Cooking

9,590 topics in this forum

1. Precise Temperature Control – not just for sous vide cooking

   By lel4866, December 5, 2009
   • 23 replies
   • 11.2k views
   • 
   • dcarch
   • December 17, 2013

2. Secret to CRISPY French fries?

   By Margaret Pilgrim, July 1, 2019
   • 23 replies
   • 4.7k views
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   • FeChef
   • June 9, 2020

3. Crepes

   By rgruby, March 22, 2005
   • 23 replies
   • 5.3k views
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   • BCinBC
   • April 1, 2005

4. Char ground beef?

   By FeChef, February 17, 2015
   • 23 replies
   • 4.4k views
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   • Baron d'Apcher
   • February 20, 2015

5. Cocktail Weenies in Sauce....

   By tryska, August 19, 2005
   • 23 replies
   • 10.8k views
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   • Marmish
   • December 9, 2005

6. How to tone down habanero sauce?

   By ElsieD, November 2, 2015
   • 23 replies
   • 10k views
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   • KennethT
   • November 6, 2015

7. Pork Loin (Boneless) Epiphany

   By maggiethecat, August 27, 2007
   • 23 replies
   • 6.6k views
   • 
   • Richard Kilgore
   • February 13, 2010

8. How big a pot for live lobsters?

   By smorris291, May 18, 2004
   • 23 replies
   • 23.6k views
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   • blueapron
   • May 19, 2004

9. Thoughts on how to brighten up stew and braises

   By FoodMuse, March 20, 2009
   • 23 replies
   • 9.1k views
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   • lemniscate
   • March 27, 2009

10. Le Cirque's Potato Crusted Sea Bass

    By smithi, January 22, 2002
    • 23 replies
    • 13.6k views
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    • spqr
    • July 7, 2002

11. I dig figs!

    By msphoebe, September 14, 2004
    • 23 replies
    • 4k views
    • 
    • russ parsons
    • September 23, 2004

12. Feeding the masses, party of 15 for 3 full days + 1 dinner.

    By billyhill, March 2, 2024
    • 23 replies
    • 5.6k views
    • 
    • billyhill
    • June 2, 2024

13. Cooking with the Ninja Foodi PossibleCooker

    By Maison Rustique, January 17, 2025
    • 23 replies
    • 13.4k views
    • 
    • Maison Rustique
    • February 15, 2025

14. Injecting Marinade into Meats for Smoking

    By fiftydollars, June 3, 2004
    • 23 replies
    • 5.1k views
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    • Toliver
    • June 7, 2004

15. Preserving tomatoes

    By jedovaty, August 23, 2022
    • 23 replies
    • 4.9k views
    • 
    • jedovaty
    • December 11, 2023

16. You have to break eggs to make an omelet

    By Margaret Pilgrim, August 25, 2019
    • 23 replies
    • 3.7k views
    • 
    • Jayycl
    • August 27, 2019

17. What to do w/ Swiss Chard

    By mcdowell, August 13, 2003
    • 23 replies
    • 5.8k views
    • 
    • HowardLi
    • November 7, 2008

18. The 'Injection' Technique

    By Corinna Dunne, June 21, 2005
    • 23 replies
    • 8.7k views
    • 
    • Patrick S
    • August 18, 2005

19. Duck Eggs

    By Mussina, June 29, 2006
    • 23 replies
    • 6.4k views
    • 
    • Dejah
    • September 18, 2007

20. broiling steak.

    By savvysearch, January 29, 2007
    • 23 replies
    • 5.5k views
    • 
    • Blether
    • February 6, 2007

21. Don't Mess With Perfection

    By Smithy, April 9, 2007
    • 23 replies
    • 4.4k views
    • 
    • srhcb
    • April 13, 2007

22. A la minute, d'avance; party food from a tiny kitchen

    By Plantes Vertes, November 1, 2013
    • 23 replies
    • 3.8k views
    • 
    • Plantes Vertes
    • November 11, 2013

23. Mash Po's

    By Akiko, October 13, 2003
    • 23 replies
    • 4.5k views
    • 
    • Oreganought
    • October 21, 2003

24. Help! I have to make 12 lasagnes! Yes to feed 120.

    By PopsicleToze, November 30, 2010
    • 23 replies
    • 6.5k views
    • 
    • s0rce
    • December 12, 2010

25. Cold Smoking: Optimum Temperature?

    By Chris Hennes, October 22, 2007
    • 23 replies
    • 19.4k views
    • 
    • tim
    • March 24, 2011