Cooking

9,585 topics in this forum

1. Mojama

   By gulfporter, November 7, 2014
   • 3 replies
   • 1.7k views
   • 
   • AAQuesada
   • November 11, 2014

2. Cauliflower, the new "it" vegetable 1 2

   By gulfporter, November 6, 2014
   • 33 replies
   • 6.4k views
   • 
   • heidih
   • March 2, 2021

3. ISO: Mother for Red Wine Vinegar

   By JFrillman24, November 5, 2014
   • 3 replies
   • 1.6k views
   • 
   • jayt90
   • November 5, 2014

4. Clear liquids diet

   By ElainaA, November 3, 2014
   • 12 replies
   • 3.1k views
   • 
   • ElainaA
   • November 9, 2014

5. Half a Hog Fall 2014

   By Chris Hennes, November 2, 2014
   • 17 replies
   • 4.5k views
   • 
   • Chris Hennes
   • January 26, 2015

6. Freezer-burn proof, individually frozen chicken breasts?

   By gfweb, November 1, 2014
   • 12 replies
   • 5.2k views
   • 
   • paulraphael
   • November 16, 2014

7. Why add aromatics to base stock if you're going to add aromatics for a recipe, later?

   By torolover, November 1, 2014
   • 17 replies
   • 8.9k views
   • 
   • TheCulinaryLibrary
   • November 27, 2014

8. "My favorite casserole/one dish meal recipe" 1 2

   By Darienne, November 1, 2014
   • 47 replies
   • 8.7k views
   • 
   • Darienne
   • November 6, 2014

9. Christmas 2014 1 2

   By ChrisTaylor, November 1, 2014
   • 40 replies
   • 8.6k views
   • 
   • &roid
   • January 6, 2015

10. Spherification - Palate Cleanser

    By CAFC, October 31, 2014
    • 0 replies
    • 1.3k views
    • 
    • CAFC
    • October 31, 2014

11. Sechuan/Sancho Buttons aka Jambu, Paracress and Toothache plant

    By CeeCee, October 31, 2014
    • 2 replies
    • 1.4k views
    • 
    • huiray
    • October 31, 2014

12. Salami Safety

    By JoNorvelleWalker, October 27, 2014
    • 11 replies
    • 30k views
    • 
    • Martin Fisher
    • October 28, 2014

13. Dinner 2014 (Part 6) 1 2 3 4 23

    By gfweb, October 26, 2014
    • 555 replies
    • 86.3k views
    • 
    • mm84321
    • December 9, 2014

14. Dried Okra

    By Mmmpomps, October 26, 2014
    • 3 replies
    • 2.1k views
    • 
    • Mmmpomps
    • October 26, 2014

15. Anyone know the hold time to pasteurize chicken from Listeria?

    By torolover, October 24, 2014
    • 22 replies
    • 14.4k views
    • 
    • btbyrd
    • January 21, 2018

16. Effect of extended sous vide cooking time at target temperature

    By FeChef, October 23, 2014
    • 3 replies
    • 2.6k views
    • 
    • FeChef
    • October 23, 2014

17. Why Simmer a Meat Sauce for Hours

    By Shel_B, October 23, 2014
    • 22 replies
    • 18.8k views
    • 
    • Paul Bacino
    • October 26, 2014

18. What to do with Peeled Vegetables

    By Shel_B, October 23, 2014
    • 4 replies
    • 1.5k views
    • 
    • FeChef
    • October 23, 2014

19. A new condiment...toasted sauerkraut

    By gfweb, October 21, 2014
    • 9 replies
    • 2.2k views
    • 
    • Kerry Beal
    • October 22, 2014

20. Spices or herbs?

    By Jaime L. Williams, October 20, 2014
    • 5 replies
    • 1.8k views
    • 
    • Deryn
    • October 20, 2014

21. Making homemade yogurt with clay pots--has anyone done this?

    By FlyingChopstik, October 19, 2014
    • 8 replies
    • 8.5k views
    • 
    • FlyingChopstik
    • October 20, 2014

22. Does Anybody Know If the Peppers Used To Make Paprika In Hungary Are Ever Eaten Fresh?

    By Bill Klapp, October 19, 2014
    • 0 replies
    • 1.4k views
    • 
    • Bill Klapp
    • October 19, 2014

23. Modern uses for blood

    By Shalmanese, October 18, 2014
    • 7 replies
    • 1.8k views
    • 
    • huiray
    • October 19, 2014

24. Dried cherry sauce for pork: make-ahead question

    By bakerjo58, October 18, 2014
    • 2 replies
    • 1.4k views
    • 
    • basquecook
    • October 22, 2014

25. 2 different pasteurization times for chicken from MC and MCaH?

    By torolover, October 17, 2014
    • 2 replies
    • 3k views
    • 
    • torolover
    • October 17, 2014