Cooking

9,590 topics in this forum

1. Dried Okra

   By Mmmpomps, October 26, 2014
   • 3 replies
   • 2.2k views
   • 
   • Mmmpomps
   • October 26, 2014

2. Why Simmer a Meat Sauce for Hours

   By Shel_B, October 23, 2014
   • 22 replies
   • 20.1k views
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   • Paul Bacino
   • October 26, 2014

3. Fried green tomatos - best method?

   By phaelon56, August 13, 2002
   • 24 replies
   • 7.3k views
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   • Crouton
   • October 24, 2014

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

   By FeChef, October 23, 2014
   • 3 replies
   • 2.6k views
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   • FeChef
   • October 23, 2014

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

   By gulfporter, October 11, 2014
   • 28 replies
   • 5.3k views
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   • LaurieB
   • October 23, 2014

6. What to do with Peeled Vegetables

   By Shel_B, October 23, 2014
   • 4 replies
   • 1.6k views
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   • FeChef
   • October 23, 2014

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

   By bakerjo58, October 18, 2014
   • 2 replies
   • 1.5k views
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   • basquecook
   • October 22, 2014

8. A new condiment...toasted sauerkraut

   By gfweb, October 21, 2014
   • 9 replies
   • 2.3k views
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   • Kerry Beal
   • October 22, 2014

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

   By FlyingChopstik, October 19, 2014
   • 8 replies
   • 8.9k views
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   • FlyingChopstik
   • October 20, 2014

10. Spices or herbs?

    By Jaime L. Williams, October 20, 2014
    • 5 replies
    • 1.9k views
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    • Deryn
    • October 20, 2014

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

    By Bill Klapp, October 19, 2014
    • 0 replies
    • 1.5k views
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    • Bill Klapp
    • October 19, 2014

12. Modern uses for blood

    By Shalmanese, October 18, 2014
    • 7 replies
    • 1.9k views
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    • huiray
    • October 19, 2014

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

    By nathanm, April 12, 2010
    • 40 replies
    • 121.8k views
    • 
    • weedy
    • October 18, 2014

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

    By mm84321, September 12, 2014
    • 30 replies
    • 5.2k views
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    • paul o' vendange
    • October 17, 2014

15. 2 different pasteurization times for chicken from MC and MCaH?

    By torolover, October 17, 2014
    • 2 replies
    • 3.1k views
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    • torolover
    • October 17, 2014

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

    By TicTac, October 12, 2014
    • 7 replies
    • 9.3k views
    • 
    • FrogPrincesse
    • October 13, 2014

17. Lupini Beans: "Now what?"

    By Paul Bacino, October 13, 2014
    • 6 replies
    • 2.5k views
    • 
    • CatPoet
    • October 13, 2014

18. Immersion Blender Mayonnaise

    By Kim Shook, August 29, 2014
    • 19 replies
    • 5.3k views
    • 
    • EnriqueB
    • October 13, 2014

19. Yeast as a Flavoring Agent

    By Shel_B, October 12, 2014
    • 10 replies
    • 4.6k views
    • 
    • JoNorvelleWalker
    • October 13, 2014

20. Clambake Broth/Base

    By LaurieB, October 11, 2014
    • 3 replies
    • 2k views
    • 
    • LindaK
    • October 12, 2014

21. Salted chilis

    By ChrisTaylor, October 12, 2014
    • 5 replies
    • 2.6k views
    • 
    • Paul Bacino
    • October 12, 2014

22. Lungs

    By sheepish, August 22, 2011
    • 18 replies
    • 10.2k views
    • 
    • JoNorvelleWalker
    • October 12, 2014

23. Do you cheat when you chop onions? 1 2 3 4 5

    By Fat Guy, May 5, 2007
    • 106 replies
    • 21.3k views
    • 
    • paulraphael
    • October 11, 2014

24. Reheat....What, where, and why.

    By NEPolarbear, October 9, 2014
    • 4 replies
    • 1.5k views
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    • MSRadell
    • October 11, 2014

25. Cooking project for B-school

    By chefmd, October 9, 2014
    • 19 replies
    • 3.3k views
    • 
    • chefmd
    • October 11, 2014