General Cooking Questions

Topic / Topic starter Replies Last postsort ascending
Normal topic Home roasting coffee beans
by BrianShaw » Sun, 2012-02-26 17:35
14
by one story
Fri, 2017-01-20 11:07
Normal topic Sous Vide for Turkey day with multiple proteins, should I cook, freeze, reheat?
by redeemed763 » Fri, 2016-11-18 09:42
1
by jacob burton
Sun, 2016-11-27 18:01
Normal topic Tri-tip sous vide, cook time.
by ralexander0359 » Tue, 2016-08-23 11:19
3
by jacob burton
Fri, 2016-09-23 17:24
Normal topic Cooking in/with plastic cookware?
by KrisD » Sun, 2016-09-04 12:54
1
by jacob burton
Sun, 2016-09-04 21:32
Normal topic Boil your brine
by Robsous » Thu, 2016-06-30 09:48
2
by Chris Klindt
Thu, 2016-07-14 06:11
Normal topic Chciken breast fried
by Robsous » Mon, 2016-06-06 11:48
2
by jacob burton
Wed, 2016-06-15 09:54
Normal topic Cake Flour Question...
by Anonymous » Wed, 2013-09-25 09:34
6
by j..weinstein
Wed, 2016-06-15 08:16
Normal topic Chinese Velveting
by amateur cook » Tue, 2016-05-10 08:10
1
by jacob burton
Thu, 2016-05-12 21:22
Normal topic Cornstarch/Flour
by Anonymous » Tue, 2012-03-20 12:18
6
by amateur cook
Thu, 2016-05-12 06:19
Normal topic Burning spices
by amateur cook » Mon, 2016-05-02 08:13
3
by Mucho Bocho
Fri, 2016-05-06 13:27
Normal topic Roast Pork
by RobynH » Fri, 2016-04-01 16:45
9
by RobynH
Wed, 2016-04-13 11:30
Normal topic Culinary Quiz that is driving me crazy
by Esmeralda » Mon, 2016-04-11 03:14
1
by jacob burton
Mon, 2016-04-11 11:41
Hot topic Fermenting Bananas
by strikingtwice » Tue, 2016-03-15 13:29
21
by Chris Klindt
Sat, 2016-04-09 13:31
Normal topic Sous Vide - Beef Brisket
by Chris Klindt » Fri, 2016-02-05 10:27
17
by jacob burton
Sat, 2016-03-26 10:40
Normal topic Best method to thicken a hummus cream sauce
by Chase919 » Fri, 2016-03-11 15:17
9
by jacob burton
Mon, 2016-03-21 13:44
Normal topic Seasoning steel
by j..weinstein » Mon, 2016-03-21 10:19
1
by Mucho Bocho
Mon, 2016-03-21 11:33
Normal topic What to do with quit a lot of currant
by Ulrich Verstraete » Fri, 2016-03-11 04:44
1
by jacob burton
Wed, 2016-03-16 14:11
Normal topic how to get food ready at the same time?
by mike T » Mon, 2016-03-07 18:30
6
by mike T
Tue, 2016-03-08 18:05
Normal topic Maintains Freshness
by j..weinstein » Wed, 2016-03-02 05:51
4
by j..weinstein
Tue, 2016-03-08 10:48
Normal topic medium grain rice problem
by strikingtwice » Thu, 2015-02-19 16:24
5
by RobynH
Sun, 2016-03-06 20:17
Normal topic Sous vide, humidity
by Manbearpig » Sun, 2016-02-28 06:23
4
by Manbearpig
Mon, 2016-02-29 05:43
Normal topic Deli Meats
by strikingtwice » Sun, 2016-02-07 20:52
7
by jacob burton
Mon, 2016-02-22 13:49
Closed topic Deli Meat?
by Chris Klindt » Wed, 2016-01-20 16:50
5
by jacob burton
Thu, 2016-02-11 04:43
Normal topic Safe mayonnaise
by Ari » Sat, 2016-01-30 12:59
2
by Dave Mott
Sat, 2016-02-06 14:54
Hot topic Sous Vide
by pm_odonnell » Tue, 2012-05-29 16:56
31
by Brian96797
Fri, 2016-02-05 11:51
Hot topic Reverse sear?
by strikingtwice » Sun, 2015-01-11 07:06
44
by Mucho Bocho
Wed, 2016-02-03 13:07
Normal topic Chicken and foie gras processed
by andsuperstar » Sun, 2016-01-24 00:58
7
by andsuperstar
Wed, 2016-02-03 12:30
Normal topic I need recommendation for best chocolate to use in cookie recipe.
by craig » Tue, 2016-01-26 11:16
8
by jacob burton
Thu, 2016-01-28 21:43
Hot topic Pressure cooker beans
by strikingtwice » Fri, 2015-03-20 19:02
21
by Chris Klindt
Wed, 2016-01-20 09:09
Normal topic Best temperature for a flavorfull broth
by Gadzik » Fri, 2016-01-15 03:49
3
by jacob burton
Mon, 2016-01-18 11:27
Normal topic Salting out
by Robsous » Thu, 2015-12-24 14:50
3
by jacob burton
Sat, 2016-01-16 18:45
Normal topic the influence of alcohol on custard setting temperature
by Gadzik » Sat, 2016-01-16 01:14
1
by jacob burton
Sat, 2016-01-16 18:39
Normal topic Accelerated Diffusion
by Robsous » Fri, 2016-01-08 08:40
13
by Robsous
Thu, 2016-01-14 12:06
Hot topic Induction cooktop
by Ed_f » Wed, 2014-06-18 18:50
20
by QP Sport
Wed, 2015-12-30 15:57
Normal topic brioche dough for a poppy seed roulade?
by Gadzik » Wed, 2015-12-02 10:38
3
by jacob burton
Thu, 2015-12-03 15:51
Normal topic Roux breaking down in sauce during simmering stage-Please help
by Graupel » Sun, 2013-06-09 09:53
0
by Graupel
Wed, 2015-11-11 23:59
Normal topic Answer these questions about confit and earn Stella Stars
by jacob burton » Tue, 2015-03-17 11:37
0
by jacob burton
Wed, 2015-11-11 23:53
Normal topic Did Thomas Keller make a mistake?
by kwanshawn » Tue, 2014-10-14 00:14
0
by kwanshawn
Wed, 2015-11-11 23:52
Normal topic Catering Environment Questionnaire
by joshblee23 » Wed, 2014-02-05 09:04
0
by joshblee23
Wed, 2015-11-11 23:51
Normal topic The Bonito Blues
by Nina » Sun, 2012-12-23 10:39
0
by Nina
Wed, 2015-11-11 23:50
Normal topic International Tea Party
by wamoomaw » Thu, 2012-01-05 10:12
0
by wamoomaw
Wed, 2015-11-11 23:50
Normal topic Components of a glaze
by strikingtwice » Fri, 2011-12-16 03:07
0
by strikingtwice
Wed, 2015-11-11 23:49
Normal topic Advice on saucing Plantain Gnocci
by wamoomaw » Wed, 2012-02-22 10:08
8
by Nina
Wed, 2015-11-11 23:17
Normal topic Weird Possible Uses for a Food Dehydrator
by GreenBake » Sun, 2014-02-09 18:47
9
by GreenBake
Wed, 2015-11-11 23:17
Normal topic Tyndallization of sous vide cooked vacum packed meat for long storage
by Gadzik » Fri, 2015-06-26 23:00
14
by jacob burton
Wed, 2015-11-11 23:17
Normal topic Epicurean Cutting Boards
by strikingtwice » Thu, 2011-05-19 07:46
2
by Zalbar
Wed, 2015-11-11 23:17
Normal topic Lousy salad dressings
by strikingtwice » Mon, 2012-08-27 19:48
3
by elkahani
Wed, 2015-11-11 23:17
Normal topic Gluten Free Diabetic Desserts Recipes
by iDavidAaron » Mon, 2014-11-03 03:21
2
by labradors
Wed, 2015-11-11 23:17
Normal topic Hungarian Noodles & Cabbage (for Nina)
by Anonymous » Mon, 2011-10-31 21:27
11
by Lance.W
Wed, 2015-11-11 23:17
Normal topic Counter Top Deep Fryer Recommendations
by Lance.W » Sun, 2015-03-22 16:00
10
by Lance.W
Wed, 2015-11-11 23:17
Normal topic Underwhelming spice flavours
by cona » Fri, 2014-06-06 00:22
4
by strikingtwice
Wed, 2015-11-11 23:17
Hot topic Dry Brining
by j..weinstein » Thu, 2015-07-09 09:21
32
by jacob burton
Wed, 2015-11-11 23:17
Normal topic Oil or spices/herbs first
by Anonymous » Sun, 2011-06-26 23:27
2
by jacob burton
Wed, 2015-11-11 23:17
Normal topic Sticky Stainless Problem
by Lance.W » Mon, 2012-10-15 14:48
10
by GreenBake
Wed, 2015-11-11 23:17
Normal topic Baker's Percentage and Scale Accuracy
by SuperSeagull » Sat, 2014-11-29 12:20
4
by SuperSeagull
Wed, 2015-11-11 23:17
Normal topic >>. Herb Oils. <<
by Anonymous » Sat, 2011-11-12 00:43
7
by GreenBake
Wed, 2015-11-11 23:17
Normal topic Question on Caster Sugar
by Anonymous » Mon, 2013-03-18 14:39
6
by Marco099
Wed, 2015-11-11 23:17
Normal topic How do you downsize a bread recipe. Origonal recipe makes 5 loaves. I only need to make 2
by wanda200b » Tue, 2015-04-21 15:49
10
by wanda200b
Wed, 2015-11-11 23:17
Normal topic Grilling chicken for 250
by garylynn13 » Fri, 2012-04-13 20:01
11
by jacob burton
Wed, 2015-11-11 23:17
Normal topic roasting: hot then cooler; or cool then hotter?
by doedau » Mon, 2014-06-23 03:32
3
by jacob burton
Wed, 2015-11-11 23:17
Normal topic Adding alcohol to food
by Mack-the-knife » Fri, 2015-08-07 03:43
2
by Mack-the-knife
Wed, 2015-11-11 23:17
Normal topic Duck Stock
by zackjo » Tue, 2011-07-12 06:12
7
by jacob burton
Wed, 2015-11-11 23:17
Hot topic Grinding beef and other meat
by strikingtwice » Mon, 2012-10-22 03:10
20
by Nina
Wed, 2015-11-11 23:17
Normal topic Cooking with a 3 year old
by Dan65 » Fri, 2015-01-02 08:39
5
by jorban
Wed, 2015-11-11 23:17
Normal topic Chemical leavening - substitutions?
by BrianShaw » Sun, 2011-12-04 14:36
4
by esavitzky
Wed, 2015-11-11 23:17
Normal topic Cooking large roasts
by AConnors » Fri, 2015-05-15 06:30
3
by montigeria
Wed, 2015-11-11 23:17
Normal topic Pressure cooker stock question
by strikingtwice » Mon, 2015-06-01 11:34
4
by Mucho Bocho
Wed, 2015-11-11 23:17
Hot topic How to prepare chicken wings for 200 people
by WIT770 » Sun, 2012-05-13 10:26
33
by celina
Wed, 2015-11-11 23:17
Hot topic French Fries
by strikingtwice » Wed, 2014-07-09 19:34
38
by Robsous
Wed, 2015-11-11 23:17
Hot topic Secret Weapons in the Kitchen
by Anonymous » Sun, 2011-07-17 22:02
22
by GreenBake
Wed, 2015-11-11 23:17
Hot topic If I may vent for a second…
by strikingtwice » Fri, 2012-11-02 18:23
23
by Smurfe
Wed, 2015-11-11 23:17
Hot topic Country Gravy
by Anonymous » Mon, 2011-12-19 06:57
25
by Wartface
Wed, 2015-11-11 23:17
Normal topic Pork Rub And Roasted Potatoes
by mrdecoy1 » Mon, 2013-09-16 18:52
7
by Marco099
Wed, 2015-11-11 23:17
Normal topic Pasta Foam
by GreenBake » Sun, 2013-12-01 13:15
5
by Zalbar
Wed, 2015-11-11 23:17
Hot topic Crisp skin (Page: 1, 2)
by Manbearpig » Sat, 2015-06-13 12:31
55
by celina
Wed, 2015-11-11 23:17
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Newest Forum Topics

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7