Cooking

9,579 topics in this forum

1. lima beans

   By maxmillan, November 25, 2008
   • 0 replies
   • 1.1k views
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   • maxmillan
   • November 25, 2008

2. Borlotti beans – what should I make?

   By patrickamory, August 23, 2012
   • 2 replies
   • 1.1k views
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   • patrickamory
   • August 25, 2012

3. Seafood choucroute with beurre blanc

   By Margaret Pilgrim, October 4, 2012
   • 0 replies
   • 1.1k views
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   • Margaret Pilgrim
   • October 4, 2012

4. Centrifuge safety question.

   By kostbill, September 19, 2019
   • 7 replies
   • 1.1k views
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   • kostbill
   • September 19, 2019

5. How to make pastry without touching it so much?

   By Anonymous Modernist 11223, November 16, 2012
   • 0 replies
   • 1.1k views
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   • Anonymous Modernist 11223
   • November 16, 2012

6. Substituting Fresh Creamed Spinach for Frozen

   By gulfporter, December 23, 2017
   • 1 reply
   • 1.1k views
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   • blue_dolphin
   • December 23, 2017

7. Help with 2 layer savory custard

   By Anonymous Modernist 14262, February 22, 2013
   • 0 replies
   • 1.1k views
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   • Anonymous Modernist 14262
   • February 22, 2013

8. Patak pastes and " 3 step " packs

   By rotuts, November 22, 2018
   • 2 replies
   • 1.1k views
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   • &roid
   • November 24, 2018

9. Grasshopper

   By liuzhou, August 31, 2023
   • 1 reply
   • 1.1k views
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   • FeChef
   • August 31, 2023

10. Salami mold. does this mold look ok?

    By Ewillustration, February 4, 2024
    • 1 reply
    • 1.1k views
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    • Baron d'Apcher
    • February 24, 2024

11. Frozen 'fresh' Pasta

    By gulfporter, December 24, 2015
    • 3 replies
    • 1.1k views
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    • gulfporter
    • December 24, 2015

12. High temperature cheese

    By gfweb, September 5, 2020
    • 4 replies
    • 1.1k views
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    • Tri2Cook
    • September 6, 2020

13. Convert Slow Cooker Recipes to Use in an Oven

    By Shel_B, September 9, 2016
    • 2 replies
    • 1.1k views
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    • kayb
    • September 9, 2016

14. Recipe request - duck breast with cabbage, apple and dumplings

    By con delight, February 6, 2016
    • 2 replies
    • 1.1k views
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    • con delight
    • February 7, 2016

15. Cooking potato cheese cakes

    By rahul991, May 6, 2015
    • 1 reply
    • 1.1k views
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    • kayb
    • May 6, 2015

16. High heat on the bone vs sous vide on the bone

    By Jim Cianciolo, October 17, 2012
    • 0 replies
    • 1.1k views
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    • Jim Cianciolo
    • October 17, 2012

17. Black specks on koji barley like fine black pepper -- use or toss?

    By MarkV, March 23, 2020
    • 0 replies
    • 1.1k views
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    • MarkV
    • March 23, 2020

18. Filled Pasta , in a Salad : Cooking methods ?

    By rotuts, July 13, 2022
    • 5 replies
    • 1.1k views
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    • rotuts
    • July 15, 2022

19. Bagging up leftovers and pasteurising them

    By benjamin163, January 1, 2017
    • 1 reply
    • 1.1k views
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    • JoNorvelleWalker
    • January 2, 2017

20. Can You Help Identify This Pepper

    By Porthos, October 2, 2018
    • 4 replies
    • 1.1k views
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    • FeChef
    • October 9, 2018

21. Pressure cooked "24 hour eggs"

    By gfweb, January 2, 2019
    • 5 replies
    • 1.1k views
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    • shain
    • January 2, 2019

22. yogurt makers--how long does a starter

    By zoe b, July 30, 2007
    • 0 replies
    • 1.1k views
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    • zoe b
    • July 30, 2007

23. How to store fish for sashimi?

    By ricardoyudi, April 6, 2008
    • 0 replies
    • 1.1k views
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    • ricardoyudi
    • April 6, 2008

24. Have you ever used an electric pasta extruder? I'm having some issues with the Philips and am hoping to troubleshoot.

    By cteavin, May 15, 2023
    • 3 replies
    • 1.1k views
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    • weinoo
    • May 15, 2023

25. Can you add color/flavor to sodium alginate bath?

    By Tuber magnatum, March 31, 2021
    • 1 reply
    • 1.1k views
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    • jimb0
    • April 2, 2021