Cooking

9,597 topics in this forum

1. ISO: Mother for Red Wine Vinegar

   By JFrillman24, November 5, 2014
   • 3 replies
   • 1.5k views
   • 
   • jayt90
   • November 5, 2014

2. The Salmon Croquette 1 2 3 4

   By Mayhaw Man, January 8, 2007
   • 81 replies
   • 29.4k views
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   • scubadoo97
   • November 5, 2014

3. Vegetarian Baked Beans Questions

   By Shel_B, January 14, 2008
   • 9 replies
   • 3.8k views
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   • LindaK
   • November 4, 2014

4. Challenge: Name 3 Little Things 1 2

   By gulfporter, October 3, 2014
   • 28 replies
   • 4.7k views
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   • Martin Fisher
   • November 3, 2014

5. Diffusion through meat

   By HowardLi, October 4, 2014
   • 16 replies
   • 5.4k views
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   • torolover
   • October 31, 2014

6. Sechuan/Sancho Buttons aka Jambu, Paracress and Toothache plant

   By CeeCee, October 31, 2014
   • 2 replies
   • 1.3k views
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   • huiray
   • October 31, 2014

7. Spherification - Palate Cleanser

   By CAFC, October 31, 2014
   • 0 replies
   • 1.2k views
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   • CAFC
   • October 31, 2014

8. Salami Safety

   By JoNorvelleWalker, October 27, 2014
   • 11 replies
   • 28.6k views
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   • Martin Fisher
   • October 28, 2014

9. Dinner 2014 (Part 5) 1 2 3 4 24

   By Shelby, September 2, 2014
   • 587 replies
   • 89.2k views
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   • Shelby
   • October 26, 2014

10. Dried Okra

    By Mmmpomps, October 26, 2014
    • 3 replies
    • 1.9k views
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    • Mmmpomps
    • October 26, 2014

11. Why Simmer a Meat Sauce for Hours

    By Shel_B, October 23, 2014
    • 22 replies
    • 17.5k views
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    • Paul Bacino
    • October 26, 2014

12. Fried green tomatos - best method?

    By phaelon56, August 13, 2002
    • 24 replies
    • 6.5k views
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    • Crouton
    • October 24, 2014

13. Effect of extended sous vide cooking time at target temperature

    By FeChef, October 23, 2014
    • 3 replies
    • 2.5k views
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    • FeChef
    • October 23, 2014

14. What Absolutely Positively Has To Be On Your Thanksgiving Table? 1 2

    By gulfporter, October 11, 2014
    • 28 replies
    • 4.7k views
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    • LaurieB
    • October 23, 2014

15. What to do with Peeled Vegetables

    By Shel_B, October 23, 2014
    • 4 replies
    • 1.4k views
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    • FeChef
    • October 23, 2014

16. Dried cherry sauce for pork: make-ahead question

    By bakerjo58, October 18, 2014
    • 2 replies
    • 1.3k views
    • 
    • basquecook
    • October 22, 2014

17. A new condiment...toasted sauerkraut

    By gfweb, October 21, 2014
    • 9 replies
    • 2k views
    • 
    • Kerry Beal
    • October 22, 2014

18. Making homemade yogurt with clay pots--has anyone done this?

    By FlyingChopstik, October 19, 2014
    • 8 replies
    • 7.9k views
    • 
    • FlyingChopstik
    • October 20, 2014

19. Spices or herbs?

    By Jaime L. Williams, October 20, 2014
    • 5 replies
    • 1.6k views
    • 
    • Deryn
    • October 20, 2014

20. Does Anybody Know If the Peppers Used To Make Paprika In Hungary Are Ever Eaten Fresh?

    By Bill Klapp, October 19, 2014
    • 0 replies
    • 1.3k views
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    • Bill Klapp
    • October 19, 2014

21. Modern uses for blood

    By Shalmanese, October 18, 2014
    • 7 replies
    • 1.7k views
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    • huiray
    • October 19, 2014

22. Liquid smoke - how do you use it? 1 2

    By nathanm, April 12, 2010
    • 40 replies
    • 118.6k views
    • 
    • weedy
    • October 18, 2014

23. What will happen if I don't flash chill my stocks? 1 2

    By mm84321, September 12, 2014
    • 30 replies
    • 4.6k views
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    • paul o' vendange
    • October 17, 2014

24. 2 different pasteurization times for chicken from MC and MCaH?

    By torolover, October 17, 2014
    • 2 replies
    • 2.9k views
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    • torolover
    • October 17, 2014

25. Best method to cook boudin noir...?

    By TicTac, October 12, 2014
    • 7 replies
    • 8.5k views
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    • FrogPrincesse
    • October 13, 2014