Cooking

9,586 topics in this forum

1. Documenting sous vide help

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

2. Distressing article: Needle Tenderization

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

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

   By somanytoes, February 2, 2015
   • 27 replies
   • 3.6k views
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   • somanytoes
   • February 3, 2015

4. Roasting Canned Tomatoes

   By Shel_B, February 2, 2015
   • 6 replies
   • 1.5k views
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   • Shel_B
   • February 2, 2015

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

   By Naftal, February 1, 2015
   • 30 replies
   • 4.1k views
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   • jmacnaughtan
   • February 2, 2015

6. Arborio RIce Question

   By Porthos, January 30, 2015
   • 22 replies
   • 4.8k views
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   • Porthos
   • February 2, 2015

7. Additional Uses for Rice Cookers 1 2 3

   By ellencho, February 10, 2004
   • 63 replies
   • 18.4k views
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   • JoNorvelleWalker
   • February 2, 2015

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

   By Anna N, December 9, 2014
   • 581 replies
   • 84k views
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   • Ann_T
   • February 1, 2015

9. Bechamel Question: Milk Fat Content

   By Porthos, January 21, 2015
   • 9 replies
   • 7.5k views
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   • helenjp
   • February 1, 2015

10. Gelling agent that makes gelatin hold under heat

    By Martin Baadsgaard, January 31, 2015
    • 2 replies
    • 2.9k views
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    • Martin Baadsgaard
    • January 31, 2015

11. Breaking Down and Boning Poultry 1 2

    By Chris Amirault, December 20, 2010
    • 31 replies
    • 7.6k views
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    • Martin Fisher
    • January 31, 2015

12. Pork Choice for Chile Chili Verde

    By Shel_B, January 30, 2015
    • 9 replies
    • 2.5k views
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    • Lisa Shock
    • January 31, 2015

13. Ribs for a buffet

    By Dejah, January 28, 2015
    • 5 replies
    • 1.4k views
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    • Dejah
    • January 30, 2015

14. Working With Frozen Pie Crust

    By Shel_B, January 29, 2015
    • 9 replies
    • 5k views
    • 
    • Nancy in Pátzcuaro
    • January 29, 2015

15. Saffron Pork Chops

    By Soul_Venom, January 26, 2015
    • 11 replies
    • 3.3k views
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    • djyee100
    • January 28, 2015

16. Nut Oils

    By David Ross, January 30, 2011
    • 11 replies
    • 2.5k views
    • 
    • TheCulinaryLibrary
    • January 27, 2015

17. Fermenting food for probiotics using chamber vacuum sealer?

    By Derek Tran, January 26, 2015
    • 10 replies
    • 14.5k views
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    • btbyrd
    • January 27, 2015

18. VitaFiber

    By BJRutt, January 27, 2015
    • 0 replies
    • 815 views
    • 
    • BJRutt
    • January 27, 2015

19. Half a Hog Fall 2014

    By Chris Hennes, November 2, 2014
    • 17 replies
    • 4.1k views
    • 
    • Chris Hennes
    • January 26, 2015

20. Breakfast! 2014 1 2 3 4 23

    By Ann_T, January 2, 2014
    • 571 replies
    • 94.3k views
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    • Shelby
    • January 25, 2015

21. Mizu Shingen Mochi

    By jameswo, January 20, 2015
    • 2 replies
    • 3.4k views
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    • helenjp
    • January 23, 2015

22. Gravy "foam"

    By Martin Baadsgaard, January 20, 2015
    • 7 replies
    • 4.1k views
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    • nickrey
    • January 23, 2015

23. Washing homemade cultured butter - improving the process?

    By Matt Powell, January 6, 2015
    • 9 replies
    • 1.7k views
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    • andiesenji
    • January 22, 2015

24. [Modernist Cuisine] Caramelized Carrot Soup (3•301 and 6•150) 1 2 3

    By Judy Wilson, August 4, 2011
    • 72 replies
    • 19.7k views
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    • Chris Hubbard
    • January 22, 2015

25. Whole chicken yield?

    By Kim Shook, January 21, 2015
    • 5 replies
    • 1.9k views
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    • pbear
    • January 22, 2015