Cooking

9,599 topics in this forum

1. Ingredient or flavor combinations

   By JAZ, October 12, 2009
   • 6 replies
   • 3.3k views
   • 
   • Tri2Cook
   • October 28, 2010

2. Citric Acid uses 1 2

   By andiesenji, February 12, 2010
   • 34 replies
   • 16.4k views
   • 
   • RobertCollins
   • October 27, 2010

3. Catering 100 ppl buffet 1 2

   By gfron1, March 5, 2009
   • 39 replies
   • 15.7k views
   • 
   • Tri2Cook
   • October 26, 2010

4. Make-shift "veal" stock

   By cteavin, October 24, 2010
   • 11 replies
   • 2.6k views
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   • paul o' vendange
   • October 26, 2010

5. Carrots galore, what to do?

   By griddler, October 20, 2010
   • 14 replies
   • 2.7k views
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   • Jaymes
   • October 26, 2010

6. Breakfast Ideas for the South Beach Diet

   By Porthos, October 23, 2010
   • 2 replies
   • 1.7k views
   • 
   • Tom Gengo
   • October 26, 2010

7. The perfect French Fry 1 2

   By nwyles, April 28, 2005
   • 29 replies
   • 5.1k views
   • 
   • Teddy Devico
   • October 23, 2010

8. Why use fondant when wrapping savory dishes in caramel?

   By KennethT, October 22, 2010
   • 5 replies
   • 2.7k views
   • 
   • Tri2Cook
   • October 23, 2010

9. Feijoada: Cook-Off 38 1 2

   By snowangel, February 14, 2008   

   • Cookoff
   • 29 replies
   • 17k views
   • 
   • Chris Amirault
   • October 20, 2010

10. Fennel fronds

    By torakris, March 27, 2005
    • 16 replies
    • 3.2k views
    • 
    • slkinsey
    • October 20, 2010

11. Pan Sauces and burnt Fond

    By alanjesq, October 19, 2010
    • 1 reply
    • 1.8k views
    • 
    • therippa
    • October 19, 2010

12. Foams/Espumas - GREEN

    By SteveCooks!, October 7, 2010
    • 17 replies
    • 4.2k views
    • 
    • nicoeats
    • October 19, 2010

13. Spit-Roasted Meats on the Outdoor Barbecue

    By David Ross, August 28, 2010
    • 15 replies
    • 12.6k views
    • 
    • Joel Hicks
    • October 19, 2010

14. My first spit-roast

    By Mallet, July 25, 2009
    • 12 replies
    • 28.9k views
    • 
    • Blether
    • October 19, 2010

15. Pulled Pork troubleshooting

    By paul o' vendange, October 17, 2010
    • 5 replies
    • 3.6k views
    • 
    • paul o' vendange
    • October 18, 2010

16. Waldorf salad - and variations 1 2 3 4

    By Jaymes, October 28, 2002
    • 79 replies
    • 25.3k views
    • 
    • helenjp
    • October 17, 2010

17. White foods only please

    By Zacky, October 14, 2010
    • 12 replies
    • 3.5k views
    • 
    • lesliec
    • October 16, 2010

18. Uses for Versawhip

    By cteavin, October 13, 2010
    • 3 replies
    • 4.6k views
    • 
    • Tri2Cook
    • October 14, 2010

19. Dry-salting salmon for cold smoking or nova/gravlax-curing,

    By Karldub, October 5, 2010
    • 9 replies
    • 7.4k views
    • 
    • cricklewood
    • October 13, 2010

20. Gluey Couscous

    By Porthos, October 13, 2010
    • 6 replies
    • 5.1k views
    • 
    • Porthos
    • October 13, 2010

21. Molecular gastronomy where you least expect it

    By Fat Guy, September 24, 2010
    • 13 replies
    • 3.6k views
    • 
    • annachan
    • October 13, 2010

22. Curing Chamber

    By Raoul Duke, October 11, 2010
    • 1 reply
    • 1.7k views
    • 
    • heidih
    • October 12, 2010

23. Rice pudding

    By Stephanie Brim, October 5, 2010
    • 19 replies
    • 4.2k views
    • 
    • MikeHartnett
    • October 11, 2010

24. browned-meat braising question

    By Daniel Duane, August 5, 2010
    • 16 replies
    • 3.4k views
    • 
    • Marlene
    • October 11, 2010

25. Tea sandwiches and Cheddar Cheese HELP!

    By smilingal, October 5, 2010
    • 13 replies
    • 2.9k views
    • 
    • smilingal
    • October 11, 2010