Cooking

9,585 topics in this forum

1. Cardoons

   By Suzanne F, April 24, 2003
   • 20 replies
   • 5.3k views
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   • stefanaccio
   • May 29, 2005

2. Pre-marinade vs post-marinade for sous vide meats?

   By torolover, August 31, 2014
   • 3 replies
   • 5.3k views
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   • gfweb
   • September 1, 2014

3. Spinach recipes that work with frozen and defrosted

   By Anne Benson, January 17, 2012
   • 12 replies
   • 5.3k views
   • 
   • natasha1270
   • January 17, 2012

4. Pressure Cooking Class: Ideas?

   By Richard Kilgore, March 8, 2010
   • 21 replies
   • 5.3k views
   • 
   • Yajna Patni
   • March 16, 2010

5. Sauteed chicken livers

   By Lochina, December 1, 2004
   • 10 replies
   • 5.3k views
   • 
   • ludja
   • July 13, 2006

6. Italian Black Truffles

   By Busboy, November 21, 2008
   • 10 replies
   • 5.3k views
   • 
   • SWISS_CHEF
   • December 16, 2008

7. Flageolet Beans

   By Richard Kilgore, September 14, 2004
   • 20 replies
   • 5.3k views
   • 
   • Richard Kilgore
   • September 19, 2004

8. Cooked salad dressing

   By lmarshal1, April 14, 2021
   • 19 replies
   • 5.3k views
   • 
   • Tropicalsenior
   • July 5, 2022

9. Flavorful but seedy grapes

   By heidih, September 25, 2010
   • 11 replies
   • 5.3k views
   • 
   • SylviaLovegren
   • September 1, 2013

10. Making fried rice - how to use natural stock?

    By skyhskyh, June 2, 2011
    • 11 replies
    • 5.3k views
    • 
    • Toliver
    • June 3, 2011

11. Blue chicken broth

    By Josh71, January 27, 2017
    • 13 replies
    • 5.3k views
    • 
    • KennethT
    • June 11, 2017

12. Smoked Ham Hocks For Split Pea Soup

    By Rover, October 21, 2004
    • 19 replies
    • 5.3k views
    • 
    • AmbrosiaFood
    • October 24, 2004

13. Cooking axiom or not? On not pressing burgers while they cook.

    By Norm Matthews, April 13, 2015
    • 7 replies
    • 5.3k views
    • 
    • kwankapang
    • May 2, 2015

14. Using fish sauce in non-Asian cuisines

    By LindaK, November 18, 2012
    • 18 replies
    • 5.3k views
    • 
    • radtek
    • November 21, 2012

15. berkshire pork sausage

    By whifflechef, July 8, 2007   

    • Charcuterie
    • 12 replies
    • 5.3k views
    • 
    • whifflechef
    • July 12, 2007

16. Sous vide creme brulee

    By Josh71, September 4, 2015
    • 6 replies
    • 5.3k views
    • 
    • Josh71
    • September 11, 2015

17. Love-Hate relationship with smoked salmon

    By AlaMoi, February 12, 2023
    • 19 replies
    • 5.3k views
    • 
    • Katie Meadow
    • February 20, 2023

18. Hot Dogs - Thinking Outside the Bun

    By DanM, October 27, 2011
    • 22 replies
    • 5.3k views
    • 
    • SylviaLovegren
    • October 30, 2011

19. Help me understand the different grades and uses of Hungarian paprika!

    By Violin_guy, January 20, 2021
    • 20 replies
    • 5.3k views
    • 
    • heidih
    • February 13, 2021

20. Pomegranate Juice

    By frogprincess, December 16, 2005
    • 18 replies
    • 5.3k views
    • 
    • andrestorrubia
    • September 9, 2011

21. Large amounts of sodium in prepared foods

    By Shalmanese, December 21, 2009
    • 20 replies
    • 5.3k views
    • 
    • paulraphael
    • December 23, 2009

22. Conversion table for whole vs. ground spices?

    By TdeV, June 27, 2017
    • 8 replies
    • 5.3k views
    • 
    • TdeV
    • June 28, 2017

23. What to do with a whole pork loin?

    By Malkavian, January 5, 2007
    • 17 replies
    • 5.3k views
    • 
    • NoEggs
    • January 8, 2007

24. Quality of olive oil and its effects in cooking

    By Fat Guy, October 3, 2007
    • 10 replies
    • 5.3k views
    • 
    • Fat Guy
    • October 4, 2007

25. Leftover Egg Whites...Share Your Go-To Uses

    By gulfporter, January 13, 2023
    • 21 replies
    • 5.3k views
    • 
    • gulfporter
    • February 13, 2023