Cooking

9,594 topics in this forum

1. "Off" Flavor from Baby Pork Leg?

   By tkassum, January 3, 2010
   • 5 replies
   • 4.7k views
   • 
   • Edward J
   • January 4, 2010

2. Tips for equal servings

   By Shalmanese, January 1, 2010
   • 6 replies
   • 2.3k views
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   • Canned Tuna
   • January 3, 2010

3. Brown Sauce Texture 1 2

   By paulraphael, December 23, 2009
   • 29 replies
   • 7.1k views
   • 
   • Shalmanese
   • January 2, 2010

4. Wasabi Powder

   By LizD518, December 17, 2009
   • 11 replies
   • 4.5k views
   • 
   • Anna N
   • January 1, 2010

5. Dinner! 2009 1 2 3 4 36

   By Shelby, January 1, 2009
   • 887 replies
   • 128.2k views
   • 
   • CDRFloppingham
   • December 31, 2009

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

   By ledervin, December 10, 2003
   • 197 replies
   • 42.1k views
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   • Lapin d'Argent
   • December 31, 2009

7. Rendered Goose Fat Confusion

   By agray, December 26, 2009
   • 3 replies
   • 8.3k views
   • 
   • Shalmanese
   • December 30, 2009

8. Doing something with meat juice

   By Shalmanese, December 29, 2009
   • 2 replies
   • 3.3k views
   • 
   • rooftop1000
   • December 29, 2009

9. Browned, Clarified Butter

   By eternal, December 26, 2009
   • 4 replies
   • 2.9k views
   • 
   • paulraphael
   • December 27, 2009

10. Alternate Christmas Poultry for a newbie? 1 2

    By agray, November 28, 2009
    • 27 replies
    • 5.3k views
    • 
    • David A. Goldfarb
    • December 26, 2009

11. Removing Salt 1 2

    By ChefCrash, December 7, 2009
    • 26 replies
    • 9.1k views
    • 
    • qrn
    • December 25, 2009

12. Mascarpone ice cream

    By icecreamparty, August 15, 2005
    • 16 replies
    • 5.7k views
    • 
    • lebowits
    • December 24, 2009

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

    By HowardLi, December 22, 2009
    • 5 replies
    • 3.2k views
    • 
    • KarenDW
    • December 23, 2009

14. Large amounts of sodium in prepared foods

    By Shalmanese, December 21, 2009
    • 20 replies
    • 5.6k views
    • 
    • paulraphael
    • December 23, 2009

15. The different types of browning

    By Shalmanese, December 21, 2009
    • 3 replies
    • 3.3k views
    • 
    • Shamanjoe
    • December 23, 2009

16. The Cooked and the Done

    By Dave the Cook, October 12, 2009
    • 12 replies
    • 2.8k views
    • 
    • snowangel
    • December 22, 2009

17. Chicken and Dumplings: The Topic 1 2

    By hazardnc, November 8, 2004
    • 49 replies
    • 26.4k views
    • 
    • PopsicleToze
    • December 21, 2009

18. Sous vide reheating

    By Kent Wang, November 10, 2009
    • 6 replies
    • 7.2k views
    • 
    • yosemit3
    • December 21, 2009

19. Definition of "Overnight"

    By sadie4232, December 13, 2009
    • 11 replies
    • 19.6k views
    • 
    • IndyRob
    • December 21, 2009

20. Chanterelles are flammable

    By Doodad, December 20, 2009
    • 2 replies
    • 2.2k views
    • 
    • Doodad
    • December 20, 2009

21. Marinating Chicken

    By ambra, December 11, 2009
    • 21 replies
    • 6.7k views
    • 
    • sheetz
    • December 20, 2009

22. Maris Piper Potatoes

    By chef koo, December 16, 2009
    • 5 replies
    • 24.2k views
    • 
    • jk1002
    • December 18, 2009

23. Breast of Veal stuffing

    By markk, December 18, 2009
    • 2 replies
    • 3.5k views
    • 
    • heidih
    • December 18, 2009

24. omitting saltpeter in a pate de campagne

    By melissafitz, December 17, 2009
    • 6 replies
    • 2.9k views
    • 
    • melissafitz
    • December 18, 2009

25. Confit Safety

    By thirtyoneknots, December 17, 2009
    • 3 replies
    • 4.6k views
    • 
    • thirtyoneknots
    • December 17, 2009