Cooking

9,586 topics in this forum

1. How do we perceive taste?

   By tony h, May 3, 2002
   • 10 replies
   • 3.6k views
   • 
   • tony h
   • May 3, 2002

2. Can I feed my baby miso soup?

   By LJFATS, October 14, 2005
   • 10 replies
   • 38.6k views
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   • scovilleFiend
   • October 17, 2005

3. Fresh Shiitake Mushrooms

   By DanM, June 10, 2010
   • 10 replies
   • 3.2k views
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   • JasonTrue
   • June 11, 2010

4. Internal Temperature for Steak

   By Khadija, July 5, 2006
   • 10 replies
   • 2.9k views
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   • eSkillet.com
   • July 7, 2006

5. Yeast as a Flavoring Agent

   By Shel_B, October 12, 2014
   • 10 replies
   • 4.3k views
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   • JoNorvelleWalker
   • October 13, 2014

6. Toothsome Tops?

   By Mottmott, September 20, 2006
   • 10 replies
   • 2.5k views
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   • Pat Churchill
   • September 21, 2006

7. Slimy sausages

   By Hest88, August 17, 2004   

   • Charcuterie
   • 10 replies
   • 54.2k views
   • 
   • EdS
   • September 13, 2004

8. Charcuterie: Lamb BLT from Start to Finish

   By Sqwertz, August 4, 2011   

   • Charcuterie
   • 10 replies
   • 4.9k views
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   • Sqwertz
   • August 10, 2011

9. Defrosting meat sous vide?

   By Hassouni, February 20, 2015
   • 10 replies
   • 101.7k views
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   • btbyrd
   • February 23, 2015

10. Can scalded cream be whipped...

    By Jon Tseng, February 7, 2003
    • 10 replies
    • 3.8k views
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    • Matthew Grant
    • February 27, 2003

11. Saving cooking mistakes

    By blbst36, June 29, 2018
    • 10 replies
    • 2k views
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    • FeChef
    • July 1, 2018

12. What to do with a jar of black truffles?

    By mixmaster b, December 27, 2006
    • 10 replies
    • 32.8k views
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    • mixmaster b
    • January 2, 2007

13. Using up frozen meat

    By pep., October 27, 2012
    • 10 replies
    • 2.8k views
    • 
    • pacman1978
    • November 5, 2012

14. Modernist Ingredients' Shelf Lives

    By rx6006, July 13, 2013
    • 10 replies
    • 3k views
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    • Tri2Cook
    • July 18, 2013

15. Sous vide – leafy vegetables

    By satimis, November 28, 2013
    • 10 replies
    • 6.2k views
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    • gfweb
    • November 30, 2013

16. Matrilineal Noodle Pudding

    By adrober, April 2, 2004
    • 10 replies
    • 2.3k views
    • 
    • DeannaS
    • April 5, 2004

17. Duck Eggs - What is the best way to cook them?

    By Beth Wilson, May 12, 2012
    • 10 replies
    • 27.3k views
    • 
    • Beth Wilson
    • May 14, 2012

18. Sous Chef/Chef de Cuisine/Line Cook Recognition

    By inventolux, August 22, 2003
    • 10 replies
    • 2.6k views
    • 
    • MatthewB
    • August 22, 2003

19. HELP! Flank Steak Question

    By Kim Shook, September 24, 2017
    • 10 replies
    • 1.7k views
    • 
    • Kim Shook
    • September 26, 2017

20. Fructose

    By rajsuman, September 25, 2004
    • 10 replies
    • 2.5k views
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    • fud
    • November 1, 2005

21. Meat grilling methods

    By ScoopKW, July 15, 2011
    • 10 replies
    • 2.4k views
    • 
    • ScoopKW
    • July 15, 2011

22. Keeping smoked fish

    By Wilfrid, December 20, 2002
    • 10 replies
    • 19.9k views
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    • Wilfrid
    • December 23, 2002

23. Coca-Cola Ham

    By David Ross, March 15, 2011
    • 10 replies
    • 5.7k views
    • 
    • David Ross
    • April 25, 2011

24. Cooking with wet meat

    By Shel_B, August 10, 2024
    • 10 replies
    • 3.8k views
    • 
    • AlaMoi
    • August 13, 2024

25. Aging Chilis for Hot Sauce

    By scott123, April 7, 2005
    • 10 replies
    • 5.4k views
    • 
    • scott123
    • April 14, 2005