Cooking

9,579 topics in this forum

1. Super Eggy Egg

   By rotuts, December 3, 2016
   • 5 replies
   • 1.3k views
   • 
   • rotuts
   • December 6, 2016

2. ISO butchery class in San Diego

   By MetsFan5, December 3, 2016
   • 2 replies
   • 1.2k views
   • 
   • blue_dolphin
   • December 3, 2016

3. Different definitions of what a "sauce vierge" is

   By Garlic Guy, November 30, 2016
   • 8 replies
   • 3.6k views
   • 
   • Paul Fink
   • December 2, 2016

4. Peruvian Chicken

   By JoNorvelleWalker, November 29, 2016
   • 2 replies
   • 2.1k views
   • 
   • JoNorvelleWalker
   • November 30, 2016

5. Mugaritz CalX - anyone know what it is? 1 2

   By weedy, November 14, 2016
   • 27 replies
   • 7.6k views
   • 
   • gfweb
   • November 30, 2016

6. Chinese barbeque pork -- ideas, please

   By Alex, November 28, 2016
   • 7 replies
   • 2k views
   • 
   • Dejah
   • November 28, 2016

7. Milk in Heavy Whipping Cream?

   By Shel_B, November 23, 2016
   • 5 replies
   • 2.4k views
   • 
   • nonkeyman
   • November 27, 2016

8. Chicken Feet Stock question

   By mmille24, September 29, 2016
   • 5 replies
   • 1.7k views
   • 
   • nonkeyman
   • November 27, 2016

9. Spherification fail

   By weedy, November 26, 2016
   • 0 replies
   • 658 views
   • 
   • weedy
   • November 26, 2016

10. Can I Brine Chicken and Pork Together?

    By IndyRob, November 22, 2016
    • 11 replies
    • 12.7k views
    • 
    • FeChef
    • November 26, 2016

11. Corn Pudding for Thanksgiving

    By Shel_B, November 24, 2016
    • 7 replies
    • 1.7k views
    • 
    • FeChef
    • November 26, 2016

12. Sunchokes...GI problems

    By gfweb, November 25, 2016
    • 6 replies
    • 1.3k views
    • 
    • chromedome
    • November 25, 2016

13. How long to reheat Turkey Sous Vide?

    By FeChef, November 24, 2016
    • 3 replies
    • 10k views
    • 
    • FeChef
    • November 24, 2016

14. Thanksgiving 2016

    By ProfessionalHobbit, October 24, 2016
    • 5 replies
    • 2.3k views
    • 
    • FrogPrincesse
    • November 24, 2016

15. Cooking with "The Babbo Cookbook" 1 2

    By Stephanie Brim, January 25, 2010
    • 32 replies
    • 24.2k views
    • 
    • FrogPrincesse
    • November 23, 2016

16. Buddha's Hand Uses

    By DanM, December 4, 2010
    • 23 replies
    • 11.1k views
    • 
    • FrogPrincesse
    • November 23, 2016

17. Salt Pork and Other Pork Fat

    By Shel_B, October 31, 2016
    • 4 replies
    • 4.3k views
    • 
    • nonkeyman
    • November 23, 2016

18. "Les Halles Cookbook" by Anthony Bourdain 1 2 3 4 10

    By Really Nice!, July 22, 2004
    • 246 replies
    • 97.3k views
    • 
    • Smokeydoke
    • November 22, 2016

19. Turkey, Boneless Bonuses

    By dcarch, November 20, 2016
    • 13 replies
    • 2.2k views
    • 
    • dcarch
    • November 22, 2016

20. Does reheating sous vide ribs and duck legs at high temp in oven dry it out?

    By torolover, November 20, 2016
    • 10 replies
    • 3.1k views
    • 
    • Barrytm
    • November 21, 2016

21. VacuumPacking herbs esp. ground

    By rotuts, November 19, 2016
    • 2 replies
    • 845 views
    • 
    • Shelby
    • November 19, 2016

22. Cooking with Anne Willan’s "The Country Cooking of France" 1 2

    By FrogPrincesse, October 5, 2011
    • 31 replies
    • 22.3k views
    • 
    • FrogPrincesse
    • November 18, 2016

23. Abundance of mustard

    By shain, November 17, 2016
    • 11 replies
    • 2k views
    • 
    • Alex
    • November 18, 2016

24. Mirepoix via Confit Experiment.

    By Porthos, November 14, 2016
    • 10 replies
    • 2k views
    • 
    • Porthos
    • November 17, 2016

25. Lièvre à la Royale

    By jmacnaughtan, October 22, 2016
    • 20 replies
    • 7.9k views
    • 
    • Wayne
    • November 16, 2016