Cooking

9,585 topics in this forum

1. Seeking recipe: Taiwanese ground pork with watercress

   By GRoston, January 12, 2015
   • 0 replies
   • 1.3k views
   • 
   • GRoston
   • January 12, 2015

2. Serious Eats say bones have no flavor. True or not? 1 2

   By torolover, January 10, 2015
   • 34 replies
   • 11.1k views
   • 
   • Paul Bacino
   • January 13, 2015

3. Spiralized vegetables and vegetable rices 1 2 3 4 9

   By Franci, January 9, 2015
   • 207 replies
   • 39.7k views
   • 
   • lemniscate
   • July 22, 2019

4. Why do 12-hour 185F short ribs have more gelatin then 72-hour 140F short ribs?

   By torolover, January 9, 2015
   • 12 replies
   • 7.6k views
   • 
   • pbear
   • January 15, 2015

5. Scottish nibbles!

   By Alex Black, January 8, 2015
   • 24 replies
   • 9.5k views
   • 
   • bethesdabakers
   • January 16, 2015

6. Creating Syrups

   By CanGumby, January 7, 2015
   • 10 replies
   • 1.9k views
   • 
   • CatPoet
   • January 8, 2015

7. Why don't we brine beef?

   By &roid, January 7, 2015
   • 10 replies
   • 9.7k views
   • 
   • gfweb
   • January 12, 2015

8. Storing chili/chile verde

   By Shel_B, January 6, 2015
   • 10 replies
   • 13.1k views
   • 
   • Jaymes
   • January 9, 2015

9. Washing homemade cultured butter - improving the process?

   By Matt Powell, January 6, 2015
   • 9 replies
   • 2.2k views
   • 
   • andiesenji
   • January 22, 2015

10. Curing weight loss plateau

    By Chris Hennes, January 3, 2015
    • 3 replies
    • 4.6k views
    • 
    • Don Nalley
    • February 16, 2015

11. Pork Fat 1 2

    By Shel_B, January 3, 2015
    • 25 replies
    • 4.1k views
    • 
    • patrickamory
    • January 4, 2015

12. How Do I Cook/Prepare This Style Of Pork Chop?

    By GlorifiedRice, January 3, 2015
    • 20 replies
    • 3.7k views
    • 
    • Jaymes
    • October 3, 2015

13. How to make shezwan sauce at home

    By bridgetsingh, January 2, 2015
    • 10 replies
    • 2.5k views
    • 
    • huiray
    • January 3, 2015

14. Chickpea Batter: how to use it, how to handle it?

    By thecuriousone, December 31, 2014
    • 21 replies
    • 7.3k views
    • 
    • liuzhou
    • June 4, 2024

15. Can I avoid botulism by opening the bag while cooking sous side?

    By torolover, December 30, 2014
    • 22 replies
    • 10.3k views
    • 
    • gfweb
    • January 1, 2015

16. Sous vide caramelized onions for soup

    By tdatta, December 29, 2014
    • 15 replies
    • 15.2k views
    • 
    • Okanagancook
    • January 5, 2015

17. Dried fig cakes

    By Franci, December 26, 2014
    • 7 replies
    • 2.1k views
    • 
    • cyalexa
    • December 27, 2014

18. Ideal internal temp for Boston butt? at 200F, came out dry! 1 2

    By torolover, December 26, 2014
    • 35 replies
    • 24.8k views
    • 
    • scubadoo97
    • December 28, 2014

19. Eggplant Pasta casserole--need advice ASAP: cook ahead or not?

    By Katie Meadow, December 24, 2014
    • 8 replies
    • 4.1k views
    • 
    • Shel_B
    • December 24, 2014

20. Adding Alcohol to Browned Butter

    By Shel_B, December 23, 2014
    • 3 replies
    • 2.2k views
    • 
    • Shel_B
    • December 25, 2014

21. Sous Vide Bag Juice

    By dmruf, December 23, 2014
    • 12 replies
    • 7.5k views
    • 
    • Anna N
    • January 6, 2015

22. Red cooking wine?

    By FeChef, December 23, 2014
    • 24 replies
    • 5.1k views
    • 
    • djyee100
    • December 24, 2014

23. Salami - the wrong kind of mold?

    By rabalias, December 23, 2014
    • 5 replies
    • 33.5k views
    • 
    • Don Nalley
    • February 16, 2015

24. A more readily available substitute for chickweed

    By ChrisTaylor, December 22, 2014
    • 7 replies
    • 3.8k views
    • 
    • ChrisTaylor
    • December 24, 2014

25. Sous Vide bags for oven cooking - max safe temperature rating?

    By kitae, December 22, 2014
    • 10 replies
    • 13.6k views
    • 
    • tdatta
    • December 23, 2014