Cooking

9,591 topics in this forum

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

   By Judy Wilson, August 4, 2011
   • 72 replies
   • 20.6k views
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   • Chris Hubbard
   • January 22, 2015

2. Whole chicken yield?

   By Kim Shook, January 21, 2015
   • 5 replies
   • 2k views
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   • pbear
   • January 22, 2015

3. The Club House Sandwich: Is there a standard? 1 2 3 4

   By Beth Wilson, January 16, 2015
   • 76 replies
   • 10.1k views
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   • Norm Matthews
   • January 21, 2015

4. Pork hock aka knuckle aka goodness

   By ChrisTaylor, January 18, 2015
   • 13 replies
   • 3.5k views
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   • ChrisTaylor
   • January 21, 2015

5. Radish

   By liuzhou, November 29, 2013
   • 12 replies
   • 2.4k views
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   • Thanks for the Crepes
   • January 21, 2015

6. Does "resting" Sous Vide meat BEFORE icing, really help absorb more juice?

   By torolover, January 19, 2015
   • 5 replies
   • 5.1k views
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   • pbear
   • January 20, 2015

7. What causes the sous vide meat to become "mealy"? An enzyme?

   By torolover, January 16, 2015
   • 8 replies
   • 12.7k views
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   • paulraphael
   • January 20, 2015

8. Making Pappardelle 1 2

   By scubadoo97, December 20, 2014
   • 36 replies
   • 6k views
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   • Okanagancook
   • January 17, 2015

9. How to prevent clam bake bags from burning?

   By FeChef, January 16, 2015
   • 8 replies
   • 1.6k views
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   • weinoo
   • January 16, 2015

10. Scottish nibbles!

    By Alex Black, January 8, 2015
    • 24 replies
    • 8.5k views
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    • bethesdabakers
    • January 16, 2015

11. Sauce gelling agent with best mouthfeel

    By Martin Baadsgaard, January 15, 2015
    • 17 replies
    • 3.1k views
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    • paulraphael
    • January 16, 2015

12. Sous Vide "Map" From Chef Steps

    By weinoo, January 15, 2015
    • 4 replies
    • 2.3k views
    • 
    • lesliec
    • January 16, 2015

13. Why do 12-hour 185F short ribs have more gelatin then 72-hour 140F short ribs?

    By torolover, January 9, 2015
    • 12 replies
    • 6.2k views
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    • pbear
    • January 15, 2015

14. Leftover liquid in chicken thighs cooked sous vide

    By the_one_the_only, January 14, 2015
    • 3 replies
    • 2.3k views
    • 
    • paulraphael
    • January 15, 2015

15. Cooking with Sesame Seeds

    By Chris Hennes, October 28, 2010
    • 20 replies
    • 3.4k views
    • 
    • ChrisTaylor
    • January 15, 2015

16. Serious Eats say bones have no flavor. True or not? 1 2

    By torolover, January 10, 2015
    • 34 replies
    • 8.8k views
    • 
    • Paul Bacino
    • January 13, 2015

17. Why don't we brine beef?

    By &roid, January 7, 2015
    • 10 replies
    • 9.2k views
    • 
    • gfweb
    • January 12, 2015

18. Cooking with the Momofuku cookbook 1 2 3 4 6

    By MikeHartnett, October 27, 2009
    • 133 replies
    • 55.2k views
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    • Franci
    • January 12, 2015

19. Seeking recipe: Taiwanese ground pork with watercress

    By GRoston, January 12, 2015
    • 0 replies
    • 1.2k views
    • 
    • GRoston
    • January 12, 2015

20. Storing chili/chile verde

    By Shel_B, January 6, 2015
    • 10 replies
    • 12k views
    • 
    • Jaymes
    • January 9, 2015

21. Grits 1 2

    By catdaddy, February 24, 2011
    • 43 replies
    • 8.5k views
    • 
    • andiesenji
    • January 8, 2015

22. Creating Syrups

    By CanGumby, January 7, 2015
    • 10 replies
    • 1.6k views
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    • CatPoet
    • January 8, 2015

23. Cooking with Paula Wolfert's Mediterranean Clay Pot Cooking 1 2 3 4 6

    By Richard Kilgore, October 14, 2009
    • 126 replies
    • 52.9k views
    • 
    • FlyingChopstik
    • January 7, 2015

24. Christmas 2014 1 2

    By ChrisTaylor, November 1, 2014
    • 40 replies
    • 7.7k views
    • 
    • &roid
    • January 6, 2015

25. Adventures in Steak 1 2 3

    By paulraphael, June 25, 2014
    • 59 replies
    • 11.6k views
    • 
    • weedy
    • January 6, 2015