Cooking

9,585 topics in this forum

1. Meats (duck especially) you can sear 2-3 hrs before dinner

   By FoodMuse, December 24, 2010
   • 0 replies
   • 1.3k views
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   • FoodMuse
   • December 24, 2010

2. Who's Making Spaetzle Now? 1 2

   By weinoo, December 24, 2010
   • 28 replies
   • 9.3k views
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   • BarbaraY
   • April 7, 2011

3. HELP! Vegetarian Christmas Dinner

   By Paulo Freitas, December 23, 2010
   • 20 replies
   • 4.9k views
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   • CatPoet
   • December 24, 2014

4. Sweet Corn Soup with a Bitter aftertaste

   By Varun Sheth, December 23, 2010
   • 4 replies
   • 6.7k views
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   • Varun Sheth
   • December 24, 2010

5. Help with short ribs, please

   By thecuriousone, December 23, 2010
   • 4 replies
   • 2k views
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   • thecuriousone
   • December 23, 2010

6. Christmas order mess-up

   By ermintrude, December 23, 2010
   • 0 replies
   • 1.2k views
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   • ermintrude
   • December 23, 2010

7. Recipes using Duck Offal

   By Giant Muscovy, December 22, 2010
   • 5 replies
   • 4.6k views
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   • Giant Muscovy
   • December 26, 2010

8. A dish with white Truffles

   By Pielle, December 22, 2010
   • 10 replies
   • 2.2k views
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   • LindaK
   • December 23, 2010

9. Lard in cookies

   By Angela Knipple, December 21, 2010
   • 2 replies
   • 1.6k views
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   • andiesenji
   • December 21, 2010

10. Rice cooker and cooking different types of rice

    By annachan, December 21, 2010
    • 17 replies
    • 10.3k views
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    • Hassouni
    • July 9, 2014

11. Szechuan Peppercorn or Not

    By LuckyGirl, December 20, 2010
    • 7 replies
    • 5k views
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    • LuckyGirl
    • December 21, 2010

12. Breaking Down and Boning Poultry 1 2

    By Chris Amirault, December 20, 2010
    • 31 replies
    • 8.7k views
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    • Martin Fisher
    • January 31, 2015

13. tagliatelle vs pappardelle

    By marktynernyc, December 20, 2010
    • 9 replies
    • 16.4k views
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    • Maureen B. Fant
    • January 1, 2011

14. How to save over salty home cured salmon?

    By joesan, December 17, 2010
    • 11 replies
    • 40.5k views
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    • joesan
    • December 20, 2010

15. Turkey theory

    By ChrisTaylor, December 17, 2010
    • 3 replies
    • 1.4k views
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    • heidih
    • December 18, 2010

16. Trouble peeling hard boiled duck eggs

    By boondocker, December 16, 2010
    • 12 replies
    • 18k views
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    • boondocker
    • December 19, 2010

17. Vinaigrette sheets

    By Plaisir, December 14, 2010
    • 6 replies
    • 2k views
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    • Chris Amirault
    • December 14, 2010

18. Cooking with Champagne

    By Chufi, December 14, 2010
    • 17 replies
    • 4.9k views
    • 
    • Chufi
    • December 29, 2010

19. questions about cooking turkey roulade

    By cteavin, December 11, 2010
    • 3 replies
    • 1.7k views
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    • Mikels
    • January 18, 2011

20. Christmas 2010 Menus 1 2 3 4 5

    By Chris Amirault, December 8, 2010
    • 101 replies
    • 19.4k views
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    • nakji
    • December 27, 2010

21. Two flavors of grouse

    By sjemac, December 7, 2010
    • 5 replies
    • 18.5k views
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    • janeer
    • December 8, 2010

22. Venison + Beef = juicy sausage?

    By ilikefood, December 7, 2010   

    • Charcuterie
    • 4 replies
    • 12.4k views
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    • ilikefood
    • December 11, 2010

23. Sous Vide, Poaching and Confit

    By IndyRob, December 6, 2010
    • 2 replies
    • 11.2k views
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    • ScottyBoy
    • December 7, 2010

24. Freezing Lemon and Other Citrus Zest

    By Shel_B, December 6, 2010
    • 3 replies
    • 1.6k views
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    • Darienne
    • December 6, 2010

25. How long will chicken bones last in the deep freeze?

    By Crouton, December 6, 2010
    • 1 reply
    • 1.4k views
    • 
    • slkinsey
    • December 6, 2010