Cooking

9,584 topics in this forum

1. Getting ready to roast an outrageous prime rib 1 2 3 4 5

   By paulraphael, December 11, 2008
   • 105 replies
   • 38.4k views
   • 
   • psiweaver
   • January 10, 2010

2. Things you'd be crazy not to make yourself 1 2 3 4 7

   By agray, January 2, 2010
   • 151 replies
   • 32.1k views
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   • petite tête de chou
   • January 8, 2010

3. Melt in the mouth Beef

   By SaladFingers, January 7, 2010
   • 7 replies
   • 7.7k views
   • 
   • ChefCrash
   • January 8, 2010

4. Smoked Salmon 1 2

   By Darienne, January 5, 2010
   • 32 replies
   • 8.5k views
   • 
   • Darienne
   • January 6, 2010

5. What kind of Squash are these?

   By Aloha Steve, January 3, 2010
   • 11 replies
   • 3.8k views
   • 
   • Kayakado
   • January 6, 2010

6. Poaching fish off the heat

   By Fat Guy, January 5, 2010
   • 3 replies
   • 2.3k views
   • 
   • Shalmanese
   • January 5, 2010

7. "Off" Flavor from Baby Pork Leg?

   By tkassum, January 3, 2010
   • 5 replies
   • 4.6k views
   • 
   • Edward J
   • January 4, 2010

8. Tips for equal servings

   By Shalmanese, January 1, 2010
   • 6 replies
   • 2.2k views
   • 
   • Canned Tuna
   • January 3, 2010

9. Brown Sauce Texture 1 2

   By paulraphael, December 23, 2009
   • 29 replies
   • 6.7k views
   • 
   • Shalmanese
   • January 2, 2010

10. Wasabi Powder

    By LizD518, December 17, 2009
    • 11 replies
    • 4.3k views
    • 
    • Anna N
    • January 1, 2010

11. Dinner! 2009 1 2 3 4 36

    By Shelby, January 1, 2009
    • 887 replies
    • 119.2k views
    • 
    • CDRFloppingham
    • December 31, 2009

12. Christmas Dinner Menu Planning: The Topic 1 2 3 4 8

    By ledervin, December 10, 2003
    • 197 replies
    • 39.7k views
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    • Lapin d'Argent
    • December 31, 2009

13. Rendered Goose Fat Confusion

    By agray, December 26, 2009
    • 3 replies
    • 7.7k views
    • 
    • Shalmanese
    • December 30, 2009

14. Doing something with meat juice

    By Shalmanese, December 29, 2009
    • 2 replies
    • 3.2k views
    • 
    • rooftop1000
    • December 29, 2009

15. Browned, Clarified Butter

    By eternal, December 26, 2009
    • 4 replies
    • 2.7k views
    • 
    • paulraphael
    • December 27, 2009

16. Alternate Christmas Poultry for a newbie? 1 2

    By agray, November 28, 2009
    • 27 replies
    • 4.7k views
    • 
    • David A. Goldfarb
    • December 26, 2009

17. Removing Salt 1 2

    By ChefCrash, December 7, 2009
    • 26 replies
    • 8.6k views
    • 
    • qrn
    • December 25, 2009

18. Mascarpone ice cream

    By icecreamparty, August 15, 2005
    • 16 replies
    • 5.4k views
    • 
    • lebowits
    • December 24, 2009

19. Shank-end hams, pre-sliced or not?

    By HowardLi, December 22, 2009
    • 5 replies
    • 3.1k views
    • 
    • KarenDW
    • December 23, 2009

20. Large amounts of sodium in prepared foods

    By Shalmanese, December 21, 2009
    • 20 replies
    • 5.3k views
    • 
    • paulraphael
    • December 23, 2009

21. The different types of browning

    By Shalmanese, December 21, 2009
    • 3 replies
    • 3.2k views
    • 
    • Shamanjoe
    • December 23, 2009

22. The Cooked and the Done

    By Dave the Cook, October 12, 2009
    • 12 replies
    • 2.6k views
    • 
    • snowangel
    • December 22, 2009

23. Chicken and Dumplings: The Topic 1 2

    By hazardnc, November 8, 2004
    • 49 replies
    • 25.7k views
    • 
    • PopsicleToze
    • December 21, 2009

24. Sous vide reheating

    By Kent Wang, November 10, 2009
    • 6 replies
    • 7k views
    • 
    • yosemit3
    • December 21, 2009

25. Definition of "Overnight"

    By sadie4232, December 13, 2009
    • 11 replies
    • 18.3k views
    • 
    • IndyRob
    • December 21, 2009