Cooking

9,584 topics in this forum

1. Lemon on your Fish: Dry, not Wet

   By Mjx, May 10, 2011
   • 20 replies
   • 3.9k views
   • 
   • Carlovski
   • May 11, 2011

2. Cooking for a crowd

   By SushiCat, July 8, 2005
   • 20 replies
   • 5.4k views
   • 
   • SushiCat
   • July 27, 2005

3. Substitutes for Achiote Seeds

   By robyn, December 22, 2004
   • 20 replies
   • 16.8k views
   • 
   • Jaymes
   • December 28, 2004

4. Cooking in grass?

   By adegiulio, May 7, 2008
   • 20 replies
   • 3.4k views
   • 
   • Dignan
   • May 8, 2008

5. Alcohol and the Pressure Cooker

   By percival, August 23, 2010
   • 20 replies
   • 19.9k views
   • 
   • Dexter
   • April 2, 2013

6. [Modernist Cuisine] Sous vide tenderizing stage and enzymatic activity

   By Anonymous Modernist 17226, March 31, 2013
   • 20 replies
   • 12.9k views
   • 
   • paulraphael
   • June 21, 2014

7. Pickled Beets: ideas for using them

   By Katie Meadow, June 3, 2013
   • 20 replies
   • 59.5k views
   • 
   • Jaymes
   • June 18, 2013

8. Heat pipes: space age tech to halve roasting times

   By Rho, January 15, 2018   

   • Modernist
   • 20 replies
   • 10.4k views
   • 
   • paulraphael
   • April 29, 2022

9. How Long is it Safe to Hold Normally Refrigerated Items at Room Temp?

   By OB, January 5, 2002
   • 20 replies
   • 6.9k views
   • 
   • nickrey
   • July 2, 2014

10. Cooking with Sesame Seeds

    By Chris Hennes, October 28, 2010
    • 20 replies
    • 3.9k views
    • 
    • ChrisTaylor
    • January 15, 2015

11. Chicken wing vs Chicken feet vs Chicken back Stock?

    By torolover, March 30, 2014
    • 20 replies
    • 20.4k views
    • 
    • ojisan
    • April 1, 2014

12. Leg of lamb help needed

    By Slamdunkpro, June 5, 2013
    • 20 replies
    • 3.9k views
    • 
    • janeer
    • June 10, 2013

13. Rellenos

    By Anna N, May 17, 2003
    • 20 replies
    • 3.9k views
    • 
    • Blue Heron
    • May 31, 2003

14. Confit Eating

    By Tonyfinch, May 4, 2002
    • 20 replies
    • 8.7k views
    • 
    • Magictofu
    • October 10, 2008

15. Flavors in Chinese Food

    By Susanwusan, August 18, 2021
    • 20 replies
    • 2.7k views
    • 
    • liuzhou
    • August 20, 2021

16. Using marinated artichoke hearts

    By SpaghettiWestern, May 1, 2010
    • 20 replies
    • 7.4k views
    • 
    • Kouign Aman
    • May 4, 2010

17. Cooking in a hotel room

    By tchefunkte, January 5, 2016
    • 20 replies
    • 9.6k views
    • 
    • tchefunkte
    • January 6, 2016

18. Cinco de Mayo appetizer

    By achevres, May 4, 2004
    • 20 replies
    • 4.1k views
    • 
    • achevres
    • May 10, 2004

19. Gnocchi sauce?

    By SobaAddict70, February 19, 2009
    • 20 replies
    • 2.8k views
    • 
    • menuinprogress
    • February 19, 2009

20. That Fish Smell When Cooking Fish ...

    By Shel_B, February 1, 2014
    • 20 replies
    • 5k views
    • 
    • Shel_B
    • February 2, 2014

21. Homemade Pam

    By seabream, June 8, 2013
    • 20 replies
    • 6.5k views
    • 
    • Kerry Beal
    • February 9, 2014

22. Doneness and Internal Temperatures

    By infernooo, April 5, 2006
    • 20 replies
    • 2.5k views
    • 
    • daves
    • April 9, 2006

23. Splattering Hot Oil

    By Varmint, November 8, 2004
    • 20 replies
    • 3.2k views
    • 
    • RETREVR
    • November 10, 2004

24. Confiting everything in sight

    By helenas, October 13, 2002
    • 20 replies
    • 4.2k views
    • 
    • nightscotsman
    • November 7, 2002

25. Vegetable Main Dishes

    By Darienne, July 24, 2010
    • 20 replies
    • 4.5k views
    • 
    • Darienne
    • July 29, 2010