Cooking

9,586 topics in this forum

1. Veal neck

   By boudin noir, November 11, 2013
   • 6 replies
   • 1.4k views
   • 
   • boudin noir
   • November 12, 2013

2. La Caja Cooking

   By Paul Bacino, November 10, 2013
   • 13 replies
   • 2.4k views
   • 
   • Smithy
   • November 14, 2013

3. What's the minimum temperature to cook beans?

   By TdeV, November 10, 2013
   • 13 replies
   • 20.7k views
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   • Syzygies
   • November 12, 2013

4. Getting ready to roast a chicken

   By Arey, November 10, 2013
   • 21 replies
   • 4.1k views
   • 
   • rotuts
   • November 14, 2013

5. Alginates and Fruit Juices

   By James Hyde, November 9, 2013
   • 4 replies
   • 2.4k views
   • 
   • James Hyde
   • November 11, 2013

6. Heating with Microwave vs Stovetop 1 2

   By Shel_B, November 9, 2013
   • 45 replies
   • 18k views
   • 
   • rotuts
   • November 15, 2013

7. What is Pearl(ed) Barley?

   By Shel_B, November 8, 2013
   • 10 replies
   • 2.1k views
   • 
   • Panaderia Canadiense
   • November 9, 2013

8. Veal short ribs

   By rlibkind, November 8, 2013
   • 3 replies
   • 1.3k views
   • 
   • tim
   • November 11, 2013

9. Why does breading always fall off my chicken! 1 2 3

   By FeChef, November 8, 2013
   • 50 replies
   • 37.7k views
   • 
   • FeChef
   • November 21, 2013

10. Brisket - marinade - sous vide questions 1 2

    By Bojana, November 6, 2013
    • 42 replies
    • 5.7k views
    • 
    • rotuts
    • March 25, 2014

11. Slimy scallions -- what's the cause?

    By JAZ, November 5, 2013
    • 7 replies
    • 26k views
    • 
    • rotuts
    • November 6, 2013

12. Rare vs. Medium Rare Beef

    By msacuisine, November 5, 2013
    • 3 replies
    • 5.9k views
    • 
    • Ryan Imgrund
    • January 2, 2014

13. Frozen Chopped Lemon Grass??

    By rotuts, November 3, 2013
    • 8 replies
    • 14.1k views
    • 
    • jmolinari
    • November 8, 2013

14. Variation in vegetables

    By gfweb, November 3, 2013
    • 4 replies
    • 1.3k views
    • 
    • Ttogull
    • November 3, 2013

15. How to control amount of chili 1 2

    By Mibr01ac, November 2, 2013
    • 25 replies
    • 3.5k views
    • 
    • Ttogull
    • November 8, 2013

16. A la minute, d'avance; party food from a tiny kitchen

    By Plantes Vertes, November 1, 2013
    • 23 replies
    • 3.1k views
    • 
    • Plantes Vertes
    • November 11, 2013

17. Unusual Ingredients in chili con/sin carne 1 2

    By Porthos, October 31, 2013
    • 35 replies
    • 8.9k views
    • 
    • chromedome
    • June 24, 2023

18. Cooking from "Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint" 1 2

    By jmolinari, October 31, 2013
    • 48 replies
    • 16.2k views
    • 
    • Leymarc
    • August 5, 2014

19. Can Naan be Made in a Typical US Kitchen? 1 2

    By Shel_B, October 31, 2013
    • 44 replies
    • 9.6k views
    • 
    • DianaB
    • June 13, 2014

20. Deep Frying, Thermal Mass, and other thoughts

    By LetterRip, October 29, 2013
    • 9 replies
    • 2.2k views
    • 
    • Martin Fisher
    • November 8, 2013

21. Boiled peanuts

    By Soup, October 29, 2013
    • 3 replies
    • 2.3k views
    • 
    • andiesenji
    • November 3, 2013

22. Sous vide Picanha beef

    By TdeV, October 28, 2013
    • 2 replies
    • 4.4k views
    • 
    • Kerry Beal
    • October 29, 2013

23. Beetroot

    By liuzhou, October 27, 2013
    • 7 replies
    • 1.8k views
    • 
    • ChrisTaylor
    • October 28, 2013

24. Oregano Mint hybrid

    By ChrisZ, October 26, 2013
    • 6 replies
    • 5.2k views
    • 
    • ChrisZ
    • October 27, 2013

25. Red Kabocha Squash

    By Shel_B, October 25, 2013
    • 11 replies
    • 2k views
    • 
    • Shel_B
    • October 28, 2013