Cooking

9,598 topics in this forum

1. Smoking Meat 1 2

   By Doc-G, January 27, 2006
   • 37 replies
   • 8k views
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   • rotuts
   • September 20, 2019

2. Low and slow lamb shoulder ...

   By ChrisTaylor, February 27, 2011
   • 15 replies
   • 8k views
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   • thirtyoneknots
   • March 24, 2011

3. Alba v. Perigord 1 2 3

   By ulterior epicure, November 12, 2005
   • 55 replies
   • 8k views
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   • MobyP
   • March 14, 2006

4. The pan-flipping trick thingy 1 2

   By Fat Guy, July 25, 2002
   • 48 replies
   • 8k views
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   • Adam Balic
   • June 22, 2004

5. lamb: beyond the roasted leg 1 2

   By ChrisTaylor, April 18, 2011
   • 33 replies
   • 8k views
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   • Okanagancook
   • February 28, 2017

6. Try this, I dare you

   By KitchenQueen, November 26, 2006
   • 9 replies
   • 8k views
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   • miladyinsanity
   • November 27, 2006

7. Little blue plums

   By Sugarella, September 1, 2006
   • 7 replies
   • 8k views
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   • mizducky
   • September 2, 2006

8. Favorite cuts of meat 1 2 3

   By gfweb, September 2, 2019
   • 56 replies
   • 8k views
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   • gfweb
   • September 22, 2019

9. Chicken Wings

   By David Ross, May 14, 2011
   • 18 replies
   • 8k views
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   • Wapi
   • April 29, 2012

10. Proper ratio of roux to liquid for a medium bind

    By jfresch, January 24, 2013
    • 6 replies
    • 8k views
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    • seabream
    • January 25, 2013

11. Prague Powder

    By ElsieD, May 1, 2011
    • 14 replies
    • 8k views
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    • budrichard
    • May 23, 2011

12. Best Way to Make Jalapeño Paste?

    By Shel_B, June 2, 2015
    • 18 replies
    • 8k views
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    • FeChef
    • July 19, 2015

13. Salted Pasta Water: How Much Salt. 1 2

    By Porthos, February 1, 2017
    • 47 replies
    • 8k views
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    • quiet1
    • February 9, 2017

14. Vodka as a preservative

    By JayBassin, October 25, 2005
    • 8 replies
    • 8k views
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    • JayBassin
    • October 26, 2005

15. [Modernist Cuisine] Duck leg confit with pommes sarladaises (3•178; 6•105)

    By Anonymous Modernist 210, September 2, 2011
    • 9 replies
    • 8k views
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    • Anonymous Modernist 2044
    • January 18, 2012

16. Best sauces for home made pasta

    By CDRFloppingham, June 27, 2011
    • 11 replies
    • 8k views
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    • Obese-Wan Kenobi
    • July 15, 2011

17. Most Underrated Food 1 2

    By CulinaryJen, November 11, 2009
    • 38 replies
    • 8k views
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    • Sugar Apple
    • November 14, 2009

18. Why does my orzo stick to everything?

    By powerdog, January 20, 2014
    • 9 replies
    • 8k views
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    • dcarch
    • January 21, 2014

19. Using prik chii faa chilies or substitutes in Thai cooking

    By seabream, February 24, 2012
    • 13 replies
    • 8k views
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    • Shalmanese
    • February 26, 2012

20. Help a girl with burning hands ! 1 2

    By Pierogi, June 23, 2007
    • 27 replies
    • 8k views
    • 
    • judiu
    • July 16, 2007

21. Sriracha "Caviar"

    By IndyRob, February 29, 2012
    • 7 replies
    • 8k views
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    • IndyRob
    • February 24, 2015

22. Foie Gras Entier/Whole Foie Gras 1 2

    By offcentre, December 16, 2005
    • 35 replies
    • 8k views
    • 
    • ChefJohnny
    • November 25, 2006

23. Parchment Paper for a Saute ? 1 2

    By rotuts, September 19, 2015
    • 28 replies
    • 8k views
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    • gfweb
    • October 3, 2015

24. Green Tea and Red Bean Ice Creams 1 2

    By SobaAddict70, January 26, 2004
    • 43 replies
    • 8k views
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    • anzu
    • August 11, 2005

25. Secreto steak and other cuts of pork 1 2

    By rotuts, July 9, 2023
    • 33 replies
    • 8k views
    • 
    • weinoo
    • July 10, 2024