, February 24, 2015
    • 21 replies
    • 19.9k views
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    • pbear
    • February 26, 2015

22. Fat: The sixth taste?

    By Shalmanese, February 21, 2015
    • 22 replies
    • 3.8k views
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    • Toliver
    • February 24, 2015

23. Defrosting meat sous vide?

    By Hassouni, February 20, 2015
    • 10 replies
    • 101.6k views
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    • btbyrd
    • February 23, 2015

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

    By weinoo, February 18, 2015
    • 38 replies
    • 8.6k views
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    • lindag
    • June 2, 2019

25. Infusing Milk or Cream with Mushroom Flavor 1 2

    By Shel_B, February 18, 2015
    • 37 replies
    • 8.6k views
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    • MetsFan5
    • February 25, 2015