Cooking

9,599 topics in this forum

1. 50 lbs of orange citruses – What to do with them?

   By xxchef, March 12, 2014
   • 15 replies
   • 4.3k views
   • 
   • TheCulinaryLibrary
   • April 15, 2014

2. Dinner! 2014 (Part 2) 1 2 3 4 24

   By robirdstx, March 12, 2014
   • 587 replies
   • 100.8k views
   • 
   • huiray
   • May 13, 2014

3. Sous vide meat tender and just right, but flavors are missing...

   By argie916, March 12, 2014
   • 18 replies
   • 21.7k views
   • 
   • nickrey
   • March 15, 2014

4. Too-thin porkchops 1 2 3

   By Arey, March 11, 2014
   • 72 replies
   • 12k views
   • 
   • andiesenji
   • May 13, 2017

5. Sugar and Pectin when Making Preserves

   By Shel_B, March 10, 2014
   • 10 replies
   • 2.5k views
   • 
   • jmacnaughtan
   • March 18, 2014

6. Cooling large amount of soup (70-100L) 1 2

   By Jørgen Sørheim, March 9, 2014
   • 39 replies
   • 14.4k views
   • 
   • paulraphael
   • March 14, 2014

7. What Are You Cooking Sous Vide Today? (Part 1) 1 2 3 4 23

   By paulraphael, March 9, 2014
   • 564 replies
   • 81.4k views
   • 
   • rotuts
   • July 2, 2015

8. Lemon Garlic Sauce Ideas Wanted

   By Shel_B, March 8, 2014
   • 15 replies
   • 2.7k views
   • 
   • Shel_B
   • March 19, 2014

9. Spot Prawn Roe?

   By Paul Bacino, March 7, 2014
   • 6 replies
   • 19.5k views
   • 
   • Paul Bacino
   • March 8, 2014

10. Wild Boar Meatloaf

    By Shel_B, March 5, 2014
    • 10 replies
    • 5.3k views
    • 
    • Shel_B
    • March 7, 2014

11. Sous vide and egg whites in custards

    By cteavin, March 4, 2014
    • 4 replies
    • 3.4k views
    • 
    • Volition
    • March 5, 2014

12. Vacuum-sealing liquids in bags, without a chamber sealer

    By bonkboo, February 27, 2014
    • 21 replies
    • 34.1k views
    • 
    • demo
    • March 28, 2014

13. Uses of herbs in cooking 1 2

    By Plantes Vertes, February 27, 2014
    • 34 replies
    • 6.8k views
    • 
    • SobaAddict70
    • March 12, 2014

14. Educate Me: Parts of Bacon

    By Robenco15, February 25, 2014
    • 18 replies
    • 3k views
    • 
    • huiray
    • February 27, 2014

15. Roasting a Pollo Rosso

    By Robenco15, February 23, 2014
    • 9 replies
    • 2.5k views
    • 
    • Robenco15
    • February 24, 2014

16. Sodium Citrate & preservation of color

    By Daniel72, February 22, 2014
    • 2 replies
    • 1.6k views
    • 
    • Daniel72
    • February 22, 2014

17. Fish glaze

    By Franci, February 22, 2014
    • 3 replies
    • 1.4k views
    • 
    • gfweb
    • February 22, 2014

18. "Off-label" Uses for Ramen Noodles 1 2

    By GlorifiedRice, February 21, 2014
    • 32 replies
    • 7.8k views
    • 
    • GlorifiedRice
    • August 16, 2015

19. Substituting flaxseed meal + water for eggs

    By egale, February 20, 2014
    • 6 replies
    • 2.2k views
    • 
    • cakewalk
    • February 21, 2014

20. Thai- or Asian-style Salmon Croquettes

    By Shel_B, February 18, 2014
    • 5 replies
    • 1.7k views
    • 
    • Simon Lewinson
    • February 19, 2014

21. Fresh Spanish Chorizo

    By Prawncrackers, February 18, 2014
    • 15 replies
    • 9.5k views
    • 
    • EnriqueB
    • March 27, 2014

22. Vacuum Sealing, then Freezing Garlic? 1 2 3

    By cssmd27, February 18, 2014
    • 52 replies
    • 31.5k views
    • 
    • jbates
    • August 18, 2020

23. Pine Nut Recipes

    By Nancy in Pátzcuaro, February 17, 2014
    • 12 replies
    • 3.5k views
    • 
    • Nancy in Pátzcuaro
    • February 26, 2014

24. Vacuum packing as a food processing technique: Chamber or not.

    By rotuts, February 16, 2014
    • 20 replies
    • 4.7k views
    • 
    • rotuts
    • March 15, 2014

25. Taming Bitter Garlic

    By Paul Bacino, February 16, 2014
    • 23 replies
    • 13k views
    • 
    • kayb
    • February 19, 2014