Cooking

9,590 topics in this forum

1. Scallop sauce

   By Paul Bacino, January 14, 2011
   • 13 replies
   • 2.6k views
   • 
   • Paul Bacino
   • January 15, 2011

2. Savoy Cabbage

   By catdaddy, January 14, 2011
   • 8 replies
   • 2.6k views
   • 
   • FrogPrincesse
   • January 14, 2011

3. What is the most technically challenging thing you've ever made?

   By Shalmanese, January 12, 2011
   • 19 replies
   • 3.9k views
   • 
   • andiesenji
   • January 14, 2011

4. How do you cut your allium.

   By Paul Bacino, January 14, 2011
   • 5 replies
   • 1.6k views
   • 
   • Paul Bacino
   • January 14, 2011

5. Banana Pudding 1 2 3 4 5

   By Varmint, June 25, 2003
   • 112 replies
   • 37.8k views
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   • faith
   • January 14, 2011

6. Holding meats in a BBQ restaurant

   By skay99, June 24, 2010
   • 5 replies
   • 12.2k views
   • 
   • manwith8ovens
   • January 13, 2011

7. Using Cartouches: Beneficial or Bunk?

   By Chris Amirault, January 12, 2011
   • 3 replies
   • 9.4k views
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   • Pierogi
   • January 13, 2011

8. Ultra Gel and Thick Gel

   By ElsieD, January 12, 2011
   • 1 reply
   • 2k views
   • 
   • Kerry Beal
   • January 13, 2011

9. Bron Mandoline

   By Mottmott, January 11, 2011
   • 7 replies
   • 2.6k views
   • 
   • KarenDW
   • January 12, 2011

10. Escoffier's Scrambled Eggs

    By jfrater, January 11, 2011
    • 2 replies
    • 3.7k views
    • 
    • jfrater
    • January 12, 2011

11. Curing vs. Aging

    By weinoo, January 11, 2011
    • 1 reply
    • 1.2k views
    • 
    • Paul Bacino
    • January 12, 2011

12. Cooking a turkey breast so it's moist 1 2

    By Fat Guy, January 7, 2011
    • 32 replies
    • 10.1k views
    • 
    • Pam R
    • January 10, 2011

13. Red Onions vs. Yellow Onions

    By David Ross, January 7, 2011
    • 18 replies
    • 57k views
    • 
    • Will
    • January 10, 2011

14. Split Peas - Green or Yellow

    By weinoo, January 9, 2011
    • 3 replies
    • 2.4k views
    • 
    • Pierogi
    • January 10, 2011

15. Cutting Citrus Suprêmes

    By Chris Hennes, January 8, 2011
    • 5 replies
    • 2.5k views
    • 
    • Shalmanese
    • January 9, 2011

16. Grinding your own spices 1 2

    By Fat Guy, September 21, 2009
    • 27 replies
    • 9.3k views
    • 
    • natasha1270
    • January 8, 2011

17. Butter Basting = Too Greasy?

    By bolero, January 6, 2011
    • 8 replies
    • 3.7k views
    • 
    • scubadoo97
    • January 8, 2011

18. Cooking Steak on a Chimney Starter 1 2

    By Crouton, September 28, 2010
    • 36 replies
    • 22.5k views
    • 
    • Kent Wang
    • January 7, 2011

19. Greens: Mostly Kale and Chard

    By Shel_B, December 8, 2009
    • 21 replies
    • 5.6k views
    • 
    • IndyRob
    • January 6, 2011

20. Switching to metric for the inept 1 2

    By Fat Guy, December 24, 2007
    • 47 replies
    • 8.6k views
    • 
    • ScoopKW
    • January 6, 2011

21. What's the best brand of frozen fruit?

    By jrshaul, December 31, 2010
    • 8 replies
    • 22.9k views
    • 
    • Fat Guy
    • January 6, 2011

22. Hot Tub Sous Vide

    By lancastermike, January 4, 2011
    • 8 replies
    • 8.3k views
    • 
    • Pam R
    • January 5, 2011

23. Spiced Orange Salami

    By Chris Hennes, January 5, 2011   

    • Charcuterie
    • 4 replies
    • 2.5k views
    • 
    • FoodMan
    • January 5, 2011

24. Beer-cooler sous vide

    By Fat Guy, January 2, 2011
    • 10 replies
    • 8.6k views
    • 
    • PedroG
    • January 3, 2011

25. Help! I need suggesions for striped bass.

    By abadoozy, December 31, 2010
    • 7 replies
    • 4.3k views
    • 
    • abadoozy
    • January 3, 2011