Cooking

9,586 topics in this forum

1. Cooking in milk

   By Susanwusan, May 27, 2021
   • 10 replies
   • 2.6k views
   • 
   • weinoo
   • May 28, 2021

2. TDG: Hot Lover

   By Fat Guy, June 5, 2003
   • 10 replies
   • 2.8k views
   • 
   • Nina Planck
   • June 19, 2003

3. Roast Beef

   By howard88, March 25, 2005
   • 10 replies
   • 3k views
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   • Baron d'Apcher
   • January 27, 2012

4. Help me make a sandwich

   By elswinger, June 28, 2005
   • 10 replies
   • 2.1k views
   • 
   • elswinger
   • June 30, 2005

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

   By Camano Chef, September 7, 2010
   • 10 replies
   • 3.5k views
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   • ScottyBoy
   • September 20, 2010

6. Do I need to cook this?

   By Kim Shook, November 13, 2018
   • 10 replies
   • 2k views
   • 
   • Kim Shook
   • November 14, 2018

7. Duck fat, garlic, rosemary?

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

8. Soaking Rice

   By mcohen, May 31, 2007
   • 10 replies
   • 8k views
   • 
   • SheenaGreena
   • June 1, 2007

9. Shallot Preparations

   By SaladFingers, February 16, 2009
   • 10 replies
   • 3.1k views
   • 
   • paulraphael
   • February 17, 2009

10. Donut from Waffle Mix?

    By prashamk, November 14, 2018
    • 10 replies
    • 5.4k views
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    • prashamk
    • November 16, 2018

11. Foie Gras au Torchon

    By A Canadian Foodie, February 22, 2010
    • 10 replies
    • 4.9k views
    • 
    • Scientist
    • February 26, 2010

12. Bad Cheese

    By Behemoth, May 29, 2005
    • 10 replies
    • 2.4k views
    • 
    • lala
    • May 31, 2005

13. Liquid Breakfast Ideas

    By DanM, January 27, 2011
    • 10 replies
    • 13.5k views
    • 
    • helenjp
    • January 30, 2011

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

    By robie, February 6, 2016
    • 10 replies
    • 2k views
    • 
    • Paul Bacino
    • April 7, 2016

15. Catering Questions

    By GordonCooks, July 11, 2008
    • 10 replies
    • 3.6k views
    • 
    • GordonCooks
    • July 15, 2008

16. Pig butchering advice?

    By DanConnor, July 30, 2007
    • 10 replies
    • 2.7k views
    • 
    • DerekW
    • August 3, 2007

17. Why Am I Adding Before I Degrease?

    By judiu, January 14, 2005
    • 10 replies
    • 1.9k views
    • 
    • chefzadi
    • January 17, 2005

18. Salt as a cooking vessel

    By TAPrice, September 8, 2007
    • 10 replies
    • 3.6k views
    • 
    • KLwood
    • December 22, 2007

19. "slab" salt for food presentation

    By chefadamg, October 16, 2006
    • 10 replies
    • 2.9k views
    • 
    • WHT
    • October 25, 2006

20. Do You Mop?

    By Susan in FL, June 21, 2004
    • 10 replies
    • 2.1k views
    • 
    • FoodZealot
    • June 23, 2004

21. Self-Raising Versus Plain Flour for Potato Gnocchi

    By doctortim, June 12, 2006
    • 10 replies
    • 27.1k views
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    • albiston
    • June 15, 2006

22. Flavoring Essences and Tinctures.

    By The Old Foodie, October 21, 2006
    • 10 replies
    • 2.9k views
    • 
    • Miriam Kresh
    • October 22, 2006

23. Fancy jello dessert

    By Ondine, November 16, 2003
    • 10 replies
    • 2.9k views
    • 
    • Katherine
    • November 17, 2003

24. Roasted Poblano peppers

    By mrsadm, August 18, 2007
    • 10 replies
    • 9.6k views
    • 
    • snowangel
    • January 15, 2008

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

    By gfweb, October 14, 2023
    • 10 replies
    • 4.9k views
    • 
    • CorineMoulton
    • November 15, 2023