Cooking

9,604 topics in this forum

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

   By gfweb, October 26, 2014
   • 555 replies
   • 81.4k views
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   • mm84321
   • December 9, 2014

2. Dried Okra

   By Mmmpomps, October 26, 2014
   • 3 replies
   • 2k views
   • 
   • Mmmpomps
   • October 26, 2014

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

   By torolover, October 24, 2014
   • 22 replies
   • 13.2k views
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   • btbyrd
   • January 21, 2018

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

   By FeChef, October 23, 2014
   • 3 replies
   • 2.5k views
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   • FeChef
   • October 23, 2014

5. Why Simmer a Meat Sauce for Hours

   By Shel_B, October 23, 2014
   • 22 replies
   • 17.7k views
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   • Paul Bacino
   • October 26, 2014

6. What to do with Peeled Vegetables

   By Shel_B, October 23, 2014
   • 4 replies
   • 1.4k views
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   • FeChef
   • October 23, 2014

7. A new condiment...toasted sauerkraut

   By gfweb, October 21, 2014
   • 9 replies
   • 2.1k views
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   • Kerry Beal
   • October 22, 2014

8. Spices or herbs?

   By Jaime L. Williams, October 20, 2014
   • 5 replies
   • 1.6k views
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   • Deryn
   • October 20, 2014

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

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

10. 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
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    • Bill Klapp
    • October 19, 2014

11. Modern uses for blood

    By Shalmanese, October 18, 2014
    • 7 replies
    • 1.7k views
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    • huiray
    • October 19, 2014

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

    By bakerjo58, October 18, 2014
    • 2 replies
    • 1.3k views
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    • basquecook
    • October 22, 2014

13. 2 different pasteurization times for chicken from MC and MCaH?

    By torolover, October 17, 2014
    • 2 replies
    • 2.9k views
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    • torolover
    • October 17, 2014

14. How long can you "hold" something cooked sous vide?

    By TdeV, October 13, 2014
    • 15 replies
    • 45.9k views
    • 
    • paulraphael
    • December 18, 2014

15. Lupini Beans: "Now what?"

    By Paul Bacino, October 13, 2014
    • 6 replies
    • 2.2k views
    • 
    • CatPoet
    • October 13, 2014

16. Yeast as a Flavoring Agent

    By Shel_B, October 12, 2014
    • 10 replies
    • 4k views
    • 
    • JoNorvelleWalker
    • October 13, 2014

17. Best method to cook boudin noir...?

    By TicTac, October 12, 2014
    • 7 replies
    • 8.6k views
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    • FrogPrincesse
    • October 13, 2014

18. Salted chilis

    By ChrisTaylor, October 12, 2014
    • 5 replies
    • 2.3k views
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    • Paul Bacino
    • October 12, 2014

19. Clambake Broth/Base

    By LaurieB, October 11, 2014
    • 3 replies
    • 1.7k views
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    • LindaK
    • October 12, 2014

20. Puntarelle

    By weinoo, October 11, 2014
    • 6 replies
    • 1.8k views
    • 
    • weinoo
    • January 11, 2023

21. What Absolutely Positively Has To Be On Your Thanksgiving Table? 1 2

    By gulfporter, October 11, 2014
    • 28 replies
    • 4.8k views
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    • LaurieB
    • October 23, 2014

22. Harvesting and Storing Apples

    By Thanks for the Crepes, October 10, 2014
    • 0 replies
    • 865 views
    • 
    • Thanks for the Crepes
    • October 10, 2014

23. Cooking project for B-school

    By chefmd, October 9, 2014
    • 19 replies
    • 3k views
    • 
    • chefmd
    • October 11, 2014

24. Cashew Cream Cheese (gasp!)

    By DanMLondon, October 9, 2014
    • 11 replies
    • 2.5k views
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    • Amy D.
    • October 10, 2014

25. Reheat....What, where, and why.

    By NEPolarbear, October 9, 2014
    • 4 replies
    • 1.4k views
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    • MSRadell
    • October 11, 2014