Cooking

9,590 topics in this forum

1. What is Pearl(ed) Barley?

   By Shel_B, November 8, 2013
   • 10 replies
   • 2.8k views
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   • Panaderia Canadiense
   • November 9, 2013

2. Veal short ribs

   By rlibkind, November 8, 2013
   • 3 replies
   • 1.5k views
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   • tim
   • November 11, 2013

3. Why does breading always fall off my chicken! 1 2 3

   By FeChef, November 8, 2013
   • 50 replies
   • 41.3k views
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   • FeChef
   • November 21, 2013

4. Brisket - marinade - sous vide questions 1 2

   By Bojana, November 6, 2013
   • 42 replies
   • 7k views
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   • rotuts
   • March 25, 2014

5. Slimy scallions -- what's the cause?

   By JAZ, November 5, 2013
   • 7 replies
   • 27.9k views
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   • rotuts
   • November 6, 2013

6. Rare vs. Medium Rare Beef

   By msacuisine, November 5, 2013
   • 3 replies
   • 6.5k views
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   • Ryan Imgrund
   • January 2, 2014

7. Frozen Chopped Lemon Grass??

   By rotuts, November 3, 2013
   • 8 replies
   • 16.1k views
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   • jmolinari
   • November 8, 2013

8. Variation in vegetables

   By gfweb, November 3, 2013
   • 4 replies
   • 1.5k views
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   • Ttogull
   • November 3, 2013

9. How to control amount of chili 1 2

   By Mibr01ac, November 2, 2013
   • 25 replies
   • 4.5k views
   • 
   • Ttogull
   • November 8, 2013

10. A la minute, d'avance; party food from a tiny kitchen

    By Plantes Vertes, November 1, 2013
    • 23 replies
    • 3.8k views
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    • Plantes Vertes
    • November 11, 2013

11. Unusual Ingredients in chili con/sin carne 1 2

    By Porthos, October 31, 2013
    • 35 replies
    • 10.8k views
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    • chromedome
    • June 24, 2023

12. Cooking from "Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint" 1 2

    By jmolinari, October 31, 2013
    • 48 replies
    • 18.8k views
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    • Leymarc
    • August 5, 2014

13. Can Naan be Made in a Typical US Kitchen? 1 2

    By Shel_B, October 31, 2013
    • 44 replies
    • 11.2k views
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    • DianaB
    • June 13, 2014

14. Deep Frying, Thermal Mass, and other thoughts

    By LetterRip, October 29, 2013
    • 9 replies
    • 2.9k views
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    • Martin Fisher
    • November 8, 2013

15. Boiled peanuts

    By Soup, October 29, 2013
    • 3 replies
    • 3k views
    • 
    • andiesenji
    • November 3, 2013

16. Sous vide Picanha beef

    By TdeV, October 28, 2013
    • 2 replies
    • 4.8k views
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    • Kerry Beal
    • October 29, 2013

17. Beetroot

    By liuzhou, October 27, 2013
    • 7 replies
    • 2.2k views
    • 
    • ChrisTaylor
    • October 28, 2013

18. Oregano Mint hybrid

    By ChrisZ, October 26, 2013
    • 6 replies
    • 5.9k views
    • 
    • ChrisZ
    • October 27, 2013

19. Red Kabocha Squash

    By Shel_B, October 25, 2013
    • 11 replies
    • 2.5k views
    • 
    • Shel_B
    • October 28, 2013

20. A Strange Fruit

    By liuzhou, October 25, 2013
    • 23 replies
    • 6.3k views
    • 
    • liuzhou
    • October 27, 2013

21. Sous vide tofu

    By bonkboo, October 25, 2013
    • 11 replies
    • 7k views
    • 
    • daveb
    • June 11, 2015

22. Ingredients that are combinations of other ingredients

    By Shalmanese, October 23, 2013
    • 14 replies
    • 2.5k views
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    • andiesenji
    • November 1, 2013

23. Reheating a whole, smoked turkey for Thanksgiving

    By mgaretz, October 22, 2013
    • 7 replies
    • 9.7k views
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    • judiu
    • October 23, 2013

24. Thanksgiving 2013 Menus 1 2 3

    By FeChef, October 22, 2013
    • 52 replies
    • 9.7k views
    • 
    • dcarch
    • December 2, 2013

25. How to cook cocoa coated venison?

    By Bojana, October 21, 2013
    • 8 replies
    • 2.3k views
    • 
    • FeChef
    • October 22, 2013