Cooking

9,592 topics in this forum

1. Sous vide steak - make-ahead options?

   By chris_s, January 28, 2015
   • 20 replies
   • 17k views
   • 
   • chris_s
   • February 25, 2015

2. Fat: The sixth taste?

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

3. Sriracha "Caviar"

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

4. Why unsalted butter? 1 2 3 4 5

   By Janedujour, January 29, 2004
   • 108 replies
   • 16.4k views
   • 
   • IndyRob
   • February 24, 2015

5. Defrosting meat sous vide?

   By Hassouni, February 20, 2015
   • 10 replies
   • 96.5k views
   • 
   • btbyrd
   • February 23, 2015

6. Odd taste in pan seared steak

   By chris_s, February 2, 2015
   • 24 replies
   • 9.5k views
   • 
   • nickrey
   • February 23, 2015

7. Fun With Pork Skin

   By Shelby, January 31, 2015
   • 21 replies
   • 8.9k views
   • 
   • dcarch
   • February 21, 2015

8. Char ground beef?

   By FeChef, February 17, 2015
   • 23 replies
   • 3.6k views
   • 
   • Baron d'Apcher
   • February 20, 2015

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

   By torolover, February 18, 2015
   • 28 replies
   • 9.3k views
   • 
   • Paul Bacino
   • February 20, 2015

10. Rice Pilaf Question

    By Porthos, February 18, 2015
    • 20 replies
    • 4.8k views
    • 
    • Naftal
    • February 20, 2015

11. Starch-Infused French Fry Perfection 1 2

    By Robert Jueneman, February 20, 2012
    • 34 replies
    • 21.3k views
    • 
    • Kerry Beal
    • February 19, 2015

12. First time using meat grinder

    By pistolabella, February 15, 2015
    • 7 replies
    • 3.3k views
    • 
    • btbyrd
    • February 18, 2015

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

    By torolover, February 15, 2015
    • 18 replies
    • 4.7k views
    • 
    • pbear
    • February 17, 2015

14. Vegetable/fruit grinder/strainer

    By Moopheus, July 9, 2004
    • 20 replies
    • 4.9k views
    • 
    • JoNorvelleWalker
    • February 17, 2015

15. Salami - the wrong kind of mold?

    By rabalias, December 23, 2014
    • 5 replies
    • 31.9k views
    • 
    • Don Nalley
    • February 16, 2015

16. How to Get Best Sear on Scallops

    By gulfporter, February 12, 2015
    • 16 replies
    • 7.1k views
    • 
    • _john
    • February 16, 2015

17. Curing weight loss plateau

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

18. Capicollo not drying properly

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

19. Cooking Sites are NOT for Newbies!

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

20. Long-lasting chocolate caviar

    By Nut chef, February 11, 2015
    • 3 replies
    • 3.6k views
    • 
    • Tri2Cook
    • February 11, 2015

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

    By Werdna, February 10, 2015
    • 6 replies
    • 3.1k views
    • 
    • Dejah
    • February 11, 2015

22. Which water to use for reverse spherification?

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

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

    By Unpopular Poet, February 8, 2015
    • 15 replies
    • 3.6k views
    • 
    • Unpopular Poet
    • February 9, 2015

24. Massaman Curry

    By afn33282, July 14, 2010
    • 7 replies
    • 3.5k views
    • 
    • Kerry Beal
    • February 9, 2015

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

    By tdatta, February 2, 2015
    • 15 replies
    • 2.8k views
    • 
    • Taveren
    • February 8, 2015