Cooking

9,579 topics in this forum

1. Using bacon fat in mayonnaise

   By jakey, May 13, 2011
   • 8 replies
   • 2.4k views
   • 
   • Chris Amirault
   • May 13, 2011

2. Lemon on your Fish: Dry, not Wet

   By Mjx, May 10, 2011
   • 20 replies
   • 4k views
   • 
   • Carlovski
   • May 11, 2011

3. Vacuum foam compression question

   By NoelW, May 11, 2011
   • 5 replies
   • 2.6k views
   • 
   • KennethT
   • May 11, 2011

4. Cooking with Rice Wine

   By TheNoodleIncident, May 10, 2011
   • 11 replies
   • 5.3k views
   • 
   • kaszeta
   • May 11, 2011

5. From Cutting Board to Stove 1 2

   By weinoo, May 6, 2011
   • 27 replies
   • 6k views
   • 
   • Will
   • May 10, 2011

6. Highlighting peas when your harvest is small 1 2

   By Chris Hennes, May 5, 2011
   • 25 replies
   • 3.7k views
   • 
   • vengroff
   • May 9, 2011

7. Frozen Oysters

   By Paul Bacino, May 8, 2011
   • 2 replies
   • 1.6k views
   • 
   • Paul Bacino
   • May 9, 2011

8. Spring Vegetables

   By David Ross, April 9, 2011
   • 20 replies
   • 5k views
   • 
   • dcarch
   • May 8, 2011

9. How to open an egg in a straight line

   By OliverB, April 29, 2011
   • 19 replies
   • 17.8k views
   • 
   • edsel
   • May 8, 2011

10. Homemade Chocolate Syrup Without Cocoa

    By GlorifiedRice, May 7, 2011
    • 4 replies
    • 9.4k views
    • 
    • natasha1270
    • May 7, 2011

11. Broccoli stems

    By JAZ, November 22, 2009
    • 22 replies
    • 5.6k views
    • 
    • technophile50
    • May 7, 2011

12. Wanting to try Dosa and BBQ

    By jzemlin, May 6, 2011
    • 0 replies
    • 1.8k views
    • 
    • jzemlin
    • May 6, 2011

13. Salsa verde/Green sauce presentation improvement

    By Toufas, May 4, 2011
    • 3 replies
    • 1.4k views
    • 
    • Toufas
    • May 6, 2011

14. Non-Acid Substitute for Acid?

    By chezcherie, May 5, 2011
    • 13 replies
    • 9.6k views
    • 
    • judiu
    • May 6, 2011

15. Companions for Very Rich Foods

    By BadRabbit, May 5, 2011
    • 21 replies
    • 3k views
    • 
    • BadRabbit
    • May 6, 2011

16. Marinade effectiveness when frozen

    By mcdiarmid, May 5, 2011
    • 6 replies
    • 3.2k views
    • 
    • budrichard
    • May 6, 2011

17. Let's talk freshwater fish

    By abadoozy, May 2, 2011
    • 24 replies
    • 5.4k views
    • 
    • Peter the eater
    • May 6, 2011

18. The Great Freezer Cleanout: 2011 1 2 3 4 5

    By Chris Amirault, March 14, 2011
    • 103 replies
    • 16.8k views
    • 
    • baroness
    • May 6, 2011

19. Using Your Sous Vide Rig as a Bain Marie

    By Chris Amirault, April 8, 2011
    • 11 replies
    • 8k views
    • 
    • Chris Amirault
    • May 5, 2011

20. Adjustments Home Cooks Must Make When Using Pro Cookbooks

    By Chris Amirault, May 4, 2011
    • 20 replies
    • 3.8k views
    • 
    • pep.
    • May 4, 2011

21. Charbroil\Charcoal Seasoning rubs

    By BadRabbit, May 3, 2011
    • 2 replies
    • 2.6k views
    • 
    • BadRabbit
    • May 4, 2011

22. Older crock pot question.....

    By SpaghettiWestern, May 2, 2011
    • 10 replies
    • 5.4k views
    • 
    • OliverB
    • May 4, 2011

23. Rubs and Glazes for Grilled Pork

    By BadRabbit, April 6, 2011
    • 18 replies
    • 4.1k views
    • 
    • OliverB
    • May 4, 2011

24. Favorite Game? Bird, That Is

    By weinoo, February 7, 2011
    • 20 replies
    • 3.4k views
    • 
    • Paul Bacino
    • May 2, 2011

25. What Kind of Pasta is This?

    By minas6907, May 1, 2011
    • 3 replies
    • 2.6k views
    • 
    • minas6907
    • May 2, 2011