Cooking

9,584 topics in this forum

1. Sea Urchin

   By lizziee, July 8, 2002
   • 9 replies
   • 2.8k views
   • 
   • lizziee
   • July 9, 2002

2. Circulating the oil

   By gfweb, March 17, 2013
   • 9 replies
   • 2k views
   • 
   • Broken English
   • March 21, 2013

3. Tenderizing steak and beef with fruit marinade

   By Shel_B, July 24
   • 9 replies
   • 456 views
   • 
   • Dr. Teeth
   • July 25

4. Flavored Vinegars

   By phaelon56, May 1, 2004
   • 9 replies
   • 2.3k views
   • 
   • Anna N
   • December 6, 2014

5. Meat from old animals

   By Shalmanese, November 26, 2011
   • 9 replies
   • 6k views
   • 
   • nolnacs
   • November 29, 2011

6. are my pan reduction sauces right?

   By 3kyp777, February 16, 2008
   • 9 replies
   • 2.6k views
   • 
   • TheSwede
   • February 18, 2008

7. Chocolate Milk: How do you make yours?

   By Shel_B, May 26, 2014
   • 9 replies
   • 3.1k views
   • 
   • basquecook
   • May 27, 2014

8. Cooking Wagyu

   By Shalmanese, December 17, 2004
   • 9 replies
   • 2.2k views
   • 
   • EdS
   • December 24, 2004

9. Oil for Flavor in Pickling/Canning Pickles

   By LuckyGirl, October 14, 2009
   • 9 replies
   • 6.2k views
   • 
   • djyee100
   • October 15, 2009

10. Steak Diane

    By eatingmike, April 29, 2003
    • 9 replies
    • 3.6k views
    • 
    • Dave the Cook
    • April 30, 2003

11. Goose Stock

    By TarteTatin, November 27, 2006
    • 9 replies
    • 1.8k views
    • 
    • Joisey
    • November 29, 2006

12. Does braising in MSG-filled liquid pull flavor out or put flavor in?

    By eugenep, December 23, 2018
    • 9 replies
    • 3k views
    • 
    • Wolf
    • December 24, 2018

13. A vegetarian bacon presentation in conception

    By Bueno, June 26, 2007
    • 9 replies
    • 2.5k views
    • 
    • Megan Kathleen
    • July 11, 2007

14. Canada Goose cooking advice

    By Recoil Rob, January 24, 2011
    • 9 replies
    • 4.9k views
    • 
    • tim
    • January 26, 2011

15. Bridal Shower Lunch

    By ianeccleston, May 12, 2004
    • 9 replies
    • 2.1k views
    • 
    • Cusina
    • May 17, 2004

16. Low Fat High Protein Alchemy

    By scott123, April 10, 2024
    • 9 replies
    • 2.2k views
    • 
    • gfweb
    • April 11, 2024

17. Cooking with beeswax

    By ninagluck, March 5, 2016
    • 9 replies
    • 3.6k views
    • 
    • Deryn
    • March 6, 2016

18. Three-course menu: suggestions and opinions needed

    By Edson Ragas, September 21, 2013
    • 9 replies
    • 2.2k views
    • 
    • Edson Ragas
    • September 23, 2013

19. Skimming Fat

    By kurl, January 18, 2004
    • 9 replies
    • 2k views
    • 
    • project
    • January 18, 2004

20. Prepared Frozen Meatballs

    By Shel_B, September 14, 2024
    • 9 replies
    • 1.7k views
    • 
    • Shel_B
    • September 15, 2024

21. Do you roast veal bones for brown stock?

    By EnriqueB, September 12, 2011
    • 9 replies
    • 5.2k views
    • 
    • EnriqueB
    • September 13, 2011

22. Reducing a liquid

    By stefanyb, October 1, 2002
    • 9 replies
    • 2.2k views
    • 
    • tommy
    • October 2, 2002

23. Scaling and skinning fish

    By Hard H2O, August 6, 2008
    • 9 replies
    • 5.3k views
    • 
    • scubadoo97
    • November 26, 2013

24. Cooking fish sous vide, chilling, and then reheating and finishing

    By Mark n, May 20, 2020
    • 9 replies
    • 3.7k views
    • 
    • JoNorvelleWalker
    • May 24, 2020

25. Pomegranates

    By liuzhou, October 10, 2022
    • 9 replies
    • 1.5k views
    • 
    • JoNorvelleWalker
    • October 11, 2022