Cooking

9,601 topics in this forum

1. Chorizo

   By Shel_B, April 1, 2010
   • 5 replies
   • 5k views
   • 
   • dougal
   • April 1, 2010

2. Vegetable Portion Sizes

   By Porthos, March 30, 2010
   • 4 replies
   • 1.7k views
   • 
   • nickrey
   • March 31, 2010

3. Ideas for Outdoor Entertaining with a Big Griddle

   By griddler, March 30, 2010
   • 7 replies
   • 16.7k views
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   • VermontGrillingandGrowing
   • March 30, 2010

4. Keeping Tofu

   By LizD518, March 29, 2010
   • 16 replies
   • 5.5k views
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   • heidih
   • March 31, 2010

5. Alternative to Whole/Heavy Cream for Whipping? 1 2 3

   By Shel_B, March 28, 2010
   • 62 replies
   • 9.4k views
   • 
   • GlorifiedRice
   • December 24, 2014

6. Compare and Contrast: Sous Vide, Poaching and Confit

   By IndyRob, March 27, 2010
   • 0 replies
   • 3.7k views
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   • IndyRob
   • March 27, 2010

7. Thawing cryovac-ed fish

   By Dianabanana, March 27, 2010
   • 19 replies
   • 18.8k views
   • 
   • nickrey
   • August 5, 2012

8. Sous Vide: Recipes, Techniques & Equipment (Part 7) 1 2 3 4 24

   By Guy MovingOn, March 27, 2010
   • 591 replies
   • 209.4k views
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   • Chris Amirault
   • January 1, 2011

9. Browning and Flavor

   By Shel_B, March 27, 2010
   • 10 replies
   • 2.3k views
   • 
   • paulraphael
   • March 29, 2010

10. Cooking Sea Bass

    By SaladFingers, March 24, 2010
    • 4 replies
    • 2.3k views
    • 
    • kayb
    • March 27, 2010

11. Baby Food?

    By emunding, March 24, 2010
    • 16 replies
    • 3k views
    • 
    • MollyB
    • December 23, 2011

12. Black Bean Tofu - Will it work?

    By G-rat, March 24, 2010
    • 3 replies
    • 2.8k views
    • 
    • G-rat
    • March 24, 2010

13. Easter Brunch

    By Gail CDM, March 21, 2010
    • 8 replies
    • 2.8k views
    • 
    • judiu
    • March 22, 2010

14. Aioli vs. Mayonnaise vs. Hollandaise

    By NadyaDuke, March 20, 2010
    • 14 replies
    • 14k views
    • 
    • NadyaDuke
    • March 23, 2010

15. Beets 'Anna' (Pommes Anna)

    By G-rat, March 19, 2010
    • 7 replies
    • 2.8k views
    • 
    • andiesenji
    • March 20, 2010

16. Starch class ideas?

    By JAZ, March 18, 2010
    • 20 replies
    • 4.7k views
    • 
    • Kouign Aman
    • March 25, 2010

17. Made my own Prosciutto

    By a.lee.hagen, March 17, 2010
    • 18 replies
    • 8.3k views
    • 
    • dachickenfarmer
    • August 10, 2014

18. Prepping a crude sheep stomach for haggis

    By PaulDWeiss, March 14, 2010
    • 18 replies
    • 15.3k views
    • 
    • PaulDWeiss
    • March 21, 2010

19. Furry Pig Parts.. Feet and Ears

    By Paul Bacino, March 13, 2010
    • 5 replies
    • 3.8k views
    • 
    • Dakki
    • March 15, 2010

20. Holding Pasta

    By Darcie B, March 13, 2010
    • 7 replies
    • 4k views
    • 
    • Blether
    • March 14, 2010

21. Safflower and Sunflower Cooking Oil

    By Shel_B, March 13, 2010
    • 0 replies
    • 1.2k views
    • 
    • Shel_B
    • March 13, 2010

22. Suggestions for Venison Shoulder Steaks?

    By agray, March 12, 2010
    • 9 replies
    • 28.7k views
    • 
    • ilikefood
    • March 15, 2010

23. Lobster claws - how do you remove the tendon?

    By therippa, March 11, 2010
    • 6 replies
    • 6k views
    • 
    • Prawncrackers
    • March 12, 2010

24. My First Duck

    By Aloha Steve, March 11, 2010
    • 17 replies
    • 4.5k views
    • 
    • EllenC
    • April 22, 2011

25. Wine or Beer?

    By Gail CDM, March 10, 2010
    • 11 replies
    • 4k views
    • 
    • ScoopKW
    • March 16, 2010