Cooking

9,588 topics in this forum

1. Do the pasteurizing times on Douglas Baldwin's website also kill parasites?

   By Jenny Ngo, February 4, 2014
   • 11 replies
   • 13.9k views
   • 
   • Jenny Ngo
   • February 5, 2014

2. Do You ALWAYS Clean Your Kitchen As You Go? 1 2

   By Cronker, May 24, 2017
   • 31 replies
   • 4.7k views
   • 
   • Lisa Shock
   • May 26, 2017

3. Do you cheat when you chop onions? 1 2 3 4 5

   By Fat Guy, May 5, 2007
   • 106 replies
   • 17.9k views
   • 
   • paulraphael
   • October 11, 2014

4. Do you chop or do you slice? 1 2

   By Fat Guy, January 15, 2009
   • 33 replies
   • 11.2k views
   • 
   • andiesenji
   • January 18, 2009

5. Do you cook with a "360" vision? 1 2

   By Cronker, January 20, 2018
   • 26 replies
   • 3.5k views
   • 
   • Tropicalsenior
   • February 10, 2018

6. do you dice , in quantity ? 1 2

   By rotuts, June 16, 2024
   • 28 replies
   • 2.7k views
   • 
   • Kim Shook
   • June 29, 2024

7. Do you discard the meat on bones (for stock)?

   By FeChef, July 4, 2015
   • 23 replies
   • 6.1k views
   • 
   • kwankapang
   • July 7, 2015

8. Do you double dip?

   By Sony, May 17, 2006
   • 8 replies
   • 4.2k views
   • 
   • Kim Shook
   • May 20, 2006

9. Do you ever get stage fright...

   By alacarte, January 20, 2004
   • 15 replies
   • 1.9k views
   • 
   • bloviatrix
   • January 21, 2004

10. Do you know this sauce? (French)

    By Orbit, June 1, 2016
    • 6 replies
    • 1.6k views
    • 
    • Lisa Shock
    • June 6, 2016

11. Do You Mop?

    By Susan in FL, June 21, 2004
    • 10 replies
    • 1.8k views
    • 
    • FoodZealot
    • June 23, 2004

12. Do you need to soak beans for a puree?

    By chef koo, September 2, 2023
    • 16 replies
    • 1.8k views
    • 
    • TdeV
    • September 13, 2023

13. Do you roast veal bones for brown stock?

    By EnriqueB, September 12, 2011
    • 9 replies
    • 5k views
    • 
    • EnriqueB
    • September 13, 2011

14. Do you update oldies

    By UnConundrum, August 26, 2007
    • 4 replies
    • 1.9k views
    • 
    • Adam Balic
    • August 27, 2007

15. Do you use a splatter screen?

    By Kent Wang, August 14, 2006
    • 19 replies
    • 3.4k views
    • 
    • SeanDirty
    • August 15, 2006

16. Do you use bottled or tap water for your cooking? 1 2

    By cteavin, November 14, 2009
    • 25 replies
    • 45.2k views
    • 
    • Pierogi
    • November 18, 2009

17. Documenting sous vide help

    By Samo154, February 2, 2015
    • 9 replies
    • 1.7k views
    • 
    • pbear
    • February 5, 2015

18. Does "resting" Sous Vide meat BEFORE icing, really help absorb more juice?

    By torolover, January 19, 2015
    • 5 replies
    • 5k views
    • 
    • pbear
    • January 20, 2015

19. Does Anybody Know If the Peppers Used To Make Paprika In Hungary Are Ever Eaten Fresh?

    By Bill Klapp, October 19, 2014
    • 0 replies
    • 1.3k views
    • 
    • Bill Klapp
    • October 19, 2014

20. Does anyone else can quince or make quince jelly/paste?

    By cteavin, November 10, 2021
    • 1 reply
    • 1k views
    • 
    • Nancy in Pátzcuaro
    • November 19, 2021

21. Does Braggs increase Maillard reaction? 1 2

    By FeChef, June 21, 2023
    • 38 replies
    • 3.7k views
    • 
    • FeChef
    • July 4, 2023

22. Does braising in MSG-filled liquid pull flavor out or put flavor in?

    By eugenep, December 23, 2018
    • 9 replies
    • 2.6k views
    • 
    • Wolf
    • December 24, 2018

23. Does chopped onion attracts to the outside environment immediately.

    By alankar, July 10, 2013
    • 9 replies
    • 2.5k views
    • 
    • alankar
    • July 23, 2013

24. Does crispy/crunchy-fried bacon lose its structure when refrigerated?

    By HowardLi, December 5, 2011
    • 7 replies
    • 2.5k views
    • 
    • HowardLi
    • December 7, 2011

25. Does gefilte fish destroy the pot?

    By DanM, March 29, 2014
    • 7 replies
    • 2.5k views
    • 
    • Alex
    • April 14, 2014