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Normal topic Peanut Butter and Jelly Brioche?
by labradors on Fri, 2016-07-01 12:35
4 by labradors
Sat, 2016-07-23 07:35
Rich Doughs
Normal topic Bacterial Count Meters
by GreenBake on Thu, 2016-07-14 14:45
by GreenBake
Thu, 2016-07-14 14:45
General Food Discussions
Normal topic Boil your brine
by Robsous on Thu, 2016-06-30 09:48
2 by Chris Klindt
Thu, 2016-07-14 06:11
General Cooking Questions
Normal topic Knife skills test link does not work
by JermO on Thu, 2016-07-07 05:01
2 by JermO
Wed, 2016-07-13 15:37
Website Feedback
Normal topic Is there a way to post images to a post?
by ralexander0359 on Wed, 2016-06-29 14:22
5 by ralexander0359
Wed, 2016-07-13 09:27
Off Topic Discussions
Normal topic Hello there!
by missdaisy on Fri, 2016-07-08 06:38
3 by labradors
Tue, 2016-07-12 18:08
Introductions
Normal topic Fail Fail Fail
by DamianV on Sun, 2016-07-03 01:51
1 by BAKER BARISTA
Thu, 2016-07-07 10:30
Sourdough
Normal topic stretch and fold--bench vs bucket
by ChiaPetite on Mon, 2016-06-27 16:30
4 by ChiaPetite
Fri, 2016-07-01 18:38
Sourdough
Normal topic Look what followed me home
by SHaley on Wed, 2016-06-08 04:30
9 by SHaley
Sun, 2016-06-26 07:07
Cooking Equipment
Normal topic What to look for in a Chefs Knife roll
by SHaley on Thu, 2016-06-23 06:41
1 by Mucho Bocho
Fri, 2016-06-24 07:18
Cooking Equipment
Normal topic IR Infrared Non Contact Temp Issues
by Chris Klindt on Wed, 2016-06-22 04:25
by Chris Klindt
Wed, 2016-06-22 04:25
General Food Discussions
Normal topic Is there any magic cleaner for sheet pans
by SHaley on Thu, 2016-06-09 07:33
3 by Chris Klindt
Tue, 2016-06-21 05:06
Cooking Equipment
Normal topic protein % after sieving
by DamianV on Tue, 2016-06-21 00:13
by DamianV
Tue, 2016-06-21 00:13
Sourdough
Normal topic The Perfect Onion Ring
by Smoky Pig on Tue, 2016-06-07 10:11
7 by Nina
Sat, 2016-06-18 06:31
Vegetables, Sides & Salads
Normal topic Chciken breast fried
by Robsous on Mon, 2016-06-06 11:48
2 by jacob burton
Wed, 2016-06-15 09:54
General Cooking Questions
Normal topic Hey Yall
by SHaley on Fri, 2016-06-10 15:55
3 by jacob burton
Wed, 2016-06-15 09:37
Introductions
Normal topic Cake Flour Question...
by Anonymous on Wed, 2013-09-25 09:34
6 by j..weinstein
Wed, 2016-06-15 08:16
General Cooking Questions
Normal topic sous vide cookers
by Ari on Tue, 2016-06-07 01:51
4 by jacob burton
Tue, 2016-06-14 09:29
General Food Discussions
Normal topic Braising temp
by Ari on Mon, 2016-06-13 01:17
1 by jacob burton
Tue, 2016-06-14 09:23
Stella Culinary School
Normal topic Almond extract?
by labradors on Wed, 2016-06-01 06:24
8 by labradors
Tue, 2016-06-14 06:26
General Food Discussions

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I’ve seen various TV shows where a health inspector uses a device to measure the cleanliness of a kitchen surface.

Does anyone know about where these devices can be found?

Comments: 0

Hello! Nice to meet you all, my name's Rose and I'm new here! :) 

Comments: 3

Is there an updated link to take the quiz for the knife skills podcast?  There was one given in the comments section of the podcast, but it is a broken link

Thanks

 

Comments: 2

Hi I had succes The first time I watch the video on sourdough starter and how to make a boule, it must have been a fluke as now 2 and half weeks of trying and almost 4kgs of flour later I cannot get my starter to float, I told 2 of my friends about the videos and they have been trying for a week and they havent been able to make the starter float either, 2 of us are using filtered water and 1 is using rain water so I doubt if its the water, we are in winter in Melbourne Australia so the temp inside the house is min 8c max 19c weve all been following the instructions closely, Ive even tried

Comments: 1

For a while, I've wanted to experiment with a "Peanut Butter and Jelly Bread." Given how well the Brioche Hamburger Buns have turned out, with all their buttery goodness, I'm considering using Jacob's Brioche loaf recipe as a starting point. 

I have googled around for existing "Peanut Butter and Jelly Bread" recipes, but most of them seem just to swirl the peanut butter and jelly into the dough, producing something that would be difficult to slice, toast and handle. 

Comments: 4