Cooking

9,589 topics in this forum

1. Pickled food and safety

   By Terrasanct, March 18, 2008
   • 4 replies
   • 2k views
   • 
   • Terrasanct
   • March 19, 2008

2. Problems with sauerkraut

   By jupe, March 17, 2008
   • 8 replies
   • 2.8k views
   • 
   • beccaboo
   • March 19, 2008

3. Prepping Rice Noodles Properly

   By CharityCase, March 17, 2008
   • 4 replies
   • 2.2k views
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   • CharityCase
   • March 18, 2008

4. Keller's Parisian gnocchi recipe from bouchon

   By chefmcone76, November 9, 2006
   • 9 replies
   • 10.7k views
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   • MissMegan
   • March 17, 2008

5. Getting the most out of a chicken

   By Sif, March 14, 2008
   • 11 replies
   • 2.9k views
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   • dockhl
   • March 15, 2008

6. Mushroom Preparation

   By JimH, March 5, 2008
   • 16 replies
   • 3.5k views
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   • DCP
   • March 14, 2008

7. Whitebait

   By SobaAddict70, October 14, 2007
   • 15 replies
   • 8.3k views
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   • SobaAddict70
   • March 14, 2008

8. Cooking With Yogurt

   By maggiethecat, March 14, 2008
   • 11 replies
   • 2.9k views
   • 
   • ChefCrash
   • March 14, 2008

9. Orange-butter Sauce for Breakfast Omelets

   By project, March 10, 2008
   • 7 replies
   • 2.2k views
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   • project
   • March 13, 2008

10. Beef Rendang....recipe help, please

    By sugarsugar, March 10, 2008
    • 6 replies
    • 2.5k views
    • 
    • Chufi
    • March 13, 2008

11. Pork Heart Confit - recipe/ideas needed

    By rorycberger, March 7, 2008
    • 8 replies
    • 5.2k views
    • 
    • ricardoyudi
    • March 13, 2008

12. Duck, Duck, Sauce

    By Fat Guy, February 22, 2008
    • 9 replies
    • 4.8k views
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    • mtigges
    • March 12, 2008

13. Salt Pork Substitute

    By KensethFan, March 11, 2008
    • 3 replies
    • 9.5k views
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    • KensethFan
    • March 11, 2008

14. Pre-salting Steak - what's the latest thinking?

    By joesan, March 10, 2008
    • 9 replies
    • 5.5k views
    • 
    • alwang
    • March 11, 2008

15. Good sauce for steak

    By Doodad, March 7, 2008
    • 9 replies
    • 2.6k views
    • 
    • Busboy
    • March 10, 2008

16. Morcilla (blood sausage) substitute?

    By TAPrice, March 5, 2008   

    • Charcuterie
    • 9 replies
    • 10.8k views
    • 
    • Erich vG
    • March 9, 2008

17. White Truffle Cream

    By Shelby, March 8, 2008
    • 10 replies
    • 2.2k views
    • 
    • Verjuice
    • March 9, 2008

18. High School Competition Cooking

    By Patrick A., November 27, 2007
    • 16 replies
    • 3.5k views
    • 
    • Dave the Cook
    • March 9, 2008

19. Lychee Lovers of the world unite! 1 2

    By honeye22, June 9, 2005
    • 48 replies
    • 7.8k views
    • 
    • David Ross
    • March 9, 2008

20. Z-Trim in Cooking

    By lnr2001, March 6, 2008
    • 4 replies
    • 2.8k views
    • 
    • lemniscate
    • March 7, 2008

21. What is turkey crown?

    By Tropicalfox, March 7, 2008
    • 3 replies
    • 2k views
    • 
    • Special K
    • March 7, 2008

22. 4 lbs of beef tenderloin trim-what to do

    By chezcherie, February 15, 2008
    • 16 replies
    • 15.1k views
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    • nliedel
    • March 7, 2008

23. Another Possibly Dumb Cooking Question...

    By fyfas, March 5, 2008
    • 3 replies
    • 1.8k views
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    • halogenic
    • March 6, 2008

24. Duck Confit 1 2

    By howard88, October 24, 2003
    • 47 replies
    • 9.5k views
    • 
    • phatj
    • March 5, 2008

25. Poached haddock roe

    By Peter the eater, March 4, 2008
    • 9 replies
    • 11k views
    • 
    • therese
    • March 4, 2008