Cooking

9,556 topics in this forum

1. I want to make a sauce out of a jelly

   By gfweb, October 14, 2023
   • 10 replies
   • 1.1k views
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   • CorineMoulton
   • November 15, 2023

2. Chicken Feet Stock question

   By mmille24, September 29, 2016
   • 5 replies
   • 1.1k views
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   • nonkeyman
   • November 27, 2016

3. What's a gal to do with tat soi?

   By newsbabe, June 25, 2004
   • 5 replies
   • 1.1k views
   • 
   • Gifted Gourmet
   • June 25, 2004

4. Input on substitutions in this recipe for asparagus puffs appreciated

   By MaryIsobel, May 30, 2023
   • 14 replies
   • 1.1k views
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   • TicTac
   • June 1, 2023

5. Determing when brining is complete

   By Anonymous Modernist 2103, November 13, 2012
   • 0 replies
   • 1.1k views
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   • Anonymous Modernist 2103
   • November 13, 2012

6. How long will chicken bones last in the deep freeze?

   By Crouton, December 6, 2010
   • 1 reply
   • 1.1k views
   • 
   • slkinsey
   • December 6, 2010

7. I'm beginning to panic......

   By ejebud, February 14, 2005
   • 6 replies
   • 1.1k views
   • 
   • ejebud
   • February 15, 2005

8. Pork Sirloin Roast

   By Basilgirl, June 14, 2005
   • 6 replies
   • 1.1k views
   • 
   • k43
   • June 15, 2005

9. Omega 3 & deep frying

   By Anonymous Modernist 9749, October 7, 2012
   • 0 replies
   • 1.1k views
   • 
   • Anonymous Modernist 9749
   • October 7, 2012

10. Can MC help with a Gluten Free Phyllo Dough?

    By Anonymous Modernist 12636, December 26, 2012
    • 0 replies
    • 1.1k views
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    • Anonymous Modernist 12636
    • December 26, 2012

11. Beer Vinegar

    By chappie, November 21, 2006
    • 3 replies
    • 1.1k views
    • 
    • DerekW
    • November 22, 2006

12. question about techniques involved in making (chicken/lamb) biryani

    By eugenep, October 23, 2020
    • 7 replies
    • 1.1k views
    • 
    • JoNorvelleWalker
    • October 30, 2020

13. Curious about canning.

    By Anonymous Modernist 18169, June 3, 2013
    • 0 replies
    • 1.1k views
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    • Anonymous Modernist 18169
    • June 3, 2013

14. Black Chicken

    By Anonymous Modernist 19058, July 5, 2013
    • 0 replies
    • 1.1k views
    • 
    • Anonymous Modernist 19058
    • July 5, 2013

15. Sous vide meats with fat vs no fat..does it make a difference?

    By torolover, May 4, 2013
    • 1 reply
    • 1.1k views
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    • nickrey
    • May 4, 2013

16. Camping, open fire cooking lamb? help!

    By Graphix, March 20, 2008
    • 3 replies
    • 1.1k views
    • 
    • insomniac
    • March 20, 2008

17. Fish glaze

    By Franci, February 22, 2014
    • 3 replies
    • 1.1k views
    • 
    • gfweb
    • February 22, 2014

18. Regular to Convection

    By Kim Shook, February 28, 2008
    • 2 replies
    • 1.1k views
    • 
    • CaliPoutine
    • February 28, 2008

19. Garnishing: Your tips and suggested books

    By MarkIsCooking, June 15, 2007
    • 2 replies
    • 1.1k views
    • 
    • Pat Churchill
    • June 16, 2007

20. Air-Frying??

    By Anonymous Modernist 17424, April 8, 2013
    • 1 reply
    • 1.1k views
    • 
    • Sam Fahey-Burke
    • April 10, 2013

21. Variation in vegetables

    By gfweb, November 3, 2013
    • 4 replies
    • 1.1k views
    • 
    • Ttogull
    • November 3, 2013

22. Diastase

    By Anonymous Modernist 10299, November 25, 2012
    • 0 replies
    • 1.1k views
    • 
    • Anonymous Modernist 10299
    • November 25, 2012

23. Sausage Making

    By sharksoup, May 27, 2005   

    • Charcuterie
    • 5 replies
    • 1.1k views
    • 
    • sharksoup
    • May 27, 2005

24. Baby fennel - raw?

    By cacao, May 5, 2005
    • 5 replies
    • 1.1k views
    • 
    • Kevin72
    • May 5, 2005

25. White Gravy Pasta

    By Anonymous Modernist 17467, April 19, 2013
    • 0 replies
    • 1.1k views
    • 
    • Anonymous Modernist 17467
    • April 19, 2013