Cooking

9,584 topics in this forum

1. How do I dehydrate honey?

   By Seattle Food Geek, April 7, 2011
   • 12 replies
   • 12k views
   • 
   • Seattle Food Geek
   • April 15, 2011

2. Aging / curing fish

   By PeterS, September 20, 2019
   • 12 replies
   • 3.5k views
   • 
   • Owtahear
   • September 24, 2019

3. Sous vide squid gone bad

   By Josh71, July 1, 2016
   • 12 replies
   • 6.2k views
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   • Taveren
   • July 24, 2016

4. Grilling/cooking steaks and hamburgers

   By Evan, May 18, 2005
   • 12 replies
   • 2.7k views
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   • deltadoc
   • May 20, 2005

5. Hungover Prime Rib

   By Mottmott, December 27, 2004
   • 12 replies
   • 2.5k views
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   • Mottmott
   • January 2, 2005

6. DIY Rotisserie

   By dcarch, January 14, 2014
   • 12 replies
   • 5.7k views
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   • naguere
   • May 24, 2014

7. Clear liquids diet

   By ElainaA, November 3, 2014
   • 12 replies
   • 3k views
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   • ElainaA
   • November 9, 2014

8. green tomatoes

   By steverino, October 9, 2002
   • 12 replies
   • 2.2k views
   • 
   • ruthcooks
   • October 10, 2002

9. Beef Wellington Novice

   By Dejah, November 7, 2018
   • 12 replies
   • 3.5k views
   • 
   • Lisa Shock
   • November 15, 2018

10. Why is boiling water needed to cook pasta?

    By sygyzy, October 3, 2009
    • 12 replies
    • 17.3k views
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    • plattetude
    • October 12, 2009

11. Jalapeno Pepper Jelly

    By maggiethecat, December 3, 2006
    • 12 replies
    • 3k views
    • 
    • ruthcooks
    • December 3, 2006

12. Fresh Juice Combinations

    By vengroff, April 1, 2003
    • 12 replies
    • 2.4k views
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    • Fresser
    • April 9, 2003

13. Key Limes

    By Jamie Lee, August 10, 2007
    • 12 replies
    • 3k views
    • 
    • Jamie Lee
    • August 22, 2007

14. Sahale Snacks

    By Terrasanct, November 24, 2007
    • 12 replies
    • 2.6k views
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    • Terrasanct
    • November 27, 2007

15. Blackberry Sauce

    By mnebergall, February 14, 2004
    • 12 replies
    • 2.8k views
    • 
    • Marrow Margin
    • February 16, 2004

16. "New" Steak Cuts

    By JHeald, February 17, 2012
    • 12 replies
    • 3.4k views
    • 
    • Paul Bacino
    • February 22, 2012

17. Onion overload

    By sabg, June 29, 2013
    • 12 replies
    • 3.6k views
    • 
    • piracer
    • July 23, 2013

18. Why do 12-hour 185F short ribs have more gelatin then 72-hour 140F short ribs?

    By torolover, January 9, 2015
    • 12 replies
    • 7.1k views
    • 
    • pbear
    • January 15, 2015

19. First try - cold pork pie. A pictorial

    By Blether, September 9, 2009
    • 12 replies
    • 11.3k views
    • 
    • Blether
    • September 17, 2009

20. Rice - to fluff or not to fluff?

    By jsmith, October 26, 2009
    • 12 replies
    • 22.2k views
    • 
    • sheetz
    • October 30, 2009

21. Removing seeds from hot peppers

    By heidih, May 5, 2023
    • 12 replies
    • 2.3k views
    • 
    • chromedome
    • May 14, 2023

22. Black Chicken

    By Monica Bhide, January 22, 2004
    • 12 replies
    • 2.6k views
    • 
    • Adam Balic
    • January 23, 2004

23. Mixing ground meats w mixer's paddle blade

    By rotuts, May 7, 2016
    • 12 replies
    • 21.9k views
    • 
    • rotuts
    • May 16, 2016

24. Tuna substitution

    By Cookwithlove, February 2, 2007
    • 12 replies
    • 2.8k views
    • 
    • Cookwithlove
    • February 4, 2007

25. need advice on prethanksgiving dinner prep!

    By maui420, November 16, 2005
    • 12 replies
    • 2.1k views
    • 
    • Foodie Craze
    • November 19, 2005