Cooking

9,587 topics in this forum

1. Advice on making a gelatin foam with a whisk

   By austinlinecook, February 22, 2010
   • 1 reply
   • 5.7k views
   • 
   • dougal
   • February 22, 2010

2. Lunch for 40

   By Marmish, February 1, 2010
   • 11 replies
   • 4.8k views
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   • Gail CDM
   • February 22, 2010

3. Looking for Rice Cake Recipe

   By ravenshadow13, February 20, 2010
   • 2 replies
   • 19.1k views
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   • andiesenji
   • February 21, 2010

4. Pizza "Paper"?

   By tammylc, February 20, 2010
   • 1 reply
   • 1.8k views
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   • Kerry Beal
   • February 20, 2010

5. converting white rice to brown in Mastering Vol2 Tian de courgettes

   By pstock, February 19, 2010
   • 3 replies
   • 4.6k views
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   • pstock
   • February 20, 2010

6. Making Breadcrumbs 1 2

   By Chris Amirault, March 18, 2007
   • 30 replies
   • 5.1k views
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   • Blether
   • February 20, 2010

7. Intermediate salmon cooking question

   By j45rpm, February 19, 2010
   • 5 replies
   • 1.5k views
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   • j45rpm
   • February 20, 2010

8. All about the cooling interval

   By Fat Guy, February 18, 2010
   • 13 replies
   • 2.4k views
   • 
   • scubadoo97
   • February 19, 2010

9. Help me plan a dinner for 100 people with $200~300 1 2

   By indesertum, February 10, 2010
   • 41 replies
   • 21.7k views
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   • Chufi
   • February 19, 2010

10. Ground Pimiento

    By ambra, February 16, 2010
    • 6 replies
    • 2.4k views
    • 
    • judiu
    • February 17, 2010

11. Cooking temperature of lobster?

    By Sher.eats, September 28, 2008
    • 11 replies
    • 14.2k views
    • 
    • ChrisZ
    • February 16, 2010

12. Reinvented Shrimp and "Grits"

    By chappie, April 14, 2009
    • 8 replies
    • 3.2k views
    • 
    • eternal
    • February 16, 2010

13. Frittata Tonight

    By Porthos, February 15, 2010
    • 6 replies
    • 1.4k views
    • 
    • Porthos
    • February 16, 2010

14. pommes pont neuf

    By kawa, February 15, 2010
    • 3 replies
    • 4k views
    • 
    • kawa
    • February 15, 2010

15. Cornstarch in my Gelato/Ice Cream 1 2

    By Darienne, July 24, 2009
    • 48 replies
    • 28.4k views
    • 
    • Darienne
    • February 13, 2010

16. Pork Loin (Boneless) Epiphany

    By maggiethecat, August 27, 2007
    • 23 replies
    • 5.7k views
    • 
    • Richard Kilgore
    • February 13, 2010

17. Husbands birthday dinner 1 2 3 4 7

    By Chufi, January 24, 2005
    • 167 replies
    • 40.8k views
    • 
    • forever_young_ca
    • February 12, 2010

18. Dried Herb Intensity: Stronger or Weaker?

    By Chris Amirault, February 11, 2010
    • 11 replies
    • 2.1k views
    • 
    • egale
    • February 12, 2010

19. French garnishes

    By designdog, January 12, 2010
    • 6 replies
    • 6.8k views
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    • Baron d'Apcher
    • February 9, 2010

20. Onion soup en croute, help please!

    By dngmt, February 8, 2010
    • 3 replies
    • 1.7k views
    • 
    • dngmt
    • February 9, 2010

21. That Final Touch to Elevate a Dish

    By Peter the eater, January 19, 2010
    • 22 replies
    • 4.2k views
    • 
    • mig
    • February 7, 2010

22. Best way to cook venison backstrap?

    By jeremyn, January 31, 2010
    • 9 replies
    • 9.8k views
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    • SheenaGreena
    • February 4, 2010

23. Veggies that are a little past prime...

    By Stephanie Brim, January 27, 2010
    • 12 replies
    • 2.2k views
    • 
    • Bootsie
    • February 2, 2010

24. Using fresh water chestnuts 1 2

    By sabg, December 1, 2004
    • 28 replies
    • 5.9k views
    • 
    • psiweaver
    • February 2, 2010

25. Risotto--Cook-Off 21 1 2 3 4 5

    By Chris Amirault, April 12, 2006   

    • Cookoff
    • 107 replies
    • 35.9k views
    • 
    • robirdstx
    • February 2, 2010