Cooking

9,593 topics in this forum

1. Char ground beef?

   By FeChef, February 17, 2015
   • 23 replies
   • 4.5k views
   • 
   • Baron d'Apcher
   • February 20, 2015

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

   By torolover, February 18, 2015
   • 28 replies
   • 11.7k views
   • 
   • Paul Bacino
   • February 20, 2015

3. Rice Pilaf Question

   By Porthos, February 18, 2015
   • 20 replies
   • 5.8k views
   • 
   • Naftal
   • February 20, 2015

4. Starch-Infused French Fry Perfection 1 2

   By Robert Jueneman, February 20, 2012
   • 34 replies
   • 24k views
   • 
   • Kerry Beal
   • February 19, 2015

5. First time using meat grinder

   By pistolabella, February 15, 2015
   • 7 replies
   • 4.3k views
   • 
   • btbyrd
   • February 18, 2015

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

   By torolover, February 15, 2015
   • 18 replies
   • 6.2k views
   • 
   • pbear
   • February 17, 2015

7. Vegetable/fruit grinder/strainer

   By Moopheus, July 9, 2004
   • 20 replies
   • 5.9k views
   • 
   • JoNorvelleWalker
   • February 17, 2015

8. Salami - the wrong kind of mold?

   By rabalias, December 23, 2014
   • 5 replies
   • 34.4k views
   • 
   • Don Nalley
   • February 16, 2015

9. How to Get Best Sear on Scallops

   By gulfporter, February 12, 2015
   • 16 replies
   • 10.2k views
   • 
   • _john
   • February 16, 2015

10. Curing weight loss plateau

    By Chris Hennes, January 3, 2015
    • 3 replies
    • 4.8k views
    • 
    • Don Nalley
    • February 16, 2015

11. Capicollo not drying properly

    By Nut chef, July 26, 2014
    • 1 reply
    • 3.3k views
    • 
    • Don Nalley
    • February 16, 2015

12. Cooking Sites are NOT for Newbies!

    By Kim Shook, February 12, 2015
    • 14 replies
    • 3k views
    • 
    • Porthos
    • February 12, 2015

13. Long-lasting chocolate caviar

    By Nut chef, February 11, 2015
    • 3 replies
    • 4.8k views
    • 
    • Tri2Cook
    • February 11, 2015

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

    By Werdna, February 10, 2015
    • 6 replies
    • 3.7k views
    • 
    • Dejah
    • February 11, 2015

15. Which water to use for reverse spherification?

    By dgrogandesign, December 2, 2014
    • 7 replies
    • 8k views
    • 
    • tdatta
    • February 9, 2015

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

    By Unpopular Poet, February 8, 2015
    • 15 replies
    • 4.4k views
    • 
    • Unpopular Poet
    • February 9, 2015

17. Massaman Curry

    By afn33282, July 14, 2010
    • 7 replies
    • 4.1k views
    • 
    • Kerry Beal
    • February 9, 2015

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

    By tdatta, February 2, 2015
    • 15 replies
    • 3.5k views
    • 
    • Taveren
    • February 8, 2015

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

    By Wayt Gibbs, August 3, 2011
    • 71 replies
    • 29.2k views
    • 
    • kostbill
    • February 8, 2015

20. Refrigerator died - what must be tossed?

    By ElsieD, February 6, 2015
    • 16 replies
    • 11.3k views
    • 
    • lindag
    • February 8, 2015

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

    By aliwaks, December 3, 2002
    • 127 replies
    • 52.2k views
    • 
    • ChrisTaylor
    • February 6, 2015

22. Documenting sous vide help

    By Samo154, February 2, 2015
    • 9 replies
    • 2.1k views
    • 
    • pbear
    • February 5, 2015

23. Distressing article: Needle Tenderization

    By weedy, January 31, 2015
    • 7 replies
    • 3.3k views
    • 
    • weedy
    • February 4, 2015

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

    By somanytoes, February 2, 2015
    • 27 replies
    • 5.1k views
    • 
    • somanytoes
    • February 3, 2015

25. Roasting Canned Tomatoes

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