Cooking

9,598 topics in this forum

1. Sushi Brining

   By RedRum, April 15, 2008
   • 15 replies
   • 11.6k views
   • 
   • budrichard
   • July 14, 2008

2. Chopped liver question...

   By lauren75, April 14, 2008
   • 13 replies
   • 4.8k views
   • 
   • Pam R
   • November 16, 2009

3. All About Country Ham

   By essvee, April 14, 2008
   • 12 replies
   • 6.7k views
   • 
   • Ktepi
   • February 18, 2009

4. Measure for Measure...

   By joesan, April 14, 2008
   • 3 replies
   • 1.4k views
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   • rooftop1000
   • April 14, 2008

5. The perfect roast beef

   By Lior, April 14, 2008
   • 6 replies
   • 1.9k views
   • 
   • Lior
   • April 14, 2008

6. Fresh sausage problem

   By muichoi, April 12, 2008   

   • Charcuterie
   • 10 replies
   • 2.7k views
   • 
   • deltadoc
   • April 14, 2008

7. Fish - Fresh or Frozen

   By UnConundrum, April 12, 2008
   • 11 replies
   • 3.9k views
   • 
   • scubadoo97
   • May 16, 2023

8. Double Cream

   By MaryJ, April 11, 2008
   • 15 replies
   • 4.4k views
   • 
   • Panaderia Canadiense
   • January 13, 2012

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

   By GordonD, April 11, 2008   

   • Cookbook
   • 40 replies
   • 8.3k views
   • 
   • Ann_T
   • November 1, 2023

10. Making well-done burgers taste good 1 2

    By Fat Guy, April 10, 2008
    • 37 replies
    • 9.5k views
    • 
    • project
    • January 26, 2009

11. Béchamel vs. rice/bean sauce base

    By Pandora Harper, April 10, 2008
    • 3 replies
    • 1.5k views
    • 
    • jefferyc
    • April 14, 2008

12. Molecular Gastronomy in the Berkshires

    By aonis, April 10, 2008
    • 0 replies
    • 1.8k views
    • 
    • aonis
    • April 10, 2008

13. Cooking with CIA's Garde Manger

    By Chris Amirault, April 9, 2008
    • 5 replies
    • 3.3k views
    • 
    • Chris Amirault
    • May 22, 2008

14. How to store fish for sashimi?

    By ricardoyudi, April 6, 2008
    • 0 replies
    • 1.1k views
    • 
    • ricardoyudi
    • April 6, 2008

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

    By docsconz, April 6, 2008
    • 37 replies
    • 15.1k views
    • 
    • docsconz
    • November 1, 2008

16. Chefs: Dealing with ingredients they dislike 1 2

    By sadie4232, April 6, 2008
    • 37 replies
    • 14k views
    • 
    • BadRabbit
    • April 26, 2010

17. Making Sour Cream

    By Mrs.Geraci, April 6, 2008
    • 19 replies
    • 4.7k views
    • 
    • Darienne
    • June 2, 2009

18. What kind of cilantro is this?

    By NoNiceTime, April 5, 2008
    • 5 replies
    • 2.1k views
    • 
    • Toliver
    • April 7, 2008

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

    By Dave the Cook, April 4, 2008
    • 36 replies
    • 16.1k views
    • 
    • Doodad
    • April 7, 2008

20. Recipes that Suck: 2008 1 2

    By sadie4232, April 4, 2008
    • 38 replies
    • 8.2k views
    • 
    • Bella S.F.
    • April 11, 2008

21. Flounder Roe 1 2

    By johnnyd, April 3, 2008
    • 47 replies
    • 25.9k views
    • 
    • Peter the eater
    • March 26, 2009

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

    By maggiethecat, April 3, 2008
    • 242 replies
    • 78k views
    • 
    • Chris Amirault
    • January 1, 2009

23. Wildebeest pate

    By FWD, April 2, 2008
    • 1 reply
    • 2.4k views
    • 
    • maher
    • April 3, 2008

24. calcium chloride e509

    By Xskinny steveX, April 2, 2008
    • 4 replies
    • 2.4k views
    • 
    • Jonathan Kaplan
    • April 2, 2008

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

    By KaffirLime, April 1, 2008
    • 526 replies
    • 127.3k views
    • 
    • DouglasBaldwin
    • December 31, 2008