Cooking

9,585 topics in this forum

1. Sous Vide -- What to do with leftovers?

   By thatjewcancook, November 1, 2010
   • 5 replies
   • 14.2k views
   • 
   • KennethT
   • November 2, 2010

2. Instacure #2, how much for small amount of meat?

   By cpl55, October 31, 2010
   • 3 replies
   • 3.9k views
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   • cpl55
   • November 1, 2010

3. Split Pea Soup 1 2 3

   By richw, December 11, 2002
   • 68 replies
   • 17.2k views
   • 
   • fledflew
   • October 31, 2010

4. Sous vide cheeks of various meats

   By Montreal, October 31, 2010
   • 1 reply
   • 4.3k views
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   • runwestierun
   • October 31, 2010

5. Green Chicken Flesh! The horror!

   By thayes1c, October 19, 2010
   • 4 replies
   • 3.9k views
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   • CKatCook
   • October 30, 2010

6. Wheat Berries

   By Tom Gengo, October 28, 2010
   • 4 replies
   • 1.8k views
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   • Porthos
   • October 29, 2010

7. Ideas for Hot Smoothies

   By Chris Hennes, October 28, 2010
   • 1 reply
   • 1.3k views
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   • rooftop1000
   • October 28, 2010

8. Flax seeds in smoothies

   By Chris Hennes, October 28, 2010
   • 10 replies
   • 4.8k views
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   • Toliver
   • October 28, 2010

9. Savory uses for pecans

   By Chris Hennes, October 28, 2010
   • 15 replies
   • 3.9k views
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   • Eatmywords
   • October 28, 2010

10. Ingredient or flavor combinations

    By JAZ, October 12, 2009
    • 6 replies
    • 3.4k views
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    • Tri2Cook
    • October 28, 2010

11. Citric Acid uses 1 2

    By andiesenji, February 12, 2010
    • 34 replies
    • 17.1k views
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    • RobertCollins
    • October 27, 2010

12. Catering 100 ppl buffet 1 2

    By gfron1, March 5, 2009
    • 39 replies
    • 16.1k views
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    • Tri2Cook
    • October 26, 2010

13. Make-shift "veal" stock

    By cteavin, October 24, 2010
    • 11 replies
    • 2.8k views
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    • paul o' vendange
    • October 26, 2010

14. Carrots galore, what to do?

    By griddler, October 20, 2010
    • 14 replies
    • 2.8k views
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    • Jaymes
    • October 26, 2010

15. Breakfast Ideas for the South Beach Diet

    By Porthos, October 23, 2010
    • 2 replies
    • 1.8k views
    • 
    • Tom Gengo
    • October 26, 2010

16. The perfect French Fry 1 2

    By nwyles, April 28, 2005
    • 29 replies
    • 5.5k views
    • 
    • Teddy Devico
    • October 23, 2010

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

    By KennethT, October 22, 2010
    • 5 replies
    • 2.8k views
    • 
    • Tri2Cook
    • October 23, 2010

18. Feijoada: Cook-Off 38 1 2

    By snowangel, February 14, 2008   

    • Cookoff
    • 29 replies
    • 17.7k views
    • 
    • Chris Amirault
    • October 20, 2010

19. Fennel fronds

    By torakris, March 27, 2005
    • 16 replies
    • 3.6k views
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    • slkinsey
    • October 20, 2010

20. Pan Sauces and burnt Fond

    By alanjesq, October 19, 2010
    • 1 reply
    • 1.9k views
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    • therippa
    • October 19, 2010

21. Foams/Espumas - GREEN

    By SteveCooks!, October 7, 2010
    • 17 replies
    • 4.5k views
    • 
    • nicoeats
    • October 19, 2010

22. Spit-Roasted Meats on the Outdoor Barbecue

    By David Ross, August 28, 2010
    • 15 replies
    • 12.9k views
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    • Joel Hicks
    • October 19, 2010

23. My first spit-roast

    By Mallet, July 25, 2009
    • 12 replies
    • 29.4k views
    • 
    • Blether
    • October 19, 2010

24. Pulled Pork troubleshooting

    By paul o' vendange, October 17, 2010
    • 5 replies
    • 3.7k views
    • 
    • paul o' vendange
    • October 18, 2010

25. Waldorf salad - and variations 1 2 3 4

    By Jaymes, October 28, 2002
    • 79 replies
    • 26.8k views
    • 
    • helenjp
    • October 17, 2010