Cooking

9,585 topics in this forum

1. Pork Fat 1 2

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

2. 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

3. Christmas Eve menu help??

   By IrishJersey, December 18, 2014
   • 15 replies
   • 3.3k views
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   • IrishJersey
   • January 2, 2015

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

   By torolover, December 30, 2014
   • 22 replies
   • 10.4k views
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   • gfweb
   • January 1, 2015

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

   By torolover, December 26, 2014
   • 35 replies
   • 24.8k views
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   • scubadoo97
   • December 28, 2014

6. Dried fig cakes

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

7. Freeze and reheat - cheese sauce

   By Simon Lewinson, December 18, 2014
   • 18 replies
   • 13.7k views
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   • Simon Lewinson
   • December 25, 2014

8. Adding Alcohol to Browned Butter

   By Shel_B, December 23, 2014
   • 3 replies
   • 2.2k views
   • 
   • Shel_B
   • December 25, 2014

9. Red cooking wine?

   By FeChef, December 23, 2014
   • 24 replies
   • 5.1k views
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   • djyee100
   • December 24, 2014

10. HELP! Vegetarian Christmas Dinner

    By Paulo Freitas, December 23, 2010
    • 20 replies
    • 4.9k views
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    • CatPoet
    • December 24, 2014

11. Bourbon Flavored Sweet Potatoes (Yams)

    By Shel_B, December 20, 2014
    • 21 replies
    • 3.8k views
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    • scubadoo97
    • December 24, 2014

12. Alternative to Whole/Heavy Cream for Whipping? 1 2 3

    By Shel_B, March 28, 2010
    • 62 replies
    • 10.2k views
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    • GlorifiedRice
    • December 24, 2014

13. Eggplant Pasta casserole--need advice ASAP: cook ahead or not?

    By Katie Meadow, December 24, 2014
    • 8 replies
    • 4.1k views
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    • Shel_B
    • December 24, 2014

14. A more readily available substitute for chickweed

    By ChrisTaylor, December 22, 2014
    • 7 replies
    • 3.8k views
    • 
    • ChrisTaylor
    • December 24, 2014

15. Sous Vide bags for oven cooking - max safe temperature rating?

    By kitae, December 22, 2014
    • 10 replies
    • 13.7k views
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    • tdatta
    • December 23, 2014

16. Oysters....unshucked on the grill

    By gulfporter, December 20, 2014
    • 10 replies
    • 9.2k views
    • 
    • Syzygies
    • December 23, 2014

17. Sous Vide a 4 bone Rib Roast?

    By Paul Bacino, December 11, 2014
    • 14 replies
    • 3.6k views
    • 
    • Paul Bacino
    • December 21, 2014

18. Frito Pie ... without Frito-Lays

    By Johntodd, November 27, 2014
    • 20 replies
    • 4.6k views
    • 
    • Dave W
    • December 21, 2014

19. Making Sherry Vinegar

    By Indy D, December 19, 2014
    • 3 replies
    • 2.1k views
    • 
    • Norm Matthews
    • December 20, 2014

20. Ramping low and slow sous vide cooking temps

    By tdatta, November 25, 2014
    • 21 replies
    • 5.6k views
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    • paulraphael
    • December 19, 2014

21. How long can you "hold" something cooked sous vide?

    By TdeV, October 13, 2014
    • 15 replies
    • 46.9k views
    • 
    • paulraphael
    • December 18, 2014

22. Compressed/marinated fruit -- sans chamber sealer

    By ChrisTaylor, December 13, 2014
    • 8 replies
    • 3.9k views
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    • Martin Fisher
    • December 18, 2014

23. "Brining" Pork Chops in Apple Cider

    By Shel_B, December 12, 2014
    • 20 replies
    • 6.9k views
    • 
    • Dave W
    • December 18, 2014

24. Mixing grains (specifically barley and basmati rice)

    By patrickamory, December 14, 2014
    • 3 replies
    • 5.6k views
    • 
    • patrickamory
    • December 15, 2014

25. Any proof that adding oil to meat cooked sous vide makes it "juicier"? 1 2

    By torolover, December 12, 2014
    • 34 replies
    • 16.5k views
    • 
    • gfweb
    • December 14, 2014