Cooking

9,585 topics in this forum

1. Steel-cut Oats

   By lmarshal1, January 16, 2010
   • 13 replies
   • 6k views
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   • andiesenji
   • January 19, 2010

2. Argan oil

   By A Balic, October 17, 2001
   • 11 replies
   • 6k views
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   • Peter B Wolf
   • January 12, 2002

3. TVP 1 2

   By Schielke, March 31, 2003
   • 30 replies
   • 6k views
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   • jwagnerdsm
   • August 28, 2003

4. Odd Measures 1 2

   By Fat Guy, May 16, 2003
   • 39 replies
   • 6k views
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   • oraklet
   • May 28, 2003

5. No salt Iron Chef: What would the winner's secrets be? 1 2

   By Syzygies, June 5, 2013
   • 33 replies
   • 6k views
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   • Pan
   • January 22, 2016

6. Advanced Garde Manger Class 1 2

   By Tonyy13, January 27, 2005
   • 29 replies
   • 6k views
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   • racheld
   • February 9, 2005

7. Booze in Bean Cooking Liquid

   By Mjx, February 8, 2013
   • 19 replies
   • 6k views
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   • patrickamory
   • February 16, 2013

8. Bland pot roast

   By Milt, November 22, 2004
   • 12 replies
   • 6k views
   • 
   • Milt
   • November 23, 2004

9. Cheese substitutes

   By Chufi, September 3, 2007
   • 18 replies
   • 6k views
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   • markemorse
   • October 9, 2007

10. Nitrite-Free Salami, as Mentioned in NY Times

    By Fat Guy, January 3, 2002   

    • Charcuterie
    • 19 replies
    • 6k views
    • 
    • ahr
    • October 31, 2002

11. Deboning chicken leg

    By helenas, October 6, 2002
    • 16 replies
    • 6k views
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    • russ parsons
    • October 15, 2002

12. Internal Temperature for a Turkey Breast

    By BryanZ, November 18, 2006
    • 3 replies
    • 6k views
    • 
    • k43
    • November 26, 2006

13. I have an embarrassingly small... kitchen 1 2

    By Al_Dente, October 3, 2003
    • 40 replies
    • 6k views
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    • EdS
    • December 9, 2003

14. Tom Valenti: "Prep ahead" 1 2

    By Wilfrid, March 27, 2002
    • 27 replies
    • 6k views
    • 
    • Andy Lynes
    • March 31, 2002

15. Batali's Enameled Cookware

    By Chris Amirault, November 12, 2005
    • 16 replies
    • 6k views
    • 
    • Chris Amirault
    • March 30, 2006

16. Young grape leaves

    By heidih, April 16, 2010
    • 21 replies
    • 6k views
    • 
    • heidih
    • June 23, 2011

17. 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

18. Throwing it away 1 2

    By mamster, January 6, 2003
    • 40 replies
    • 6k views
    • 
    • oraklet
    • January 16, 2003

19. Zucchini Blossoms

    By jende, June 25, 2007
    • 13 replies
    • 6k views
    • 
    • Marya
    • June 26, 2007

20. Dough seal on clay pot

    By ravum, December 20, 2004
    • 12 replies
    • 6k views
    • 
    • fifi
    • December 22, 2004

21. [Modernist Cuisine at Home] Red Wine Glaze

    By Anonymous Modernist 9803, October 21, 2012
    • 12 replies
    • 6k views
    • 
    • Sam Fahey-Burke
    • January 29, 2013

22. Traditional Mincemeat

    By David Ross, January 15, 2011
    • 11 replies
    • 6k views
    • 
    • MelissaH
    • December 29, 2011

23. Vietnamese "Red" Chicken? 1 2

    By Martin Fisher, September 3, 2017
    • 29 replies
    • 6k views
    • 
    • Spike L
    • November 5, 2018

24. Has anyone used liquid nitrogen to freeze fish for sushi?

    By Violin_guy, December 24, 2020
    • 11 replies
    • 6k views
    • 
    • eugenep
    • December 29, 2020

25. Rare Cooked Pork? 1 2

    By Overlordofpastry, July 27, 2004
    • 26 replies
    • 6k views
    • 
    • saltedgreens
    • July 29, 2004