Cooking

9,580 topics in this forum

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

   By Anna N, December 9, 2014
   • 581 replies
   • 98.1k views
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   • Ann_T
   • February 1, 2015

2. Bechamel Question: Milk Fat Content

   By Porthos, January 21, 2015
   • 9 replies
   • 8.6k views
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   • helenjp
   • February 1, 2015

3. Gelling agent that makes gelatin hold under heat

   By Martin Baadsgaard, January 31, 2015
   • 2 replies
   • 3.5k views
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   • Martin Baadsgaard
   • January 31, 2015

4. Breaking Down and Boning Poultry 1 2

   By Chris Amirault, December 20, 2010
   • 31 replies
   • 8.6k views
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   • Martin Fisher
   • January 31, 2015

5. Pork Choice for Chile Chili Verde

   By Shel_B, January 30, 2015
   • 9 replies
   • 4k views
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   • Lisa Shock
   • January 31, 2015

6. Ribs for a buffet

   By Dejah, January 28, 2015
   • 5 replies
   • 1.7k views
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   • Dejah
   • January 30, 2015

7. Working With Frozen Pie Crust

   By Shel_B, January 29, 2015
   • 9 replies
   • 6k views
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   • Nancy in Pátzcuaro
   • January 29, 2015

8. Saffron Pork Chops

   By Soul_Venom, January 26, 2015
   • 11 replies
   • 4k views
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   • djyee100
   • January 28, 2015

9. Nut Oils

   By David Ross, January 30, 2011
   • 11 replies
   • 3.3k views
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   • TheCulinaryLibrary
   • January 27, 2015

10. Fermenting food for probiotics using chamber vacuum sealer?

    By Derek Tran, January 26, 2015
    • 10 replies
    • 15.9k views
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    • btbyrd
    • January 27, 2015

11. VitaFiber

    By BJRutt, January 27, 2015
    • 0 replies
    • 1k views
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    • BJRutt
    • January 27, 2015

12. Half a Hog Fall 2014

    By Chris Hennes, November 2, 2014
    • 17 replies
    • 4.5k views
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    • Chris Hennes
    • January 26, 2015

13. Breakfast! 2014 1 2 3 4 23

    By Ann_T, January 2, 2014
    • 571 replies
    • 106.4k views
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    • Shelby
    • January 25, 2015

14. Mizu Shingen Mochi

    By jameswo, January 20, 2015
    • 2 replies
    • 4.4k views
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    • helenjp
    • January 23, 2015

15. Gravy "foam"

    By Martin Baadsgaard, January 20, 2015
    • 7 replies
    • 4.7k views
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    • nickrey
    • January 23, 2015

16. Washing homemade cultured butter - improving the process?

    By Matt Powell, January 6, 2015
    • 9 replies
    • 2.2k views
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    • andiesenji
    • January 22, 2015

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

    By Judy Wilson, August 4, 2011
    • 72 replies
    • 22.5k views
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    • Chris Hubbard
    • January 22, 2015

18. Whole chicken yield?

    By Kim Shook, January 21, 2015
    • 5 replies
    • 2.5k views
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    • pbear
    • January 22, 2015

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

    By Beth Wilson, January 16, 2015
    • 76 replies
    • 12.1k views
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    • Norm Matthews
    • January 21, 2015

20. Pork hock aka knuckle aka goodness

    By ChrisTaylor, January 18, 2015
    • 13 replies
    • 4.1k views
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    • ChrisTaylor
    • January 21, 2015

21. Radish

    By liuzhou, November 29, 2013
    • 12 replies
    • 2.9k views
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    • Thanks for the Crepes
    • January 21, 2015

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

    By torolover, January 19, 2015
    • 5 replies
    • 5.8k views
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    • pbear
    • January 20, 2015

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

    By torolover, January 16, 2015
    • 8 replies
    • 13.9k views
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    • paulraphael
    • January 20, 2015

24. Making Pappardelle 1 2

    By scubadoo97, December 20, 2014
    • 36 replies
    • 7k views
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    • Okanagancook
    • January 17, 2015

25. How to prevent clam bake bags from burning?

    By FeChef, January 16, 2015
    • 8 replies
    • 1.8k views
    • 
    • weinoo
    • January 16, 2015