Cooking

9,561 topics in this forum

1. Nut-Crusted Fish question

   By RonC, January 27, 2007
   • 4 replies
   • 1.5k views
   • 
   • RonC
   • January 28, 2007

2. Calcium Chloride question

   By Always_a_3rd, May 25, 2007
   • 4 replies
   • 2.4k views
   • 
   • Dave the Cook
   • May 25, 2007

3. Do you update oldies

   By UnConundrum, August 26, 2007
   • 4 replies
   • 1.8k views
   • 
   • Adam Balic
   • August 27, 2007

4. Sous Vide "Map" From Chef Steps

   By weinoo, January 15, 2015
   • 4 replies
   • 2.2k views
   • 
   • lesliec
   • January 16, 2015

5. Boudin Blanc

   By GordonD, October 7, 2007
   • 4 replies
   • 1.3k views
   • 
   • Doodad
   • October 8, 2007

6. Reheat....What, where, and why.

   By NEPolarbear, October 9, 2014
   • 4 replies
   • 1.2k views
   • 
   • MSRadell
   • October 11, 2014

7. Essence (LCS) Recipe help

   By CalumC, May 12, 2007
   • 4 replies
   • 1.2k views
   • 
   • CalumC
   • May 13, 2007

8. Making Garlic Vinegar

   By llc45, October 6, 2009
   • 4 replies
   • 1.2k views
   • 
   • llc45
   • October 7, 2009

9. Can Anyone Help with Rib Recipe?

   By Bella S.F., September 8, 2010
   • 4 replies
   • 1.6k views
   • 
   • Bella S.F.
   • September 9, 2010

10. Can I Freeze This Cream Sauce?

    By newchef, July 20, 2019   

    • Mexican
    • Troubleshooting
    • (and 1 more)

      Tagged with:

      • Mexican
      • Troubleshooting
      • Condiments
    • 4 replies
    • 2.1k views
    • 
    • newchef
    • July 20, 2019

11. Boneless Veal Neck Roast

    By Batard, March 30, 2009
    • 4 replies
    • 5.1k views
    • 
    • Abra
    • March 31, 2009

12. Can I use fresh basil stems?

    By runwestierun, January 26, 2012
    • 4 replies
    • 18.9k views
    • 
    • lesliec
    • January 27, 2012

13. "reclarifying" consomme?

    By WiscoNole, August 5, 2007
    • 4 replies
    • 8.1k views
    • 
    • Pallee
    • August 6, 2007

14. Cod’s Roe

    By Pam Brunning, January 28, 2011
    • 4 replies
    • 2.5k views
    • 
    • helenjp
    • January 29, 2011

15. Egg yolk artichoke sauce

    By lame username, July 13, 2011
    • 4 replies
    • 1.5k views
    • 
    • Kouign Aman
    • July 15, 2011

16. How to render a quail semi-boneless

    By Dave the Cook, May 23, 2013
    • 4 replies
    • 5.4k views
    • 
    • weinoo
    • May 24, 2013

17. Apples Similar the Reines des Reinettes?

    By Shel_B, February 21, 2013
    • 4 replies
    • 5k views
    • 
    • Shel_B
    • February 22, 2013

18. Sous vide 72 hours lamb shoulder (with bone)

    By Anonymous Modernist 2826, February 14, 2013
    • 4 replies
    • 5.1k views
    • 
    • Anonymous Modernist 310
    • February 26, 2013

19. Hungarian cucumber salad

    By Pan, February 8, 2016
    • 4 replies
    • 2.1k views
    • 
    • Pan
    • February 9, 2016

20. Dinner ideas for 60+ people

    By JPipes, November 29, 2006
    • 4 replies
    • 9.2k views
    • 
    • ratgirlny
    • November 29, 2006

21. Estimating time to come to a temperature

    By Virbonus, November 11, 2011
    • 4 replies
    • 1.5k views
    • 
    • Virbonus
    • November 12, 2011

22. Pop Rocks

    By Anonymous Modernist 4342, January 13, 2012
    • 4 replies
    • 2.3k views
    • 
    • Sam Fahey-Burke
    • January 15, 2013

23. packaged smoked salmon

    By jayhay, February 13, 2011
    • 4 replies
    • 1.8k views
    • 
    • jayhay
    • February 15, 2011

24. Grilled cod fillet?

    By KennethT, May 17, 2022
    • 4 replies
    • 740 views
    • 
    • BonVivant
    • May 17, 2022

25. Asparagus Souffle

    By Chris Hennes, March 9, 2010
    • 4 replies
    • 2.4k views
    • 
    • djyee100
    • March 9, 2010