New Posts All Forums:Forum Nav:

Food & Cooking Questions and Discussion

« Previous
1
2
3
4
5
6
7
8
9
…
197
Next »

Thread	Last Post	Replies	Views
Couscous/Water Ratio started by MarkV (11/24/03 at 3:13am)	That's what I am talking about, sounds yummy!! 11/6/10 at 2:45pm by linny29	23	87,902
Breakfast, Lunch, Dinner, Supper -- what are you cooking? started by Suzanne (1/13/07 at 8:05am) 1 2 3…52	Well it has been around since 2007 and we are going to close... 9/15/10 at 3:39pm by Nicko	1,538	72,684
Table salt (vs) sea salt (vs) kosher salt started by Cooking_Sherry (3/8/05 at 8:50pm) 1 2	You're right, Mike. If you weigh them, all salts will be the... 1/19/11 at 8:52pm by KYHeirloomer	36	60,812
Cooking Brown Basmati Rice started by abgstat (4/23/07 at 4:20pm)	You added "some oil" to lower the surface tension of the... 2/7/12 at 2:31pm by ajagunshegun	19	59,734
Finishing a steak in oven? started by I_LOVE_TACOS (3/19/08 at 7:44am) 1 2	I think I just felt something slippery in my hand and heard a... 5/7/12 at 6:14am by zoebisch	33	58,504
How to get crispy skin on roasted chicken? started by justfryit (2/7/06 at 1:18pm) 1 2 3	I'm not sure if this was already mentioned but another way to... 2/8/12 at 9:27am by X86BSD	63	58,334
How much dry Basil would I need to substitute for 1 cup of fresh basil? started by blossom22 (7/1/05 at 2:50pm)	To the OP 1:3 is the standard ratio for all dried->fresh on... 11/12/11 at 5:17am by chefhow	8	50,980
Curry Paste vs. Curry Powder started by MarkV (4/8/05 at 3:13pm)	My eastern (or western depending upon which direction around... 3/4/12 at 7:38am by cheflayne	17	43,704
How to cook beef heart? started by mattlorig (8/9/07 at 7:07pm)	We used to buy beef hearts whole or in half. We'd trim them... 7/17/11 at 5:56pm by Mezzaluna	13	43,449
1950's-America's Popular Food and Recipes started by Athenaeus (3/28/02 at 10:05am)	I also think the house wives wanted to do less work in the... 3/9/12 at 5:02am by Susann Edmonds	16	39,107
Side Dish for Salmon started by Slamdaccord96 (5/9/08 at 8:22am)	I'm sorry, I don't understand what a "julienned mirepoix"... 2/7/12 at 8:21pm by achefinparis	12	38,314
Internal Temperature of Meatloaf started by Lance Folicle (1/1/09 at 10:20am)	detailed msg got eaten, user error? who knows.Trichinellosis... 1/11/09 at 3:16pm by Dillbert	12	36,669
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	34,633
Words to Describe Food started by isaac (3/15/04 at 9:21am)	i am currently writing a few menus for two of my classes. i... 3/19/04 at 4:36pm by chef from va	19	33,129
Pulled Pork: how much to buy... started by jody_bowie (5/9/08 at 10:54am)	I would say that your in the right range for starting weight.... 6/28/11 at 9:00am by chefbuba	13	32,382
How much do top chef's make? started by abefroman (10/19/07 at 3:37pm) 1 2	What do you want to do with your life:Work as a line... 1/11/12 at 6:31pm by PeteMcCracken	47	31,954
The Perfectly Basted Egg started by bbally (2/24/08 at 1:37pm)	I haven't tried the chicken broth method but it makes perfect... 5/12/11 at 12:34pm by youngfrenchchef	6	31,399
Caramel vs. Carmel started by Nakolo (11/1/02 at 9:55am) 1 2	ordo -- Thanks. That was very nice of you. BDL 4/26/12 at 8:21am by boar_d_laze	30	31,322
eczema and cooking started by mudbug (11/16/00 at 8:54pm)	another thing with eczema is to be very careful not to get a... 11/21/00 at 2:24am by Nick.Shu	7	31,264
Seasoning of Stainless Steel fry pan started by Kate Kelley (8/20/04 at 12:28pm)	agree- the salt acted as a sponge and scouring agent. 8/1/11 at 11:16am by BOBinNH	27	31,163
Bolognese - what and when to add what... started by RPMcMurphy (3/6/08 at 10:05am)	RPMcMurphy: Thanks for those two links they gave me ideas for... 5/14/08 at 1:25pm by food-macro	16	29,459
How to make puffed rice started by Free Rider (1/11/07 at 10:05am)	It was Alexander Anderson of the University of Minnesota who... 1/11/07 at 1:05pm by Free Rider	2	29,365
Pork Tenderloin started by Newfieluve (8/19/03 at 6:37am)	I'm a foodie and a doctor and I love pink pork - and... 8/21/03 at 12:40pm by kokopuffs	17	29,320
What's the hardest dish to cook? started by bundens (7/20/08 at 7:12pm) 1 2	Thats right, you know what you are getting before you eat it... 6/13/11 at 4:24am by chefedb	45	27,705
Ramen noodles from scratch started by taqueso (12/12/04 at 7:46pm)	Anyone have any other tips or recipes? I found this:... 9/4/11 at 6:56pm by oregoncurtis	14	26,987
How to dry mushrooms? started by nella (4/11/01 at 1:18pm)	Some mushrooms dry better than others, morels, black... 4/14/01 at 5:12am by shroomgirl	3	26,390
what does DECONSTRUCTED mean? started by amazingrace (9/13/08 at 2:26pm) 1 2 3	Sure it is, but that's what it actually entails :) 2/25/11 at 1:12pm by sarahg	69	25,474
drawn butter vs. clarified butter? started by Live_to_cook (9/7/00 at 6:44pm) 1 2	This can be done and I have seen it done. However you could... 8/1/11 at 4:04am by chefedb	33	25,120
What is authentic mexican ground beef seasoned with? started by humpty99 (7/2/08 at 8:27am)	First what i call ground meat is only meat passed trough a... 11/21/11 at 7:57am by Lupillo Mex	29	25,050
Thickening Tomato Sauce started by French Foodie (1/30/08 at 5:30pm)	When I make sauce using canned tomatoes, I prefer the juice... 2/2/08 at 11:56am by shel	8	24,900
Cooking Broccoli Leaves started by shel (6/9/07 at 8:39am)	I have been cooking and eating broccoli leaves and am happy... 5/16/12 at 8:19pm by Fatma Mzungu	27	24,418
The Origin of the French toast started by Kimmie (8/21/02 at 12:22pm)	Thank you, this is so great! The term "French Toast" is not... 8/22/02 at 1:47pm by Kimmie	4	23,722
what is the different "waffle mix" "pancake mix"?? started by ricecake (6/12/06 at 3:48am)	Well, it has been my experience that some mixes claim to be a... 3/1/10 at 12:43pm by oodlecook	18	23,660
Alternative to graham crackers for cheesecake? started by commodore (2/10/08 at 10:23am)	I did an ice cream cake not long ago on a waffle cone crust. ... 3/14/10 at 1:10pm by Charron	27	23,532
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	23,042
Butter (salted vs unsalted) started by mudbug (8/23/00 at 10:05am)	Stick with unsalted, it is much easier to use than trying to... 8/25/00 at 7:27am by Nicko	5	22,838
Buttermilk replacement? started by American_Suisse (6/17/08 at 7:23am)	Hi! I'm in Basel and am able to get "Buttermilch" in the... 2/3/09 at 4:22am by cararose1977	10	22,709
Does cooked pasta go bad? started by KateW (5/18/02 at 5:47pm)	While I might not fully disagree with this statement, on a... 8/14/11 at 8:31pm by Pete	8	22,385
Escolar, good fish or bad fish? started by Cucina (7/30/02 at 4:46pm) 1 2	Interesting. I've eaten Escolar at sushi restaurants for... 5/13/12 at 9:27am by snealy	32	22,384
leeks vs scallions vs chives started by Tricel (1/22/07 at 8:12am)	Onions (and other alliums) get their characteristic flavor... 1/24/07 at 7:24am by phatch	8	22,108
Best way to prepare Butternut Squash? started by NancyR (11/18/06 at 4:09am)	I used the following for roasted acorn squash for yesterday.... 11/24/06 at 6:45am by BigDog	13	22,035
oil vs butter vs clarified butter started by eugene (12/4/06 at 7:46am)	That's the point, Suzanne. :) 12/22/06 at 8:33am by Free Rider	16	21,412
Does rice go bad? started by BDV (11/4/06 at 5:34pm)	True: any whole grain can go rancid because it contains more... 11/10/06 at 4:59am by Suzanne	16	21,092
whats difference between cacao powder and cocoa powder started by jojoco (11/2/06 at 9:41pm)	Thank you for the info CocoaLady. Just wondering, have you... 2/26/12 at 3:00am by Harleeg	16	20,994
Heavy Cream Reduction started by Cooking_Sherry (10/21/01 at 8:53am)	Cornstarch will always bind when frozen, when defrosted... 2/26/11 at 3:28am by chefedb	18	20,611
Lactose free sour cream and cream cheese? started by Mezzaluna (6/27/07 at 2:58pm) 1 2	I am very lactose intolerant, even live culture yogurt causes... 6/16/11 at 8:21pm by Rabbit902	36	19,930
What is "Lump Crab" started by shel (10/30/07 at 11:34am)	I don't see how you can be wrong about what you prefer!:lol:... 7/30/09 at 1:54am by Phaedrus	26	19,713
Need Sauce Advice-Pumpkin Ravioli started by melis (2/25/08 at 7:12am)	Crab, bad combo don't even try and tomatoes not to good... 11/8/11 at 3:43am by chefedb	21	18,671
convection oven quandry started by phoebe (7/6/07 at 10:40am)	Congrats on your new house, how very exciting! Re: Convection... 7/7/07 at 9:07am by bubbamom	10	18,251
beef soup-bone? started by joepiebaker (10/17/04 at 5:32pm)	Well, "beef soup" can cover a lot of different styles. When... 11/6/10 at 8:41pm by teamfat	17	18,217

Start a New Thread

« Previous
1
2
3
4
5
6
7
8
9
…
197
Next »

Subscribe RSS Search This Forum

New Posts All Forums:Forum Nav:

ChefTalk Cooking Forums
Food and Cooking Forums
Food & Cooking Questions and Discussion

Food & Cooking Questions and Discussion

Recent Discussions

Recent Reviews

New Articles

Featured Sponsors

Food & Cooking Questions and Discussion

Recent Discussions

Recent Reviews

New Articles