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How come so many people say you need to "Sear the meat to lock in the juices" when that is simply not true?? I've heard even "pros" make this claim...

So... we bought a fresh turkey from our local butcher - fresh in that it had never been frozen or processed. During my brining process - much to my wife's dismay - we found that the turkey was at 68-degree's for about 6 hours before we put it back in the fridge to lower it below 40... I...

On FoodTV - past or present? Mine in order are: 1. Ming Tsai 2. Alton Brown 3. Jamie Oliver 3. Tyler Florence 4. Mario Batali 5. Bobby Flay

Anyone? My wife likes it w/ just "salt and pepper", served medium-rare and topped with Crimini Mushrooms (sauteed in butter and garlic) - but I'm looking for a way to kick it up a few notches...

What gets me is how so many folks give little to no consideration for the ventilation hood above their ranges and then wonder why the smoke detectors are going off everytime they sear something... The worst culprits? Those stupid microwave/vent combo's which usually just cycle the air back...

How about a thread topic broken down by states where folks from a certain area could meet others from this board who live in the area? That way, they can setup times to go and cook together or hang out etc.... Just a thought... but I always enjoy meeting like-minded folks who share a passion...

Use such ghetto cookware? I mean most of it is just plain aluminum pans which always end-up looking like junk in just a short time.. Why don't they use something like All-Clad or Calphalon? I don't get it... perhaps someone in that biz can enlighten me.. :)

Can anyone recommend a site that can teach me the ingrediants for the 5 basic mother sauces? I really need to learn these and get them down pat.. Thank you...

Does anyone have a rockin' peanut sauce recipe they use? I can't seem to get anything made that tastes near as good as what we have at our local favorite Thai-Food place..

What's a good substitute for Bacon in dishes... i.e. bacon-wrapped filets or chicken etc... I actually hate myself for even having to ask such a rediculous question as everything in Life is better w/ bacon.. but I know a gal who won't buy pork...

Hello to everyone... :) Just found these forums via google... I started cooking about 5yrs ago and got the bug from a combination of business travel (eating at find dining places) and the freakin' FoodNetwork... I have worked briefly as a wine-rep but have been cooking non-professionally for...