Cooking

9,593 topics in this forum

1. Cooking from the hip, versus following recipes 1 2

   By nakji, February 2, 2011
   • 25 replies
   • 4.3k views
   • 
   • nakji
   • February 9, 2011

2. Double frying and fats

   By jessicahowles, February 9, 2011
   • 1 reply
   • 2.7k views
   • 
   • CFT
   • February 9, 2011

3. What Size Eggs Do You Use for Which Tasks?

   By Chris Amirault, February 7, 2011
   • 15 replies
   • 8.4k views
   • 
   • OliverB
   • February 8, 2011

4. Cooking with Peter Reinhart's "American Pie"

   By BadRabbit, December 27, 2010
   • 13 replies
   • 3.5k views
   • 
   • BadRabbit
   • February 7, 2011

5. Freezing fresh chili peppers 1 2

   By Darienne, November 27, 2010
   • 26 replies
   • 13k views
   • 
   • Darienne
   • February 7, 2011

6. Superbowl 2011

   By LindaK, February 5, 2011
   • 14 replies
   • 2.6k views
   • 
   • kayb
   • February 7, 2011

7. Making Cilantro Pesto

   By Paul Bacino, February 5, 2011
   • 11 replies
   • 3.3k views
   • 
   • Paul Bacino
   • February 6, 2011

8. Beef stew beginner

   By DanM, February 3, 2011
   • 20 replies
   • 4.3k views
   • 
   • mkayahara
   • February 6, 2011

9. Saucisse de Lyon

   By chris-s, February 4, 2011   

   • Charcuterie
   • 10 replies
   • 11.1k views
   • 
   • chris-s
   • February 6, 2011

10. And Now, Your Moment of (Cooking) Zen 1 2 3

    By Chris Amirault, February 1, 2011
    • 55 replies
    • 8.7k views
    • 
    • David Ross
    • February 6, 2011

11. Venison

    By Dejah, February 5, 2011
    • 0 replies
    • 1.1k views
    • 
    • Dejah
    • February 5, 2011

12. Porchetta recipes, a request.

    By Recoil Rob, January 13, 2010   

    • Charcuterie
    • 15 replies
    • 14k views
    • 
    • kellytree
    • February 5, 2011

13. Need some ideas for lomo

    By nolnacs, February 5, 2011   

    • Charcuterie
    • 0 replies
    • 1.4k views
    • 
    • nolnacs
    • February 5, 2011

14. 30 Hr Short Ribs

    By Paul Bacino, February 3, 2011
    • 5 replies
    • 2.4k views
    • 
    • Paul Bacino
    • February 4, 2011

15. Too many Tangerines - how to use or preserve

    By Paul Bacino, February 1, 2011
    • 15 replies
    • 13k views
    • 
    • Blether
    • February 4, 2011

16. Gelatin Conversion 1 2 3

    By amccomb, October 4, 2006
    • 54 replies
    • 42.7k views
    • 
    • gap
    • February 4, 2011

17. Farmer's Cheese

    By David Ross, January 31, 2011
    • 8 replies
    • 3.2k views
    • 
    • janeer
    • February 2, 2011

18. The Bottom Sirloin Roast

    By Paul Bacino, February 2, 2011
    • 0 replies
    • 2.5k views
    • 
    • Paul Bacino
    • February 2, 2011

19. Black & Yellow Food Ideas?

    By dhardy123, January 31, 2011
    • 22 replies
    • 15.4k views
    • 
    • natasha1270
    • February 1, 2011

20. Spherification question

    By cookin4acravin, January 29, 2011
    • 3 replies
    • 3.1k views
    • 
    • Alex Parker
    • February 1, 2011

21. Problem with inflating vacuum sealer bags 1 2

    By Montreal, January 16, 2011
    • 26 replies
    • 20.5k views
    • 
    • JBailey
    • February 1, 2011

22. Extra Coarse Salt

    By LizD518, January 23, 2011
    • 11 replies
    • 3.3k views
    • 
    • Alex Parker
    • February 1, 2011

23. Liquors for Curing Salmon Gravlax

    By David Ross, January 31, 2011
    • 9 replies
    • 9k views
    • 
    • Chris Amirault
    • February 1, 2011

24. Questions About the Possibility of Gluten Contamination

    By rancho_gordo, January 20, 2011
    • 17 replies
    • 3k views
    • 
    • ElaineK
    • January 31, 2011

25. Liquid Breakfast Ideas

    By DanM, January 27, 2011
    • 10 replies
    • 14.1k views
    • 
    • helenjp
    • January 30, 2011