Cooking

9,586 topics in this forum

1. Malt Vinegar Powder

   By David Ross, April 15, 2014
   • 15 replies
   • 5k views
   • 
   • Robin G
   • May 11, 2014

2. "Modernist Cuisine at Home": Hacks, cheats, and embellishments

   By haresfur, April 12, 2014
   • 12 replies
   • 5.9k views
   • 
   • haresfur
   • October 23, 2018

3. Fish Cakes: Fresh or cooked halibut?

   By Dejah, April 12, 2014
   • 5 replies
   • 2k views
   • 
   • janeer
   • April 14, 2014

4. Cooking from "My Paris Kitchen" 1 2 3 4

   By SobaAddict70, April 12, 2014
   • 95 replies
   • 25.6k views
   • 
   • rotuts
   • June 27, 2016

5. What are Lamb Tips?

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

6. How to Infuse Cod Fish with Flavor?

   By SammyFarid, April 12, 2014
   • 8 replies
   • 3.9k views
   • 
   • Shel_B
   • April 12, 2014

7. Can you freeze cauliflower? Peppers?

   By bonkboo, April 8, 2014
   • 11 replies
   • 3.3k views
   • 
   • Anna N
   • April 10, 2014

8. Red Palm Oil: what to do with it?

   By Smithy, April 7, 2014
   • 10 replies
   • 5.7k views
   • 
   • Smithy
   • April 19, 2014

9. Keller on sous vide: 'no long cook times below 140F'

   By weedy, April 6, 2014
   • 8 replies
   • 11.9k views
   • 
   • PedroG
   • November 14, 2015

10. Easter Ham: "Country" or "City?"

    By David Ross, April 6, 2014
    • 24 replies
    • 3.6k views
    • 
    • annabelle
    • April 11, 2014

11. Ideal temp. to get best veggie flavor extraction for soup?

    By torolover, April 6, 2014
    • 3 replies
    • 2.9k views
    • 
    • Plantes Vertes
    • April 6, 2014

12. ziplocks for cook-chill sous vide

    By paulraphael, April 6, 2014
    • 24 replies
    • 4.1k views
    • 
    • pbear
    • April 9, 2014

13. Adding fruit to a confit?

    By skruz, April 3, 2014
    • 9 replies
    • 2.1k views
    • 
    • skruz
    • April 8, 2014

14. Chicken wing vs Chicken feet vs Chicken back Stock?

    By torolover, March 30, 2014
    • 20 replies
    • 18.9k views
    • 
    • ojisan
    • April 1, 2014

15. Does gefilte fish destroy the pot?

    By DanM, March 29, 2014
    • 7 replies
    • 2.5k views
    • 
    • Alex
    • April 14, 2014

16. Need soy sauce advice: Looking for Chinese take-out-style soy sauce 1 2

    By FeChef, March 29, 2014
    • 42 replies
    • 12.8k views
    • 
    • FeChef
    • April 2, 2014

17. DIY Bourbon 'Barrel' Aged Maple Syrup

    By Kerry Beal, March 29, 2014
    • 3 replies
    • 3.1k views
    • 
    • Tri2Cook
    • March 29, 2014

18. Cooking pâté

    By senorkevin, March 28, 2014
    • 1 reply
    • 1.5k views
    • 
    • rotuts
    • March 28, 2014

19. Pasteurized Rock Lobster Sous Vide

    By JoNorvelleWalker, March 25, 2014
    • 20 replies
    • 8.1k views
    • 
    • gfweb
    • March 30, 2014

20. If you skim fat off soup, is there any fat left over from emulsion (e.g. Ramen)? 1 2

    By torolover, March 23, 2014
    • 31 replies
    • 11.2k views
    • 
    • huiray
    • November 12, 2015

21. Soups or stews souring?

    By radtek, March 19, 2014
    • 8 replies
    • 1.9k views
    • 
    • paulraphael
    • March 19, 2014

22. Flavor pairings for Mole poblano

    By Chris Hennes, March 16, 2014
    • 4 replies
    • 1.7k views
    • 
    • Plantes Vertes
    • March 17, 2014

23. Refrigerating Smoothies

    By weinoo, March 15, 2014
    • 2 replies
    • 1.3k views
    • 
    • natasha1270
    • March 15, 2014

24. Do "working" muscles have more flavor? 1 2

    By rotuts, March 14, 2014
    • 33 replies
    • 6.5k views
    • 
    • Thomas Luttikhold
    • March 20, 2014

25. Freezing Bordelaise Sauce

    By Robenco15, March 14, 2014
    • 2 replies
    • 4k views
    • 
    • TheCulinaryLibrary
    • March 17, 2014