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  1. Francaise style of coating sauteed items?
  2. sweet and sour sauce
  3. Mushroom Duxelle
  4. Reasaurant Sanitation
  5. Alternative Beurre Blanc
  6. cybernox cooking pans
  7. Preparing rice
  8. apricots glacee
  9. how do I get my roux right?
  10. crumeskis, krameskis? A great appetiser that I cant find ref to
  11. picotta sauce info (sp?)
  12. picotta sauce (sp?)
  13. Chinese food and alcohol
  14. uses of onions
  15. shoes for cooks
  16. SAUCE'S FOR CHICKEN WINGS
  17. SAUCES FOR CHICKEN WINGS
  18. Kale a good garnish or a bad smell ?
  19. Gastronaut.... The future name of "Chef"???
  20. Cook's Dress
  21. Crabcake.
  22. Green tea icecream
  23. Tarragon substitute
  24. galettes
  25. Cook Books for Starters
  26. Cooking with Chestnuts
  27. IRON CHEF -the best TV show ever?
  28. looking for a good home smoker?
  29. soft shell crabs
  30. fuzzy logic rice cookers
  31. tapiocoa
  32. Jaimie Oliver is he the chef of the century
  33. Walnut oil for cutting boards?
  34. Freezing cheese
  35. Merlot & cassis
  36. Merlot & cassis
  37. ground beef that doesn't brown
  38. Looking for some advice from the pros
  39. Salmon: Wild vs. Farmed
  40. Happy Passover everyone!!!
  41. new things to do with lavendar
  42. Egg yolks left over?
  43. Nut oil shelf life?How long can you keep nut oils?
  44. How long does homemade butter last?
  45. Easter Weekend
  46. standing electric mixers
  47. Mexican cilantro
  48. Looking for some input.....
  49. Wok cooking
  50. Thickening Agents
  51. Souffles
  52. fruits & veggies
  53. Caviar
  54. Tapenade
  55. tiramisu
  56. escargots
  57. help !!!on potatoes!!!
  58. Butter vs. shortening
  59. convection ovens
  60. steak temps
  61. Any good uses for goat cheese?
  62. Juniper berries
  63. Leftover Pasta
  64. Freezing poultry
  65. Thickening vinegarette dressings
  66. GLYCERINE
  67. What new to do with fiddlehead ferns?
  68. What the heck is rendering?
  69. aspic
  70. New and fantastic buffet holiday menu ideas
  71. Souffles
  72. meatloaf
  73. meatloaf
  74. new restaurant in new york
  75. Pressure Cookers
  76. New menu idea...
  77. sauces
  78. Icelandic lobster tails
  79. purchasing a stainless steel oven for home
  80. shrimp
  81. Canned Broth
  82. grilling lobsters
  83. Moisture content in unsalted butter
  84. Opening a bottle of port
  85. New Menu Ideas
  86. Is Real Stock Commercially Available?
  87. seasonings
  88. Using Fresh Herbs
  89. tea as a cooking ingredient
  90. microwaving garlic
  91. The Valentines weekend
  92. cutting boards
  93. Core Competencies
  94. Red pepper jelly
  95. Jimaca
  96. QUAIL EGGS
  97. peppermint candy
  98. whats the best way to clean my hoods?
  99. looking for new products
  100. Getting a crusty bread
  101. Clear Ice Carving
  102. Clear Ice Carving
  103. Source for Lotus Leaves?
  104. Pizza dough
  105. WHIPING CREAM ??!! SOUR??!!
  106. Sweetbreads
  107. food science
  108. Slow cooking an inside round of beef
  109. Botarga (dried mullet roe)
  110. Confit of Pheasant?
  111. guacomole
  112. malted milk powder substitute?
  113. sour cream substitute?
  114. The term "savory"?
  115. ISO: Food processor/blender/juicer ISO: Food processor/blender/juicer
  116. Future of Organic Produce
  117. ISO: European vs American butter?
  118. Can't Find...
  119. fluid flux?
  120. Do chefs buy peeled garlic or is that a no no?
  121. Diable Sauce
  122. cooking disasters
  123. Christmas Gifts
  124. Difference between braising and a stew.
  125. moroccan cooking
  126. definition of term
  127. recipe conversions
  128. HELP...
  129. Rum Cake Modified for Kid Consumption
  130. Cookware
  131. Mini cheesecakes
  132. Goose Dinner
  133. storing crackers
  134. Q about yeast freshness....
  135. cornish hen
  136. Recipe Conversions
  137. Salmon
  138. Hello, I am your moderator
  139. caviar..?
  140. Avacado...Hot Peppers?
  141. Stumped on a Sauce
  142. Keeping recipes
  143. Chicago Chefs Wine Tasting Sponsored by ChefTalk
  144. Re-Defining the term CHEF!
  145. Venison, Pheasant, Quail...?
  146. Gas stoves
  147. risotto
  148. History of a chef
  149. Recipe Application for the Computer
  150. storing fresh ginger
  151. beschamel
  152. Portobello Mushrooms
  153. Pie
  154. Cream?!?
  155. Mashed Potatoes
  156. cinderella pumpkins
  157. Stuffed Tenderloin for 20
  158. STOCK
  159. Roast Duck in Balsamic Vinegar Sauce
  160. braising beef
  161. Mixed Grill
  162. turkey roast
  163. what we ordered in the seventies?
  164. help with video project
  165. Cream Filling
  166. food trends throughout the 20th century
  167. knives for specialty ham
  168. Culinary controversy
  169. mandoline
  170. Home made salad dressings
  171. butter
  172. who was looking for conut?
  173. Sitram Stainless Steel Cookware from France
  174. Cocoa Butter
  175. Translating a restaurant recipe
  176. day old bread
  177. Re-seasoning Cast Iron
  178. Compagnia del Montale Balsamic Vinegar
  179. Chicken Breast Florentine
  180. Sherry brown sauce
  181. Balsamic Vinager 50 years old
  182. Melt in your mouth Lobster
  183. fat free alfredo sauce recipe
  184. peanut butter sauce
  185. People interested in starting a dinner party group
  186. The term Chef
  187. To base or not to base?
  188. Goose thighs
  189. baked oatmeal
  190. Dried fava beans
  191. Olive Oil
  192. Chef Interview
  193. Schooling
  194. southern fried chicken
  195. Fresh wasabi root
  196. soft shell crabs
  197. Pots and Pans What's the best?
  198. Pots and Pans What's the best?
  199. soggy pizza dough
  200. Cooking Tools
  201. chef sucess stories
  202. black food
  203. Camp out Prime Rib
  204. Cooking for children
  205. papillotes? ( spell check)
  206. bruschetta
  207. Healthy Eating
  208. Fruit Flans
  209. Quinoa
  210. Brittany™ Natural Sea Salt
  211. Spirits in the kitchen
  212. green tea
  213. sausages
  214. Organic Produce
  215. Smoke if you got em'.
  216. local asparagus
  217. women in the kitchen