Cooking

9,570 topics in this forum

1. The Great Freezer Cleanout: 2010 1 2 3

   By Kerry Beal, January 21, 2010
   • 66 replies
   • 11.7k views
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   • Porthos
   • March 29, 2010

2. Compare and Contrast: Sous Vide, Poaching and Confit

   By IndyRob, March 27, 2010
   • 0 replies
   • 3.5k views
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   • IndyRob
   • March 27, 2010

3. Cooking Sea Bass

   By SaladFingers, March 24, 2010
   • 4 replies
   • 2k views
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   • kayb
   • March 27, 2010

4. Sous Vide: Recipes, Techniques & Equipment (Part 6) 1 2 3 4 24

   By MikeTMD, July 27, 2009
   • 592 replies
   • 113k views
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   • Paul Kierstead
   • March 27, 2010

5. Jalapenos 1 2

   By s'kat, September 29, 2004
   • 26 replies
   • 4k views
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   • Mr. Delicious
   • March 25, 2010

6. Starch class ideas?

   By JAZ, March 18, 2010
   • 20 replies
   • 3.9k views
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   • Kouign Aman
   • March 25, 2010

7. Black Bean Tofu - Will it work?

   By G-rat, March 24, 2010
   • 3 replies
   • 2.3k views
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   • G-rat
   • March 24, 2010

8. Aioli vs. Mayonnaise vs. Hollandaise

   By NadyaDuke, March 20, 2010
   • 14 replies
   • 13.2k views
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   • NadyaDuke
   • March 23, 2010

9. Easter Brunch

   By Gail CDM, March 21, 2010
   • 8 replies
   • 2.5k views
   • 
   • judiu
   • March 22, 2010

10. Prepping a crude sheep stomach for haggis

    By PaulDWeiss, March 14, 2010
    • 18 replies
    • 13.4k views
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    • PaulDWeiss
    • March 21, 2010

11. Cooking meat on a grill with a fan

    By nakji, February 25, 2010
    • 18 replies
    • 11.8k views
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    • AndreaReina
    • March 21, 2010

12. Beets 'Anna' (Pommes Anna)

    By G-rat, March 19, 2010
    • 7 replies
    • 2.4k views
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    • andiesenji
    • March 20, 2010

13. Pressure Cooking Class: Ideas?

    By Richard Kilgore, March 8, 2010
    • 21 replies
    • 4.4k views
    • 
    • Yajna Patni
    • March 16, 2010

14. Wine or Beer?

    By Gail CDM, March 10, 2010
    • 11 replies
    • 3.7k views
    • 
    • ScoopKW
    • March 16, 2010

15. Adventures at the French Culinary Institute 1 2 3 4 5

    By manton, January 3, 2009
    • 119 replies
    • 36.7k views
    • 
    • jk1002
    • March 16, 2010

16. Suggestions for Venison Shoulder Steaks?

    By agray, March 12, 2010
    • 9 replies
    • 27.6k views
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    • ilikefood
    • March 15, 2010

17. Furry Pig Parts.. Feet and Ears

    By Paul Bacino, March 13, 2010
    • 5 replies
    • 2.9k views
    • 
    • Dakki
    • March 15, 2010

18. Holding Pasta

    By Darcie B, March 13, 2010
    • 7 replies
    • 3.7k views
    • 
    • Blether
    • March 14, 2010

19. Parmigiano Reggiano -using the rind

    By Rez, March 10, 2010
    • 12 replies
    • 11.3k views
    • 
    • ScoopKW
    • March 14, 2010

20. Miniature Quiches

    By Tom Gengo, December 20, 2009
    • 13 replies
    • 5.3k views
    • 
    • Edward J
    • March 13, 2010

21. Safflower and Sunflower Cooking Oil

    By Shel_B, March 13, 2010
    • 0 replies
    • 1k views
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    • Shel_B
    • March 13, 2010

22. Cooking Class for Seniors 1 2

    By Shel_B, March 8, 2010
    • 28 replies
    • 9.5k views
    • 
    • Gail CDM
    • March 12, 2010

23. Lobster claws - how do you remove the tendon?

    By therippa, March 11, 2010
    • 6 replies
    • 5.2k views
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    • Prawncrackers
    • March 12, 2010

24. Best Beer for Brats

    By Chris Hennes, March 5, 2010
    • 19 replies
    • 23.4k views
    • 
    • Kouign Aman
    • March 10, 2010

25. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 2.5k views
    • 
    • ruthcooks
    • March 10, 2010