Cooking

9,590 topics in this forum

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

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

2. Why Simmer a Meat Sauce for Hours

   By Shel_B, October 23, 2014
   • 22 replies
   • 20.1k views
   • 
   • Paul Bacino
   • October 26, 2014

3. What to do with Peeled Vegetables

   By Shel_B, October 23, 2014
   • 4 replies
   • 1.6k views
   • 
   • FeChef
   • October 23, 2014

4. A new condiment...toasted sauerkraut

   By gfweb, October 21, 2014
   • 9 replies
   • 2.3k views
   • 
   • Kerry Beal
   • October 22, 2014

5. Spices or herbs?

   By Jaime L. Williams, October 20, 2014
   • 5 replies
   • 1.9k views
   • 
   • Deryn
   • October 20, 2014

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

   By FlyingChopstik, October 19, 2014
   • 8 replies
   • 8.8k views
   • 
   • FlyingChopstik
   • October 20, 2014

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

   By Bill Klapp, October 19, 2014
   • 0 replies
   • 1.5k views
   • 
   • Bill Klapp
   • October 19, 2014

8. Modern uses for blood

   By Shalmanese, October 18, 2014
   • 7 replies
   • 1.9k views
   • 
   • huiray
   • October 19, 2014

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

   By bakerjo58, October 18, 2014
   • 2 replies
   • 1.5k views
   • 
   • basquecook
   • October 22, 2014

10. 2 different pasteurization times for chicken from MC and MCaH?

    By torolover, October 17, 2014
    • 2 replies
    • 3.1k views
    • 
    • torolover
    • October 17, 2014

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

    By TdeV, October 13, 2014
    • 15 replies
    • 48.2k views
    • 
    • paulraphael
    • December 18, 2014

12. Lupini Beans: "Now what?"

    By Paul Bacino, October 13, 2014
    • 6 replies
    • 2.5k views
    • 
    • CatPoet
    • October 13, 2014

13. Yeast as a Flavoring Agent

    By Shel_B, October 12, 2014
    • 10 replies
    • 4.6k views
    • 
    • JoNorvelleWalker
    • October 13, 2014

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

    By TicTac, October 12, 2014
    • 7 replies
    • 9.3k views
    • 
    • FrogPrincesse
    • October 13, 2014

15. Salted chilis

    By ChrisTaylor, October 12, 2014
    • 5 replies
    • 2.6k views
    • 
    • Paul Bacino
    • October 12, 2014

16. Clambake Broth/Base

    By LaurieB, October 11, 2014
    • 3 replies
    • 2k views
    • 
    • LindaK
    • October 12, 2014

17. Puntarelle

    By weinoo, October 11, 2014
    • 6 replies
    • 2.1k views
    • 
    • weinoo
    • January 11, 2023

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

    By gulfporter, October 11, 2014
    • 28 replies
    • 5.3k views
    • 
    • LaurieB
    • October 23, 2014

19. Harvesting and Storing Apples

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

20. Cooking project for B-school

    By chefmd, October 9, 2014
    • 19 replies
    • 3.3k views
    • 
    • chefmd
    • October 11, 2014

21. Cashew Cream Cheese (gasp!)

    By DanMLondon, October 9, 2014
    • 11 replies
    • 2.8k views
    • 
    • Amy D.
    • October 10, 2014

22. Reheat....What, where, and why.

    By NEPolarbear, October 9, 2014
    • 4 replies
    • 1.5k views
    • 
    • MSRadell
    • October 11, 2014

23. Substitute for Peaches in a Salad

    By Shel_B, October 9, 2014
    • 11 replies
    • 9.1k views
    • 
    • Shel_B
    • October 10, 2014

24. Uses of Stratto di Pomodori ?

    By Paul Bacino, October 8, 2014
    • 6 replies
    • 2.6k views
    • 
    • Lisa Shock
    • October 8, 2014

25. 'Off' flavor in cooked potatoes 1 2

    By borgr, October 5, 2014
    • 29 replies
    • 38.2k views
    • 
    • ChefPip
    • October 7, 2014