Cooking

9,583 topics in this forum

1. Cordon Bleu Cooking Course

   By robyn, January 5, 2005
   • 16 replies
   • 2.2k views
   • 
   • robyn
   • January 31, 2005

2. Avocado pits...

   By Berlinsbreads, January 29, 2005
   • 8 replies
   • 2k views
   • 
   • andiesenji
   • January 30, 2005

3. When you braise 1 2

   By pam claughton, January 26, 2005
   • 25 replies
   • 3.6k views
   • 
   • CtznCane
   • January 28, 2005

4. What is a "pig's squeal"

   By chefzadi, January 27, 2005
   • 20 replies
   • 22.1k views
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   • NeroW
   • January 28, 2005

5. Vegetable stock

   By anchita, January 27, 2005
   • 10 replies
   • 2.1k views
   • 
   • helenas
   • January 28, 2005

6. Fat-Free Munchies

   By MelissaH, January 23, 2005
   • 7 replies
   • 1.5k views
   • 
   • NulloModo
   • January 27, 2005

7. What can I do with piles of chicken skin?

   By Afterburner, January 26, 2005
   • 18 replies
   • 4.1k views
   • 
   • budrichard
   • January 27, 2005

8. The hot dog I made for myself today 1 2

   By Fat Guy, March 7, 2002
   • 39 replies
   • 5.7k views
   • 
   • fifi
   • January 27, 2005

9. Boudin noir

   By Luckylies, January 8, 2005
   • 12 replies
   • 2k views
   • 
   • Luckylies
   • January 27, 2005

10. Searing Meat

    By Matonski, January 26, 2005
    • 5 replies
    • 1.3k views
    • 
    • Luckylies
    • January 26, 2005

11. Technique: pressed fried poultry skin

    By Dave the Cook, November 28, 2004
    • 9 replies
    • 3.8k views
    • 
    • Gastro888
    • January 26, 2005

12. What's the Diff?

    By RKHessel, January 22, 2005
    • 6 replies
    • 3k views
    • 
    • JohnStewart
    • January 26, 2005

13. Butchering Jones

    By Chris Amirault, January 24, 2005
    • 13 replies
    • 3.7k views
    • 
    • FaustianBargain
    • January 25, 2005

14. Pate a Choux

    By LNorman, January 21, 2005
    • 12 replies
    • 2.6k views
    • 
    • chefzadi
    • January 25, 2005

15. Kaffir Lime Leaves 1 2

    By docsconz, January 15, 2005
    • 33 replies
    • 9.3k views
    • 
    • Chef Metcalf
    • January 25, 2005

16. Science of braising

    By Shalmanese, January 20, 2005
    • 23 replies
    • 6.3k views
    • 
    • nathanm
    • January 25, 2005

17. Potato Madeleines 1 2

    By maggiethecat, January 16, 2003
    • 35 replies
    • 9.3k views
    • 
    • halloweencat
    • January 25, 2005

18. Disaster! Can this be saved?

    By pam claughton, January 24, 2005
    • 11 replies
    • 2k views
    • 
    • irodguy
    • January 25, 2005

19. Chlorophyll

    By Mnehrling, January 18, 2005
    • 7 replies
    • 2k views
    • 
    • Wolfert
    • January 25, 2005

20. Duck fat, garlic, rosemary?

    By binkyboots, January 20, 2005
    • 10 replies
    • 1.9k views
    • 
    • binkyboots
    • January 24, 2005

21. black strawberries?

    By halloweencat, January 24, 2005
    • 5 replies
    • 1.4k views
    • 
    • halloweencat
    • January 24, 2005

22. How to well-marinate Chicken

    By mjamonica, January 21, 2005
    • 5 replies
    • 1.3k views
    • 
    • Shalmanese
    • January 22, 2005

23. Ameteur Avant Garde

    By PurpleDingo99, January 20, 2005
    • 5 replies
    • 1.8k views
    • 
    • RETREVR
    • January 22, 2005

24. What's in this soup?

    By jgm, December 30, 2004
    • 13 replies
    • 1.8k views
    • 
    • jgm
    • January 21, 2005

25. Half a Duck all the Fat

    By Daniel, January 19, 2005
    • 10 replies
    • 1.8k views
    • 
    • Daniel
    • January 20, 2005