Cooking

9,585 topics in this forum

1. Brining Cooked Shrimp

   By zenpup, December 23, 2007
   • 2 replies
   • 5.6k views
   • 
   • rooftop1000
   • December 24, 2007

2. New to catering, need help with amount of beef for meatballs

   By imanalienchef, July 10, 2012
   • 4 replies
   • 5.6k views
   • 
   • imanalienchef
   • July 10, 2012

3. Thomas Keller Boeuf Bourguignon Question

   By CanadianSportsman, April 27, 2017
   • 4 replies
   • 5.6k views
   • 
   • CanadianSportsman
   • April 28, 2017

4. Freezing Strawberries

   By Kitchenista, May 18, 2012
   • 0 replies
   • 5.6k views
   • 
   • Kitchenista
   • May 18, 2012

5. Mixing grains (specifically barley and basmati rice)

   By patrickamory, December 14, 2014
   • 3 replies
   • 5.6k views
   • 
   • patrickamory
   • December 15, 2014

6. Steamed clam question

   By bobmac, January 17, 2006
   • 19 replies
   • 5.6k views
   • 
   • Jack Rose
   • January 28, 2006

7. Serving, Not Making, Pastrami

   By Chris Amirault, April 25, 2011
   • 18 replies
   • 5.6k views
   • 
   • FrogPrincesse
   • May 31, 2011

8. Gluey Couscous

   By Porthos, October 13, 2010
   • 6 replies
   • 5.6k views
   • 
   • Porthos
   • October 13, 2010

9. Scaling and skinning fish

   By Hard H2O, August 6, 2008
   • 9 replies
   • 5.6k views
   • 
   • scubadoo97
   • November 26, 2013

10. Dressing up ground beef 1 2

    By Megaroo, December 20, 2004
    • 38 replies
    • 5.6k views
    • 
    • Chris Amirault
    • December 22, 2004

11. Umami infusion techniques

    By Batard, January 10, 2009
    • 13 replies
    • 5.6k views
    • 
    • Lilija
    • January 30, 2009

12. The Greatest Salad 1 2

    By ChrisTaylor, October 20, 2011
    • 36 replies
    • 5.6k views
    • 
    • Norm Matthews
    • February 3, 2012

13. Help with tagine liquid

    By oofencocotte, April 23, 2018
    • 6 replies
    • 5.6k views
    • 
    • Hassouni
    • April 25, 2018

14. Perfect Roast Potatoes

    By foodrambler, December 3, 2008
    • 18 replies
    • 5.6k views
    • 
    • SobaAddict70
    • December 8, 2008

15. Menu Creation and the Perfect Meal 1 2

    By A Scottish Chef, January 13, 2003
    • 35 replies
    • 5.6k views
    • 
    • Rachel Perlow
    • September 23, 2003

16. Thawing meat in cold water

    By Anna N, October 2, 2006
    • 14 replies
    • 5.6k views
    • 
    • docsconz
    • October 4, 2006

17. Adding Starch to Pasta Water

    By Shel_B, December 18, 2016
    • 12 replies
    • 5.6k views
    • 
    • torolover
    • December 19, 2016

18. It's on special...... 1 2

    By Anna N, June 15, 2003
    • 39 replies
    • 5.6k views
    • 
    • fresco
    • August 6, 2003

19. Best oil to stir-fry shrimp?

    By Jan Primus, February 6, 2007
    • 13 replies
    • 5.6k views
    • 
    • emilyr
    • February 9, 2007

20. Spring Asparagus is here! How are you going to cook it? 1 2

    By Okanagancook, April 23, 2015
    • 34 replies
    • 5.6k views
    • 
    • ruthcooks
    • April 27, 2015

21. Sous Vide Turkey 1 2

    By weedy, November 4, 2018
    • 26 replies
    • 5.6k views
    • 
    • ahpadt
    • December 20, 2018

22. Ingredients, ratios, and uses for quatre épices

    By Chris Amirault, July 29, 2010
    • 7 replies
    • 5.6k views
    • 
    • Miranda
    • September 4, 2010

23. What would you do with 1.5 cups of bacon fat? 1 2

    By gruntermen, June 10, 2006   

    • Charcuterie
    • 31 replies
    • 5.6k views
    • 
    • racheld
    • June 16, 2006

24. A no-drippings sauce/gravy for roast pork

    By Timmaay, December 11, 2005
    • 9 replies
    • 5.6k views
    • 
    • Timmaay
    • December 13, 2005

25. Boiling vegetables in Plastic bags

    By Bloated, January 28, 2003
    • 16 replies
    • 5.6k views
    • 
    • ruthcooks
    • January 31, 2003