Cooking

9,585 topics in this forum

1. Vegetable Portion Sizes

   By Porthos, March 30, 2010
   • 4 replies
   • 1.8k views
   • 
   • nickrey
   • March 31, 2010

2. Keeping Tofu

   By LizD518, March 29, 2010
   • 16 replies
   • 6.6k views
   • 
   • heidih
   • March 31, 2010

3. Ideas for Outdoor Entertaining with a Big Griddle

   By griddler, March 30, 2010
   • 7 replies
   • 17.2k views
   • 
   • VermontGrillingandGrowing
   • March 30, 2010

4. Browning and Flavor

   By Shel_B, March 27, 2010
   • 10 replies
   • 2.5k views
   • 
   • paulraphael
   • March 29, 2010

5. The Great Freezer Cleanout: 2010 1 2 3

   By Kerry Beal, January 21, 2010
   • 66 replies
   • 14.3k views
   • 
   • Porthos
   • March 29, 2010

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

   By IndyRob, March 27, 2010
   • 0 replies
   • 3.8k views
   • 
   • IndyRob
   • March 27, 2010

7. Cooking Sea Bass

   By SaladFingers, March 24, 2010
   • 4 replies
   • 2.6k views
   • 
   • kayb
   • March 27, 2010

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

   By MikeTMD, July 27, 2009
   • 592 replies
   • 148.8k views
   • 
   • Paul Kierstead
   • March 27, 2010

9. Jalapenos 1 2

   By s'kat, September 29, 2004
   • 26 replies
   • 5.1k views
   • 
   • Mr. Delicious
   • March 25, 2010

10. Starch class ideas?

    By JAZ, March 18, 2010
    • 20 replies
    • 5.2k views
    • 
    • Kouign Aman
    • March 25, 2010

11. Black Bean Tofu - Will it work?

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

12. Aioli vs. Mayonnaise vs. Hollandaise

    By NadyaDuke, March 20, 2010
    • 14 replies
    • 14.7k views
    • 
    • NadyaDuke
    • March 23, 2010

13. Easter Brunch

    By Gail CDM, March 21, 2010
    • 8 replies
    • 2.9k views
    • 
    • judiu
    • March 22, 2010

14. Prepping a crude sheep stomach for haggis

    By PaulDWeiss, March 14, 2010
    • 18 replies
    • 16.1k views
    • 
    • PaulDWeiss
    • March 21, 2010

15. Cooking meat on a grill with a fan

    By nakji, February 25, 2010
    • 18 replies
    • 14.6k views
    • 
    • AndreaReina
    • March 21, 2010

16. Beets 'Anna' (Pommes Anna)

    By G-rat, March 19, 2010
    • 7 replies
    • 2.9k views
    • 
    • andiesenji
    • March 20, 2010

17. Pressure Cooking Class: Ideas?

    By Richard Kilgore, March 8, 2010
    • 21 replies
    • 5.4k views
    • 
    • Yajna Patni
    • March 16, 2010

18. Wine or Beer?

    By Gail CDM, March 10, 2010
    • 11 replies
    • 4.3k views
    • 
    • ScoopKW
    • March 16, 2010

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

    By manton, January 3, 2009
    • 119 replies
    • 42.6k views
    • 
    • jk1002
    • March 16, 2010

20. Suggestions for Venison Shoulder Steaks?

    By agray, March 12, 2010
    • 9 replies
    • 29.3k views
    • 
    • ilikefood
    • March 15, 2010

21. Furry Pig Parts.. Feet and Ears

    By Paul Bacino, March 13, 2010
    • 5 replies
    • 4.1k views
    • 
    • Dakki
    • March 15, 2010

22. Holding Pasta

    By Darcie B, March 13, 2010
    • 7 replies
    • 4.3k views
    • 
    • Blether
    • March 14, 2010

23. Parmigiano Reggiano -using the rind

    By Rez, March 10, 2010
    • 12 replies
    • 12.3k views
    • 
    • ScoopKW
    • March 14, 2010

24. Miniature Quiches

    By Tom Gengo, December 20, 2009
    • 13 replies
    • 6.3k views
    • 
    • Edward J
    • March 13, 2010

25. Safflower and Sunflower Cooking Oil

    By Shel_B, March 13, 2010
    • 0 replies
    • 1.3k views
    • 
    • Shel_B
    • March 13, 2010