Cooking

9,593 topics in this forum

1. what to do with live crawfish - purge?

   By John Michael, May 24, 2011
   • 4 replies
   • 4.1k views
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   • HungryC
   • May 24, 2011

2. What is the sea salt equivalent of a bouillon cube?

   By pazzaglia, May 23, 2011
   • 9 replies
   • 11.6k views
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   • pazzaglia
   • May 23, 2011

3. Prague Powder

   By ElsieD, May 1, 2011
   • 14 replies
   • 8.8k views
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   • budrichard
   • May 23, 2011

4. Learning from Joël Robuchon 1 2

   By Chris Amirault, October 20, 2010
   • 32 replies
   • 11.4k views
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   • SylviaLovegren
   • May 23, 2011

5. Easter Ham 1 2

   By Bella S.F., April 10, 2007
   • 41 replies
   • 7.9k views
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   • kitchensqueen
   • May 23, 2011

6. Chioggia Beets

   By Shel_B, May 21, 2011
   • 9 replies
   • 2.9k views
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   • tim
   • May 22, 2011

7. Dried Ghost Chilies aka Bhut Jolokia

   By avaserfi, May 16, 2011
   • 9 replies
   • 3.4k views
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   • HowardLi
   • May 22, 2011

8. Definition of "simmer" 1 2

   By JAZ, May 19, 2011
   • 25 replies
   • 7.5k views
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   • patrickamory
   • May 21, 2011

9. Piloncillo

   By BadRabbit, May 19, 2011
   • 10 replies
   • 2.7k views
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   • Panaderia Canadiense
   • May 21, 2011

10. What's your favorite multipurpose dry rub?

    By jrshaul, May 19, 2011
    • 15 replies
    • 3.8k views
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    • sclemmons
    • May 21, 2011

11. Ideas for potato salad with sriracha mayonnaise dressing

    By Zeemanb, May 20, 2011
    • 6 replies
    • 3.5k views
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    • Zeemanb
    • May 21, 2011

12. Scrambled eggs in the microwave?

    By WednesdayGirl, September 25, 2002
    • 21 replies
    • 10.8k views
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    • ericthered
    • May 21, 2011

13. Rendering Lard 1 2 3

    By derricks, August 28, 2004
    • 53 replies
    • 38.4k views
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    • Emily_R
    • May 21, 2011

14. Blending small quantities

    By Emily_R, April 24, 2011
    • 20 replies
    • 13.2k views
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    • DickL
    • May 21, 2011

15. Don't tell anyone, but when I cook I use... 1 2 3 4

    By Chris Amirault, May 16, 2011
    • 79 replies
    • 17k views
    • 
    • Joe Blowe
    • May 20, 2011

16. Matching side dishes with entrees

    By JAZ, May 7, 2011
    • 17 replies
    • 7k views
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    • dividend
    • May 20, 2011

17. Jarred tahini -- how long can it be stored?

    By toolprincess, May 11, 2011
    • 14 replies
    • 17.6k views
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    • toolprincess
    • May 19, 2011

18. Teaching modernist cuisine in eight hours

    By Dave the Cook, May 15, 2011
    • 16 replies
    • 4.7k views
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    • John Hammond
    • May 18, 2011

19. Morels - caution required

    By Jcolvin, May 13, 2011
    • 14 replies
    • 37.9k views
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    • Jcolvin
    • May 18, 2011

20. Mise en place 1 2

    By weinoo, May 8, 2011
    • 31 replies
    • 9.3k views
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    • chutney
    • May 18, 2011

21. Campout potluck

    By StanSherman, May 16, 2011
    • 15 replies
    • 2.9k views
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    • StanSherman
    • May 17, 2011

22. Goat Butter: Any Experience?

    By vinonola, June 15, 2008
    • 9 replies
    • 4.9k views
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    • wkl
    • May 17, 2011

23. Pasta with brown butter and sage

    By Fat Guy, May 13, 2011
    • 18 replies
    • 4.4k views
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    • thirtyoneknots
    • May 17, 2011

24. Crunchy Rice

    By BadRabbit, May 16, 2011
    • 5 replies
    • 2.9k views
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    • Mikels
    • May 17, 2011

25. Beef Carpaccio

    By Genkinaonna, May 16, 2011
    • 4 replies
    • 2.4k views
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    • AAQuesada
    • May 16, 2011