Cooking

9,585 topics in this forum

1. Make-shift "veal" stock

   By cteavin, October 24, 2010
   • 11 replies
   • 2.8k views
   • 
   • paul o' vendange
   • October 26, 2010

2. Nevada Pine Nuts (unshelled)

   By Darienne, October 24, 2010
   • 15 replies
   • 11.6k views
   • 
   • JoNorvelleWalker
   • December 18, 2019

3. Breakfast Ideas for the South Beach Diet

   By Porthos, October 23, 2010
   • 2 replies
   • 1.8k views
   • 
   • Tom Gengo
   • October 26, 2010

4. Why use fondant when wrapping savory dishes in caramel?

   By KennethT, October 22, 2010
   • 5 replies
   • 2.8k views
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   • Tri2Cook
   • October 23, 2010

5. Carrots galore, what to do?

   By griddler, October 20, 2010
   • 14 replies
   • 2.8k views
   • 
   • Jaymes
   • October 26, 2010

6. Learning from Joël Robuchon 1 2

   By Chris Amirault, October 20, 2010
   • 32 replies
   • 10.8k views
   • 
   • SylviaLovegren
   • May 23, 2011

7. Pan Sauces and burnt Fond

   By alanjesq, October 19, 2010
   • 1 reply
   • 1.9k views
   • 
   • therippa
   • October 19, 2010

8. Green Chicken Flesh! The horror!

   By thayes1c, October 19, 2010
   • 4 replies
   • 3.9k views
   • 
   • CKatCook
   • October 30, 2010

9. Pulled Pork troubleshooting

   By paul o' vendange, October 17, 2010
   • 5 replies
   • 3.7k views
   • 
   • paul o' vendange
   • October 18, 2010

10. Using Seafood from a Can 1 2 3 4 5

    By Peter the eater, October 15, 2010
    • 107 replies
    • 22.1k views
    • 
    • kayb
    • August 31, 2020

11. White foods only please

    By Zacky, October 14, 2010
    • 12 replies
    • 3.8k views
    • 
    • lesliec
    • October 16, 2010

12. Gluey Couscous

    By Porthos, October 13, 2010
    • 6 replies
    • 5.6k views
    • 
    • Porthos
    • October 13, 2010

13. Uses for Versawhip

    By cteavin, October 13, 2010
    • 3 replies
    • 4.7k views
    • 
    • Tri2Cook
    • October 14, 2010

14. Foods/ingredients that DO NOT go well together 1 2

    By infernooo, October 13, 2010
    • 29 replies
    • 22.5k views
    • 
    • Kim Shook
    • November 3, 2010

15. Curing Chamber

    By Raoul Duke, October 11, 2010
    • 1 reply
    • 1.7k views
    • 
    • heidih
    • October 12, 2010

16. Fresh Hens of the Forest mushrooms

    By John Michael, October 10, 2010
    • 2 replies
    • 1.9k views
    • 
    • David A. Goldfarb
    • October 10, 2010

17. Smoked Whitefish Soup ?

    By SpaghettiWestern, October 10, 2010
    • 1 reply
    • 1.7k views
    • 
    • Blether
    • October 10, 2010

18. Homemade Indian style pickles and botulism

    By Jenni, October 9, 2010
    • 23 replies
    • 20k views
    • 
    • Lisa Shock
    • December 27, 2010

19. Cooling food down in batches before storage

    By heidih, October 9, 2010
    • 8 replies
    • 3.4k views
    • 
    • NancyH
    • October 9, 2010

20. Foams/Espumas - GREEN

    By SteveCooks!, October 7, 2010
    • 17 replies
    • 4.5k views
    • 
    • nicoeats
    • October 19, 2010

21. How Long to Cook Root Vegies?

    By mr drinkie, October 6, 2010
    • 8 replies
    • 3.3k views
    • 
    • andiesenji
    • October 7, 2010

22. Cooking with giant pumpkins

    By ilikefood, October 6, 2010
    • 10 replies
    • 38.3k views
    • 
    • mr drinkie
    • October 10, 2010

23. Rice pudding

    By Stephanie Brim, October 5, 2010
    • 19 replies
    • 4.6k views
    • 
    • MikeHartnett
    • October 11, 2010

24. Dry-salting salmon for cold smoking or nova/gravlax-curing,

    By Karldub, October 5, 2010
    • 9 replies
    • 7.7k views
    • 
    • cricklewood
    • October 13, 2010

25. Tea sandwiches and Cheddar Cheese HELP!

    By smilingal, October 5, 2010
    • 13 replies
    • 3k views
    • 
    • smilingal
    • October 11, 2010