Cooking

9,586 topics in this forum

1. What temp to avoid solidifying an egg yolk dropped into a hot cream soup?

   By Caruso, March 12, 2015
   • 3 replies
   • 2.4k views
   • 
   • monavano
   • March 19, 2015

2. Sous vide Chicken Stock with no added water?

   By torolover, March 14, 2015
   • 16 replies
   • 3.8k views
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   • nickrey
   • March 18, 2015

3. Pressure Cookers – what's cooking? 1 2 3 4 7

   By Kerry Beal, May 23, 2011
   • 159 replies
   • 43.2k views
   • 
   • Dave W
   • March 17, 2015

4. Asking about Roasting !!! please help

   By Việt Hồng, March 13, 2015
   • 8 replies
   • 1.9k views
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   • Jaymes
   • March 14, 2015

5. Techniques for Lamb Ribs and Breast 1 2 3

   By Chris Amirault, August 18, 2007
   • 74 replies
   • 23.7k views
   • 
   • jmacnaughtan
   • March 14, 2015

6. Need help from the lard-o-philes... 1 2 3

   By Pierogi, May 10, 2012
   • 58 replies
   • 10.2k views
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   • rane008
   • March 13, 2015

7. DIY miniature smoke house 1 2 3

   By ChrisTaylor, April 19, 2014
   • 50 replies
   • 44.5k views
   • 
   • Dave W
   • March 11, 2015

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

   By tommy, May 8, 2002
   • 323 replies
   • 75.1k views
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   • Norm Matthews
   • March 11, 2015

9. Few questions about BBQ

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

10. Grated bone marrow

    By cookalong, March 5, 2015
    • 6 replies
    • 3.1k views
    • 
    • mkayahara
    • March 6, 2015

11. Transglutaminase Failures

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

12. Exactly what temp. is bare simmer?

    By torolover, March 2, 2015
    • 10 replies
    • 15.7k views
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    • Simon Lewinson
    • March 3, 2015

13. Pork Cushion Meat

    By Porthos, July 31, 2014
    • 4 replies
    • 2.3k views
    • 
    • Porthos
    • March 2, 2015

14. Favorite non-obvious uses for stock

    By btbyrd, February 27, 2015
    • 17 replies
    • 3.7k views
    • 
    • djyee100
    • February 27, 2015

15. Any trick to making super rich cream sauces?

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

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

    By torolover, February 24, 2015
    • 21 replies
    • 17.5k views
    • 
    • pbear
    • February 26, 2015

17. Infusing Milk or Cream with Mushroom Flavor 1 2

    By Shel_B, February 18, 2015
    • 37 replies
    • 7.5k views
    • 
    • MetsFan5
    • February 25, 2015

18. Sous vide steak - make-ahead options?

    By chris_s, January 28, 2015
    • 20 replies
    • 16.9k views
    • 
    • chris_s
    • February 25, 2015

19. Fat: The sixth taste?

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

20. Sriracha "Caviar"

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

21. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 16.3k views
    • 
    • IndyRob
    • February 24, 2015

22. Defrosting meat sous vide?

    By Hassouni, February 20, 2015
    • 10 replies
    • 95.7k views
    • 
    • btbyrd
    • February 23, 2015

23. Odd taste in pan seared steak

    By chris_s, February 2, 2015
    • 24 replies
    • 9.4k views
    • 
    • nickrey
    • February 23, 2015

24. Fun With Pork Skin

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

25. Char ground beef?

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