Cooking

9,593 topics in this forum

1. Making Pappardelle 1 2

   By scubadoo97, December 20, 2014
   • 36 replies
   • 7.8k views
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   • Okanagancook
   • January 17, 2015

2. How to prevent clam bake bags from burning?

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

3. Scottish nibbles!

   By Alex Black, January 8, 2015
   • 24 replies
   • 10k views
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   • bethesdabakers
   • January 16, 2015

4. Sauce gelling agent with best mouthfeel

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

5. Sous Vide "Map" From Chef Steps

   By weinoo, January 15, 2015
   • 4 replies
   • 2.8k views
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   • lesliec
   • January 16, 2015

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

   By torolover, January 9, 2015
   • 12 replies
   • 8.5k views
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   • pbear
   • January 15, 2015

7. Leftover liquid in chicken thighs cooked sous vide

   By the_one_the_only, January 14, 2015
   • 3 replies
   • 2.8k views
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   • paulraphael
   • January 15, 2015

8. Cooking with Sesame Seeds

   By Chris Hennes, October 28, 2010
   • 20 replies
   • 4.5k views
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   • ChrisTaylor
   • January 15, 2015

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

   By torolover, January 10, 2015
   • 34 replies
   • 12.6k views
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   • Paul Bacino
   • January 13, 2015

10. Why don't we brine beef?

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

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

    By MikeHartnett, October 27, 2009
    • 133 replies
    • 61.3k views
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    • Franci
    • January 12, 2015

12. 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

13. Storing chili/chile verde

    By Shel_B, January 6, 2015
    • 10 replies
    • 13.7k views
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    • Jaymes
    • January 9, 2015

14. Grits 1 2

    By catdaddy, February 24, 2011
    • 43 replies
    • 10.2k views
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    • andiesenji
    • January 8, 2015

15. Creating Syrups

    By CanGumby, January 7, 2015
    • 10 replies
    • 2k views
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    • CatPoet
    • January 8, 2015

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

    By Richard Kilgore, October 14, 2009
    • 126 replies
    • 60k views
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    • FlyingChopstik
    • January 7, 2015

17. Christmas 2014 1 2

    By ChrisTaylor, November 1, 2014
    • 40 replies
    • 9.1k views
    • 
    • &roid
    • January 6, 2015

18. Adventures in Steak 1 2 3

    By paulraphael, June 25, 2014
    • 59 replies
    • 14.3k views
    • 
    • weedy
    • January 6, 2015

19. Sous Vide Bag Juice

    By dmruf, December 23, 2014
    • 12 replies
    • 7.9k views
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    • Anna N
    • January 6, 2015

20. Sous vide caramelized onions for soup

    By tdatta, December 29, 2014
    • 15 replies
    • 16.1k views
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    • Okanagancook
    • January 5, 2015

21. Tamarind 1 2 3

    By stevea, April 23, 2004
    • 59 replies
    • 34.9k views
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    • JoNorvelleWalker
    • January 5, 2015

22. Pork Fat 1 2

    By Shel_B, January 3, 2015
    • 25 replies
    • 4.4k views
    • 
    • patrickamory
    • January 4, 2015

23. How to make shezwan sauce at home

    By bridgetsingh, January 2, 2015
    • 10 replies
    • 2.8k views
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    • huiray
    • January 3, 2015

24. Christmas Eve menu help??

    By IrishJersey, December 18, 2014
    • 15 replies
    • 3.5k views
    • 
    • IrishJersey
    • January 2, 2015

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

    By torolover, December 30, 2014
    • 22 replies
    • 11.4k views
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    • gfweb
    • January 1, 2015