Cooking

9,590 topics in this forum

1. Ribs for a buffet

   By Dejah, January 28, 2015
   • 5 replies
   • 1.8k views
   • 
   • Dejah
   • January 30, 2015

2. Working With Frozen Pie Crust

   By Shel_B, January 29, 2015
   • 9 replies
   • 7.1k views
   • 
   • Nancy in Pátzcuaro
   • January 29, 2015

3. Saffron Pork Chops

   By Soul_Venom, January 26, 2015
   • 11 replies
   • 4.2k views
   • 
   • djyee100
   • January 28, 2015

4. Nut Oils

   By David Ross, January 30, 2011
   • 11 replies
   • 3.6k views
   • 
   • TheCulinaryLibrary
   • January 27, 2015

5. Fermenting food for probiotics using chamber vacuum sealer?

   By Derek Tran, January 26, 2015
   • 10 replies
   • 16.4k views
   • 
   • btbyrd
   • January 27, 2015

6. VitaFiber

   By BJRutt, January 27, 2015
   • 0 replies
   • 1.1k views
   • 
   • BJRutt
   • January 27, 2015

7. Half a Hog Fall 2014

   By Chris Hennes, November 2, 2014
   • 17 replies
   • 4.6k views
   • 
   • Chris Hennes
   • January 26, 2015

8. Breakfast! 2014 1 2 3 4 23

   By Ann_T, January 2, 2014
   • 571 replies
   • 111.7k views
   • 
   • Shelby
   • January 25, 2015

9. Mizu Shingen Mochi

   By jameswo, January 20, 2015
   • 2 replies
   • 4.5k views
   • 
   • helenjp
   • January 23, 2015

10. Gravy "foam"

    By Martin Baadsgaard, January 20, 2015
    • 7 replies
    • 4.9k views
    • 
    • nickrey
    • January 23, 2015

11. Washing homemade cultured butter - improving the process?

    By Matt Powell, January 6, 2015
    • 9 replies
    • 2.5k views
    • 
    • andiesenji
    • January 22, 2015

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

    By Judy Wilson, August 4, 2011
    • 72 replies
    • 23.6k views
    • 
    • Chris Hubbard
    • January 22, 2015

13. Whole chicken yield?

    By Kim Shook, January 21, 2015
    • 5 replies
    • 2.8k views
    • 
    • pbear
    • January 22, 2015

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

    By Beth Wilson, January 16, 2015
    • 76 replies
    • 13k views
    • 
    • Norm Matthews
    • January 21, 2015

15. Pork hock aka knuckle aka goodness

    By ChrisTaylor, January 18, 2015
    • 13 replies
    • 4.4k views
    • 
    • ChrisTaylor
    • January 21, 2015

16. Radish

    By liuzhou, November 29, 2013
    • 12 replies
    • 3.1k views
    • 
    • Thanks for the Crepes
    • January 21, 2015

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

    By torolover, January 19, 2015
    • 5 replies
    • 6.3k views
    • 
    • pbear
    • January 20, 2015

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

    By torolover, January 16, 2015
    • 8 replies
    • 14.5k views
    • 
    • paulraphael
    • January 20, 2015

19. Making Pappardelle 1 2

    By scubadoo97, December 20, 2014
    • 36 replies
    • 7.5k views
    • 
    • Okanagancook
    • January 17, 2015

20. How to prevent clam bake bags from burning?

    By FeChef, January 16, 2015
    • 8 replies
    • 1.9k views
    • 
    • weinoo
    • January 16, 2015

21. Scottish nibbles!

    By Alex Black, January 8, 2015
    • 24 replies
    • 9.9k views
    • 
    • bethesdabakers
    • January 16, 2015

22. Sauce gelling agent with best mouthfeel

    By Martin Baadsgaard, January 15, 2015
    • 17 replies
    • 3.9k views
    • 
    • paulraphael
    • January 16, 2015

23. Sous Vide "Map" From Chef Steps

    By weinoo, January 15, 2015
    • 4 replies
    • 2.7k views
    • 
    • lesliec
    • January 16, 2015

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

    By torolover, January 9, 2015
    • 12 replies
    • 8.3k views
    • 
    • pbear
    • January 15, 2015

25. Leftover liquid in chicken thighs cooked sous vide

    By the_one_the_only, January 14, 2015
    • 3 replies
    • 2.7k views
    • 
    • paulraphael
    • January 15, 2015