Cooking

9,585 topics in this forum

1. Vacuum sealing dried herbs and spices

   By rotuts, March 22, 2016
   • 21 replies
   • 8.6k views
   • 
   • andiesenji
   • April 3, 2016

2. Pressed Caviar Payusnaya JPepin

   By rotuts, April 2, 2016
   • 0 replies
   • 737 views
   • 
   • rotuts
   • April 2, 2016

3. How can I cook my pork blood?

   By Jennifer Brizzi, March 29, 2007
   • 14 replies
   • 37.8k views
   • 
   • liuzhou
   • April 1, 2016

4. Olive Oil Blend

   By Shel_B, March 31, 2016
   • 11 replies
   • 2.2k views
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   • Anna N
   • April 1, 2016

5. Leg of Lamb 1 2 3 4 5

   By Ron Johnson, April 24, 2003
   • 105 replies
   • 22.1k views
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   • Smithy
   • March 31, 2016

6. Shaoxing wine or Sake?

   By pufin3, March 29, 2016
   • 5 replies
   • 12.8k views
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   • Beebs
   • March 30, 2016

7. Savory Spice Shop

   By rotuts, March 28, 2016
   • 3 replies
   • 1.5k views
   • 
   • daveb
   • March 28, 2016

8. Crab Apples 1 2

   By Bicycle Lee, August 17, 2004
   • 42 replies
   • 8.3k views
   • 
   • logicalidentity
   • March 22, 2016

9. Innovative chowder ideas 1 2

   By chappie, January 12, 2006
   • 28 replies
   • 7.3k views
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   • Tri2Cook
   • March 21, 2016

10. DIY crispy pizza crust

    By AlaMoi, March 3, 2016
    • 11 replies
    • 3.6k views
    • 
    • cyalexa
    • March 20, 2016

11. Curing in warm conditions

    By Mik1428, March 17, 2016
    • 4 replies
    • 1.1k views
    • 
    • Panaderia Canadiense
    • March 20, 2016

12. Pigeon Eggs

    By liuzhou, March 18, 2016
    • 10 replies
    • 23.7k views
    • 
    • liuzhou
    • March 19, 2016

13. Turkey Breast Tendons

    By rotuts, December 10, 2015
    • 5 replies
    • 4.9k views
    • 
    • rotuts
    • March 17, 2016

14. Casserole Recipe For People Who Hate Casseroles?? 1 2

    By gulfporter, March 13, 2016
    • 30 replies
    • 10.6k views
    • 
    • SylviaLovegren
    • March 17, 2016

15. How Long do Things Last

    By MetsFan5, March 13, 2016
    • 9 replies
    • 2.4k views
    • 
    • JoNorvelleWalker
    • March 16, 2016

16. Dinner 2016 (Part 2) 1 2 3 4 20

    By rarerollingobject, February 7, 2016
    • 487 replies
    • 83.5k views
    • 
    • BonVivant
    • March 14, 2016

17. Aging Meat: any advantage with pork?

    By rotuts, July 14, 2012
    • 24 replies
    • 35.3k views
    • 
    • Rico
    • March 14, 2016

18. Clay-pot-cooked Legumes 1 2 3

    By slkinsey, January 8, 2004
    • 70 replies
    • 17.3k views
    • 
    • haresfur
    • March 7, 2016

19. Cooking with beeswax

    By ninagluck, March 5, 2016
    • 9 replies
    • 3.7k views
    • 
    • Deryn
    • March 6, 2016

20. Thick cut flanken short ribs? How to cook these?

    By Morkai, February 16, 2016
    • 7 replies
    • 8k views
    • 
    • rarerollingobject
    • March 5, 2016

21. Meatballs 1 2 3

    By Emily_R, August 3, 2010
    • 54 replies
    • 24.5k views
    • 
    • pufin3
    • March 3, 2016

22. Troubleshooting help requested for sous vide beef

    By TdeV, March 1, 2016
    • 3 replies
    • 2.4k views
    • 
    • TdeV
    • March 1, 2016

23. Heineken Beer Steak Marinade

    By curtis, February 27, 2016
    • 7 replies
    • 4.1k views
    • 
    • Tere
    • March 1, 2016

24. Jewish Chick Pea and Lentil recipes circa 100 CE?

    By Richard Kilgore, February 17, 2016
    • 13 replies
    • 3.9k views
    • 
    • Nyleve Baar
    • February 29, 2016

25. Cooking Risotto - A followup to the CI Saucier Review

    By Porthos, February 26, 2016
    • 14 replies
    • 3.3k views
    • 
    • MelissaH
    • February 28, 2016