Cooking

9,585 topics in this forum

1. Cooking pâté

   By senorkevin, March 28, 2014
   • 1 reply
   • 1.6k views
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   • rotuts
   • March 28, 2014

2. Pasteurized Rock Lobster Sous Vide

   By JoNorvelleWalker, March 25, 2014
   • 20 replies
   • 8.8k views
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   • gfweb
   • March 30, 2014

3. 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
   • 13.2k views
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   • huiray
   • November 12, 2015

4. Soups or stews souring?

   By radtek, March 19, 2014
   • 8 replies
   • 2.2k views
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   • paulraphael
   • March 19, 2014

5. Flavor pairings for Mole poblano

   By Chris Hennes, March 16, 2014
   • 4 replies
   • 2.1k views
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   • Plantes Vertes
   • March 17, 2014

6. Refrigerating Smoothies

   By weinoo, March 15, 2014
   • 2 replies
   • 1.5k views
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   • natasha1270
   • March 15, 2014

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

   By rotuts, March 14, 2014
   • 33 replies
   • 7.5k views
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   • Thomas Luttikhold
   • March 20, 2014

8. Freezing Bordelaise Sauce

   By Robenco15, March 14, 2014
   • 2 replies
   • 4.3k views
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   • TheCulinaryLibrary
   • March 17, 2014

9. Eggstatic about eggs 1 2 3

   By liuzhou, March 14, 2014
   • 72 replies
   • 17.6k views
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   • shain
   • June 24, 2021

10. 50 lbs of orange citruses – What to do with them?

    By xxchef, March 12, 2014
    • 15 replies
    • 4.6k views
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    • TheCulinaryLibrary
    • April 15, 2014

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

    By robirdstx, March 12, 2014
    • 587 replies
    • 106.7k views
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    • huiray
    • May 13, 2014

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

    By argie916, March 12, 2014
    • 18 replies
    • 22.3k views
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    • nickrey
    • March 15, 2014

13. Too-thin porkchops 1 2 3

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

14. Sugar and Pectin when Making Preserves

    By Shel_B, March 10, 2014
    • 10 replies
    • 2.7k views
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    • jmacnaughtan
    • March 18, 2014

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

    By Jørgen Sørheim, March 9, 2014
    • 39 replies
    • 15.1k views
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    • paulraphael
    • March 14, 2014

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

    By paulraphael, March 9, 2014
    • 564 replies
    • 86.7k views
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    • rotuts
    • July 2, 2015

17. Lemon Garlic Sauce Ideas Wanted

    By Shel_B, March 8, 2014
    • 15 replies
    • 2.9k views
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    • Shel_B
    • March 19, 2014

18. Spot Prawn Roe?

    By Paul Bacino, March 7, 2014
    • 6 replies
    • 20.2k views
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    • Paul Bacino
    • March 8, 2014

19. Wild Boar Meatloaf

    By Shel_B, March 5, 2014
    • 10 replies
    • 5.5k views
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    • Shel_B
    • March 7, 2014

20. Sous vide and egg whites in custards

    By cteavin, March 4, 2014
    • 4 replies
    • 3.6k views
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    • Volition
    • March 5, 2014

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

    By bonkboo, February 27, 2014
    • 21 replies
    • 34.9k views
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    • demo
    • March 28, 2014

22. Uses of herbs in cooking 1 2

    By Plantes Vertes, February 27, 2014
    • 34 replies
    • 7.2k views
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    • SobaAddict70
    • March 12, 2014

23. Educate Me: Parts of Bacon

    By Robenco15, February 25, 2014
    • 18 replies
    • 3.2k views
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    • huiray
    • February 27, 2014

24. Roasting a Pollo Rosso

    By Robenco15, February 23, 2014
    • 9 replies
    • 2.7k views
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    • Robenco15
    • February 24, 2014

25. Sodium Citrate & preservation of color

    By Daniel72, February 22, 2014
    • 2 replies
    • 1.7k views
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    • Daniel72
    • February 22, 2014