Cooking

9,585 topics in this forum

1. Keeping Live Shellfish Alive

   By Prawncrackers, January 16, 2009
   • 24 replies
   • 9.4k views
   • 
   • budrichard
   • January 25, 2009

2. Dry, stringy butt

   By conor610, January 25, 2009
   • 3 replies
   • 1.6k views
   • 
   • conor610
   • January 25, 2009

3. Glycerol vs glycerin flakes

   By Chefb28, January 24, 2009
   • 5 replies
   • 4.1k views
   • 
   • Chefb28
   • January 24, 2009

4. Sea Beans 1 2

   By sabg, March 15, 2004
   • 48 replies
   • 9.2k views
   • 
   • Magictofu
   • January 24, 2009

5. Miracle Potato?

   By cigno1, January 23, 2009
   • 2 replies
   • 1.6k views
   • 
   • Peter the eater
   • January 24, 2009

6. Sardine Recipes

   By Twohearted, January 23, 2009
   • 2 replies
   • 1.5k views
   • 
   • Qwerty
   • January 23, 2009

7. Sous Vide Pork Tenderloin

   By AVFOOL, January 19, 2009
   • 9 replies
   • 12.3k views
   • 
   • KennethT
   • January 23, 2009

8. Culinary cold streaks

   By Pierogi, January 23, 2009
   • 1 reply
   • 1.5k views
   • 
   • mexigaf
   • January 23, 2009

9. Puffed barley treats

   By Tri2Cook, January 22, 2009
   • 1 reply
   • 2.2k views
   • 
   • HYoungJoo
   • January 22, 2009

10. Has anyone tried Sous Vide DungenessCrabs

    By AVFOOL, January 21, 2009
    • 2 replies
    • 3.8k views
    • 
    • Peter the eater
    • January 21, 2009

11. Wine Powders & Extracts?

    By Blondelle, January 16, 2009
    • 7 replies
    • 1.7k views
    • 
    • lala
    • January 21, 2009

12. Grape peeling liquid

    By furiously, January 21, 2009
    • 1 reply
    • 1.2k views
    • 
    • furiously
    • January 21, 2009

13. Why do people use canned vegetables? 1 2

    By Kent Wang, January 17, 2009
    • 38 replies
    • 7.5k views
    • 
    • PopsicleToze
    • January 21, 2009

14. Need Recipe for LARGE Quantity of Alfredo Sauce

    By kbjesq, January 19, 2009
    • 5 replies
    • 7.9k views
    • 
    • kbjesq
    • January 21, 2009

15. Deep-frying Agar Agar?

    By localherbavore, January 19, 2009
    • 6 replies
    • 5.9k views
    • 
    • localherbavore
    • January 20, 2009

16. Recipe Frustration

    By snowangel, January 19, 2009
    • 5 replies
    • 2.3k views
    • 
    • Becca Porter
    • January 20, 2009

17. Merguez Lamb Sausages

    By FoodMuse, December 7, 2008   

    • Charcuterie
    • 8 replies
    • 10.8k views
    • 
    • nickrey
    • January 20, 2009

18. marinated chicken pieces left over after

    By zoe b, January 19, 2009
    • 0 replies
    • 1.3k views
    • 
    • zoe b
    • January 19, 2009

19. Truffle myths

    By SWISS_CHEF, November 24, 2008
    • 21 replies
    • 5k views
    • 
    • Dave Hatfield
    • January 19, 2009

20. Coconuts

    By Chris Amirault, January 18, 2005
    • 23 replies
    • 9.6k views
    • 
    • Pam R
    • January 19, 2009

21. Freshly Ground Peanut Butter Safety

    By rubyred, January 15, 2009
    • 6 replies
    • 2.9k views
    • 
    • rubyred
    • January 19, 2009

22. Fondue

    By Marmish, January 17, 2009
    • 3 replies
    • 1.7k views
    • 
    • Marmish
    • January 18, 2009

23. Do you chop or do you slice? 1 2

    By Fat Guy, January 15, 2009
    • 33 replies
    • 11.1k views
    • 
    • andiesenji
    • January 18, 2009

24. One ingredient, two tastes, three dollars 1 2 3

    By nakji, January 6, 2009
    • 53 replies
    • 10.9k views
    • 
    • Syrah
    • January 17, 2009

25. Rancid

    By KingLear, January 15, 2009
    • 15 replies
    • 17.9k views
    • 
    • KingLear
    • January 17, 2009