Cooking

9,584 topics in this forum

1. Pork: Light Meat versus Dark Meat

   By Peter the eater, December 10, 2008
   • 8 replies
   • 17k views
   • 
   • Peter the eater
   • December 11, 2008

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

   By camerasforeyes, December 30, 2013
   • 8 replies
   • 2.5k views
   • 
   • camerasforeyes
   • January 1, 2014

3. How Long to Cook Root Vegies?

   By mr drinkie, October 6, 2010
   • 8 replies
   • 3.1k views
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   • andiesenji
   • October 7, 2010

4. Can you brûlée on top of a foam?

   By Josho, November 2, 2012
   • 8 replies
   • 3k views
   • 
   • nickrey
   • November 4, 2012

5. Seared Tuna

   By jscarbor, January 28, 2009
   • 8 replies
   • 2.4k views
   • 
   • LizD518
   • January 29, 2009

6. When to salt meat?

   By TheCulinaryLibrary, June 29, 2012
   • 8 replies
   • 2.6k views
   • 
   • DMS
   • July 3, 2012

7. Apple leather: I hate making it

   By Darienne, October 16, 2019
   • 8 replies
   • 917 views
   • 
   • Darienne
   • October 19, 2019

8. Creamy Sauce For Pasta?

   By Sam Salmon, October 5, 2004
   • 8 replies
   • 2.1k views
   • 
   • Mild Bill
   • October 11, 2004

9. Cooking with Sherry

   By Shel_B, January 7, 2012
   • 8 replies
   • 3.1k views
   • 
   • nickrey
   • January 8, 2012

10. My Leather Fetish

    By dcarch, June 29, 2012
    • 8 replies
    • 3.2k views
    • 
    • OliverB
    • June 30, 2012

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

    By Garlic Guy, November 30, 2016
    • 8 replies
    • 3.4k views
    • 
    • Paul Fink
    • December 2, 2016

12. Making Oatmeal

    By Shel_B, November 24, 2009
    • 8 replies
    • 2.5k views
    • 
    • Shel_B
    • December 1, 2009

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

    By thelawnet, February 2, 2012
    • 8 replies
    • 13.5k views
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    • Norm Matthews
    • February 3, 2012

14. Instant couscous versus fresh couscous

    By patrickamory, February 26, 2012
    • 8 replies
    • 8.5k views
    • 
    • budrichard
    • February 28, 2012

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

    By DanMLondon, December 2, 2013
    • 8 replies
    • 4.1k views
    • 
    • FeChef
    • December 6, 2013

16. Fattoush Salad Dressing Ideas Wanted

    By Shel_B, July 15, 2014
    • 8 replies
    • 2.4k views
    • 
    • Shel_B
    • July 25, 2014

17. Whole striped bass is on special

    By Anna N, June 30, 2003
    • 8 replies
    • 2k views
    • 
    • mise en place
    • July 1, 2003

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

    By gfron1, November 30, 2008
    • 8 replies
    • 2.6k views
    • 
    • prasantrin
    • December 1, 2008

19. Duck hearts

    By tammylc, October 31, 2009
    • 8 replies
    • 5.5k views
    • 
    • mizducky
    • November 5, 2009

20. Kingfish is on special

    By Anna N, June 30, 2003
    • 8 replies
    • 2.1k views
    • 
    • ballast_regime
    • July 1, 2003

21. preserving morels

    By hodge-podge, May 20, 2005
    • 8 replies
    • 4.6k views
    • 
    • SMW
    • May 23, 2005

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

    By DanM, August 10, 2015
    • 8 replies
    • 1.9k views
    • 
    • dcarch
    • August 11, 2015

23. Does Size Matter for Saucepans

    By Gaius46, July 15, 2014
    • 8 replies
    • 3.1k views
    • 
    • paulraphael
    • July 17, 2014

24. Avocado pits...

    By Berlinsbreads, January 29, 2005
    • 8 replies
    • 2.2k views
    • 
    • andiesenji
    • January 30, 2005

25. Bottling Hot Sauce at Home

    By donk79, October 18, 2019
    • 8 replies
    • 1.9k views
    • 
    • donk79
    • October 19, 2019