Cooking

9,587 topics in this forum

1. Starch alternatives in thickeners

   By doronin, March 27, 2006
   • 8 replies
   • 2.1k views
   • 
   • dougal
   • March 27, 2006

2. Confit du porc + synchronicity= eGullet

   By essvee, March 24, 2006
   • 10 replies
   • 2.3k views
   • 
   • essvee
   • March 27, 2006

3. Steaming vs. boiling vegetables

   By lperry, August 21, 2005
   • 24 replies
   • 4.2k views
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   • pigeonpie
   • March 25, 2006

4. Risotto in restaurants

   By Kent Wang, March 23, 2006
   • 9 replies
   • 1.9k views
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   • carlocheff
   • March 25, 2006

5. Getting oil from a vegetable ~

   By Sugarella, March 22, 2006
   • 5 replies
   • 1.4k views
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   • Luckylies
   • March 25, 2006

6. Steels and cuts

   By Ex-S, March 20, 2006
   • 8 replies
   • 2k views
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   • Country Cook
   • March 24, 2006

7. Asparagus Foam

   By Mussina, March 22, 2006
   • 6 replies
   • 8k views
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   • Matthew Grant
   • March 24, 2006

8. I Love Kebabs

   By ScooterQ, March 13, 2005
   • 22 replies
   • 7.8k views
   • 
   • Chris P
   • March 24, 2006

9. Powders

   By fryguy, March 23, 2006
   • 5 replies
   • 1.9k views
   • 
   • andrewB
   • March 23, 2006

10. ISO Roasted Bone Marrow Info

    By BarbaraY, March 22, 2006
    • 6 replies
    • 1.3k views
    • 
    • onehsancare
    • March 22, 2006

11. Foie gras oxidation & nitrite

    By stickavish, February 20, 2006
    • 6 replies
    • 2.7k views
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    • andrewB
    • March 22, 2006

12. Should I save skimmed fat from stock?

    By Kent Wang, March 21, 2006
    • 5 replies
    • 1.7k views
    • 
    • Shalmanese
    • March 21, 2006

13. Tuscan White Bean Soup 1 2

    By Basilgirl, October 27, 2003
    • 46 replies
    • 7.5k views
    • 
    • BarbaraY
    • March 21, 2006

14. Reconstituting Dried Fruits

    By ulterior epicure, March 19, 2006
    • 9 replies
    • 2.7k views
    • 
    • ulterior epicure
    • March 20, 2006

15. Pressure Cooking

    By Amy Eber, March 19, 2006
    • 10 replies
    • 1.7k views
    • 
    • jayt90
    • March 20, 2006

16. Whole striploin

    By maher, March 11, 2006
    • 7 replies
    • 3.5k views
    • 
    • maher
    • March 20, 2006

17. Italian orzo vs. Greek kritharaki

    By Anna N, March 15, 2006
    • 12 replies
    • 7.9k views
    • 
    • Anna N
    • March 19, 2006

18. Cooking lettuce

    By Pan, March 17, 2006
    • 13 replies
    • 1.9k views
    • 
    • -sheila mooney
    • March 17, 2006

19. Favorite oils for salads?

    By Collins, March 16, 2006
    • 14 replies
    • 1.8k views
    • 
    • Jaymes
    • March 17, 2006

20. An overabundance of dill pickles

    By LaurieB, March 16, 2006
    • 9 replies
    • 1.4k views
    • 
    • saskanuck
    • March 16, 2006

21. Azuki beans

    By spaghetttti, October 22, 2005
    • 8 replies
    • 1.8k views
    • 
    • mizducky
    • March 15, 2006

22. I want to make lamb 'gravy'

    By Kim Shook, March 12, 2006
    • 14 replies
    • 6.3k views
    • 
    • Rebecca263
    • March 14, 2006

23. Alba v. Perigord 1 2 3

    By ulterior epicure, November 12, 2005
    • 55 replies
    • 6.7k views
    • 
    • MobyP
    • March 14, 2006

24. Blue mussels vs. green-lipped mussels

    By TAPrice, March 12, 2006
    • 12 replies
    • 41.3k views
    • 
    • wesza
    • March 14, 2006

25. Fatty Succulent Tender Breast Meat

    By scott123, March 13, 2006
    • 16 replies
    • 2.1k views
    • 
    • christine007
    • March 13, 2006