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Food & Cooking Questions and Discussion - Page 10

Thread	Last Post	Replies	Views
What is your favorite cooking utensil (s) of all time? started by AppStudent (10/25/10 at 6:58pm)	my cast Iron never fails me. 9/25/11 at 9:07pm by MikeZ	25	1,066
Potluck Luau Conundrum started by kaneohegirlinaz (9/19/11 at 3:41pm)	Oh my, two scoop Mac-salad on the side, gravy all over... 9/25/11 at 5:50pm by kaneohegirlinaz	22	238
Entertaining started by Janet O (9/19/11 at 4:17am)	What are your best dishes and styles? It always helps to work... 9/25/11 at 5:16pm by boar_d_laze	11	142
Potatoes/Botulism started by pcieluck (9/24/11 at 12:10am)	It would have been fine. I store leftover potatoes in ziplock... 9/25/11 at 10:33am by MaryB	7	183
Smoking a rib roast started by gonefishin (3/17/09 at 10:17am)	I agree with everything Buba said, and that his "how to"... 9/23/11 at 4:06pm by boar_d_laze	11	3,507
Red Seal Cook Br.2 vs Red seal Chef exam started by pumqin (9/19/11 at 12:53pm)	Ya it is really confusing that's why I started a thread,... 9/23/11 at 11:17am by pumqin	11	252
French Fry Question started by icgsteve (9/19/11 at 2:15am)	I would reccomend frying your food and then using a Parm... 9/23/11 at 10:02am by chefhow	8	182
Commercial Kitchen space to rent in Cary NC started by debbiesap (1/21/11 at 9:44am)	Check out The Cookery in Durham. Top of the line facility,... 9/23/11 at 6:19am by The Cookery	1	464
Please help... started by Mboyd001 (9/22/11 at 11:49pm)	Companies usually grant rewards for poles and questionaires... 9/23/11 at 3:42am by chefedb	2	65
Have You Ever Not Felt Like Cooking? started by kaneohegirlinaz (9/14/11 at 4:12pm)	I guess I just started thinking about not “cooking with... 9/22/11 at 7:22pm by kaneohegirlinaz	11	182
In the mean time... started by earredondo (9/22/11 at 10:20am)	Thank you! 9/22/11 at 2:45pm by earredondo	3	80
yeast started by rodfed (9/18/11 at 8:26am)	You may just have a dud batch of yeast. It happens. Check the... 9/22/11 at 12:54pm by SherBel	2	75
Macarons, how much would you pay for them? started by ChrisBelgium (9/21/11 at 6:45am)	Don't trust the skinny chef! 9/22/11 at 11:21am by French Fries	6	199
How to make use of backyard plums started by bia81 (9/21/11 at 11:22am)	Wine 9/22/11 at 11:19am by MaryB	3	78
Some Questions about Line cooks, Prep cooks and Salary. started by Nick Kaiser (9/22/11 at 7:29am)	Questions: 1. What are the Line Cooks responsibility for and... 9/22/11 at 7:29am by Nick Kaiser	0	76
Can you make fish shoups with the following fish? started by Chlorinated (9/22/11 at 7:21am)	Sardines, tuna, salmon and mackeral? 1.Which ones can you... 9/22/11 at 7:21am by Chlorinated	0	57
Too much clove in my sauce what can I do? started by chasin elk (9/20/11 at 11:24am)	(no title) 9/22/11 at 4:31am by Koukouvagia	7	221
How do you get as much fat as possible when making chicken soup? started by Chlorinated (9/21/11 at 1:08pm)	My error let him just reverse my answer(all dark meat) more... 9/22/11 at 3:45am by chefedb	3	107
FIGS! started by Koukouvagia (9/18/11 at 11:00am)	Ah, you were on my island. 9/21/11 at 7:29am by Koukouvagia	13	158
cooking for special diets started by leeniek (9/16/11 at 10:30am)	x 9/20/11 at 10:02pm by boar_d_laze	8	145
Creme Brulee - HELP started by Pierre (12/28/07 at 4:19pm)	Did you turn on fan when you where doing creme brulee? it... 9/20/11 at 7:24pm by nastia	14	5,341
The inevitable question for this time of year started by GourmetM (8/30/11 at 6:12pm)	Please...just don't remind me :( 9/20/11 at 2:24am by Manni	20	544
ok so I'm totally confussed. I know that a fryer needs a hood system because of the grease know... started by loscoquitos (9/16/11 at 3:16pm)	In Md you only need a Hood system if you have gas cooking... 9/19/11 at 9:52am by chefhow	8	175
on the parchment started by Mustaroad (9/14/11 at 11:08pm)	It could be used for a lot of reasons, many mentioned above.... 9/18/11 at 11:34pm by Someday	6	115
Canning Salsa started by ScoutMomAng (9/11/11 at 9:37pm)	We can salsa at my Casa Q all the time. It's an old tradition... 9/18/11 at 7:46pm by QUETEX	7	153
Flounder "Your Way" Challenge! started by Jnjsqr (9/15/11 at 6:56pm)	That is very good advice. I would also start to develope a... 9/18/11 at 11:48am by panini	20	257
Different cultures Different taste! started by Dippface (9/18/11 at 10:12am)	Hey everyone, Im a students and currently in class my chef... 9/18/11 at 10:12am by Dippface	0	61
Cooking Temperatures started by Richard1 (9/18/11 at 5:46am)	No. Cannot be done. Too many variables involved. Get a... 9/18/11 at 7:25am by dcarch	1	87
How long to rest an Aioli sauce? started by Curious Mac (9/16/11 at 11:25am)	You're right Butzy, there's a spanish variation on the french... 9/18/11 at 3:43am by ChrisBelgium	5	140
coconut syrup started by joanpartridge (9/7/11 at 12:24am)	Ah, marshmallows. We are on the wet side of the Big Island... 9/17/11 at 9:51am by joanpartridge	7	267
Yoghurt greek style, how to make it? started by ChrisBelgium (8/22/11 at 10:26am)	A small update. This is the best result so far, also thanks... 9/17/11 at 6:41am by ChrisBelgium	15	514
Crisp Skin Salmon A La Ramsey started by Curious Mac (9/11/11 at 9:50am)	Not to be Captain Obvious or anything, you do realize that... 9/16/11 at 10:58pm by Bishop	15	477
The Menu of the Day Thread. started by kuan (6/9/11 at 6:46am) 1 2	Just Curious left4bread, did you ever use this recipe in... 9/16/11 at 4:36pm by kaneohegirlinaz	39	1,423
Convection Oven started by Koukouvagia (9/12/11 at 5:15am)	Update: I roasted a chicken yesterday in the convection oven... 9/16/11 at 2:07pm by Koukouvagia	11	196
White truffle oil? started by eastshores (4/24/11 at 4:35pm)	I sure as heck do too, ChefEdB!!! That is why I said that I... 9/16/11 at 1:52pm by Nadeest	27	2,852
keeping roasted red peppers started by alexia (10/8/02 at 1:48pm)	Would love the shake and bake recipe! 9/16/11 at 10:11am by athomechef	13	5,334
Poaching eggs for egg mayo mix. started by nosworthy (4/27/11 at 1:55am)	Add a little salt to water when boiling. Works everytime. 9/16/11 at 9:54am by athomechef	20	602
Secret to THICK mayo started by benway (3/19/11 at 7:15am) 1 2	I make a great mayo with an egg poached 1-2 mins (cool... 9/16/11 at 9:39am by athomechef	31	1,298
Fry Pan Help started by ROUX61 (9/15/11 at 6:58pm)	I have to agree with the rest, I have always used Cast Iron... 9/15/11 at 10:34pm by hideoutchef	4	116
The next Ultamate Cheeseburger started by Steveyray 11 (9/15/11 at 7:48pm)	I have always loved bbq hamburgers as many do, I find the... 9/15/11 at 7:48pm by Steveyray 11	0	72
Does Coconut Oil Help With Dementia? started by Greenmotion (9/13/11 at 12:26pm)	Cute! Chef Bill, I like that. Sometime I forget where I am... 9/15/11 at 4:23am by chefedb	5	239
How to temper beet root in juicing? started by eastshores (9/14/11 at 7:26pm)	I'm making my move to be a healthy individual again. I am... 9/14/11 at 7:26pm by eastshores	0	65
Mustard seed substitution started by Flygirl (9/14/11 at 2:05pm)	Thank you hideoutchef & frenchfries! Fortunately, the gr.... 9/14/11 at 5:20pm by Flygirl	3	164
Chicken Marsala started by Koukouvagia (9/13/11 at 1:47pm)	We have a rather large liquor store here in Upstate NY and I... 9/14/11 at 9:44am by chrose	12	190
Bottarga Di Muggine started by shroomgirl (2/9/02 at 7:03am)	Hello Pongo, I am new to this site and found it through a... 9/13/11 at 4:37pm by willie the cook	13	2,596
Boonie Pepper started by Free Rider (7/20/06 at 8:57am)	Chamoritto/Chamorro (Hafa Adai) elegantly describes the heat... 9/13/11 at 2:53pm by Boscoe01	13	6,200
What foods contain the most saturated fat? started by Chlorinated (9/12/11 at 1:10pm)	I can try to accept your slightly delusional sense of... 9/13/11 at 1:59pm by Koukouvagia	14	317
What can I do with the cooking oil from fried chicken? started by DevelopingTaste (9/3/11 at 5:02pm)	How are deep fat fryers really all that different from pan... 9/13/11 at 9:24am by Rob W	9	403
As I am moving out as a student for the first time I want to get more serious about cooking! started by Le Francais (9/9/11 at 10:51am)	Honestly, the two knives that I use most in a kitchen are the... 9/13/11 at 12:43am by Nadeest	8	224
two small pork roasts instead of one big one started by bscepter (9/10/11 at 12:39pm)	You're inspiring me to make a pork roast real soon! 9/12/11 at 2:06pm by French Fries	9	211

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