Cooking

9,585 topics in this forum

1. Fish glaze

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

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

   By GlorifiedRice, February 21, 2014
   • 32 replies
   • 8.1k views
   • 
   • GlorifiedRice
   • August 16, 2015

3. Substituting flaxseed meal + water for eggs

   By egale, February 20, 2014
   • 6 replies
   • 2.4k views
   • 
   • cakewalk
   • February 21, 2014

4. Thai- or Asian-style Salmon Croquettes

   By Shel_B, February 18, 2014
   • 5 replies
   • 1.8k views
   • 
   • Simon Lewinson
   • February 19, 2014

5. Fresh Spanish Chorizo

   By Prawncrackers, February 18, 2014
   • 15 replies
   • 9.9k views
   • 
   • EnriqueB
   • March 27, 2014

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

   By cssmd27, February 18, 2014
   • 52 replies
   • 32.7k views
   • 
   • jbates
   • August 18, 2020

7. Pine Nut Recipes

   By Nancy in Pátzcuaro, February 17, 2014
   • 12 replies
   • 3.8k views
   • 
   • Nancy in Pátzcuaro
   • February 26, 2014

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

   By rotuts, February 16, 2014
   • 20 replies
   • 4.9k views
   • 
   • rotuts
   • March 15, 2014

9. Taming Bitter Garlic

   By Paul Bacino, February 16, 2014
   • 23 replies
   • 13.4k views
   • 
   • kayb
   • February 19, 2014

10. Comprehensive collections of by-weight recipes

    By Kent Wang, February 16, 2014
    • 13 replies
    • 6.4k views
    • 
    • JoNorvelleWalker
    • February 19, 2014

11. Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

    By Jenny Ngo, February 15, 2014
    • 7 replies
    • 2.2k views
    • 
    • EnriqueB
    • February 17, 2014

12. Mushroom Panna Cotta with Candy Cap Mushrooms

    By Shel_B, February 15, 2014
    • 19 replies
    • 4.7k views
    • 
    • Bill Klapp
    • February 18, 2014

13. eG Cook-Off #65: Pork Belly 1 2 3 4 6

    By David Ross, February 14, 2014   

    • Cookoff
    • 128 replies
    • 43.2k views
    • 
    • Rickbern
    • January 29, 2022

14. No wine sauce for beef tenderloin?

    By FeChef, February 14, 2014
    • 6 replies
    • 1.7k views
    • 
    • SylviaLovegren
    • February 14, 2014

15. Defrosting/refreezing lobster coral

    By mm84321, February 13, 2014
    • 0 replies
    • 983 views
    • 
    • mm84321
    • February 13, 2014

16. Any Lardo Tips?

    By Steve Irby, February 13, 2014
    • 14 replies
    • 3.8k views
    • 
    • Steve Irby
    • February 16, 2014

17. Why bake carrots in dough?

    By aperture, February 12, 2014
    • 7 replies
    • 3.5k views
    • 
    • HowardLi
    • April 6, 2014

18. Dip for veggies: ideas?

    By Beusho, February 12, 2014
    • 3 replies
    • 1.9k views
    • 
    • judiu
    • February 12, 2014

19. White Pepper 1 2

    By Shel_B, February 11, 2014
    • 42 replies
    • 11.6k views
    • 
    • TheCulinaryLibrary
    • April 18, 2014

20. Meat Sauce for Spaghetti and Pasta 1 2

    By Shel_B, February 10, 2014
    • 26 replies
    • 6.6k views
    • 
    • SobaAddict70
    • March 12, 2014

21. Making a Panade 1 2

    By Shel_B, February 10, 2014
    • 41 replies
    • 10.1k views
    • 
    • judiu
    • February 14, 2014

22. Cooking with beer 1 2

    By Plantes Vertes, February 9, 2014
    • 43 replies
    • 6.7k views
    • 
    • biochef
    • March 25, 2014

23. Recipes that Rock: 2014

    By JAZ, February 6, 2014
    • 3 replies
    • 2.7k views
    • 
    • FauxPas
    • September 6, 2014

24. Sous vide tongue?

    By alanz, February 6, 2014
    • 20 replies
    • 11.1k views
    • 
    • alanz
    • February 24, 2014

25. Soy Sauce Pasta Dough (and other experiments?) 1 2

    By Constantin Peters, February 4, 2014
    • 26 replies
    • 6.9k views
    • 
    • Constantin Peters
    • May 27, 2017