Cooking

9,584 topics in this forum

1. Anti-Griddle for Rapid Cooling of Food Cooked Sous Vide

   By Camano Chef, September 7, 2010
   • 10 replies
   • 3.4k views
   • 
   • ScottyBoy
   • September 20, 2010

2. Do I need to cook this?

   By Kim Shook, November 13, 2018
   • 10 replies
   • 1.9k views
   • 
   • Kim Shook
   • November 14, 2018

3. Duck fat, garlic, rosemary?

   By binkyboots, January 20, 2005
   • 10 replies
   • 2.2k views
   • 
   • binkyboots
   • January 24, 2005

4. Soaking Rice

   By mcohen, May 31, 2007
   • 10 replies
   • 7.4k views
   • 
   • SheenaGreena
   • June 1, 2007

5. Shallot Preparations

   By SaladFingers, February 16, 2009
   • 10 replies
   • 2.9k views
   • 
   • paulraphael
   • February 17, 2009

6. Donut from Waffle Mix?

   By prashamk, November 14, 2018
   • 10 replies
   • 5k views
   • 
   • prashamk
   • November 16, 2018

7. Foie Gras au Torchon

   By A Canadian Foodie, February 22, 2010
   • 10 replies
   • 4.8k views
   • 
   • Scientist
   • February 26, 2010

8. Bad Cheese

   By Behemoth, May 29, 2005
   • 10 replies
   • 2.3k views
   • 
   • lala
   • May 31, 2005

9. Liquid Breakfast Ideas

   By DanM, January 27, 2011
   • 10 replies
   • 13.2k views
   • 
   • helenjp
   • January 30, 2011

10. ISO a way to do a pork tenderloin so it ends up crispy

    By robie, February 6, 2016
    • 10 replies
    • 1.9k views
    • 
    • Paul Bacino
    • April 7, 2016

11. Catering Questions

    By GordonCooks, July 11, 2008
    • 10 replies
    • 3.5k views
    • 
    • GordonCooks
    • July 15, 2008

12. Pig butchering advice?

    By DanConnor, July 30, 2007
    • 10 replies
    • 2.6k views
    • 
    • DerekW
    • August 3, 2007

13. Why Am I Adding Before I Degrease?

    By judiu, January 14, 2005
    • 10 replies
    • 1.8k views
    • 
    • chefzadi
    • January 17, 2005

14. Salt as a cooking vessel

    By TAPrice, September 8, 2007
    • 10 replies
    • 3.4k views
    • 
    • KLwood
    • December 22, 2007

15. "slab" salt for food presentation

    By chefadamg, October 16, 2006
    • 10 replies
    • 2.8k views
    • 
    • WHT
    • October 25, 2006

16. Do You Mop?

    By Susan in FL, June 21, 2004
    • 10 replies
    • 2k views
    • 
    • FoodZealot
    • June 23, 2004

17. Self-Raising Versus Plain Flour for Potato Gnocchi

    By doctortim, June 12, 2006
    • 10 replies
    • 26.5k views
    • 
    • albiston
    • June 15, 2006

18. Flavoring Essences and Tinctures.

    By The Old Foodie, October 21, 2006
    • 10 replies
    • 2.8k views
    • 
    • Miriam Kresh
    • October 22, 2006

19. Fancy jello dessert

    By Ondine, November 16, 2003
    • 10 replies
    • 2.8k views
    • 
    • Katherine
    • November 17, 2003

20. Roasted Poblano peppers

    By mrsadm, August 18, 2007
    • 10 replies
    • 9.4k views
    • 
    • snowangel
    • January 15, 2008

21. I want to make a sauce out of a jelly

    By gfweb, October 14, 2023
    • 10 replies
    • 4.3k views
    • 
    • CorineMoulton
    • November 15, 2023

22. What's an Airline Chicken Breast?

    By Shel_B, June 8, 2014
    • 10 replies
    • 5.3k views
    • 
    • rotuts
    • February 25

23. Purple Cherokee Heirlooms

    By Varmint, August 8, 2002
    • 10 replies
    • 2.8k views
    • 
    • CathyL
    • August 8, 2002

24. Quality of olive oil and its effects in cooking

    By Fat Guy, October 3, 2007
    • 10 replies
    • 5.1k views
    • 
    • Fat Guy
    • October 4, 2007

25. Dressing for Chinese Chicken Salad

    By newsbabe, June 20, 2005
    • 10 replies
    • 7.2k views
    • 
    • akur23
    • June 29, 2005