Cooking

9,586 topics in this forum

1. Advice on flour types: substitute Atta flour for 00 in Portugal?

   By oofencocotte, May 5, 2017
   • 2 replies
   • 4.4k views
   • 
   • Franci
   • May 6, 2017

2. Advice on making a gelatin foam with a whisk

   By austinlinecook, February 22, 2010
   • 1 reply
   • 5.8k views
   • 
   • dougal
   • February 22, 2010

3. Advice on Sauces for Sous Vide Proteins

   By Kim Shook, November 23, 2019   

   • Modernist
   • 16 replies
   • 3.9k views
   • 
   • gfweb
   • November 27, 2019

4. Advice on this Tuna on Rice recipe

   By oofencocotte, March 6, 2017
   • 2 replies
   • 844 views
   • 
   • Anna N
   • March 6, 2017

5. Advice wanted for an infrequent entertainer

   By Ondine, December 24, 2002
   • 7 replies
   • 1.7k views
   • 
   • Ondine
   • December 24, 2002

6. Advice: Braising in Smoker?

   By Franzisaurus_Rex, February 25, 2017
   • 24 replies
   • 7.5k views
   • 
   • kayb
   • March 1, 2017

7. Advice: pickled radish pods

   By gdenby, July 5, 2011
   • 4 replies
   • 4.1k views
   • 
   • gdenby
   • July 11, 2011

8. Adzuki Beans

   By Richard Kilgore, September 23, 2011
   • 7 replies
   • 2.2k views
   • 
   • teonzo
   • September 24, 2011

9. Aerated mousse using chamber sealer

   By chriswrightcycles, August 14, 2017
   • 0 replies
   • 1.4k views
   • 
   • chriswrightcycles
   • August 14, 2017

10. Afternoon Tea

    By Nicolai, July 25, 2019
    • 3 replies
    • 1.4k views
    • 
    • Nicolai
    • July 27, 2019

11. Aga Cooking

    By offcentre, June 8, 2011
    • 9 replies
    • 10.7k views
    • 
    • offcentre
    • June 21, 2011

12. Against the grain

    By Norman Walsh, February 27, 2007
    • 5 replies
    • 1.7k views
    • 
    • Busboy
    • February 28, 2007

13. Against the grain, part 1: fresh herbs 1 2

    By Fat Guy, November 30, 2005
    • 36 replies
    • 5.4k views
    • 
    • rancho_gordo
    • December 1, 2005

14. Agar Agar amount question

    By bonkboo, March 18, 2017
    • 1 reply
    • 909 views
    • 
    • pastrygirl
    • March 18, 2017

15. Agar and other alternative gelling agents 1 2 3

    By nancyellen, March 17, 2004
    • 62 replies
    • 27.3k views
    • 
    • ermintrude
    • May 17, 2012

16. Aged beef fat...ever use it?

    By gfweb, October 25, 2021
    • 4 replies
    • 1.4k views
    • 
    • jmacnaughtan
    • October 27, 2021

17. Aged Steak Smell?

    By eternal, March 13, 2013
    • 8 replies
    • 34k views
    • 
    • Paul Bacino
    • March 14, 2013

18. Aging

    By Judy Wilson, November 9, 2011
    • 0 replies
    • 1.3k views
    • 
    • Judy Wilson
    • November 9, 2011

19. Aging / curing fish

    By PeterS, September 20, 2019
    • 12 replies
    • 2.8k views
    • 
    • Owtahear
    • September 24, 2019

20. Aging Beef: tenderizing vs flavor enhancement

    By rotuts, August 4, 2012
    • 5 replies
    • 2.3k views
    • 
    • Alex Parker
    • September 12, 2012

21. Aging Chilis for Hot Sauce

    By scott123, April 7, 2005
    • 10 replies
    • 4.8k views
    • 
    • scott123
    • April 14, 2005

22. Aging food sous vide

    By Anonymous Modernist 3840, February 3, 2013
    • 0 replies
    • 1.3k views
    • 
    • Anonymous Modernist 3840
    • February 3, 2013

23. Aging Meat: any advantage with pork?

    By rotuts, July 14, 2012
    • 24 replies
    • 34.1k views
    • 
    • Rico
    • March 14, 2016

24. Aging potatoes?

    By Jcolvin, January 25, 2008
    • 2 replies
    • 8k views
    • 
    • K8memphis
    • January 25, 2008

25. Ahhhh Wonderful butter ... different foods / different butter? 1 2

    By CatIsHungry, October 31, 2019
    • 48 replies
    • 5.4k views
    • 
    • Margaret Pilgrim
    • November 11, 2019