Cooking

9,585 topics in this forum

1. Do you roast veal bones for brown stock?

   By EnriqueB, September 12, 2011
   • 9 replies
   • 5.4k views
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   • EnriqueB
   • September 13, 2011

2. Reducing a liquid

   By stefanyb, October 1, 2002
   • 9 replies
   • 2.4k views
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   • tommy
   • October 2, 2002

3. Scaling and skinning fish

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

4. Cooking fish sous vide, chilling, and then reheating and finishing

   By Mark n, May 20, 2020
   • 9 replies
   • 4.1k views
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   • JoNorvelleWalker
   • May 24, 2020

5. Pomegranates

   By liuzhou, October 10, 2022
   • 9 replies
   • 1.7k views
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   • JoNorvelleWalker
   • October 11, 2022

6. Roast meat

   By ellencho, March 16, 2004
   • 9 replies
   • 2k views
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   • mnebergall
   • March 18, 2004

7. Making Head Cheese

   By senorguanciale, February 22, 2009
   • 9 replies
   • 3.1k views
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   • Mallet
   • April 7, 2009

8. Reheating Rice?

   By tammylc, March 16, 2004
   • 9 replies
   • 2.3k views
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   • bigorre
   • March 18, 2004

9. Help me with new wheat- and yeast-restricted diet, pretty please?

   By Ondine, August 20, 2003
   • 9 replies
   • 2.4k views
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   • Alex
   • August 21, 2003

10. Schnitzels, escalopes

    By Susanwusan, July 9, 2021
    • 9 replies
    • 1.9k views
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    • heidih
    • July 11, 2021

11. Top Sirloin Butt

    By KLwood, July 11, 2007
    • 9 replies
    • 8k views
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    • qrn
    • August 16, 2007

12. Moist Meat Theories, Do They Hold Water?

    By dcarch, June 1, 2011
    • 9 replies
    • 2.9k views
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    • Norm Matthews
    • June 3, 2011

13. Prunes-How do I make them from plums

    By fredbram, August 15, 2003
    • 9 replies
    • 4.1k views
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    • Toliver
    • August 18, 2003

14. Green bean salad?

    By Allura, December 14, 2004
    • 9 replies
    • 2.4k views
    • 
    • Chufi
    • December 14, 2004

15. Best way to cook venison backstrap?

    By jeremyn, January 31, 2010
    • 9 replies
    • 10.3k views
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    • SheenaGreena
    • February 4, 2010

16. Wine in a braise

    By ned, January 17, 2005
    • 9 replies
    • 2.3k views
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    • RETREVR
    • January 20, 2005

17. Documenting sous vide help

    By Samo154, February 2, 2015
    • 9 replies
    • 2k views
    • 
    • pbear
    • February 5, 2015

18. Have a good recipe for Dirty Rice?

    By TdeV, July 22, 2018
    • 9 replies
    • 2k views
    • 
    • kayb
    • July 22, 2018

19. Beef stock, sauces and gelatin

    By kutsu, March 11, 2007
    • 9 replies
    • 2.3k views
    • 
    • DerekW
    • March 15, 2007

20. desperately seeking ...

    By corax, December 6, 2004
    • 9 replies
    • 2.9k views
    • 
    • corax
    • December 8, 2004

21. Black olive sauce and preserved lemons

    By nyfirepatrolchef, July 9, 2002
    • 9 replies
    • 3.1k views
    • 
    • PaulaJ
    • July 10, 2002

22. Leftover Pork Butt bones ... what to do?

    By Johntodd, July 12, 2022
    • 9 replies
    • 7.6k views
    • 
    • Johntodd
    • July 19, 2022

23. How do I pickle spruce tips?

    By mkayahara, May 17, 2011
    • 9 replies
    • 3.6k views
    • 
    • GlorifiedRice
    • May 24, 2011

24. A Good Thick Slice?

    By JoNorvelleWalker, February 11, 2013
    • 9 replies
    • 2.1k views
    • 
    • JoNorvelleWalker
    • February 11, 2013

25. Bread Salad

    By Dana, July 20, 2003
    • 9 replies
    • 2.2k views
    • 
    • pim
    • July 22, 2003