Cooking

9,585 topics in this forum

1. Sheet pan Dinners 1 2 3

   By lindag, July 30, 2020
   • 59 replies
   • 9.9k views
   • 
   • weinoo
   • February 17, 2023

2. Alternative to Pepper Jack

   By Shel_B, November 19, 2014
   • 7 replies
   • 9.9k views
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   • FeChef
   • November 25, 2014

3. Home grown QUINOA

   By jackal10, September 18, 2009
   • 8 replies
   • 9.9k views
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   • Wholemeal Crank
   • September 19, 2009

4. Pig slaughter and processing 1 2

   By sjemac, October 26, 2010
   • 29 replies
   • 9.9k views
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   • sjemac
   • December 21, 2010

5. Italian orzo vs. Greek kritharaki

   By Anna N, March 15, 2006
   • 12 replies
   • 9.9k views
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   • Anna N
   • March 19, 2006

6. Chicken thigh sous vide "confit" times and temps?

   By torolover, March 26, 2015
   • 8 replies
   • 9.9k views
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   • paulraphael
   • March 7, 2017

7. Half Cooked Pork Roast

   By Holly Moore, December 18, 2001
   • 5 replies
   • 9.9k views
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   • Fat Guy
   • December 21, 2001

8. Non-Acid Substitute for Acid?

   By chezcherie, May 5, 2011
   • 13 replies
   • 9.9k views
   • 
   • judiu
   • May 6, 2011

9. KEFIR – Grow Your Own Delicious Drink and Dairy Staple 1 2

   By andiesenji, April 21, 2016
   • 44 replies
   • 9.8k views
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   • Smithy
   • May 22, 2024

10. My first sous vide effort 1 2

    By pacman1978, November 13, 2012
    • 42 replies
    • 9.8k views
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    • bhsimon
    • November 17, 2012

11. Proper knife motion when cutting meat?

    By cutter, May 13, 2019
    • 17 replies
    • 9.8k views
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    • paulraphael
    • May 26, 2019

12. Homemade Creme Fraiche 1 2

    By Berlinsbreads, February 25, 2005
    • 26 replies
    • 9.8k views
    • 
    • blue_dolphin
    • May 24, 2018

13. Are Those Really Heirloom Tomatoes? 1 2

    By Gifted Gourmet, July 27, 2006
    • 41 replies
    • 9.8k views
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    • MarketStEl
    • August 20, 2006

14. Blender recommendations 1 2

    By ChocoKitty, February 6, 2003
    • 37 replies
    • 9.8k views
    • 
    • lperry
    • March 31, 2006

15. Dry cured sausages dripping liquid fat - normal?

    By celeriac, November 9, 2011   

    • Charcuterie
    • 9 replies
    • 9.8k views
    • 
    • Joe Wood
    • August 22, 2020

16. Gratins 1 2

    By fifi, January 18, 2005
    • 49 replies
    • 9.8k views
    • 
    • howard88
    • February 19, 2005

17. At what temperature does fat render out of meat?

    By haresfur, October 24, 2018   

    • Modernist
    • 3 replies
    • 9.8k views
    • 
    • Robenco15
    • October 27, 2018

18. Biffins

    By jackal10, November 26, 2005
    • 7 replies
    • 9.8k views
    • 
    • Dan Ryan
    • December 22, 2005

19. Belgian Frites/Steak Frites - Best Method? 1 2

    By ejebud, October 27, 2005
    • 48 replies
    • 9.8k views
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    • gfweb
    • July 13, 2016

20. Curing/fermenting egg yolks

    By Franci, April 29, 2014
    • 17 replies
    • 9.8k views
    • 
    • blue_dolphin
    • July 22, 2019

21. Battered Halibut 1 2 3

    By Marlene, September 8, 2005
    • 67 replies
    • 9.8k views
    • 
    • jayt90
    • September 14, 2006

22. The Chicken Sandwich Topic (merged) 1 2 3

    By jhlurie, January 7, 2003
    • 59 replies
    • 9.8k views
    • 
    • mizducky
    • July 22, 2005

23. Looking for one more element to make a new dish "pop" 1 2

    By Tim Chambers, July 8, 2013
    • 31 replies
    • 9.8k views
    • 
    • djyee100
    • July 23, 2013

24. Cooking from "A Girl and Her Pig" (April Bloomfield)

    By FrogPrincesse, July 19, 2012
    • 14 replies
    • 9.8k views
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    • Okanagancook
    • August 16, 2013

25. Birthday Dinner from French Laundry 1 2

    By Shaya, June 25, 2008
    • 37 replies
    • 9.8k views
    • 
    • Ndy
    • July 13, 2008