Cooking

9,590 topics in this forum

1. Recipe challenge 2010 1 2 3 4

   By Anna N, January 6, 2010
   • 79 replies
   • 22.1k views
   • 
   • abooja
   • December 17, 2010

2. Smoked Salmon 1 2

   By Darienne, January 5, 2010
   • 32 replies
   • 8.8k views
   • 
   • Darienne
   • January 6, 2010

3. Poaching fish off the heat

   By Fat Guy, January 5, 2010
   • 3 replies
   • 2.4k views
   • 
   • Shalmanese
   • January 5, 2010

4. Feeding a crowd 1 2

   By MelissaH, January 4, 2010
   • 40 replies
   • 11.1k views
   • 
   • MelissaH
   • December 8, 2014

5. What kind of Squash are these?

   By Aloha Steve, January 3, 2010
   • 11 replies
   • 4k views
   • 
   • Kayakado
   • January 6, 2010

6. "Off" Flavor from Baby Pork Leg?

   By tkassum, January 3, 2010
   • 5 replies
   • 4.7k views
   • 
   • Edward J
   • January 4, 2010

7. Things you'd be crazy not to make yourself 1 2 3 4 7

   By agray, January 2, 2010
   • 151 replies
   • 33.2k views
   • 
   • petite tête de chou
   • January 8, 2010

8. Tips for equal servings

   By Shalmanese, January 1, 2010
   • 6 replies
   • 2.3k views
   • 
   • Canned Tuna
   • January 3, 2010

9. Dinner! 2010 1 2 3 4 49

   By Jmahl, January 1, 2010
   • 1.2k replies
   • 173.7k views
   • 
   • David Ross
   • December 31, 2010

10. Doing something with meat juice

    By Shalmanese, December 29, 2009
    • 2 replies
    • 3.3k views
    • 
    • rooftop1000
    • December 29, 2009

11. Browned, Clarified Butter

    By eternal, December 26, 2009
    • 4 replies
    • 2.8k views
    • 
    • paulraphael
    • December 27, 2009

12. Rendered Goose Fat Confusion

    By agray, December 26, 2009
    • 3 replies
    • 8.1k views
    • 
    • Shalmanese
    • December 30, 2009

13. Cooking with "Stir" by Barbara Lynch

    By pam claughton, December 26, 2009
    • 6 replies
    • 4.7k views
    • 
    • mukki
    • July 8, 2011

14. Brown Sauce Texture 1 2

    By paulraphael, December 23, 2009
    • 29 replies
    • 6.9k views
    • 
    • Shalmanese
    • January 2, 2010

15. Shank-end hams, pre-sliced or not?

    By HowardLi, December 22, 2009
    • 5 replies
    • 3.2k views
    • 
    • KarenDW
    • December 23, 2009

16. The different types of browning

    By Shalmanese, December 21, 2009
    • 3 replies
    • 3.3k views
    • 
    • Shamanjoe
    • December 23, 2009

17. Large amounts of sodium in prepared foods

    By Shalmanese, December 21, 2009
    • 20 replies
    • 5.5k views
    • 
    • paulraphael
    • December 23, 2009

18. Chanterelles are flammable

    By Doodad, December 20, 2009
    • 2 replies
    • 2.1k views
    • 
    • Doodad
    • December 20, 2009

19. Miniature Quiches

    By Tom Gengo, December 20, 2009
    • 13 replies
    • 6.3k views
    • 
    • Edward J
    • March 13, 2010

20. Help planning a birthday tasting menu

    By tammylc, December 18, 2009
    • 13 replies
    • 3.9k views
    • 
    • tammylc
    • January 28, 2010

21. Breast of Veal stuffing

    By markk, December 18, 2009
    • 2 replies
    • 3.5k views
    • 
    • heidih
    • December 18, 2009

22. omitting saltpeter in a pate de campagne

    By melissafitz, December 17, 2009
    • 6 replies
    • 2.8k views
    • 
    • melissafitz
    • December 18, 2009

23. Wasabi Powder

    By LizD518, December 17, 2009
    • 11 replies
    • 4.4k views
    • 
    • Anna N
    • January 1, 2010

24. Tourtiere

    By nakji, December 17, 2009
    • 20 replies
    • 5.5k views
    • 
    • wawa
    • December 19, 2010

25. Confit Safety

    By thirtyoneknots, December 17, 2009
    • 3 replies
    • 4.6k views
    • 
    • thirtyoneknots
    • December 17, 2009