Cooking

9,585 topics in this forum

1. Iron Chef

   By RETREVR, January 21, 2005
   • 9 replies
   • 3.5k views
   • 
   • Daniel
   • February 14, 2005

2. Iron Chef Pantry - with a twist

   By tammylc, December 30, 2010
   • 7 replies
   • 2.2k views
   • 
   • tammylc
   • December 31, 2010

3. Iron Chef-themed dinner parties

   By RTep, November 16, 2007
   • 4 replies
   • 2.1k views
   • 
   • tim
   • November 21, 2007

4. Irradiated Meat 1 2

   By Rail Paul, June 4, 2002
   • 39 replies
   • 7.1k views
   • 
   • KNorthrup
   • June 20, 2003

5. Is A Shrimp Also A Prawn Also A Scampi?

   By GlorifiedRice, May 12, 2010
   • 3 replies
   • 3.6k views
   • 
   • Joe Blowe
   • May 12, 2010

6. Is anything lost from wine, flavor-wise, when gelatinizing it?

   By Alex Parker, February 15, 2011
   • 9 replies
   • 2.1k views
   • 
   • mkayahara
   • February 17, 2011

7. Is Basting Nonsense? 1 2

   By gfweb, February 11, 2011
   • 28 replies
   • 12.5k views
   • 
   • IndyRob
   • November 24, 2011

8. Is cryosearing possible with dry ice?

   By Anonymous Modernist 1843, February 13, 2012
   • 4 replies
   • 3.1k views
   • 
   • Anonymous Modernist 8822
   • August 22, 2012

9. Is it advisable to make chicken stock by starting with a broth made with pressure cooked chicken feet?

   By cteavin, November 21, 2024
   • 8 replies
   • 1.9k views
   • 
   • KennethT
   • November 22, 2024

10. Is It Broth or Is It Stock?

    By Simon Patrice, November 12, 2008
    • 24 replies
    • 4.4k views
    • 
    • paulraphael
    • November 19, 2008

11. Is it just me or are onions not as wet as they used to be?

    By Shalmanese, May 8, 2012
    • 12 replies
    • 3.3k views
    • 
    • JAZ
    • May 9, 2012

12. Is it OK to keep risotto warm in a rice cooker?

    By Norm Matthews, June 16, 2014
    • 16 replies
    • 5.8k views
    • 
    • paulraphael
    • June 20, 2014

13. Is it OK to vacuum pack cheese?

    By CRUZMISL, January 8, 2005
    • 6 replies
    • 3.8k views
    • 
    • EdS
    • January 9, 2005

14. Is it possible to make Fage-style yogurt at home?

    By Lori in PA, May 19, 2006
    • 13 replies
    • 3.3k views
    • 
    • Jujubee
    • May 23, 2006

15. Is it safe to eat the tops of baby leeks?

    By eugenep, June 27, 2021
    • 5 replies
    • 2.3k views
    • 
    • blue_dolphin
    • June 27, 2021

16. Is it safe to pressure cook fatback without water?

    By torolover, February 15, 2015
    • 18 replies
    • 5.5k views
    • 
    • pbear
    • February 17, 2015

17. Is my meat safe?

    By DanM, September 1, 2011
    • 13 replies
    • 3.1k views
    • 
    • sparrowgrass
    • September 1, 2011

18. Is pan sauce still ok to eat 2 weeks later?

    By mskerr, February 1, 2013
    • 3 replies
    • 1.9k views
    • 
    • Todd in Chicago
    • February 1, 2013

19. Is Pot Roast Always Chuck?

    By eternal, November 18, 2011
    • 9 replies
    • 2.8k views
    • 
    • Margaret Pilgrim
    • November 19, 2011

20. Is smaller brisket possible? Any tips?

    By Oblique may, November 22, 2012
    • 0 replies
    • 1.2k views
    • 
    • Oblique may
    • November 22, 2012

21. Is Sous Vide "Real Cooking"? 1 2 3 4 5

    By coquus, January 13, 2006
    • 120 replies
    • 30.3k views
    • 
    • Mikeb19
    • November 13, 2007

22. Is there a butter backlash? for the purists ... 1 2 3

    By Gifted Gourmet, February 26, 2006
    • 64 replies
    • 10.7k views
    • 
    • dougal
    • February 10, 2008

23. Is there a gelling agent that can stand up to intense heat?

    By Alex Parker, April 13, 2011
    • 5 replies
    • 1.8k views
    • 
    • Alex Parker
    • April 15, 2011

24. Is there a name for "slow sauteing"

    By Fat Guy, October 19, 2008
    • 22 replies
    • 5k views
    • 
    • chappie
    • October 23, 2008

25. is there another name for a "bird's eye" chili

    By halloweencat, September 11, 2005
    • 13 replies
    • 12.6k views
    • 
    • budrichard
    • September 12, 2005