General Cooking And Recipe Trouble Shooting

 
For general discussions on food, cooking and for troubleshooting recipes. If you need help with a recipe or specific ingredients, please post it to the appropriate category below. If asking for help on a recipe, please remember to post the ingredients and directions. If sharing a recipe, please make sure it's original and unique content that will add to the community. Forum moderators reserve the right to delete any recipe they deem to be plagiarized, un-original, spammy, or just plain boring.
  Forum Topics Posts Last post
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Talk about your favorite ingredients, a secret trick you have up your sleeve or food in general.
298
2920 Warming up left...
by one story
2017-01-06 11:19
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Not sure which one of the categories your cooking question fits into? No worries, you can get it answered here.
164
1726 Home roasting...
by one story
1 day 4 hours ago
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Need help troubleshooting a recipe? Tell us what went wrong and we'll do our best to help. If you would like to share a recipe that actually works, please do so in the Stella Culinary Group on GroupRecipes.com.

51
348 Green Meat after...
by Katman2
2016-03-22 22:49
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If it lives on the ground or flys in the air, this where you talk about how to cook it!
72
551 Cutting chicken...
by Chris Klindt
2016-05-24 10:38
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If it lives in water and you want to make it delicious, this is the board for you!
16
131 Gefilte Fish -...
by jacob burton
2016-04-12 07:20
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Share your secret salad recipes and tips on how to cook vegetables.
20
114 The Perfect Onion...
by Nina
2016-06-18 06:31
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Whether it's BBQ, grilled or smoked, this is the place to talk about. This is a non-denominational BBQ board that welcomes all styles and techniques from every region in America and around the world.
32
247 Smokers and Smoke...
by Mucho Bocho
2016-09-15 10:24
New posts
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Newest Forum Topics

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

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I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

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hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

Comments: 0

Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

Comments: 3