Cooking

9,599 topics in this forum

1. What is Pearl(ed) Barley?

   By Shel_B, November 8, 2013
   • 10 replies
   • 2.3k views
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   • Panaderia Canadiense
   • November 9, 2013

2. How to control amount of chili 1 2

   By Mibr01ac, November 2, 2013
   • 25 replies
   • 4k views
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   • Ttogull
   • November 8, 2013

3. Frozen Chopped Lemon Grass??

   By rotuts, November 3, 2013
   • 8 replies
   • 14.9k views
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   • jmolinari
   • November 8, 2013

4. Why would you take the skin off pork belly? 1 2

   By austinlinecook, June 9, 2010
   • 44 replies
   • 103.4k views
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   • Blether
   • November 8, 2013

5. Deep Frying, Thermal Mass, and other thoughts

   By LetterRip, October 29, 2013
   • 9 replies
   • 2.6k views
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   • Martin Fisher
   • November 8, 2013

6. Reheating Leftover Rice 1 2

   By snowangel, May 3, 2007
   • 32 replies
   • 13.2k views
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   • Beebs
   • November 6, 2013

7. Slimy scallions -- what's the cause?

   By JAZ, November 5, 2013
   • 7 replies
   • 26.8k views
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   • rotuts
   • November 6, 2013

8. Why so much water for pasta? 1 2 3 4 6

   By paulraphael, February 26, 2009
   • 132 replies
   • 28.3k views
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   • gfweb
   • November 4, 2013

9. Variation in vegetables

   By gfweb, November 3, 2013
   • 4 replies
   • 1.3k views
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   • Ttogull
   • November 3, 2013

10. Boiled peanuts

    By Soup, October 29, 2013
    • 3 replies
    • 2.6k views
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    • andiesenji
    • November 3, 2013

11. Ingredients that are combinations of other ingredients

    By Shalmanese, October 23, 2013
    • 14 replies
    • 2.3k views
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    • andiesenji
    • November 1, 2013

12. Any chemists here? Would like to synthesize sodium citrate in a pinch.

    By Obuibo, October 8, 2013
    • 5 replies
    • 19.9k views
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    • Sharif
    • October 31, 2013

13. Resting fish 1 2

    By edwardsboi, February 6, 2009
    • 29 replies
    • 18.7k views
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    • mm84321
    • October 30, 2013

14. Making rice noodles

    By kleinebre, May 7, 2013
    • 6 replies
    • 6.2k views
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    • Syzygies
    • October 30, 2013

15. Whole fish 1 2 3

    By markk, March 4, 2004
    • 54 replies
    • 11k views
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    • Panaderia Canadiense
    • October 30, 2013

16. Brining, basting, and stuffing your turkey 1 2 3

    By forever_young_ca, September 30, 2013
    • 50 replies
    • 10.3k views
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    • Cafe Hunk
    • October 29, 2013

17. The Kosher Salt Throwdown! 1 2

    By MarkIsCooking, January 21, 2011
    • 40 replies
    • 18.2k views
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    • Martin Fisher
    • October 29, 2013

18. Sous vide Picanha beef

    By TdeV, October 28, 2013
    • 2 replies
    • 4.6k views
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    • Kerry Beal
    • October 29, 2013

19. Red Kabocha Squash

    By Shel_B, October 25, 2013
    • 11 replies
    • 2.1k views
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    • Shel_B
    • October 28, 2013

20. Beetroot

    By liuzhou, October 27, 2013
    • 7 replies
    • 1.9k views
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    • ChrisTaylor
    • October 28, 2013

21. A Strange Fruit

    By liuzhou, October 25, 2013
    • 23 replies
    • 5.7k views
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    • liuzhou
    • October 27, 2013

22. Oregano Mint hybrid

    By ChrisZ, October 26, 2013
    • 6 replies
    • 5.6k views
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    • ChrisZ
    • October 27, 2013

23. Reheating a whole, smoked turkey for Thanksgiving

    By mgaretz, October 22, 2013
    • 7 replies
    • 9.2k views
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    • judiu
    • October 23, 2013

24. Cooking Thai with ingredients available in Europe

    By Mibr01ac, October 20, 2013
    • 15 replies
    • 2.7k views
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    • Hassouni
    • October 23, 2013

25. How to cook cocoa coated venison?

    By Bojana, October 21, 2013
    • 8 replies
    • 2.1k views
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    • FeChef
    • October 22, 2013