Cooking

9,586 topics in this forum

1. Determing when brining is complete

   By Anonymous Modernist 2103, November 13, 2012
   • 0 replies
   • 1.2k views
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   • Anonymous Modernist 2103
   • November 13, 2012

2. Detox Foods? 1 2

   By Tkrup, January 2, 2006
   • 29 replies
   • 4k views
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   • Tepee
   • January 12, 2006

3. Deveining Shrimp/Prawns

   By liuzhou, August 14, 2013
   • 14 replies
   • 2.6k views
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   • Franci
   • August 14, 2013

4. Deviled (or Stuffed) Eggs: an appreciation and discussion 1 2 3 4 5

   By Varmint, October 5, 2004
   • 116 replies
   • 25.9k views
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   • CookBot
   • October 25, 2022

5. Deviled eggs and foamer

   By bonkboo, November 17, 2012
   • 2 replies
   • 3.4k views
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   • splice42
   • November 19, 2012

6. Deviled Ham 1 2

   By annecros, November 21, 2008
   • 34 replies
   • 9.2k views
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   • Kim Shook
   • June 7, 2023

7. Dewberries?

   By zilla369, August 1, 2003
   • 12 replies
   • 3.2k views
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   • Richard Kilgore
   • August 4, 2003

8. Dextrinizing flour

   By pufin3, July 10, 2016
   • 5 replies
   • 3.4k views
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   • andiesenji
   • July 11, 2016

9. Diastase

   By Anonymous Modernist 10299, November 25, 2012
   • 0 replies
   • 1.2k views
   • 
   • Anonymous Modernist 10299
   • November 25, 2012

10. Diced Bresaola

    By DanM, November 11, 2020   

    • Charcuterie
    • 0 replies
    • 688 views
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    • DanM
    • November 11, 2020

11. Dicing & chopping shallots: whats the trick?

    By marvelous_marvin, August 3, 2007
    • 7 replies
    • 4.1k views
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    • judiu
    • August 5, 2007

12. Did I buy saffron?

    By iainpb, October 31, 2012
    • 5 replies
    • 2.1k views
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    • Hassouni
    • October 31, 2012

13. Did I make clotted cream?

    By prasantrin, July 4, 2007
    • 6 replies
    • 3.5k views
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    • andiesenji
    • July 6, 2007

14. Did I ruin this pork?

    By pistolabella, June 18, 2017
    • 7 replies
    • 1.7k views
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    • FeChef
    • June 25, 2017

15. Did I think LIke a Chef?

    By thecuriousone, October 5, 2004
    • 5 replies
    • 1.9k views
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    • MsMelkor
    • October 5, 2004

16. Did they change the JUNKET RENNET?

    By GlorifiedRice, August 25, 2014
    • 2 replies
    • 1.4k views
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    • GlorifiedRice
    • August 25, 2014

17. Difference between a rub on the skin or under the skin?

    By TdeV, June 27, 2017
    • 11 replies
    • 1.4k views
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    • Lisa Shock
    • June 28, 2017

18. Difference between creme liquide and creme fleurette

    By mm84321, June 1, 2012
    • 1 reply
    • 18.3k views
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    • sigma
    • June 2, 2012

19. Difference between Hotpot and Irish Stew

    By jackal10, January 21, 2006
    • 11 replies
    • 15.1k views
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    • Anna N
    • January 23, 2006

20. Difference between surimi and imitation seafood flakes/legs

    By FeChef, December 24, 2019
    • 16 replies
    • 12.3k views
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    • heidih
    • January 23, 2020

21. Differences in Chocolate Types for Cooking?

    By johnsmith45678, August 21, 2006
    • 6 replies
    • 1.7k views
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    • highchef
    • August 23, 2006

22. Different definitions of what a "sauce vierge" is

    By Garlic Guy, November 30, 2016
    • 8 replies
    • 2.9k views
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    • Paul Fink
    • December 2, 2016

23. Different types of salt and their uses 1 2

    By skyhskyh, May 23, 2011
    • 31 replies
    • 10.3k views
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    • Mikels
    • May 30, 2011

24. Diffusion through meat

    By HowardLi, October 4, 2014
    • 16 replies
    • 4.9k views
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    • torolover
    • October 31, 2014

25. Digest and discussion: Fine Cooking 1 2

    By Marlene, March 29, 2006
    • 33 replies
    • 7.4k views
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    • CanadianBakin'
    • May 14, 2006