Cooking

9,602 topics in this forum

1. Fermenting food for probiotics using chamber vacuum sealer?

   By Derek Tran, January 26, 2015
   • 10 replies
   • 15.5k views
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   • btbyrd
   • January 27, 2015

2. VitaFiber

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

3. Half a Hog Fall 2014

   By Chris Hennes, November 2, 2014
   • 17 replies
   • 4.3k views
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   • Chris Hennes
   • January 26, 2015

4. Breakfast! 2014 1 2 3 4 23

   By Ann_T, January 2, 2014
   • 571 replies
   • 102.7k views
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   • Shelby
   • January 25, 2015

5. Mizu Shingen Mochi

   By jameswo, January 20, 2015
   • 2 replies
   • 3.8k views
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   • helenjp
   • January 23, 2015

6. Gravy "foam"

   By Martin Baadsgaard, January 20, 2015
   • 7 replies
   • 4.5k views
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   • nickrey
   • January 23, 2015

7. Washing homemade cultured butter - improving the process?

   By Matt Powell, January 6, 2015
   • 9 replies
   • 2.1k views
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   • andiesenji
   • January 22, 2015

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

   By Judy Wilson, August 4, 2011
   • 72 replies
   • 21.9k views
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   • Chris Hubbard
   • January 22, 2015

9. Whole chicken yield?

   By Kim Shook, January 21, 2015
   • 5 replies
   • 2.3k views
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   • pbear
   • January 22, 2015

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

    By Beth Wilson, January 16, 2015
    • 76 replies
    • 11.4k views
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    • Norm Matthews
    • January 21, 2015

11. Pork hock aka knuckle aka goodness

    By ChrisTaylor, January 18, 2015
    • 13 replies
    • 3.9k views
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    • ChrisTaylor
    • January 21, 2015

12. Radish

    By liuzhou, November 29, 2013
    • 12 replies
    • 2.7k views
    • 
    • Thanks for the Crepes
    • January 21, 2015

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

    By torolover, January 19, 2015
    • 5 replies
    • 5.5k views
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    • pbear
    • January 20, 2015

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

    By torolover, January 16, 2015
    • 8 replies
    • 13.3k views
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    • paulraphael
    • January 20, 2015

15. Making Pappardelle 1 2

    By scubadoo97, December 20, 2014
    • 36 replies
    • 6.6k views
    • 
    • Okanagancook
    • January 17, 2015

16. How to prevent clam bake bags from burning?

    By FeChef, January 16, 2015
    • 8 replies
    • 1.7k views
    • 
    • weinoo
    • January 16, 2015

17. Scottish nibbles!

    By Alex Black, January 8, 2015
    • 24 replies
    • 9.1k views
    • 
    • bethesdabakers
    • January 16, 2015

18. Sauce gelling agent with best mouthfeel

    By Martin Baadsgaard, January 15, 2015
    • 17 replies
    • 3.4k views
    • 
    • paulraphael
    • January 16, 2015

19. Sous Vide "Map" From Chef Steps

    By weinoo, January 15, 2015
    • 4 replies
    • 2.5k views
    • 
    • lesliec
    • January 16, 2015

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

    By torolover, January 9, 2015
    • 12 replies
    • 7k views
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    • pbear
    • January 15, 2015

21. Leftover liquid in chicken thighs cooked sous vide

    By the_one_the_only, January 14, 2015
    • 3 replies
    • 2.5k views
    • 
    • paulraphael
    • January 15, 2015

22. Cooking with Sesame Seeds

    By Chris Hennes, October 28, 2010
    • 20 replies
    • 3.9k views
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    • ChrisTaylor
    • January 15, 2015

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

    By torolover, January 10, 2015
    • 34 replies
    • 9.9k views
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    • Paul Bacino
    • January 13, 2015

24. Why don't we brine beef?

    By &roid, January 7, 2015
    • 10 replies
    • 9.5k views
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    • gfweb
    • January 12, 2015

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

    By MikeHartnett, October 27, 2009
    • 133 replies
    • 57.4k views
    • 
    • Franci
    • January 12, 2015