Cooking

9,590 topics in this forum

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

   By David Ross, January 19, 2015   

   • Cookoff
   • 144 replies
   • 31k views
   • 
   • Darienne
   • January 28, 2021

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

   By torolover, January 19, 2015
   • 5 replies
   • 6.3k views
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   • pbear
   • January 20, 2015

3. Pork hock aka knuckle aka goodness

   By ChrisTaylor, January 18, 2015
   • 13 replies
   • 4.4k views
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   • ChrisTaylor
   • January 21, 2015

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

   By torolover, January 16, 2015
   • 8 replies
   • 14.5k views
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   • paulraphael
   • January 20, 2015

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

   By Beth Wilson, January 16, 2015
   • 76 replies
   • 12.9k views
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   • Norm Matthews
   • January 21, 2015

6. How to prevent clam bake bags from burning?

   By FeChef, January 16, 2015
   • 8 replies
   • 1.9k views
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   • weinoo
   • January 16, 2015

7. Sous Vide "Map" From Chef Steps

   By weinoo, January 15, 2015
   • 4 replies
   • 2.7k views
   • 
   • lesliec
   • January 16, 2015

8. Combi oven recipes

   By seabream, January 15, 2015
   • 21 replies
   • 11.9k views
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   • MikeMac
   • January 6, 2016

9. Sauce gelling agent with best mouthfeel

   By Martin Baadsgaard, January 15, 2015
   • 17 replies
   • 3.8k views
   • 
   • paulraphael
   • January 16, 2015

10. Leftover liquid in chicken thighs cooked sous vide

    By the_one_the_only, January 14, 2015
    • 3 replies
    • 2.7k views
    • 
    • paulraphael
    • January 15, 2015

11. Seeking recipe: Taiwanese ground pork with watercress

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

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

    By torolover, January 10, 2015
    • 34 replies
    • 12.1k views
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    • Paul Bacino
    • January 13, 2015

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

    By Franci, January 9, 2015
    • 207 replies
    • 41.8k views
    • 
    • lemniscate
    • July 22, 2019

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

    By torolover, January 9, 2015
    • 12 replies
    • 8.3k views
    • 
    • pbear
    • January 15, 2015

15. Scottish nibbles!

    By Alex Black, January 8, 2015
    • 24 replies
    • 9.9k views
    • 
    • bethesdabakers
    • January 16, 2015

16. Creating Syrups

    By CanGumby, January 7, 2015
    • 10 replies
    • 2k views
    • 
    • CatPoet
    • January 8, 2015

17. Why don't we brine beef?

    By &roid, January 7, 2015
    • 10 replies
    • 9.9k views
    • 
    • gfweb
    • January 12, 2015

18. Storing chili/chile verde

    By Shel_B, January 6, 2015
    • 10 replies
    • 13.6k views
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    • Jaymes
    • January 9, 2015

19. Washing homemade cultured butter - improving the process?

    By Matt Powell, January 6, 2015
    • 9 replies
    • 2.5k views
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    • andiesenji
    • January 22, 2015

20. Curing weight loss plateau

    By Chris Hennes, January 3, 2015
    • 3 replies
    • 4.7k views
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    • Don Nalley
    • February 16, 2015

21. Pork Fat 1 2

    By Shel_B, January 3, 2015
    • 25 replies
    • 4.3k views
    • 
    • patrickamory
    • January 4, 2015

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

    By GlorifiedRice, January 3, 2015
    • 20 replies
    • 3.9k views
    • 
    • Jaymes
    • October 3, 2015

23. How to make shezwan sauce at home

    By bridgetsingh, January 2, 2015
    • 10 replies
    • 2.7k views
    • 
    • huiray
    • January 3, 2015

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

    By thecuriousone, December 31, 2014
    • 21 replies
    • 7.8k views
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    • liuzhou
    • June 4, 2024

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

    By torolover, December 30, 2014
    • 22 replies
    • 11.1k views
    • 
    • gfweb
    • January 1, 2015