Cooking

9,596 topics in this forum

1. Fresh sausage problem

   By muichoi, April 12, 2008   

   • Charcuterie
   • 10 replies
   • 2.5k views
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   • deltadoc
   • April 14, 2008

2. Fish - Fresh or Frozen

   By UnConundrum, April 12, 2008
   • 11 replies
   • 3.7k views
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   • scubadoo97
   • May 16, 2023

3. Double Cream

   By MaryJ, April 11, 2008
   • 15 replies
   • 4.2k views
   • 
   • Panaderia Canadiense
   • January 13, 2012

4. Cooking without salt, or with reduced salt, or with salt substitutes 1 2

   By GordonD, April 11, 2008   

   • Cookbook
   • 40 replies
   • 7.5k views
   • 
   • Ann_T
   • November 1, 2023

5. Making well-done burgers taste good 1 2

   By Fat Guy, April 10, 2008
   • 37 replies
   • 8.9k views
   • 
   • project
   • January 26, 2009

6. Béchamel vs. rice/bean sauce base

   By Pandora Harper, April 10, 2008
   • 3 replies
   • 1.4k views
   • 
   • jefferyc
   • April 14, 2008

7. Molecular Gastronomy in the Berkshires

   By aonis, April 10, 2008
   • 0 replies
   • 1.7k views
   • 
   • aonis
   • April 10, 2008

8. Cooking with CIA's Garde Manger

   By Chris Amirault, April 9, 2008
   • 5 replies
   • 3.1k views
   • 
   • Chris Amirault
   • May 22, 2008

9. How to store fish for sashimi?

   By ricardoyudi, April 6, 2008
   • 0 replies
   • 1k views
   • 
   • ricardoyudi
   • April 6, 2008

10. Winston Industries C-Vap Cook & Hold 1 2

    By docsconz, April 6, 2008
    • 37 replies
    • 14.5k views
    • 
    • docsconz
    • November 1, 2008

11. Chefs: Dealing with ingredients they dislike 1 2

    By sadie4232, April 6, 2008
    • 37 replies
    • 13.5k views
    • 
    • BadRabbit
    • April 26, 2010

12. Making Sour Cream

    By Mrs.Geraci, April 6, 2008
    • 19 replies
    • 4.4k views
    • 
    • Darienne
    • June 2, 2009

13. What kind of cilantro is this?

    By NoNiceTime, April 5, 2008
    • 5 replies
    • 2k views
    • 
    • Toliver
    • April 7, 2008

14. What's an "intermediate" cook? 1 2

    By Dave the Cook, April 4, 2008
    • 36 replies
    • 15.5k views
    • 
    • Doodad
    • April 7, 2008

15. Recipes that Suck: 2008 1 2

    By sadie4232, April 4, 2008
    • 38 replies
    • 7.8k views
    • 
    • Bella S.F.
    • April 11, 2008

16. Flounder Roe 1 2

    By johnnyd, April 3, 2008
    • 47 replies
    • 24.8k views
    • 
    • Peter the eater
    • March 26, 2009

17. Recipes That Rock: 2008 1 2 3 4 10

    By maggiethecat, April 3, 2008
    • 242 replies
    • 75.3k views
    • 
    • Chris Amirault
    • January 1, 2009

18. Wildebeest pate

    By FWD, April 2, 2008
    • 1 reply
    • 2.3k views
    • 
    • maher
    • April 3, 2008

19. calcium chloride e509

    By Xskinny steveX, April 2, 2008
    • 4 replies
    • 2.3k views
    • 
    • Jonathan Kaplan
    • April 2, 2008

20. Sous Vide: Recipes, Techniques & Equipment (Part 4) 1 2 3 4 22

    By KaffirLime, April 1, 2008
    • 526 replies
    • 119k views
    • 
    • DouglasBaldwin
    • December 31, 2008

21. uncooked egg whites

    By Morfudd, March 30, 2008
    • 6 replies
    • 2.5k views
    • 
    • KarenDW
    • April 2, 2008

22. Culinary Cream

    By bcorrieri, March 29, 2008
    • 1 reply
    • 1.7k views
    • 
    • iriee
    • March 31, 2008

23. Keeping fresh ravioli

    By jackal10, March 28, 2008
    • 13 replies
    • 2.6k views
    • 
    • Silly Disciple
    • April 2, 2008

24. Endive recipes? 1 2

    By Dave Hatfield, March 28, 2008
    • 39 replies
    • 6.3k views
    • 
    • lemniscate
    • February 25, 2023

25. Nettles 1 2

    By mcohen, March 28, 2008
    • 26 replies
    • 4.9k views
    • 
    • Jim Dixon
    • May 25, 2008