Cooking

9,585 topics in this forum

1. Deep Frying: Techniques and Tips 1 2 3

   By JennotJenn, March 18, 2004
   • 67 replies
   • 21.7k views
   • 
   • kwankapang
   • April 20, 2015

2. How long can sofrito last in fridge compared to XO sauce?

   By torolover, April 15, 2015
   • 6 replies
   • 16.1k views
   • 
   • torolover
   • April 18, 2015

3. Time to set menu. Chicken

   By CatPoet, August 23, 2014
   • 21 replies
   • 4.1k views
   • 
   • CatPoet
   • April 15, 2015

4. Persian walnuts

   By MITllama, April 14, 2015
   • 2 replies
   • 1.6k views
   • 
   • SusieQ
   • April 14, 2015

5. Anyone cooking from the new "Benu" cookbook?

   By torolover, April 12, 2015
   • 0 replies
   • 1.3k views
   • 
   • torolover
   • April 12, 2015

6. Roast Beef: deli or sous vide 1 2

   By rotuts, April 1, 2015
   • 49 replies
   • 9.2k views
   • 
   • FeChef
   • April 11, 2015

7. Round steak sous vide

   By chris_s, April 2, 2015
   • 11 replies
   • 15.1k views
   • 
   • jayt90
   • April 8, 2015

8. Homemade Mayonnaise: Science, Techniques, Troubleshooting, Storage 1 2 3 4 11

   By Chad, September 4, 2003   

   • Condiments
   • 264 replies
   • 82.4k views
   • 
   • takadi
   • April 4, 2015

9. Egg life 1 2

   By bonkboo, November 8, 2012
   • 34 replies
   • 7k views
   • 
   • radtek
   • April 4, 2015

10. Buying Items That Have Been Reduced For Quick Sale 1 2

    By palo, March 28, 2015
    • 31 replies
    • 7.9k views
    • 
    • palo
    • April 3, 2015

11. Cooking meat in a Pressure Cooker

    By thampik, March 15, 2011
    • 15 replies
    • 22.1k views
    • 
    • lindag
    • April 3, 2015

12. Soba Noodles 1 2

    By TJHarris, September 8, 2004
    • 31 replies
    • 7.1k views
    • 
    • Thanks for the Crepes
    • April 3, 2015

13. Sous vide cooking directly in packaging?

    By chris_s, April 1, 2015
    • 15 replies
    • 10.6k views
    • 
    • dcarch
    • April 3, 2015

14. A Lemon Trick: Caramelized Lemon Juice

    By Shel_B, April 1, 2015
    • 6 replies
    • 5.5k views
    • 
    • daveb
    • April 3, 2015

15. Percebes (Gooseneck Barnacles) Ideas?

    By Paul Bacino, March 30, 2015
    • 8 replies
    • 4k views
    • 
    • rotuts
    • March 31, 2015

16. Wet vs Dry Brine Sous vide?

    By FeChef, March 28, 2015
    • 6 replies
    • 5k views
    • 
    • FeChef
    • March 31, 2015

17. Best Double Oven?

    By Zacky, March 29, 2015
    • 3 replies
    • 2.1k views
    • 
    • DTBarton
    • March 30, 2015

18. Dinner 2015 (Part 1) 1 2 3 4 24

    By Paul Bacino, February 1, 2015
    • 589 replies
    • 92.6k views
    • 
    • Norm Matthews
    • March 29, 2015

19. Short ribs under pressure

    By FeChef, March 24, 2015
    • 17 replies
    • 3.8k views
    • 
    • Ttogull
    • March 27, 2015

20. Momofuku Bo Ssam, rinse brine or don't rinse?

    By torolover, November 26, 2014
    • 6 replies
    • 4.6k views
    • 
    • FeChef
    • March 26, 2015

21. Ideas for pork belly dish in 45 mins

    By Bojana, March 18, 2015
    • 11 replies
    • 3k views
    • 
    • Bojana
    • March 24, 2015

22. Show Us Your Ladles! 1 2

    By Chris Amirault, September 4, 2006
    • 31 replies
    • 9.4k views
    • 
    • palo
    • March 24, 2015

23. Roasting pan material

    By GRoston, March 22, 2015
    • 5 replies
    • 1.8k views
    • 
    • Darienne
    • March 22, 2015

24. Xanthan Gum

    By Jboots, March 20, 2015
    • 4 replies
    • 1.9k views
    • 
    • daveb
    • March 22, 2015

25. Duck Prosciutto advice!

    By Boris Abrams, March 21, 2015
    • 12 replies
    • 2.9k views
    • 
    • btbyrd
    • March 21, 2015