Cooking

9,585 topics in this forum

1. Do the pasteurizing times on Douglas Baldwin's website also kill parasites?

   By Jenny Ngo, February 4, 2014
   • 11 replies
   • 16.5k views
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   • Jenny Ngo
   • February 5, 2014

2. Fruit salads

   By Franci, February 1, 2014
   • 14 replies
   • 3k views
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   • Shel_B
   • February 7, 2014

3. Baked Potatoes 1 2 3 4

   By weinoo, February 1, 2014
   • 79 replies
   • 13.7k views
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   • chileheadmike
   • November 9, 2022

4. That Fish Smell When Cooking Fish ...

   By Shel_B, February 1, 2014
   • 20 replies
   • 5.4k views
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   • Shel_B
   • February 2, 2014

5. 50# 0f Veal Bones–Pot Size?

   By Paul Bacino, January 31, 2014
   • 17 replies
   • 3.7k views
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   • dcarch
   • February 1, 2014

6. Lunch! What'd ya have? (2014) 1 2 3 4 23

   By huiray, January 31, 2014
   • 565 replies
   • 114.8k views
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   • rotuts
   • December 5, 2014

7. Quick Question About Potatoes

   By Porthos, January 29, 2014
   • 4 replies
   • 1.7k views
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   • weinoo
   • January 29, 2014

8. Super Bowl 2014 -- Feast mode! 1 2

   By teapot, January 28, 2014
   • 25 replies
   • 7.7k views
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   • teapot
   • February 4, 2014

9. Soup Skimming

   By weinoo, January 28, 2014
   • 19 replies
   • 5.4k views
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   • huiray
   • February 5, 2014

10. Bag of smoke

    By FeChef, January 28, 2014
    • 10 replies
    • 2.9k views
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    • FeChef
    • February 1, 2014

11. Kitchen Notebooks - "I'll show you mine..." 1 2

    By Kerry Beal, January 28, 2014
    • 35 replies
    • 6.3k views
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    • quiet1
    • January 8, 2017

12. Need help making Porchetta or Hog Roll for whole Hoglet

    By Paul Bacino, January 26, 2014
    • 17 replies
    • 3.2k views
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    • dcarch
    • January 27, 2014

13. "Power Hungry": making the bars from recipe #1 1 2

    By Darienne, January 25, 2014
    • 47 replies
    • 13.5k views
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    • Darienne
    • June 20, 2014

14. Sweet Maria's Ethiopiques Blend: new to me and pretty nice

    By rotuts, January 24, 2014
    • 4 replies
    • 2k views
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    • rotuts
    • January 24, 2014

15. Perfect sous vide pork belly, why is the bottom part always tough?

    By torolover, January 24, 2014
    • 13 replies
    • 18.2k views
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    • KennethT
    • August 18, 2016

16. Baked tofu

    By BeeZee, January 22, 2014
    • 5 replies
    • 1.8k views
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    • BeeZee
    • January 23, 2014

17. Another use for a chamber vacuum sealer: re-crisp celery

    By abadoozy, January 21, 2014
    • 3 replies
    • 2.6k views
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    • abadoozy
    • January 21, 2014

18. Transforming Sauerkraut into Kimchi Using Vacuum Pickling

    By nickrey, January 21, 2014
    • 4 replies
    • 6.4k views
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    • nickrey
    • January 21, 2014

19. Short rib celebration

    By ChrisTaylor, January 21, 2014
    • 8 replies
    • 2.4k views
    • 
    • dcarch
    • January 22, 2014

20. Why does my orzo stick to everything?

    By powerdog, January 20, 2014
    • 9 replies
    • 8.5k views
    • 
    • dcarch
    • January 21, 2014

21. Sweet Potato Skin - Eat It?

    By weinoo, January 19, 2014
    • 13 replies
    • 3.9k views
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    • rotuts
    • January 21, 2014

22. Modernist cuisine take on veggie burgers

    By jcg, January 19, 2014   

    • Modernist
    • 8 replies
    • 3.7k views
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    • pbear
    • February 19, 2014

23. Sauternes "Caviar"

    By msacuisine, January 16, 2014
    • 4 replies
    • 2.6k views
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    • Tri2Cook
    • January 17, 2014

24. Ideas for Modernist Twists on Steak au Poivre?

    By msacuisine, January 16, 2014
    • 0 replies
    • 1.7k views
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    • msacuisine
    • January 16, 2014

25. Help identify this pea/mangetout thing

    By SylviaLovegren, January 15, 2014
    • 8 replies
    • 5.3k views
    • 
    • huiray
    • February 24, 2014