Cooking

9,580 topics in this forum

1. Scottish nibbles!

   By Alex Black, January 8, 2015
   • 24 replies
   • 9.4k views
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   • bethesdabakers
   • January 16, 2015

2. Sauce gelling agent with best mouthfeel

   By Martin Baadsgaard, January 15, 2015
   • 17 replies
   • 3.6k views
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   • paulraphael
   • January 16, 2015

3. Sous Vide "Map" From Chef Steps

   By weinoo, January 15, 2015
   • 4 replies
   • 2.6k views
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   • lesliec
   • January 16, 2015

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

   By torolover, January 9, 2015
   • 12 replies
   • 7.5k views
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   • pbear
   • January 15, 2015

5. Leftover liquid in chicken thighs cooked sous vide

   By the_one_the_only, January 14, 2015
   • 3 replies
   • 2.6k views
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   • paulraphael
   • January 15, 2015

6. Cooking with Sesame Seeds

   By Chris Hennes, October 28, 2010
   • 20 replies
   • 4.1k views
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   • ChrisTaylor
   • January 15, 2015

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

   By torolover, January 10, 2015
   • 34 replies
   • 10.8k views
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   • Paul Bacino
   • January 13, 2015

8. Why don't we brine beef?

   By &roid, January 7, 2015
   • 10 replies
   • 9.6k views
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   • gfweb
   • January 12, 2015

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

   By MikeHartnett, October 27, 2009
   • 133 replies
   • 58.7k views
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   • Franci
   • January 12, 2015

10. Seeking recipe: Taiwanese ground pork with watercress

    By GRoston, January 12, 2015
    • 0 replies
    • 1.3k views
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    • GRoston
    • January 12, 2015

11. Storing chili/chile verde

    By Shel_B, January 6, 2015
    • 10 replies
    • 13.1k views
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    • Jaymes
    • January 9, 2015

12. Grits 1 2

    By catdaddy, February 24, 2011
    • 43 replies
    • 9.4k views
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    • andiesenji
    • January 8, 2015

13. Creating Syrups

    By CanGumby, January 7, 2015
    • 10 replies
    • 1.9k views
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    • CatPoet
    • January 8, 2015

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

    By Richard Kilgore, October 14, 2009
    • 126 replies
    • 57.1k views
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    • FlyingChopstik
    • January 7, 2015

15. Christmas 2014 1 2

    By ChrisTaylor, November 1, 2014
    • 40 replies
    • 8.5k views
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    • &roid
    • January 6, 2015

16. Adventures in Steak 1 2 3

    By paulraphael, June 25, 2014
    • 59 replies
    • 13k views
    • 
    • weedy
    • January 6, 2015

17. Sous Vide Bag Juice

    By dmruf, December 23, 2014
    • 12 replies
    • 7.5k views
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    • Anna N
    • January 6, 2015

18. Sous vide caramelized onions for soup

    By tdatta, December 29, 2014
    • 15 replies
    • 15.1k views
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    • Okanagancook
    • January 5, 2015

19. Tamarind 1 2 3

    By stevea, April 23, 2004
    • 59 replies
    • 33.3k views
    • 
    • JoNorvelleWalker
    • January 5, 2015

20. Pork Fat 1 2

    By Shel_B, January 3, 2015
    • 25 replies
    • 4.1k views
    • 
    • patrickamory
    • January 4, 2015

21. How to make shezwan sauce at home

    By bridgetsingh, January 2, 2015
    • 10 replies
    • 2.5k views
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    • huiray
    • January 3, 2015

22. Christmas Eve menu help??

    By IrishJersey, December 18, 2014
    • 15 replies
    • 3.2k views
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    • IrishJersey
    • January 2, 2015

23. Can I avoid botulism by opening the bag while cooking sous side?

    By torolover, December 30, 2014
    • 22 replies
    • 10.2k views
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    • gfweb
    • January 1, 2015

24. Ideal internal temp for Boston butt? at 200F, came out dry! 1 2

    By torolover, December 26, 2014
    • 35 replies
    • 24.6k views
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    • scubadoo97
    • December 28, 2014

25. Dried fig cakes

    By Franci, December 26, 2014
    • 7 replies
    • 2.1k views
    • 
    • cyalexa
    • December 27, 2014