Cooking

9,598 topics in this forum

1. Do I have to resign for making this?

   By gfweb, August 10, 2011
   • 21 replies
   • 4.9k views
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   • highchef
   • September 10, 2011

2. Do I NEED a Bamix?

   By sheetz, August 19, 2006
   • 9 replies
   • 7.7k views
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   • fifi
   • September 21, 2006

3. Do I need a chinois? 1 2

   By jgm, March 17, 2006
   • 36 replies
   • 15.8k views
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   • gperls
   • April 7, 2006

4. Do I need to cook this?

   By Kim Shook, November 13, 2018
   • 10 replies
   • 1.9k views
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   • Kim Shook
   • November 14, 2018

5. Do Marinades penetrate cooked meat the same as raw meat? and other Marinade Myths..

   By torolover, October 29, 2016
   • 15 replies
   • 4.9k views
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   • IndyRob
   • November 6, 2016

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

   By Jenny Ngo, February 4, 2014
   • 11 replies
   • 15k views
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   • Jenny Ngo
   • February 5, 2014

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

   By Cronker, May 24, 2017
   • 31 replies
   • 5.4k views
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   • Lisa Shock
   • May 26, 2017

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

   By Fat Guy, May 5, 2007
   • 106 replies
   • 19.4k views
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   • paulraphael
   • October 11, 2014

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

   By Fat Guy, January 15, 2009
   • 33 replies
   • 12.1k views
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   • andiesenji
   • January 18, 2009

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

    By Cronker, January 20, 2018
    • 26 replies
    • 4k views
    • 
    • Tropicalsenior
    • February 10, 2018

11. do you dice , in quantity ? 1 2

    By rotuts, June 16, 2024
    • 28 replies
    • 3.5k views
    • 
    • Kim Shook
    • June 29, 2024

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

    By FeChef, July 4, 2015
    • 23 replies
    • 6.8k views
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    • kwankapang
    • July 7, 2015

13. Do you double dip?

    By Sony, May 17, 2006
    • 8 replies
    • 4.6k views
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    • Kim Shook
    • May 20, 2006

14. Do you ever get stage fright...

    By alacarte, January 20, 2004
    • 15 replies
    • 2.2k views
    • 
    • bloviatrix
    • January 21, 2004

15. Do you know this sauce? (French)

    By Orbit, June 1, 2016
    • 6 replies
    • 1.8k views
    • 
    • Lisa Shock
    • June 6, 2016

16. Do You Mop?

    By Susan in FL, June 21, 2004
    • 10 replies
    • 2k views
    • 
    • FoodZealot
    • June 23, 2004

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

    By chef koo, September 2, 2023
    • 16 replies
    • 2.4k views
    • 
    • TdeV
    • September 13, 2023

18. Do you roast veal bones for brown stock?

    By EnriqueB, September 12, 2011
    • 9 replies
    • 5.2k views
    • 
    • EnriqueB
    • September 13, 2011

19. Do you update oldies

    By UnConundrum, August 26, 2007
    • 4 replies
    • 2k views
    • 
    • Adam Balic
    • August 27, 2007

20. Do you use a splatter screen?

    By Kent Wang, August 14, 2006
    • 19 replies
    • 3.8k views
    • 
    • SeanDirty
    • August 15, 2006

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

    By cteavin, November 14, 2009
    • 25 replies
    • 46.2k views
    • 
    • Pierogi
    • November 18, 2009

22. Documenting sous vide help

    By Samo154, February 2, 2015
    • 9 replies
    • 1.9k views
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    • pbear
    • February 5, 2015

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

    By torolover, January 19, 2015
    • 5 replies
    • 5.5k views
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    • pbear
    • January 20, 2015

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

    By Bill Klapp, October 19, 2014
    • 0 replies
    • 1.4k views
    • 
    • Bill Klapp
    • October 19, 2014

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

    By cteavin, November 10, 2021
    • 1 reply
    • 1.2k views
    • 
    • Nancy in Pátzcuaro
    • November 19, 2021