Cooking

9,584 topics in this forum

1. DIY miniature smoke house 1 2 3

   By ChrisTaylor, April 19, 2014
   • 50 replies
   • 44.3k views
   • 
   • Dave W
   • March 11, 2015

2. Pork Ribs -- Baby Back and Spare 1 2 3 4 13

   By tommy, May 8, 2002
   • 323 replies
   • 74.7k views
   • 
   • Norm Matthews
   • March 11, 2015

3. Few questions about BBQ

   By HowardLi, March 7, 2015
   • 15 replies
   • 3.1k views
   • 
   • gdenby
   • March 10, 2015

4. Grated bone marrow

   By cookalong, March 5, 2015
   • 6 replies
   • 3k views
   • 
   • mkayahara
   • March 6, 2015

5. Transglutaminase Failures

   By KosherDIY, March 2, 2015
   • 4 replies
   • 3k views
   • 
   • btbyrd
   • March 3, 2015

6. Exactly what temp. is bare simmer?

   By torolover, March 2, 2015
   • 10 replies
   • 15.4k views
   • 
   • Simon Lewinson
   • March 3, 2015

7. Pork Cushion Meat

   By Porthos, July 31, 2014
   • 4 replies
   • 2.2k views
   • 
   • Porthos
   • March 2, 2015

8. Favorite non-obvious uses for stock

   By btbyrd, February 27, 2015
   • 17 replies
   • 3.6k views
   • 
   • djyee100
   • February 27, 2015

9. Any trick to making super rich cream sauces?

   By chris_s, February 2, 2015
   • 16 replies
   • 2.6k views
   • 
   • gfweb
   • February 27, 2015

10. What is the science of blanching garlic many times in milk?

    By torolover, February 24, 2015
    • 21 replies
    • 17.3k views
    • 
    • pbear
    • February 26, 2015

11. Infusing Milk or Cream with Mushroom Flavor 1 2

    By Shel_B, February 18, 2015
    • 37 replies
    • 7.4k views
    • 
    • MetsFan5
    • February 25, 2015

12. Sous vide steak - make-ahead options?

    By chris_s, January 28, 2015
    • 20 replies
    • 16.8k views
    • 
    • chris_s
    • February 25, 2015

13. Fat: The sixth taste?

    By Shalmanese, February 21, 2015
    • 22 replies
    • 3.2k views
    • 
    • Toliver
    • February 24, 2015

14. Sriracha "Caviar"

    By IndyRob, February 29, 2012
    • 7 replies
    • 7.7k views
    • 
    • IndyRob
    • February 24, 2015

15. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 16.1k views
    • 
    • IndyRob
    • February 24, 2015

16. Defrosting meat sous vide?

    By Hassouni, February 20, 2015
    • 10 replies
    • 94.9k views
    • 
    • btbyrd
    • February 23, 2015

17. Odd taste in pan seared steak

    By chris_s, February 2, 2015
    • 24 replies
    • 9.3k views
    • 
    • nickrey
    • February 23, 2015

18. Fun With Pork Skin

    By Shelby, January 31, 2015
    • 21 replies
    • 8.8k views
    • 
    • dcarch
    • February 21, 2015

19. Char ground beef?

    By FeChef, February 17, 2015
    • 23 replies
    • 3.5k views
    • 
    • Baron d'Apcher
    • February 20, 2015

20. Gelatin or xanthan gum for ramen soup? 1 2

    By torolover, February 18, 2015
    • 28 replies
    • 9.1k views
    • 
    • Paul Bacino
    • February 20, 2015

21. Rice Pilaf Question

    By Porthos, February 18, 2015
    • 20 replies
    • 4.7k views
    • 
    • Naftal
    • February 20, 2015

22. Starch-Infused French Fry Perfection 1 2

    By Robert Jueneman, February 20, 2012
    • 34 replies
    • 21.1k views
    • 
    • Kerry Beal
    • February 19, 2015

23. First time using meat grinder

    By pistolabella, February 15, 2015
    • 7 replies
    • 3.2k views
    • 
    • btbyrd
    • February 18, 2015

24. Is it safe to pressure cook fatback without water?

    By torolover, February 15, 2015
    • 18 replies
    • 4.6k views
    • 
    • pbear
    • February 17, 2015

25. Vegetable/fruit grinder/strainer

    By Moopheus, July 9, 2004
    • 20 replies
    • 4.8k views
    • 
    • JoNorvelleWalker
    • February 17, 2015