Cooking

9,580 topics in this forum

1. Starch-Infused French Fry Perfection 1 2

   By Robert Jueneman, February 20, 2012
   • 34 replies
   • 22.9k views
   • 
   • Kerry Beal
   • February 19, 2015

2. First time using meat grinder

   By pistolabella, February 15, 2015
   • 7 replies
   • 4k views
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   • btbyrd
   • February 18, 2015

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

   By torolover, February 15, 2015
   • 18 replies
   • 5.4k views
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   • pbear
   • February 17, 2015

4. Vegetable/fruit grinder/strainer

   By Moopheus, July 9, 2004
   • 20 replies
   • 5.5k views
   • 
   • JoNorvelleWalker
   • February 17, 2015

5. Salami - the wrong kind of mold?

   By rabalias, December 23, 2014
   • 5 replies
   • 33.4k views
   • 
   • Don Nalley
   • February 16, 2015

6. How to Get Best Sear on Scallops

   By gulfporter, February 12, 2015
   • 16 replies
   • 8.6k views
   • 
   • _john
   • February 16, 2015

7. Curing weight loss plateau

   By Chris Hennes, January 3, 2015
   • 3 replies
   • 4.6k views
   • 
   • Don Nalley
   • February 16, 2015

8. Capicollo not drying properly

   By Nut chef, July 26, 2014
   • 1 reply
   • 3.2k views
   • 
   • Don Nalley
   • February 16, 2015

9. Cooking Sites are NOT for Newbies!

   By Kim Shook, February 12, 2015
   • 14 replies
   • 2.8k views
   • 
   • Porthos
   • February 12, 2015

10. Long-lasting chocolate caviar

    By Nut chef, February 11, 2015
    • 3 replies
    • 4.3k views
    • 
    • Tri2Cook
    • February 11, 2015

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

    By Werdna, February 10, 2015
    • 6 replies
    • 3.4k views
    • 
    • Dejah
    • February 11, 2015

12. Which water to use for reverse spherification?

    By dgrogandesign, December 2, 2014
    • 7 replies
    • 7.6k views
    • 
    • tdatta
    • February 9, 2015

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

    By Unpopular Poet, February 8, 2015
    • 15 replies
    • 4.1k views
    • 
    • Unpopular Poet
    • February 9, 2015

14. Massaman Curry

    By afn33282, July 14, 2010
    • 7 replies
    • 3.9k views
    • 
    • Kerry Beal
    • February 9, 2015

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

    By tdatta, February 2, 2015
    • 15 replies
    • 3.3k views
    • 
    • Taveren
    • February 8, 2015

16. [Modernist Cuisine] Mac and Cheese (3•387 and 6•192) 1 2 3

    By Wayt Gibbs, August 3, 2011
    • 71 replies
    • 27.8k views
    • 
    • kostbill
    • February 8, 2015

17. Refrigerator died - what must be tossed?

    By ElsieD, February 6, 2015
    • 16 replies
    • 10.9k views
    • 
    • lindag
    • February 8, 2015

18. Making Hot Sauces – Recipes, Techniques, etc. 1 2 3 4 6

    By aliwaks, December 3, 2002
    • 127 replies
    • 50k views
    • 
    • ChrisTaylor
    • February 6, 2015

19. Documenting sous vide help

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

20. Distressing article: Needle Tenderization

    By weedy, January 31, 2015
    • 7 replies
    • 3k views
    • 
    • weedy
    • February 4, 2015

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

    By somanytoes, February 2, 2015
    • 27 replies
    • 4.6k views
    • 
    • somanytoes
    • February 3, 2015

22. Roasting Canned Tomatoes

    By Shel_B, February 2, 2015
    • 6 replies
    • 1.8k views
    • 
    • Shel_B
    • February 2, 2015

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

    By Naftal, February 1, 2015
    • 30 replies
    • 5.1k views
    • 
    • jmacnaughtan
    • February 2, 2015

24. Arborio RIce Question

    By Porthos, January 30, 2015
    • 22 replies
    • 5.8k views
    • 
    • Porthos
    • February 2, 2015

25. Additional Uses for Rice Cookers 1 2 3

    By ellencho, February 10, 2004
    • 63 replies
    • 20.4k views
    • 
    • JoNorvelleWalker
    • February 2, 2015