Cooking

9,585 topics in this forum

1. Dandelion Greens

   By Bicycle Lee, April 26, 2004
   • 8 replies
   • 3.3k views
   • 
   • Savour Chef
   • May 2, 2004

2. Leftover Molecular Caviar

   By bigchef, June 30, 2011
   • 8 replies
   • 5.9k views
   • 
   • Tri2Cook
   • July 1, 2011

3. Dill Pickles

   By lisabobd, September 1, 2004
   • 8 replies
   • 2.9k views
   • 
   • Mayhaw Man
   • September 1, 2004

4. Pork: Light Meat versus Dark Meat

   By Peter the eater, December 10, 2008
   • 8 replies
   • 17.8k views
   • 
   • Peter the eater
   • December 11, 2008

5. Sea Trout - Fry whole, or not fry at all?

   By camerasforeyes, December 30, 2013
   • 8 replies
   • 2.6k views
   • 
   • camerasforeyes
   • January 1, 2014

6. How Long to Cook Root Vegies?

   By mr drinkie, October 6, 2010
   • 8 replies
   • 3.3k views
   • 
   • andiesenji
   • October 7, 2010

7. Can you brûlée on top of a foam?

   By Josho, November 2, 2012
   • 8 replies
   • 3.1k views
   • 
   • nickrey
   • November 4, 2012

8. Seared Tuna

   By jscarbor, January 28, 2009
   • 8 replies
   • 2.5k views
   • 
   • LizD518
   • January 29, 2009

9. When to salt meat?

   By TheCulinaryLibrary, June 29, 2012
   • 8 replies
   • 2.8k views
   • 
   • DMS
   • July 3, 2012

10. Apple leather: I hate making it

    By Darienne, October 16, 2019
    • 8 replies
    • 1k views
    • 
    • Darienne
    • October 19, 2019

11. Creamy Sauce For Pasta?

    By Sam Salmon, October 5, 2004
    • 8 replies
    • 2.2k views
    • 
    • Mild Bill
    • October 11, 2004

12. Cooking with Sherry

    By Shel_B, January 7, 2012
    • 8 replies
    • 3.3k views
    • 
    • nickrey
    • January 8, 2012

13. My Leather Fetish

    By dcarch, June 29, 2012
    • 8 replies
    • 3.4k views
    • 
    • OliverB
    • June 30, 2012

14. Different definitions of what a "sauce vierge" is

    By Garlic Guy, November 30, 2016
    • 8 replies
    • 3.7k views
    • 
    • Paul Fink
    • December 2, 2016

15. Making Oatmeal

    By Shel_B, November 24, 2009
    • 8 replies
    • 2.6k views
    • 
    • Shel_B
    • December 1, 2009

16. Veal stock specified – substitute commercial beef stock or home-made?

    By thelawnet, February 2, 2012
    • 8 replies
    • 13.9k views
    • 
    • Norm Matthews
    • February 3, 2012

17. Instant couscous versus fresh couscous

    By patrickamory, February 26, 2012
    • 8 replies
    • 8.7k views
    • 
    • budrichard
    • February 28, 2012

18. Cook/Chill/Regenerate (Reheat): Sous Vide

    By DanMLondon, December 2, 2013
    • 8 replies
    • 4.2k views
    • 
    • FeChef
    • December 6, 2013

19. Fattoush Salad Dressing Ideas Wanted

    By Shel_B, July 15, 2014
    • 8 replies
    • 2.6k views
    • 
    • Shel_B
    • July 25, 2014

20. Whole striped bass is on special

    By Anna N, June 30, 2003
    • 8 replies
    • 2.1k views
    • 
    • mise en place
    • July 1, 2003

21. Cognac = Banana...at least in our heads

    By gfron1, November 30, 2008
    • 8 replies
    • 2.7k views
    • 
    • prasantrin
    • December 1, 2008

22. Duck hearts

    By tammylc, October 31, 2009
    • 8 replies
    • 5.7k views
    • 
    • mizducky
    • November 5, 2009

23. Kingfish is on special

    By Anna N, June 30, 2003
    • 8 replies
    • 2.2k views
    • 
    • ballast_regime
    • July 1, 2003

24. preserving morels

    By hodge-podge, May 20, 2005
    • 8 replies
    • 4.8k views
    • 
    • SMW
    • May 23, 2005

25. What to do with 5 lbs of split peas?

    By DanM, August 10, 2015
    • 8 replies
    • 2k views
    • 
    • dcarch
    • August 11, 2015