Cooking

9,599 topics in this forum

1. Ramp pesto

   By SobaAddict70, April 13, 2009
   • 21 replies
   • 4.8k views
   • 
   • SobaAddict70
   • May 18, 2014

2. What is this cooking vessel?

   By Terrasanct, June 16, 2017
   • 19 replies
   • 4.8k views
   • 
   • haresfur
   • June 18, 2017

3. Barding/larding does it make a difference?

   By gfweb, January 23, 2021
   • 24 replies
   • 4.8k views
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   • Margaret Pilgrim
   • January 26, 2021

4. Cleaning Mushrooms 1 2

   By mogsob, March 24, 2003
   • 29 replies
   • 4.8k views
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   • Blue Heron
   • March 29, 2003

5. Butter- French or.....? 1 2

   By Naftal, February 1, 2015
   • 30 replies
   • 4.8k views
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   • jmacnaughtan
   • February 2, 2015

6. Spring Vegetables

   By David Ross, April 9, 2011
   • 20 replies
   • 4.8k views
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   • dcarch
   • May 8, 2011

7. Happy Holidays! 1 2

   By Kyle_Larson, December 25, 2004
   • 28 replies
   • 4.8k views
   • 
   • SeaGal
   • January 1, 2005

8. Making and/or Using Vinegar Powder

   By Smithy, August 26, 2019
   • 11 replies
   • 4.8k views
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   • Duvel
   • August 27, 2019

9. Eggs - Shelf Life

   By Jenny McClure, November 7, 2005
   • 6 replies
   • 4.8k views
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   • Cucina
   • November 9, 2005

10. How long can I marinate beef?

    By Eatmywords, June 23, 2010
    • 4 replies
    • 4.8k views
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    • Wonderkitchen
    • July 2, 2010

11. Love-Hate relationship with smoked salmon

    By AlaMoi, February 12, 2023
    • 19 replies
    • 4.8k views
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    • Katie Meadow
    • February 20, 2023

12. Vegan Menu 1 2

    By John DePaula, December 30, 2005
    • 29 replies
    • 4.8k views
    • 
    • Pontormo
    • January 2, 2006

13. Summer Truffles

    By Dave Hatfield, July 8, 2009
    • 9 replies
    • 4.8k views
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    • MaxH
    • July 22, 2009

14. Naval Academy Commissioning Lunch 1 2

    By bavila, May 23, 2006
    • 26 replies
    • 4.8k views
    • 
    • racheld
    • August 1, 2006

15. Need to make Knishes in Volume. 1 2

    By Comfort Me, June 4, 2004
    • 25 replies
    • 4.8k views
    • 
    • Comfort Me
    • June 18, 2004

16. [Modernist Cuisine at Home] Aging Steaks with Fish sauce (p 186)

    By Anonymous Modernist 10563, November 1, 2012
    • 5 replies
    • 4.8k views
    • 
    • Sam Fahey-Burke
    • March 5, 2013

17. Help with agar filtration

    By KennethT, August 23, 2009
    • 10 replies
    • 4.8k views
    • 
    • thampik
    • February 8, 2012

18. WTB: Chocolate, curry, mole, nixtamal, grinder

    By ExtraMSG, April 4, 2006
    • 16 replies
    • 4.8k views
    • 
    • Jay Francis
    • May 1, 2006

19. Wet vs Dry Brine Sous vide?

    By FeChef, March 28, 2015
    • 6 replies
    • 4.8k views
    • 
    • FeChef
    • March 31, 2015

20. Potluck sounding board 1 2

    By jsolomon, December 8, 2005
    • 27 replies
    • 4.8k views
    • 
    • astartenyny
    • April 3, 2007

21. Glut of sugar snap peas

    By Emily_R, July 6, 2011
    • 15 replies
    • 4.8k views
    • 
    • OliverB
    • July 7, 2011

22. Pourable pizza crust ... please help

    By Johntodd, May 28, 2014
    • 18 replies
    • 4.8k views
    • 
    • mgaretz
    • May 29, 2014

23. Braised pork shanks - bland, what did I do wrong?

    By abadoozy, August 20, 2006
    • 6 replies
    • 4.8k views
    • 
    • iriee
    • August 21, 2006

24. What to do with a whole haddock

    By Fat Guy, February 16, 2007
    • 14 replies
    • 4.8k views
    • 
    • Fat Guy
    • February 17, 2007

25. Elegant chicken leg presentations

    By Mussina, January 6, 2006
    • 18 replies
    • 4.8k views
    • 
    • Anna N
    • January 9, 2006