Cooking

9,553 topics in this forum

1. The season for fresh mussels?

   By rotuts, November 23, 2011
   • 2 replies
   • 1.5k views
   • 
   • Country
   • November 23, 2011

2. HELP ! Willie Dufresne Shrimp Cannelloni recipe

   By chefadamg, January 12, 2007
   • 2 replies
   • 1.7k views
   • 
   • chefadamg
   • March 14, 2007

3. Duck fat versus Goose Fat

   By abadoozy, April 4, 2011
   • 2 replies
   • 8k views
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   • HKDave
   • April 5, 2011

4. Dark meat turkey temps?

   By rotuts, November 15, 2012
   • 2 replies
   • 1.5k views
   • 
   • nickrey
   • November 15, 2012

5. Cooking with Black truffle. Need advice.

   By glennbech, February 11, 2007
   • 2 replies
   • 1.2k views
   • 
   • markk
   • February 11, 2007

6. Buttermilk Marinade Leftover

   By wilsonrabbit, July 14, 2009
   • 2 replies
   • 5.2k views
   • 
   • prasantrin
   • July 14, 2009

7. Non-sushi restaurants with sushi on the menu

   By sivasushi, July 23, 2011
   • 2 replies
   • 1.3k views
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   • sivasushi
   • July 23, 2011

8. Light Butter:

   By Shel_B, June 18, 2010
   • 2 replies
   • 1.3k views
   • 
   • Nicholas Ellan
   • June 19, 2010

9. Paneer/cottage cheese whey

   By Alex Black, November 27, 2014
   • 2 replies
   • 2.8k views
   • 
   • Martin Fisher
   • November 27, 2014

10. Baby kiwi

    By Kent Wang, March 23, 2007
    • 2 replies
    • 1.2k views
    • 
    • doviakw
    • March 23, 2007

11. Conflicting "ideal" sous vide temperatures in MC at Home and original

    By torolover, December 26, 2012
    • 2 replies
    • 1.3k views
    • 
    • torolover
    • December 26, 2012

12. Lost but not forgotten cut: Porterhouse

    By OkieFarmer, August 26, 2017
    • 2 replies
    • 844 views
    • 
    • OkieFarmer
    • August 27, 2017

13. Fermented sausage smell of ammonia

    By chefunk, January 31, 2009   

    • Charcuterie
    • 2 replies
    • 5.7k views
    • 
    • chefunk
    • January 31, 2009

14. Borlotti beans – what should I make?

    By patrickamory, August 23, 2012
    • 2 replies
    • 945 views
    • 
    • patrickamory
    • August 25, 2012

15. Largest Sous Vide?

    By dcarch, November 16, 2012
    • 2 replies
    • 2.1k views
    • 
    • doorkfood
    • November 27, 2012

16. Gelling agent that makes gelatin hold under heat

    By Martin Baadsgaard, January 31, 2015
    • 2 replies
    • 2.6k views
    • 
    • Martin Baadsgaard
    • January 31, 2015

17. How many potatoes does it take...

    By Porthos, June 25, 2007
    • 2 replies
    • 1.4k views
    • 
    • Badiane
    • June 26, 2007

18. Tangine cooking

    By Doodad, September 15, 2007
    • 2 replies
    • 1k views
    • 
    • Doodad
    • September 15, 2007

19. Charbroil\Charcoal Seasoning rubs

    By BadRabbit, May 3, 2011
    • 2 replies
    • 2.2k views
    • 
    • BadRabbit
    • May 4, 2011

20. Can you keep potato salad?

    By OliverB, December 26, 2012
    • 2 replies
    • 1.4k views
    • 
    • OliverB
    • December 27, 2012

21. Lamb Stock & Lamb Fat

    By phatj, March 30, 2007
    • 2 replies
    • 3.6k views
    • 
    • phatj
    • March 30, 2007

22. alinea's tricks

    By Harry91, July 10, 2007
    • 2 replies
    • 2.3k views
    • 
    • nick.kokonas
    • July 11, 2007

23. Fava (aka Broad) Beans

    By jamesglu, December 21, 2011
    • 2 replies
    • 1.4k views
    • 
    • SobaAddict70
    • January 7, 2012

24. Escoffier's Scrambled Eggs

    By jfrater, January 11, 2011
    • 2 replies
    • 3.1k views
    • 
    • jfrater
    • January 12, 2011

25. Help with convex crepe pan

    By gingerpeach, November 26, 2011
    • 2 replies
    • 6.2k views
    • 
    • gingerpeach
    • November 27, 2011