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Food & Cooking Questions and Discussion - Page 5

Thread	Last Post	Replies	Views
What happens when hot food is put in chiller started by cookwithlove (12/13/11 at 11:18pm)	What happens? You have two temperature extremes in a small... 12/14/11 at 1:44pm by foodpump	3	50
Grinding and seiving chicken bones started by squjac (12/10/11 at 8:14am)	You should be fine as long as no sharp pieces remain. 12/14/11 at 8:45am by phatch	1	55
Thai Cuisine Help!! started by EvilPorkChop (12/13/11 at 10:13pm)	I would talk to the owner/chef before making such suggestions... 12/14/11 at 8:42am by phatch	1	38
Controlling the moisture in an oven? started by French Fries (11/23/11 at 7:44pm)	Why not just cover your stuffing in the oven? Let it steam... 12/13/11 at 11:14pm by benway	16	108
why do they put oil in batter for batter fried foods? started by siduri (12/8/11 at 2:37pm) 1 2	French Fries, It wouldn't surprise me in the least, for a... 12/13/11 at 4:21pm by Nadeest	35	305
Tell Me What You Think, Toe In Or Out? started by kaneohegirlinaz (8/30/11 at 8:34am)	With all of the family drama in the past few months, I forgot... 12/13/11 at 3:33pm by kaneohegirlinaz	18	509
Do you cook for yourself or for others? started by Koukouvagia (12/12/11 at 5:40am)	Funny, we don’t entertain very much, so when we do I first... 12/13/11 at 3:21pm by kaneohegirlinaz	9	85
Anise Extract Substitution started by Bond (12/10/11 at 4:13am)	Thank you, Siduri, for straightening me out. Petals, ty for... 12/13/11 at 7:31am by Nadeest	9	77
money started by sammisweetheart (12/13/11 at 7:11am)	It depends on location and what the market will bear more... 12/13/11 at 7:19am by phatch	1	31
Pork Belly started by Koukouvagia (12/10/11 at 6:24am)	Wow that was an awesome video. First you boil it, then you... 12/13/11 at 6:09am by Koukouvagia	4	71
Sashimi Grade: What's the deal? started by litlmike (11/29/11 at 6:05pm)	Hi Chris, I was wondering if you were going to pop into... 12/13/11 at 4:42am by gonefishin	24	533
Cooking Pasta Ahead of Time started by Catt (2/19/11 at 6:30am)	Sounds logical to me. 12/13/11 at 2:50am by chefedb	10	922
Improving my pancakes started by CookinRika (9/10/10 at 4:28pm)	The reason the diner pancakes spank yours is most likely the... 12/12/11 at 11:29am by benway	20	1,202
still history and its marvel chefs started by Denis Dubiard (12/1/11 at 1:54pm)	Mr Tirel Guillaume “Taillevent” French Cook: Born: ... 12/12/11 at 11:14am by Denis Dubiard	7	135
espresso and coffee roasting started by siduri (11/28/11 at 11:52pm)	Ahhh, home coffee roasting, love it. New here to the site.... 12/12/11 at 10:43am by RPro	13	109
Fixing: too salty/too spicy started by Jeffaliscous (3/9/08 at 3:44pm)	this link may work better. ... 12/11/11 at 3:30pm by Colin	6	15,018
How to BBQ a rack of lamb? started by rev1976 (6/26/08 at 9:16am)	That was an excellent answer. Thank you. As a point of... 12/10/11 at 10:01pm by Arty	15	20,159
Ricotta with nutmeg? started by LaRetta (12/9/11 at 1:12pm)	Nutmeg is strong, very aromatic. Have you had it before? In... 12/10/11 at 6:20am by Koukouvagia	15	80
How long to cook 2-20lb prime rib in one oven............. started by MBalmes (12/9/11 at 7:55am)	Always to the weight of one, not the combined weight. If the... 12/9/11 at 5:15pm by boar_d_laze	1	68
Salmon Steaks? started by KYHeirloomer (11/30/11 at 7:53am)	Adding to the confusion: Back in the 1980s Great Lakes native... 12/9/11 at 4:18pm by KYHeirloomer	17	165
continued prime rib started by MBalmes (12/9/11 at 7:57am)	Given what you've likely already paid for meat, a probe with... 12/9/11 at 1:07pm by benway	2	57
Starting a non-profit Cupcake Business - need mentor started by TiffanyAnn (12/9/11 at 12:09pm)	I am starting a non profit cupcake business and would love to... 12/9/11 at 12:09pm by TiffanyAnn	0	6
How do you boil potatoes? started by Koukouvagia (11/30/11 at 5:56am) 1 2	I must be some kind of nerd, this has really been an... 12/8/11 at 7:40pm by redzuk	43	480
slow cooking pot roast started by buzzman (12/8/11 at 3:47pm)	Depends on the size match between the cooker and the roast to... 12/8/11 at 7:38pm by phatch	1	30
first thanksgiving meal?... started by durangojo (11/28/11 at 10:23am)	Ben, although they tend to be more crafts oriented, this... 12/8/11 at 3:49pm by KYHeirloomer	23	167
Whats the rule/benefit of using oil in a marinade? started by abefroman (12/8/11 at 10:01am)	Phatch hit it. The benefit of using oil in a marinade is... 12/8/11 at 11:34am by benway	2	62
Chinese stir fry glaze started by u84six (12/6/11 at 8:24pm)	As for the lumps....merely whisking the cornstarch into water... 12/8/11 at 3:51am by Chefross	5	91
Vinaigrette storage and shelflife started by SeanSr (12/7/11 at 3:48pm)	Thanks for the replies. I guess i will need to scale them... 12/7/11 at 4:45pm by SeanSr	3	101
Dark Admission: Pre-fab Jarred solutions to Thanksgiving Leftovers started by phatch (12/5/11 at 10:38am)	I've used the Mole before too. My kids agree, too spicy. The... 12/7/11 at 4:08pm by phatch	2	41
Mexican Style Stuffed Mushrooms...Help Please. started by Alex Stearns (12/7/11 at 11:21am)	ok. does 350 for 20 minutes sound right? 12/7/11 at 12:19pm by Alex Stearns	2	34
Beet salad--raw or cokked? started by carpenter (11/22/11 at 4:08pm)	I take raw beets through a Jap. manadline when I get "raw"... 12/7/11 at 11:17am by Sabbah	16	137
How can you get a perfect brine? started by Chlorinated (11/28/11 at 6:19am)	One man's... 12/7/11 at 8:12am by Scubadoo97	12	138
Cooking Beans... started by Sparkie (12/6/11 at 2:59pm)	Yep it's about the pH. A pressure cooker will cook the... 12/6/11 at 3:18pm by phatch	1	56
Drying fresh pasta, how to stop it curling up started by charlievb (11/26/11 at 3:55am)	That's a good connection to have! How does it work as far as... 12/6/11 at 1:43pm by Sparkie	11	145
Using other peoples recipes (rant) started by Cookers (12/6/11 at 12:33am)	If it's on the menu, EVERYONE has to prepare the item the... 12/6/11 at 1:21pm by foodpump	9	160
1st Thanksgiving turkey: Forensics of what went wrong? started by Phreon (11/26/11 at 9:49pm)	Wow, great information! BDL, I'll never exactly know what... 12/5/11 at 10:04pm by Phreon	16	167
Cooking porterhouse without a grill. started by Basilskite (11/28/11 at 9:40pm)	Juices isn't the issue as much as it is minimizing the gray... 12/5/11 at 4:46pm by phatch	11	156
Bought a $300 hunk of meat. Did I get screwed? started by wagyunoob (12/1/11 at 9:48pm)	While I agree with the other posters (all except for the... 12/5/11 at 9:28am by Dust Bunny	11	261
Using Kraft Mac'N"Cheese Noodles of Chicken Noodle Soup... started by Dust Bunny (12/5/11 at 8:27am)	So, it's winter, and what goes hand-in-hand with the season... 12/5/11 at 8:27am by Dust Bunny	0	28
Do you cook your steak in beef fat? started by French Fries (12/2/11 at 5:39pm)	No I do not do that with beef fat, don't know why but the... 12/5/11 at 5:31am by Koukouvagia	11	135
chef study material started by ronsss (11/18/11 at 2:45pm)	thanks ...will purchase both....later 12/5/11 at 12:03am by Ronald...	3	101
Flour vs. Cornstarch started by mitch (12/8/05 at 5:55am)	Any thoughts on the use of the "modified cornstarch"? i used... 12/4/11 at 8:41pm by FrereAndre	21	30,674
The Best Things About Being a Good Cook started by boar_d_laze (11/27/11 at 11:38am)	I eat well, don't do many dishes. I love to feed the people... 12/4/11 at 12:21pm by boar_d_laze	20	296
florantine's started by chef the sun (12/4/11 at 10:05am)	You are quite welcome, glad to be of help. 12/4/11 at 11:21am by PeteMcCracken	8	41
Italian Cheese for Gift Baskets started by Bond (12/4/11 at 8:14am)	You don't like hard cheese like parmesan? Or you don't like... 12/4/11 at 11:13am by Koukouvagia	1	17
Hmmmm..... What d you guys feed your kids after an insanely busy night?? started by Mimmogram (11/30/11 at 3:23am)	not that long maybe ten mins if you do a quick one. 12/4/11 at 10:00am by chef the sun	12	135
"Medium rare" birds. started by Cornelius (11/22/11 at 12:28am) 1 2	Um, I believe that this thread started with correctly cooked... 12/3/11 at 10:35pm by PeteMcCracken	53	521
Chermoya started by Mezzaluna (5/8/02 at 7:19pm)	??? Yes, there are alkaloids contasined in the seeds, but... 12/3/11 at 10:13pm by PeteMcCracken	12	2,934
Underdone christmas pudding started by Aggiem999 (12/3/11 at 6:22am)	I meant November, obviously. All this stress................. 12/3/11 at 8:54am by Aggiem999	7	53
Sauce for hanger steak in Paris... started by travelchick (8/2/04 at 8:20am)	OK. Swell. I find another 7-yo thread. Anyway ... I love... 12/3/11 at 12:22am by IceMan	9	1,645

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