Cooking

9,603 topics in this forum

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

   By thecuriousone, December 31, 2014
   • 21 replies
   • 6.7k views
   • 
   • liuzhou
   • June 4, 2024

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

   By torolover, December 30, 2014
   • 22 replies
   • 9.5k views
   • 
   • gfweb
   • January 1, 2015

3. Sous vide caramelized onions for soup

   By tdatta, December 29, 2014
   • 15 replies
   • 14.6k views
   • 
   • Okanagancook
   • January 5, 2015

4. Dried fig cakes

   By Franci, December 26, 2014
   • 7 replies
   • 1.8k views
   • 
   • cyalexa
   • December 27, 2014

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

   By torolover, December 26, 2014
   • 35 replies
   • 23.3k views
   • 
   • scubadoo97
   • December 28, 2014

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

   By Katie Meadow, December 24, 2014
   • 8 replies
   • 3.9k views
   • 
   • Shel_B
   • December 24, 2014

7. Adding Alcohol to Browned Butter

   By Shel_B, December 23, 2014
   • 3 replies
   • 2.1k views
   • 
   • Shel_B
   • December 25, 2014

8. Sous Vide Bag Juice

   By dmruf, December 23, 2014
   • 12 replies
   • 7.3k views
   • 
   • Anna N
   • January 6, 2015

9. Red cooking wine?

   By FeChef, December 23, 2014
   • 24 replies
   • 4.5k views
   • 
   • djyee100
   • December 24, 2014

10. Salami - the wrong kind of mold?

    By rabalias, December 23, 2014
    • 5 replies
    • 32.5k views
    • 
    • Don Nalley
    • February 16, 2015

11. A more readily available substitute for chickweed

    By ChrisTaylor, December 22, 2014
    • 7 replies
    • 3.7k views
    • 
    • ChrisTaylor
    • December 24, 2014

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

    By kitae, December 22, 2014
    • 10 replies
    • 12.7k views
    • 
    • tdatta
    • December 23, 2014

13. Bourbon Flavored Sweet Potatoes (Yams)

    By Shel_B, December 20, 2014
    • 21 replies
    • 3.5k views
    • 
    • scubadoo97
    • December 24, 2014

14. Oysters....unshucked on the grill

    By gulfporter, December 20, 2014
    • 10 replies
    • 8.5k views
    • 
    • Syzygies
    • December 23, 2014

15. Making Pappardelle 1 2

    By scubadoo97, December 20, 2014
    • 36 replies
    • 6.5k views
    • 
    • Okanagancook
    • January 17, 2015

16. Making Sherry Vinegar

    By Indy D, December 19, 2014
    • 3 replies
    • 1.9k views
    • 
    • Norm Matthews
    • December 20, 2014

17. Freeze and reheat - cheese sauce

    By Simon Lewinson, December 18, 2014
    • 18 replies
    • 12.7k views
    • 
    • Simon Lewinson
    • December 25, 2014

18. Christmas Eve menu help??

    By IrishJersey, December 18, 2014
    • 15 replies
    • 3.1k views
    • 
    • IrishJersey
    • January 2, 2015

19. Mixing grains (specifically barley and basmati rice)

    By patrickamory, December 14, 2014
    • 3 replies
    • 4.9k views
    • 
    • patrickamory
    • December 15, 2014

20. Compressed/marinated fruit -- sans chamber sealer

    By ChrisTaylor, December 13, 2014
    • 8 replies
    • 3.7k views
    • 
    • Martin Fisher
    • December 18, 2014

21. "Brining" Pork Chops in Apple Cider

    By Shel_B, December 12, 2014
    • 20 replies
    • 6.3k views
    • 
    • Dave W
    • December 18, 2014

22. Any proof that adding oil to meat cooked sous vide makes it "juicier"? 1 2

    By torolover, December 12, 2014
    • 34 replies
    • 16k views
    • 
    • gfweb
    • December 14, 2014

23. Sous Vide a 4 bone Rib Roast?

    By Paul Bacino, December 11, 2014
    • 14 replies
    • 3.4k views
    • 
    • Paul Bacino
    • December 21, 2014

24. Dinner 2014 (Part 7) 1 2 3 4 24

    By Anna N, December 9, 2014
    • 581 replies
    • 93k views
    • 
    • Ann_T
    • February 1, 2015

25. Milk Math: Mixing Different Fat Content Milk

    By Shel_B, December 8, 2014
    • 7 replies
    • 3.5k views
    • 
    • Shel_B
    • December 9, 2014