Cooking

9,585 topics in this forum

1. what to serve with mushroom strudel?

   By kellytree, October 25, 2008
   • 4 replies
   • 2.6k views
   • 
   • Mikels
   • October 26, 2008

2. How to Carve a Chicken Correctly

   By Cucina, November 11, 2004
   • 4 replies
   • 4k views
   • 
   • eunny jang
   • November 13, 2004

3. Shrimp paste: to toast or not to toast, that is the question

   By KennethT, April 13, 2016
   • 4 replies
   • 2k views
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   • GlorifiedRice
   • April 15, 2016

4. Problem with Kenwood sausage filler attachment

   By glennbech, March 10, 2013
   • 4 replies
   • 14.7k views
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   • pbear
   • March 12, 2013

5. Red wine in marinade and tough meat

   By highchef, July 3, 2011
   • 4 replies
   • 2.6k views
   • 
   • highchef
   • July 3, 2011

6. [Modernist Cuisine] Sous Vide Rare Beef Jus (2•349 and 6•40)

   By Wayt Gibbs, August 18, 2011
   • 4 replies
   • 3.9k views
   • 
   • Anonymous Modernist 1695
   • October 31, 2011

7. Too Many Dried Persimmons

   By SheenaGreena, April 17, 2007
   • 4 replies
   • 1.8k views
   • 
   • SheenaGreena
   • April 18, 2007

8. Nut Flour Gnocchi

   By Paul Bacino, May 21, 2014
   • 4 replies
   • 1.7k views
   • 
   • Paul Bacino
   • May 22, 2014

9. What to do with Peeled Vegetables

   By Shel_B, October 23, 2014
   • 4 replies
   • 1.5k views
   • 
   • FeChef
   • October 23, 2014

10. Salt-Packed Anchovies

    By fiftydollars, September 14, 2007
    • 4 replies
    • 2.4k views
    • 
    • Woods
    • September 18, 2007

11. amaranth...what to do with it?

    By gariotin, August 28, 2008
    • 4 replies
    • 2.1k views
    • 
    • gariotin
    • August 30, 2008

12. Cornichon?

    By Paul Kierstead, May 27, 2010
    • 4 replies
    • 3.5k views
    • 
    • loki
    • September 26, 2015

13. Tandoori duck breast with duck skin crackling and other feasts of the

    By Zacky, November 1, 2010
    • 4 replies
    • 2.9k views
    • 
    • Zacky
    • November 2, 2010

14. Help! 2 lobes of HV foie: frozen

    By Genny, October 17, 2007
    • 4 replies
    • 3.6k views
    • 
    • rooftop1000
    • October 18, 2007

15. Homemade Tortilla Catering - Please advise on storage and reheating

    By philie, February 2, 2018
    • 4 replies
    • 1.4k views
    • 
    • scubadoo97
    • February 2, 2018

16. smoked hog jowls for guanciale?

    By zoe b, January 22, 2008
    • 4 replies
    • 2.9k views
    • 
    • zoe b
    • January 25, 2008

17. Injera - alternatives to teff?

    By ltimmis80, September 24, 2014
    • 4 replies
    • 4.2k views
    • 
    • andiesenji
    • September 24, 2014

18. Venison + Beef = juicy sausage?

    By ilikefood, December 7, 2010   

    • Charcuterie
    • 4 replies
    • 12.4k views
    • 
    • ilikefood
    • December 11, 2010

19. Savory meringues

    By _john, February 9, 2012
    • 4 replies
    • 6.8k views
    • 
    • Tri2Cook
    • February 9, 2012

20. Alginates and Fruit Juices

    By James Hyde, November 9, 2013
    • 4 replies
    • 2.8k views
    • 
    • James Hyde
    • November 11, 2013

21. Duck confit: cooking time variations

    By Ken Krone, May 15, 2011
    • 4 replies
    • 10.2k views
    • 
    • kayb
    • June 27, 2011

22. Buttermilk longevity

    By boudin noir, November 23, 2011
    • 4 replies
    • 2.2k views
    • 
    • rotuts
    • November 23, 2011

23. Making aspic for a head cheese terrine

    By piracer, February 4, 2013
    • 4 replies
    • 2.2k views
    • 
    • jayt90
    • November 29, 2013

24. Beef Carpaccio

    By Genkinaonna, May 16, 2011
    • 4 replies
    • 2.2k views
    • 
    • AAQuesada
    • May 16, 2011

25. New to catering, need help with amount of beef for meatballs

    By imanalienchef, July 10, 2012
    • 4 replies
    • 5.6k views
    • 
    • imanalienchef
    • July 10, 2012