Cooking For Engineers Analytical cooking discussed.    FAQ   Search   Memberlist   Usergroups   Register   Profile   Log in to check your private messages   Log in  Cooking Tips Moderators: Michael Chu, GaryProtein, Dilbert, Jim Cooley Users browsing this forum: None Goto page Previous  1, 2, 3, 4, 5  Next    Cooking For Engineers Forum Index -> Cooking Tips Mark all topics read  Topics   Replies   Author   Views   Last Post  Gluten levels 3 dbmeyer2 16026 Sat Sep 24, 2011 4:46 am dbmeyer2 tempering with unsweetened chocolate 4 mck 12827 Tue Sep 13, 2011 7:32 pm tocoti Poaching an egg 5 qafruit 15350 Wed Sep 07, 2011 8:05 pm angelace Slow cooker 0 tritbt 7607 Sat Aug 06, 2011 12:18 pm tritbt Can't get all that Honey off the Spoon 2 slugger 12319 Sat May 28, 2011 9:59 pm Guest Oil for easy release of bread from pan 2 arn234 9704 Thu Mar 17, 2011 3:32 am yocona fast food packaging 0 Janica10 7722 Fri Feb 11, 2011 10:34 am Janica10 Meat/Chicken/Fish cooking times and fear in the kitchen 9 tim99 24414 Wed Sep 08, 2010 7:57 am jeffy Knead yeastless naan dough and let sit for 2-3 hours? 7 MrPrezident 28538 Tue Sep 07, 2010 3:21 am anubond Sugar and cornstarch in pudding 0 ZenMonkey 8411 Mon Aug 09, 2010 10:33 am ZenMonkey reheated my red currant jelly and now its gone lumpy 0 palmermanser 7479 Fri Aug 06, 2010 10:58 am palmermanser Can I re-jell red currant jelly by reheating, adding pectin? 5 pbonefirst 17403 Mon Jul 26, 2010 3:49 pm pbone Safely defrost in brine? 1 JDR 9453 Wed Jun 16, 2010 6:44 pm Baboo Old dog new trick: seared chicken breast 0 Jim Cooley 8148 Sat May 15, 2010 4:04 pm Jim Cooley Hard, chewy pork chops. How to avoid? 6 robertpri 22330 Wed Apr 28, 2010 10:02 pm Samuel Cookie Substitute for confectioners sugar anyone? 13 feeling_zen 55692 Fri Apr 23, 2010 3:17 pm sahnov Leg of Lamb low oven temperature 0 Tim Culhane 7793 Sat Apr 17, 2010 10:17 pm Tim Culhane What is a good substitute for marsala wine? 6 Jill 55843 Sat Apr 03, 2010 4:42 am watson.shane Grilled steak indoors 3 Ravi Shanghavi 10708 Tue Mar 23, 2010 6:07 pm Tuscan Chef Healthy saute 5 digicook 15303 Tue Mar 23, 2010 8:34 am Tuscan Chef boiling pasta: splash of oil or not? 5 peter grimes 14403 Tue Mar 23, 2010 8:14 am Tuscan Chef Freezing scrambled eggs 2 Jim Cooley 11367 Mon Mar 08, 2010 8:06 am Jim Cooley flat cut brisket for london broil? 7 pbonefirst 19301 Mon Mar 01, 2010 1:12 am pbone Pickle substitution quandary 5 ducttapesmarts 18326 Fri Feb 26, 2010 7:42 am IDontUse faux grilled steak [ Goto page: 1, 2 ] 23 Dilbert 60553 Fri Feb 26, 2010 7:39 am Guest oven temperatures 5 chefDebra 14531 Fri Feb 26, 2010 6:59 am Michael Chu Accidental Happy Meals 8 Dilbert 21892 Fri Feb 26, 2010 6:57 am IDontUse the rolls royce of thermometers and the quandry it has me in 11 pbone 28068 Thu Feb 25, 2010 7:19 pm IDontUse Wet Stir Fries 6 Matt 18547 Sun Feb 14, 2010 12:52 am Guest Wine recommendation 8 richlw 18517 Sun Jan 31, 2010 5:39 pm Cupcar Very complicated pork! Need help! 4 KFinn 12442 Mon Dec 14, 2009 7:18 pm KFinn Newbie requires Cinder Toffe help... 6 ollk 20288 Fri Dec 11, 2009 1:29 am Guest Lasagna Math 2 hilstreet 11063 Thu Nov 26, 2009 2:46 pm tpowell Article titled, "Sifting. To Sift or Not To Sift" 3 DrBiggles 13561 Wed Oct 28, 2009 9:25 am danicamoore meat thermometer properly calibrated 8 pbone 22161 Sat Oct 24, 2009 4:02 am pbone Best Ever Steak, slow cooked 2 urbangriller 11092 Sat Oct 24, 2009 2:34 am danicamoore Simple Cooking Tips to make your Life Easier 2 Sandra1980 11092 Sun Oct 18, 2009 11:35 am danicamoore Adding sugar during choc tempering 0 lesleybfree 7193 Fri Oct 09, 2009 9:08 pm lesleybfree Fudge Recipe - any ideas why it's gone grainy? 7 dotty 17641 Wed Sep 30, 2009 8:38 am danicamoore de-odorize liver? 3 Guest 12604 Wed Sep 23, 2009 7:42 am danicamoore Cooking with Xylitol 2 Guest 11782 Wed Sep 23, 2009 7:36 am danicamoore Nuclear cooking improves benefits? 1 JETSOLVER 8396 Wed Sep 23, 2009 7:23 am danicamoore temperature 5 Frederick107 13835 Wed Sep 23, 2009 7:18 am danicamoore baking question 9 TasteEverything 21187 Wed Sep 23, 2009 7:13 am danicamoore a simple questi0on 3 luckie17717@sbcglobal.net 10783 Wed Sep 23, 2009 6:51 am danicamoore tempering RAW chocolate? 1 lesleybfree 11327 Wed Sep 23, 2009 6:46 am danicamoore how to de-crystallized simple syrup 1 binreddy 11999 Thu Sep 03, 2009 5:03 pm Dilbert Can light, fluffy cakes be made with all-purpose flour? 3 LeRoy 12825 Sun Apr 12, 2009 4:48 am islander Smoking Chicken Thighs 2 CookNewb 10773 Sun Apr 12, 2009 4:42 am islander Wine Reviews on your Cell Phone 0 Dilbert 8399 Sun Oct 19, 2008 1:43 pm Dilbert Display topics from previous: All Topics1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year     Cooking For Engineers Forum Index -> Cooking Tips All times are GMT Goto page Previous  1, 2, 3, 4, 5  Next Page 3 of 5 Jump to: Select a forum Cooking For Engineers----------------Cooking For Engineers Website DiscussionMessages from MichaelComments ForumTravel Comments ForumUseless Stuff Comments Forum Food, Cooking, & Dining----------------RecipesCooking TipsCooking for TwoFavorite FoodsTools, Equipment, and GadgetsGeneral Food DiscussionExperiments General Discussion----------------Anything GoesEngineer SpeakPuzzlesJokes  New posts    No new posts    Announcement New posts [ Popular ]    No new posts [ Popular ]    Sticky New posts [ Locked ]    No new posts [ Locked ] You can post new topics in this forum You can reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum Powered by phpBB © 2001, 2005 phpBB Group