Cooking

9,602 topics in this forum

1. Long-lasting chocolate caviar

   By Nut chef, February 11, 2015
   • 3 replies
   • 4.1k views
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   • Tri2Cook
   • February 11, 2015

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

   By Werdna, February 10, 2015
   • 6 replies
   • 3.3k views
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   • Dejah
   • February 11, 2015

3. Which water to use for reverse spherification?

   By dgrogandesign, December 2, 2014
   • 7 replies
   • 7.4k views
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   • tdatta
   • February 9, 2015

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

   By Unpopular Poet, February 8, 2015
   • 15 replies
   • 3.9k views
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   • Unpopular Poet
   • February 9, 2015

5. Massaman Curry

   By afn33282, July 14, 2010
   • 7 replies
   • 3.8k views
   • 
   • Kerry Beal
   • February 9, 2015

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

   By tdatta, February 2, 2015
   • 15 replies
   • 3.1k views
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   • Taveren
   • February 8, 2015

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

   By Wayt Gibbs, August 3, 2011
   • 71 replies
   • 27k views
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   • kostbill
   • February 8, 2015

8. Refrigerator died - what must be tossed?

   By ElsieD, February 6, 2015
   • 16 replies
   • 10.7k views
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   • lindag
   • February 8, 2015

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

   By aliwaks, December 3, 2002
   • 127 replies
   • 48.9k views
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   • ChrisTaylor
   • February 6, 2015

10. Documenting sous vide help

    By Samo154, February 2, 2015
    • 9 replies
    • 1.9k views
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    • pbear
    • February 5, 2015

11. Distressing article: Needle Tenderization

    By weedy, January 31, 2015
    • 7 replies
    • 2.9k views
    • 
    • weedy
    • February 4, 2015

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

    By somanytoes, February 2, 2015
    • 27 replies
    • 4.3k views
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    • somanytoes
    • February 3, 2015

13. Roasting Canned Tomatoes

    By Shel_B, February 2, 2015
    • 6 replies
    • 1.7k views
    • 
    • Shel_B
    • February 2, 2015

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

    By Naftal, February 1, 2015
    • 30 replies
    • 4.8k views
    • 
    • jmacnaughtan
    • February 2, 2015

15. Arborio RIce Question

    By Porthos, January 30, 2015
    • 22 replies
    • 5.5k views
    • 
    • Porthos
    • February 2, 2015

16. Additional Uses for Rice Cookers 1 2 3

    By ellencho, February 10, 2004
    • 63 replies
    • 19.8k views
    • 
    • JoNorvelleWalker
    • February 2, 2015

17. Dinner 2014 (Part 7) 1 2 3 4 24

    By Anna N, December 9, 2014
    • 581 replies
    • 93.6k views
    • 
    • Ann_T
    • February 1, 2015

18. Bechamel Question: Milk Fat Content

    By Porthos, January 21, 2015
    • 9 replies
    • 8.3k views
    • 
    • helenjp
    • February 1, 2015

19. Gelling agent that makes gelatin hold under heat

    By Martin Baadsgaard, January 31, 2015
    • 2 replies
    • 3.4k views
    • 
    • Martin Baadsgaard
    • January 31, 2015

20. Breaking Down and Boning Poultry 1 2

    By Chris Amirault, December 20, 2010
    • 31 replies
    • 8.4k views
    • 
    • Martin Fisher
    • January 31, 2015

21. Pork Choice for Chile Chili Verde

    By Shel_B, January 30, 2015
    • 9 replies
    • 3.5k views
    • 
    • Lisa Shock
    • January 31, 2015

22. Ribs for a buffet

    By Dejah, January 28, 2015
    • 5 replies
    • 1.6k views
    • 
    • Dejah
    • January 30, 2015

23. Working With Frozen Pie Crust

    By Shel_B, January 29, 2015
    • 9 replies
    • 5.7k views
    • 
    • Nancy in Pátzcuaro
    • January 29, 2015

24. Saffron Pork Chops

    By Soul_Venom, January 26, 2015
    • 11 replies
    • 3.8k views
    • 
    • djyee100
    • January 28, 2015

25. Nut Oils

    By David Ross, January 30, 2011
    • 11 replies
    • 3.1k views
    • 
    • TheCulinaryLibrary
    • January 27, 2015