Cooking

9,584 topics in this forum

1. Salami - the wrong kind of mold?

   By rabalias, December 23, 2014
   • 5 replies
   • 31.7k views
   • 
   • Don Nalley
   • February 16, 2015

2. How to Get Best Sear on Scallops

   By gulfporter, February 12, 2015
   • 16 replies
   • 6.9k views
   • 
   • _john
   • February 16, 2015

3. Curing weight loss plateau

   By Chris Hennes, January 3, 2015
   • 3 replies
   • 4k views
   • 
   • Don Nalley
   • February 16, 2015

4. Capicollo not drying properly

   By Nut chef, July 26, 2014
   • 1 reply
   • 2.9k views
   • 
   • Don Nalley
   • February 16, 2015

5. Cooking Sites are NOT for Newbies!

   By Kim Shook, February 12, 2015
   • 14 replies
   • 2.4k views
   • 
   • Porthos
   • February 12, 2015

6. Long-lasting chocolate caviar

   By Nut chef, February 11, 2015
   • 3 replies
   • 3.4k views
   • 
   • Tri2Cook
   • February 11, 2015

7. Cha Siu and Curing Salt, do you use it?

   By Werdna, February 10, 2015
   • 6 replies
   • 3k views
   • 
   • Dejah
   • February 11, 2015

8. Which water to use for reverse spherification?

   By dgrogandesign, December 2, 2014
   • 7 replies
   • 6.8k views
   • 
   • tdatta
   • February 9, 2015

9. Large Black Pork Porterhouse – to grill, roast, or cook sous vide

   By Unpopular Poet, February 8, 2015
   • 15 replies
   • 3.5k views
   • 
   • Unpopular Poet
   • February 9, 2015

10. Massaman Curry

    By afn33282, July 14, 2010
    • 7 replies
    • 3.4k views
    • 
    • Kerry Beal
    • February 9, 2015

11. Eating meat that has been stored for a long time under vacuum but not frozen

    By tdatta, February 2, 2015
    • 15 replies
    • 2.7k views
    • 
    • Taveren
    • February 8, 2015

12. [Modernist Cuisine] Mac and Cheese (3•387 and 6•192) 1 2 3

    By Wayt Gibbs, August 3, 2011
    • 71 replies
    • 25.3k views
    • 
    • kostbill
    • February 8, 2015

13. Refrigerator died - what must be tossed?

    By ElsieD, February 6, 2015
    • 16 replies
    • 10k views
    • 
    • lindag
    • February 8, 2015

14. Making Hot Sauces – Recipes, Techniques, etc. 1 2 3 4 6

    By aliwaks, December 3, 2002
    • 127 replies
    • 46.3k views
    • 
    • ChrisTaylor
    • February 6, 2015

15. Documenting sous vide help

    By Samo154, February 2, 2015
    • 9 replies
    • 1.6k views
    • 
    • pbear
    • February 5, 2015

16. Distressing article: Needle Tenderization

    By weedy, January 31, 2015
    • 7 replies
    • 2.7k views
    • 
    • weedy
    • February 4, 2015

17. Please help me identify what organ meat/offal this is? 1 2

    By somanytoes, February 2, 2015
    • 27 replies
    • 3.7k views
    • 
    • somanytoes
    • February 3, 2015

18. Roasting Canned Tomatoes

    By Shel_B, February 2, 2015
    • 6 replies
    • 1.6k views
    • 
    • Shel_B
    • February 2, 2015

19. Butter- French or.....? 1 2

    By Naftal, February 1, 2015
    • 30 replies
    • 4.2k views
    • 
    • jmacnaughtan
    • February 2, 2015

20. Arborio RIce Question

    By Porthos, January 30, 2015
    • 22 replies
    • 4.9k views
    • 
    • Porthos
    • February 2, 2015

21. Additional Uses for Rice Cookers 1 2 3

    By ellencho, February 10, 2004
    • 63 replies
    • 18.6k views
    • 
    • JoNorvelleWalker
    • February 2, 2015

22. Dinner 2014 (Part 7) 1 2 3 4 24

    By Anna N, December 9, 2014
    • 581 replies
    • 85.6k views
    • 
    • Ann_T
    • February 1, 2015

23. Bechamel Question: Milk Fat Content

    By Porthos, January 21, 2015
    • 9 replies
    • 7.6k views
    • 
    • helenjp
    • February 1, 2015

24. Gelling agent that makes gelatin hold under heat

    By Martin Baadsgaard, January 31, 2015
    • 2 replies
    • 3k views
    • 
    • Martin Baadsgaard
    • January 31, 2015

25. Breaking Down and Boning Poultry 1 2

    By Chris Amirault, December 20, 2010
    • 31 replies
    • 7.7k views
    • 
    • Martin Fisher
    • January 31, 2015