Cooking

9,602 topics in this forum

1. Exactly what temp. is bare simmer?

   By torolover, March 2, 2015
   • 10 replies
   • 17.2k views
   • 
   • Simon Lewinson
   • March 3, 2015

2. Pork Cushion Meat

   By Porthos, July 31, 2014
   • 4 replies
   • 2.4k views
   • 
   • Porthos
   • March 2, 2015

3. Favorite non-obvious uses for stock

   By btbyrd, February 27, 2015
   • 17 replies
   • 4.1k views
   • 
   • djyee100
   • February 27, 2015

4. Any trick to making super rich cream sauces?

   By chris_s, February 2, 2015
   • 16 replies
   • 3k views
   • 
   • gfweb
   • February 27, 2015

5. What is the science of blanching garlic many times in milk?

   By torolover, February 24, 2015
   • 21 replies
   • 19.1k views
   • 
   • pbear
   • February 26, 2015

6. Infusing Milk or Cream with Mushroom Flavor 1 2

   By Shel_B, February 18, 2015
   • 37 replies
   • 8.2k views
   • 
   • MetsFan5
   • February 25, 2015

7. Sous vide steak - make-ahead options?

   By chris_s, January 28, 2015
   • 20 replies
   • 17.4k views
   • 
   • chris_s
   • February 25, 2015

8. Fat: The sixth taste?

   By Shalmanese, February 21, 2015
   • 22 replies
   • 3.6k views
   • 
   • Toliver
   • February 24, 2015

9. Sriracha "Caviar"

   By IndyRob, February 29, 2012
   • 7 replies
   • 8k views
   • 
   • IndyRob
   • February 24, 2015

10. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 17.8k views
    • 
    • IndyRob
    • February 24, 2015

11. Defrosting meat sous vide?

    By Hassouni, February 20, 2015
    • 10 replies
    • 100k views
    • 
    • btbyrd
    • February 23, 2015

12. Odd taste in pan seared steak

    By chris_s, February 2, 2015
    • 24 replies
    • 10k views
    • 
    • nickrey
    • February 23, 2015

13. Fun With Pork Skin

    By Shelby, January 31, 2015
    • 21 replies
    • 9.5k views
    • 
    • dcarch
    • February 21, 2015

14. Char ground beef?

    By FeChef, February 17, 2015
    • 23 replies
    • 3.9k views
    • 
    • Baron d'Apcher
    • February 20, 2015

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

    By torolover, February 18, 2015
    • 28 replies
    • 10.1k views
    • 
    • Paul Bacino
    • February 20, 2015

16. Rice Pilaf Question

    By Porthos, February 18, 2015
    • 20 replies
    • 5.2k views
    • 
    • Naftal
    • February 20, 2015

17. Starch-Infused French Fry Perfection 1 2

    By Robert Jueneman, February 20, 2012
    • 34 replies
    • 22.4k views
    • 
    • Kerry Beal
    • February 19, 2015

18. First time using meat grinder

    By pistolabella, February 15, 2015
    • 7 replies
    • 3.7k views
    • 
    • btbyrd
    • February 18, 2015

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

    By torolover, February 15, 2015
    • 18 replies
    • 5.2k views
    • 
    • pbear
    • February 17, 2015

20. Vegetable/fruit grinder/strainer

    By Moopheus, July 9, 2004
    • 20 replies
    • 5.3k views
    • 
    • JoNorvelleWalker
    • February 17, 2015

21. Salami - the wrong kind of mold?

    By rabalias, December 23, 2014
    • 5 replies
    • 32.6k views
    • 
    • Don Nalley
    • February 16, 2015

22. How to Get Best Sear on Scallops

    By gulfporter, February 12, 2015
    • 16 replies
    • 7.9k views
    • 
    • _john
    • February 16, 2015

23. Curing weight loss plateau

    By Chris Hennes, January 3, 2015
    • 3 replies
    • 4.3k views
    • 
    • Don Nalley
    • February 16, 2015

24. Capicollo not drying properly

    By Nut chef, July 26, 2014
    • 1 reply
    • 3k views
    • 
    • Don Nalley
    • February 16, 2015

25. Cooking Sites are NOT for Newbies!

    By Kim Shook, February 12, 2015
    • 14 replies
    • 2.6k views
    • 
    • Porthos
    • February 12, 2015