Cooking

9,585 topics in this forum

1. Arborio RIce Question

   By Porthos, January 30, 2015
   • 22 replies
   • 5.8k views
   • 
   • Porthos
   • February 2, 2015

2. Working With Frozen Pie Crust

   By Shel_B, January 29, 2015
   • 9 replies
   • 6.1k views
   • 
   • Nancy in Pátzcuaro
   • January 29, 2015

3. Sous vide steak - make-ahead options?

   By chris_s, January 28, 2015
   • 20 replies
   • 17.7k views
   • 
   • chris_s
   • February 25, 2015

4. Ribs for a buffet

   By Dejah, January 28, 2015
   • 5 replies
   • 1.7k views
   • 
   • Dejah
   • January 30, 2015

5. Wet spice/curry paste grinders

   By TheCulinaryLibrary, January 28, 2015
   • 23 replies
   • 13.6k views
   • 
   • pastrygirl
   • January 25, 2018

6. VitaFiber

   By BJRutt, January 27, 2015
   • 0 replies
   • 1k views
   • 
   • BJRutt
   • January 27, 2015

7. Converting restaurant recipes for home use

   By cyalexa, January 27, 2015
   • 19 replies
   • 3.2k views
   • 
   • cyalexa
   • January 29, 2016

8. Fermenting food for probiotics using chamber vacuum sealer?

   By Derek Tran, January 26, 2015
   • 10 replies
   • 16k views
   • 
   • btbyrd
   • January 27, 2015

9. Saffron Pork Chops

   By Soul_Venom, January 26, 2015
   • 11 replies
   • 4k views
   • 
   • djyee100
   • January 28, 2015

10. Breakfast! 2015 1 2 3 4 20

    By Anna N, January 25, 2015
    • 475 replies
    • 88.2k views
    • 
    • Okanagancook
    • January 24, 2016

11. Hummus Forgotten, Now Remembered 1 2

    By rotuts, January 22, 2015
    • 26 replies
    • 5.2k views
    • 
    • JoNorvelleWalker
    • July 12

12. Bechamel Question: Milk Fat Content

    By Porthos, January 21, 2015
    • 9 replies
    • 8.7k views
    • 
    • helenjp
    • February 1, 2015

13. Whole chicken yield?

    By Kim Shook, January 21, 2015
    • 5 replies
    • 2.6k views
    • 
    • pbear
    • January 22, 2015

14. Mizu Shingen Mochi

    By jameswo, January 20, 2015
    • 2 replies
    • 4.4k views
    • 
    • helenjp
    • January 23, 2015

15. Gravy "foam"

    By Martin Baadsgaard, January 20, 2015
    • 7 replies
    • 4.7k views
    • 
    • nickrey
    • January 23, 2015

16. eG Cook-Off #68: Citrus Fruits 1 2 3 4 6

    By David Ross, January 19, 2015   

    • Cookoff
    • 144 replies
    • 29.5k views
    • 
    • Darienne
    • January 28, 2021

17. Does "resting" Sous Vide meat BEFORE icing, really help absorb more juice?

    By torolover, January 19, 2015
    • 5 replies
    • 5.8k views
    • 
    • pbear
    • January 20, 2015

18. Pork hock aka knuckle aka goodness

    By ChrisTaylor, January 18, 2015
    • 13 replies
    • 4.2k views
    • 
    • ChrisTaylor
    • January 21, 2015

19. What causes the sous vide meat to become "mealy"? An enzyme?

    By torolover, January 16, 2015
    • 8 replies
    • 14k views
    • 
    • paulraphael
    • January 20, 2015

20. The Club House Sandwich: Is there a standard? 1 2 3 4

    By Beth Wilson, January 16, 2015
    • 76 replies
    • 12.2k views
    • 
    • Norm Matthews
    • January 21, 2015

21. How to prevent clam bake bags from burning?

    By FeChef, January 16, 2015
    • 8 replies
    • 1.8k views
    • 
    • weinoo
    • January 16, 2015

22. Sous Vide "Map" From Chef Steps

    By weinoo, January 15, 2015
    • 4 replies
    • 2.6k views
    • 
    • lesliec
    • January 16, 2015

23. Combi oven recipes

    By seabream, January 15, 2015
    • 21 replies
    • 11.6k views
    • 
    • MikeMac
    • January 6, 2016

24. Sauce gelling agent with best mouthfeel

    By Martin Baadsgaard, January 15, 2015
    • 17 replies
    • 3.6k views
    • 
    • paulraphael
    • January 16, 2015

25. Leftover liquid in chicken thighs cooked sous vide

    By the_one_the_only, January 14, 2015
    • 3 replies
    • 2.6k views
    • 
    • paulraphael
    • January 15, 2015