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  1. Food ideas (6 replies)
  2. The top ten most unique countries in Asia, foodwise? (1 replies)
  3. Lamb shanks (2 replies)
  4. How to keep pasta from clumping? (4 replies)
  5. How to preserve plums cooking them first? (1 replies)
  6. Cookies recipe from a social studies book (3 replies)
  7. Aluminum Foil (7 replies)
  8. Black Tea (4 replies)
  9. Cooking haddock (4 replies)
  10. I want to eat ramen (1 replies)
  11. Cooking ham slices recipehow to fry sliced country ham (2 replies)
  12. Wooden Rolling Pin (4 replies)
  13. Corelle dishes (1 replies)
  14. Can you use chocolate chips in chocolate mousse? (5 replies)
  15. Does the amount of water used in cooking affect the energy use (5 replies)
  16. Is their ways to get rid of fishy smell and taste from fish? (11 replies)
  17. Cups versus Grams (2 replies)
  18. Chicken (14 replies)
  19. I have a cast iron skillet... now what? (11 replies)
  20. Cake pop maker (5 replies)
  21. Strange kitchen utensil I got for Christmas (7 replies)
  22. Maids of honour cakes (15 replies)
  23. Rice Dough Ratio to Baking Powder (7 replies)
  24. How do you flake imitation crab meat (3 replies)
  25. Soups with sodium (5 replies)
  26. Sell by date Jan 09 17PS3 (1 replies)
  27. What is a good name for a concession trailor for fried food (5 replies)
  28. Pecorino Romano cheese (4 replies)
  29. How do you cook pasta ? (6 replies)
  30. HELP Please! High-altitude Divinity (2 replies)
  31. Turkey Storage (1 replies)
  32. Good chicken recipes (5 replies)
  33. I want to mail food how would I do that? (3 replies)
  34. List of Lebanese desserts or sweets (1 replies)
  35. Under-baked muffins (5 replies)
  36. Italian Cheesecake Recipe (8 replies)
  37. Schmaltzless in Seattle (11 replies)
  38. Flour (2 replies)
  39. I want to learn to cook (12 replies)
  40. Ask a cooking question (4 replies)
  41. Kosher food (1 replies)
  42. To Brew That Perfect Cup of Coffee? (4 replies)
  43. Dinner Ideas (8 replies)
  44. How to make a delicious breakfast with eggs? (9 replies)
  45. Fried cooking (9 replies)
  46. Cookies (2 replies)
  47. Can you reheat chicken once its cooked from frozen (4 replies)
  48. Prepacked Frozen Salmon Fillet Cooking (1 replies)
  49. Ready to eat chicken reheating (1 replies)
  50. How to purchase Be-Ro cookbooks (1 replies)
  51. When doubling a caramel sauce recipe to I have to double the boil time? (7 replies)
  52. Fresh farm eggs (2 replies)
  53. Keeping cake frosting from getting grainy (3 replies)
  54. To blanch or not to blanch? (3 replies)
  55. Granite baking stone (8 replies)
  56. Tamales (1 replies)
  57. Farm fresh eggs (5 replies)
  58. Blanching (0 replies)
  59. Chicken broccoli bake (1 replies)
  60. What happened? Purple hull peas (1 replies)
  61. Cooking (1 replies)
  62. Cream of Tartar (3 replies)
  63. Cooking questions (2 replies)
  64. How to keep cooked vegetables crunchy canning (1 replies)
  65. My pancakes are not fluffy (11 replies)
  66. How to freeze shredded zucchini (1 replies)
  67. Farm fresh eggs (2 replies)
  68. Ratio of salt to flour in cookie recipes (2 replies)
  69. Emeril (2 replies)
  70. . tenderizing octopus, (2 replies)
  71. Can we eat wheat flour with bug (5 replies)
  72. Using fresh fruit instead of dried fruit in a recipe (2 replies)
  73. Crockpot question... (15 replies)
  74. brown sugar =sugar% to molassas% (1 replies)
  75. Cream of Tartar and baking soda vs. baking powder (1 replies)
  76. Does anybody know how to make the cookies with the hershey kiss inside of them? (12 replies)
  77. When the USDA calculates calories in raw fish/meat is it frozen or thawed? (3 replies)
  78. Is it possible to make a orange rosti potato (4 replies)
  79. I want to major in Culinary Arts in college, what can I do to get experience now? (7 replies)
  80. How to boil sella rice? (0 replies)
  81. Reynolds Cooking Bag Instructions? (4 replies)
  82. How to keep peanut butter cookies from falling apart? (5 replies)
  83. Where can youbuy mason jars outside the US? (3 replies)
  84. Wheat bugs (3 replies)
  85. How long do spices stay good after expiration? (7 replies)
  86. Flare up BBQ how to clean (1 replies)
  87. It is safe to eat the skin of yams or sweet potato when scrubbed and cooked? (2 replies)
  88. Turbana Banana (0 replies)
  89. Braciole recipe (3 replies)
  90. How to become a vegan (2 replies)
  91. How can I remove sweetness from my bean soup? (2 replies)
  92. Give me some home recipes (5 replies)
  93. Using a roaster oven to cook (8 replies)
  94. Is brandy sauce suitable for children? (5 replies)
  95. Plain flour (3 replies)
  96. How do I rid a pan of fish-smell? (7 replies)
  97. Can you eat the green part of a carrot? (5 replies)
  98. Cooking a leg of lamb (1 replies)
  99. Why is sugar included in chili recipes? (2 replies)
  100. Why does my cakes come out spongy and tough? (11 replies)
  101. I have bought a christmas pudding that has to be cooked for 2 hours. (6 replies)
  102. Green Carrots? (4 replies)
  103. Cooking and cups? (13 replies)
  104. When making meat stock, why should it never boil? (1 replies)
  105. Discolored Oven Pans (4 replies)
  106. Sides (7 replies)
  107. Sorry I replied instead of answereing. (0 replies)
  108. How to roast a 10 kilo sirloin roast? (3 replies)
  109. Red onion wine sauce? (3 replies)
  110. Fruit cake crumbles (2 replies)
  111. Is It Safe to Reheat Chicken? (1 replies)
  112. What's a good Paleo Taco Recipe? (3 replies)
  113. How to make (1 replies)
  114. I want to learn my msc at Holand (1 replies)
  115. Look what I did Part 2 (5 replies)
  116. Dime Bar Cake (3 replies)
  117. All purpose flour or self rising flour (2 replies)
  118. Trying to lose weight... Help me with recipes. Vegan, wheat, fat and sugar free? (2 replies)
  119. Where can I buy white truffle oil in Los Angeles? Or, is it better to buy it online (1 replies)
  120. I really dislike cooking-Moviation and Inspiration needed! (4 replies)
  121. Cooking an egg? (20 replies)
  122. How can I make a top class pizza (4 replies)
  123. Can You Make Cookie Dough Ice Cream? (6 replies)
  124. What should I bake ? (1 replies)
  125. Fresh squeezed orange juice (4 replies)
  126. Ground beef (10 replies)
  127. Top Chef Masters (2 replies)
  128. Is it a bad idea to cook a roast in a mason jar ? (3 replies)
  129. Farm fresh eggs? Do they need to be in a refigerator? (6 replies)
  130. How do you make pancakes using aunt jemima flour? (1 replies)
  131. Spaghetti squash (8 replies)
  132. Where in bury st edmunds can I obtain be-ro flour (0 replies)
  133. Can a felon have a culinary arts career in Texas? (0 replies)
  134. Excess salt in chicken a la king (1 replies)
  135. What is the best way to cook a 2' thick, 40 oz. Porterhouse steak? (2 replies)
  136. Two people are in a cold storage food locker (4 replies)
  137. I burn my hand with hot cooking oil! (2 replies)
  138. How much prime rib per person? (3 replies)
  139. How to remove a cake pan stuck inside a stockpot (11 replies)
  140. To add lemon zest to a sugar cookie recipe do I need to also add more baking soda? (3 replies)
  141. Bone shapes on domisticated animals used for food (2 replies)
  142. Why are cakes so dense? (6 replies)
  143. Name used collectively for things you use for blind baking (2 replies)
  144. How long is overnight? (13 replies)
  145. Sweetening with honey (5 replies)
  146. Hot Casserole dishes (4 replies)
  147. Teflon pots and pans? (5 replies)
  148. Limes (1 replies)
  149. Peeling hard-boiled eggs (4 replies)
  150. Can you re apply non stick to your pans? (1 replies)
  151. What is the color of a banana (4 replies)
  152. Defrosting meats (11 replies)
  153. How to eliminate smell of bacon? (12 replies)
  154. Egg and milk (2 replies)
  155. The recipe calls for flour-do I use plain or self-rising? (3 replies)
  156. Baking a pumpkin roll (10 replies)
  157. I don't know how to cook at all (2 replies)
  158. How can I find the recepie for Celebration Cake (1 replies)
  159. Cost of a 8oz rib-eye steak (6 replies)
  160. Which hollandaise sauce derivatives are most suitable to complex fish dishes (5 replies)
  161. Looking for name of olive oil brand... (4 replies)
  162. A good description of sieving whisking and folding in the principles of cooking (1 replies)
  163. Melting chocolate (4 replies)
  164. Cleaning burnt on food off magnalite cookware (1 replies)
  165. Can self raising flour be used instead of baking powder in cupcakes? (0 replies)
  166. Need recipe help please cooking seafood and hash brown potatoes (2 replies)
  167. What causes a cake to sink in the middle after being taken out of the oven (3 replies)
  168. I have a recipe that calls for two cups of self rising flour. (2 replies)
  169. Does salsa still turn out good without using a blender or food processor? (5 replies)
  170. Stuffed egg palnt (1 replies)
  171. How long does an boiled egg keep if left in an lunchbox in the car (2 replies)
  172. Are farm fresh eggs more watery than store bought eggs? Is the yolk a pale yellow? (2 replies)
  173. Chicken & Dumplings (11 replies)
  174. How can I take the seasoning out of chicken wings (3 replies)
  175. Had to stop canning in the middle of boiling tomatoes... can I reheat and pressure coo (1 replies)
  176. What do I have to do to get my kitchen certified in va (2 replies)
  177. Creative names for burgers (9 replies)
  178. Can some help me to find cookware Mcdonald use to bak egg muffin (5 replies)
  179. What's the best thing to cook with baked pork chops? (4 replies)
  180. Buffet food ideas (3 replies)
  181. Seasoning for Burgers (4 replies)
  182. Deep frying large chicken legs (5 replies)
  183. Wants to know the detail pf olive oil (0 replies)
  184. I burnt eggs in a non stick pan and burnt the bottom how do I clean it (3 replies)
  185. How do I get the internet at Starbucks? (1 replies)
  186. Am cooking and everything things get burn and all food is enough for the people aro (5 replies)
  187. When grilling tri-tip, do you start with fat-side up or down? (1 replies)
  188. Stock v Broth (20 replies)
  189. What is the best (or at least a very good) brand of cutlery? (10 replies)
  190. Principles of basic cooking (3 replies)
  191. Special diet ideas (6 replies)
  192. Can I microwave styrofoam cups? (9 replies)
  193. Grilling Corn? (2 replies)
  194. How to make my fondant smooth (4 replies)
  195. What are the principles in basic cooking (1 replies)
  196. What should I cook for my mother in law (4 replies)
  197. Canning peas (1 replies)
  198. Store brands (4 replies)
  199. Scrubbing potatoes (14 replies)
  200. Cubed beef stew meat (27 replies)
  201. Beef jerky (1 replies)
  202. Flank Steak Pinwheel Recipe (0 replies)
  203. How long can you keep fresh caught trout in the refrigerator (5 replies)
  204. Which is healthier butter or oil (9 replies)
  205. Flank steak (15 replies)
  206. Frozen sausage (5 replies)
  207. Eagle brand chocolate candensed milk to buy (9 replies)
  208. Cooking for kids. (11 replies)
  209. Is it healthy to eat sausages coocked in microwave ? (1 replies)
  210. When Baking, What Are Some Alternatives to Vegetable Oil That You Might Like to Use? (12 replies)
  211. How Do You Know How Long to Preheat a Gas Oven Prior to Baking Something? (8 replies)
  212. When Baking, is "High Altitude" Considered to be from Sea Level or Ground Level? (2 replies)
  213. When Baking, How Do You Know Which Rack in the Oven to Use? (8 replies)
  214. When did 33rd ed come out (1 replies)
  215. Baked Brownies Tonight and They Got Really Hard. What Might Have Gone Wrong? (54 replies)
  216. When was Mystery 66 first introduced? (3 replies)
  217. Any Food Uses for Celery Leaves? (18 replies)
  218. If You Cover Food Items in the Microwave Oven, Does It Take Longer to "Nuke" Them? (3 replies)
  219. A tablespoonfull of Malt Extract (2 replies)
  220. Cooking times and temperatures (3 replies)
  221. Why am I having a problem baking in Texas? (5 replies)
  222. Cooking artichokes (15 replies)
  223. Trusting the Expiration Dates on Food and Drink Items (6 replies)
  224. Using Sea Salt for Cooking and Baking. Okay or Not? (21 replies)
  225. The Many Uses for Cream Cheese (30 replies)
  226. What Sort of Things Do You Like to Put on a Ham Prior to Baking it, Please? (9 replies)
  227. Eating Raw Hamburger. Okay or Not? (2 replies)
  228. Real Mayonnaise or a Substitute. Which Do You Prefer and Why, Please? (39 replies)
  229. How Do You Know When the Boiled Eggs Have Been Boiled Enough? (11 replies)
  230. How much does food cost? (3 replies)
  231. Tips and Tricks to Peeling Boiled Eggs? (6 replies)
  232. What Sort of Things Do You Like to Put Into Deviled Eggs? (32 replies)
  233. Chili (7 replies)
  234. How to plan a meal of only vegetables? (5 replies)
  235. Searching for Gourmet Magazine indices (1 replies)
  236. Conversions (2 replies)
  237. Food Processors (2 replies)
  238. Kitchen List (2 replies)
  239. Get a betterjob (1 replies)
  240. Food (4 replies)
  241. Cooking pans (6 replies)
  242. Thawing meat in refrigerator and cold water (6 replies)
  243. How to make potato scones (2 replies)
  244. What to do with fennel/anise (6 replies)
  245. Food processors (11 replies)
  246. Cooks brand mixer, no book (4 replies)
  247. Baked pancakes (1 replies)
  248. Coulis/Coulee preparation (0 replies)
  249. What new rules for cookery (3 replies)
  250. Food.can my mom still eat it? (4 replies)