Cooking

9,560 topics in this forum

1. Lobster mushrooms: uses and recipes

   By Gifted Gourmet, September 18, 2005
   • 18 replies
   • 28.2k views
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   • Nancy in Pátzcuaro
   • June 26, 2014

2. Best Way to Blanch Almonds?

   By Shel_B, June 24, 2014
   • 13 replies
   • 2.4k views
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   • Shel_B
   • June 26, 2014

3. Help with menu

   By CatPoet, June 23, 2014
   • 23 replies
   • 2.1k views
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   • CatPoet
   • June 26, 2014

4. Uses for Cuban Oregano/Mexican Mint (Plectranthus amboinicus)

   By Chris Hennes, June 23, 2014
   • 14 replies
   • 3.7k views
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   • TheCoddledEgg
   • June 26, 2014

5. Dry aged beef trimmings

   By paulraphael, June 24, 2014
   • 5 replies
   • 6.7k views
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   • scamhi
   • June 25, 2014

6. Freezing soup

   By paulraphael, June 22, 2014
   • 4 replies
   • 1.2k views
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   • paulraphael
   • June 25, 2014

7. Mayonnaise +?

   By rotuts, June 24, 2014
   • 9 replies
   • 2k views
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   • rotuts
   • June 25, 2014

8. Nutmeg and mace

   By egale, June 23, 2014
   • 10 replies
   • 2.5k views
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   • Plantes Vertes
   • June 25, 2014

9. Roti – what flour is best?

   By sabg, June 12, 2012
   • 4 replies
   • 38.2k views
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   • Cheryl Mcclellan
   • June 24, 2014

10. Food to eat while drinking Manhattans?

    By kbrede, July 2, 2013
    • 11 replies
    • 9k views
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    • CatPoet
    • June 24, 2014

11. Green Beans: The Topic 1 2 3 4

    By Comfort Me, February 17, 2005
    • 85 replies
    • 10.8k views
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    • Smithy
    • June 23, 2014

12. Marinated salmon without the salt? Or... suggestions to remove water from fish w/o salting or smoking it?

    By andrestorrubia, June 22, 2014
    • 14 replies
    • 2.8k views
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    • boudin noir
    • June 22, 2014

13. Help with saffron pasta plan B

    By thecuriousone, June 21, 2014
    • 11 replies
    • 2.2k views
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    • Shalmanese
    • June 22, 2014

14. The "Manhattan Filet Steak" and other BS

    By weinoo, June 18, 2014
    • 14 replies
    • 19.5k views
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    • paulraphael
    • June 21, 2014

15. Short Ribs: Boneless to Bone-In conversion

    By Kim Shook, June 21, 2014
    • 1 reply
    • 8k views
    • 
    • Kim Shook
    • June 21, 2014

16. [Modernist Cuisine] Sous vide tenderizing stage and enzymatic activity

    By Anonymous Modernist 17226, March 31, 2013
    • 20 replies
    • 11.5k views
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    • paulraphael
    • June 21, 2014

17. Is it OK to keep risotto warm in a rice cooker?

    By Norm Matthews, June 16, 2014
    • 16 replies
    • 4.6k views
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    • paulraphael
    • June 20, 2014

18. "Power Hungry": making the bars from recipe #1 1 2

    By Darienne, January 25, 2014
    • 47 replies
    • 11.4k views
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    • Darienne
    • June 20, 2014

19. Sous Vide + marinade + refrigeration

    By neilc, June 19, 2014
    • 2 replies
    • 2.5k views
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    • nickrey
    • June 19, 2014

20. What's an Airline Chicken Breast?

    By Shel_B, June 8, 2014
    • 8 replies
    • 3.5k views
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    • Robenco15
    • June 19, 2014

21. Dry-aged beef 1 2

    By Stuckey, December 21, 2007
    • 32 replies
    • 17.7k views
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    • rotuts
    • June 18, 2014

22. Calf's Heart Sous Vide

    By philippeberthoud, June 3, 2014
    • 7 replies
    • 3.3k views
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    • philippeberthoud
    • June 18, 2014

23. Sauteeing Vegetables 1 2

    By Texas Crude, June 12, 2014
    • 49 replies
    • 5.1k views
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    • smokinjack
    • June 17, 2014

24. Fermented beverages

    By DianaM, June 17, 2014
    • 2 replies
    • 1.6k views
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    • Franci
    • June 17, 2014

25. Conch (large sea snails)

    By MikeMac, June 16, 2014
    • 3 replies
    • 1.6k views
    • 
    • heidih
    • June 17, 2014