Cooking

9,585 topics in this forum

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

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

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

   By Jenny Ngo, February 4, 2014
   • 11 replies
   • 16.5k views
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   • Jenny Ngo
   • February 5, 2014

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

   By Cronker, May 24, 2017
   • 31 replies
   • 5.7k views
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   • Lisa Shock
   • May 26, 2017

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

   By Fat Guy, May 5, 2007
   • 106 replies
   • 20.2k views
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   • paulraphael
   • October 11, 2014

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

   By Fat Guy, January 15, 2009
   • 33 replies
   • 12.8k views
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   • andiesenji
   • January 18, 2009

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

   By Cronker, January 20, 2018
   • 26 replies
   • 4.3k views
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   • Tropicalsenior
   • February 10, 2018

7. do you dice , in quantity ? 1 2

   By rotuts, June 16, 2024
   • 28 replies
   • 4.1k views
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   • Kim Shook
   • June 29, 2024

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

   By FeChef, July 4, 2015
   • 23 replies
   • 7.3k views
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   • kwankapang
   • July 7, 2015

9. Do you double dip?

   By Sony, May 17, 2006
   • 8 replies
   • 4.8k views
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   • Kim Shook
   • May 20, 2006

10. Do you ever get stage fright...

    By alacarte, January 20, 2004
    • 15 replies
    • 2.3k views
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    • bloviatrix
    • January 21, 2004

11. Do you know this sauce? (French)

    By Orbit, June 1, 2016
    • 6 replies
    • 1.9k views
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    • Lisa Shock
    • June 6, 2016

12. Do You Mop?

    By Susan in FL, June 21, 2004
    • 10 replies
    • 2.1k views
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    • FoodZealot
    • June 23, 2004

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

    By chef koo, September 2, 2023
    • 16 replies
    • 2.6k views
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    • TdeV
    • September 13, 2023

14. Do you roast veal bones for brown stock?

    By EnriqueB, September 12, 2011
    • 9 replies
    • 5.4k views
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    • EnriqueB
    • September 13, 2011

15. Do you update oldies

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

16. Do you use a splatter screen?

    By Kent Wang, August 14, 2006
    • 19 replies
    • 4.2k views
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    • SeanDirty
    • August 15, 2006

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

    By cteavin, November 14, 2009
    • 25 replies
    • 47k views
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    • Pierogi
    • November 18, 2009

18. Documenting sous vide help

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

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

    By torolover, January 19, 2015
    • 5 replies
    • 5.8k views
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    • pbear
    • January 20, 2015

20. 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
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    • Bill Klapp
    • October 19, 2014

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

    By cteavin, November 10, 2021
    • 1 reply
    • 1.4k views
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    • Nancy in Pátzcuaro
    • November 19, 2021

22. Does Braggs increase Maillard reaction? 1 2

    By FeChef, June 21, 2023
    • 38 replies
    • 5k views
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    • FeChef
    • July 4, 2023

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

    By eugenep, December 23, 2018
    • 9 replies
    • 3.3k views
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    • Wolf
    • December 24, 2018

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

    By alankar, July 10, 2013
    • 9 replies
    • 2.8k views
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    • alankar
    • July 23, 2013

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

    By HowardLi, December 5, 2011
    • 7 replies
    • 2.9k views
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    • HowardLi
    • December 7, 2011