Cooking

9,585 topics in this forum

1. Romantic New Years Eve dinner for 2 1 2

   By momlovestocook, December 28, 2004
   • 30 replies
   • 6.7k views
   • 
   • jscarbor
   • January 15, 2005

2. Quest for Singapore Noodles 1 2

   By Shel_B, June 2, 2014
   • 36 replies
   • 6.7k views
   • 
   • FeChef
   • September 20, 2014

3. Kosher Substitute for Fish Sauce

   By Swisskaese, May 7, 2005
   • 20 replies
   • 6.7k views
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   • Swisskaese
   • May 10, 2005

4. Offal Appetizers

   By Peter the eater, June 14, 2010
   • 15 replies
   • 6.7k views
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   • KatieLoeb
   • June 21, 2010

5. Pan Frying

   By jogoode, November 2, 2004
   • 22 replies
   • 6.7k views
   • 
   • ghostrider
   • November 18, 2004

6. Favorite Risotto? 1 2

   By liuzhou, September 28, 2021
   • 37 replies
   • 6.7k views
   • 
   • KennethT
   • July 5, 2022

7. freezing foie?

   By chezcherie, January 4, 2006
   • 7 replies
   • 6.7k views
   • 
   • PCL
   • January 13, 2006

8. Sweet Corn Soup with a Bitter aftertaste

   By Varun Sheth, December 23, 2010
   • 4 replies
   • 6.7k views
   • 
   • Varun Sheth
   • December 24, 2010

9. Tempura

   By Susan in FL, May 20, 2004
   • 22 replies
   • 6.7k views
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   • Duvel
   • December 23, 2020

10. Peeling the cellophane from English cucumbers

    By Darienne, June 22, 2019
    • 20 replies
    • 6.7k views
    • 
    • Darienne
    • June 24, 2019

11. How many steaks can I safely cook sous vide simultaneously?

    By Bojana, August 22, 2013
    • 6 replies
    • 6.7k views
    • 
    • Bojana
    • August 24, 2013

12. Why I Am Sometimes Not Thrilled With Organic Veggies 1 2

    By Porthos, September 22, 2014
    • 27 replies
    • 6.7k views
    • 
    • Porthos
    • October 19, 2016

13. Cooking with the Searzall

    By Ozcook, November 7, 2014
    • 10 replies
    • 6.6k views
    • 
    • cdh
    • June 11, 2016

14. Your top spices 1 2

    By Shalmanese, August 24, 2009
    • 39 replies
    • 6.6k views
    • 
    • Corinna
    • August 31, 2009

15. How long should confit duck legs store?

    By Anonymous Modernist 602, September 26, 2011
    • 2 replies
    • 6.6k views
    • 
    • Anonymous Modernist 10
    • October 5, 2011

16. Meat Sauce for Spaghetti and Pasta 1 2

    By Shel_B, February 10, 2014
    • 26 replies
    • 6.6k views
    • 
    • SobaAddict70
    • March 12, 2014

17. Salt & sous vide

    By TdeV, July 21, 2018   

    • Modernist
    • 8 replies
    • 6.6k views
    • 
    • FoodMan
    • October 1, 2018

18. Skimming Chicken Stock

    By rubyred, November 5, 2008
    • 16 replies
    • 6.6k views
    • 
    • deadstroke
    • March 2, 2009

19. Brisket - marinade - sous vide questions 1 2

    By Bojana, November 6, 2013
    • 42 replies
    • 6.6k views
    • 
    • rotuts
    • March 25, 2014

20. Fermented sausage smell of ammonia

    By chefunk, January 31, 2009   

    • Charcuterie
    • 2 replies
    • 6.6k views
    • 
    • chefunk
    • January 31, 2009

21. The Great Sriracha Disasta 2022 1 2

    By liuzhou, June 10, 2022
    • 47 replies
    • 6.6k views
    • 
    • weinoo
    • June 29, 2023

22. Shoo-Fly Potatoes?

    By The Old Foodie, July 1, 2006
    • 24 replies
    • 6.6k views
    • 
    • BigboyDan
    • July 5, 2006

23. 11 lb "Choice beef round tip whole cap off"

    By ChefCrash, July 22, 2007
    • 15 replies
    • 6.6k views
    • 
    • chefpelon
    • August 28, 2007

24. Basic Foods 1 2

    By A Balic, December 11, 2001
    • 44 replies
    • 6.6k views
    • 
    • SiseFromm
    • July 2, 2004

25. French fries Vs thick cut chips on the menu? Your opinions & why... 1 2

    By tukicook, March 17, 2018
    • 25 replies
    • 6.6k views
    • 
    • JoNorvelleWalker
    • August 11, 2019