Cooking

9,602 topics in this forum

1. Question about pickling spice amounts

   By Kim Shook, May 21, 2024
   • 7 replies
   • 2k views
   • 
   • Senior Sea Kayaker
   • May 22, 2024

2. Question about refreezing

   By John, June 2, 2007
   • 4 replies
   • 6.3k views
   • 
   • iriee
   • June 5, 2007

3. Question about reheating sous vide octopus

   By philie, November 30, 2014
   • 4 replies
   • 4.5k views
   • 
   • philie
   • December 1, 2014

4. Question about ricotta filling for lasagna

   By viaChgo, April 17, 2006
   • 9 replies
   • 2.7k views
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   • Pontormo
   • April 18, 2006

5. Question about safety of consuming months-old pate

   By benjamin163, May 30, 2014
   • 11 replies
   • 4.8k views
   • 
   • benjamin163
   • June 4, 2014

6. question about techniques involved in making (chicken/lamb) biryani

   By eugenep, October 23, 2020
   • 7 replies
   • 1.8k views
   • 
   • JoNorvelleWalker
   • October 30, 2020

7. Question about Thomas Keller's "the whole bird" recipe

   By kostbill, January 26, 2023
   • 14 replies
   • 2.5k views
   • 
   • Anna N
   • February 12, 2023

8. Question for sous vide boffins about vacuum sealing at different %

   By benjamin163, May 1, 2018
   • 10 replies
   • 1.6k views
   • 
   • benjamin163
   • May 3, 2018

9. Question on methylcellulose clarification

   By Anonymous Modernist 6050, November 1, 2012
   • 1 reply
   • 1.8k views
   • 
   • Sam Fahey-Burke
   • November 19, 2012

10. question re using breadcrumbs/panko coating when sauteing protein

    By eugenep, May 8, 2019
    • 14 replies
    • 3.4k views
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    • Margaret Pilgrim
    • June 6, 2019

11. question re: methylcellulose & foaming

    By Jonathan Kaplan, January 12, 2009
    • 5 replies
    • 4.2k views
    • 
    • TheSwede
    • January 15, 2009

12. Question re: Peking Duck Take-out

    By sadistick, July 21, 2012
    • 3 replies
    • 1.8k views
    • 
    • DTBarton
    • July 24, 2012

13. Question Regarding Cooking Sous Vide and Comparative Moistness

    By Porthos, February 14, 2016
    • 12 replies
    • 2.7k views
    • 
    • rotuts
    • February 21, 2016

14. Question regarding TRADITIONAL Cuban Sandwich... 1 2

    By Skyclad, March 14, 2017
    • 25 replies
    • 8.6k views
    • 
    • daveb
    • April 26, 2017

15. Questions about accelerating meat brining with a chamber vacuum sealer

    By Anonymous Modernist 2828, October 20, 2011
    • 6 replies
    • 13k views
    • 
    • JoNorvelleWalker
    • September 4, 2020

16. Questions about bean varieties 1 2 3 4 14

    By SpaghettiWestern, November 27, 2011
    • 345 replies
    • 83.7k views
    • 
    • AlaMoi
    • May 4, 2023

17. Questions about Black Cardamom, Citrus and Other Ingredients in Dorie Greenspan's Fresh Orange Pork Tenderloin 1 2

    By ElsieD, May 26, 2019
    • 39 replies
    • 5.4k views
    • 
    • Okanagancook
    • June 15, 2019

18. Questions about cooked ham 1 2

    By TdeV, February 20, 2019
    • 35 replies
    • 6.1k views
    • 
    • rotuts
    • January 19, 2020

19. questions about cooking turkey roulade

    By cteavin, December 11, 2010
    • 3 replies
    • 1.6k views
    • 
    • Mikels
    • January 18, 2011

20. Questions About the Possibility of Gluten Contamination

    By rancho_gordo, January 20, 2011
    • 17 replies
    • 2.7k views
    • 
    • ElaineK
    • January 31, 2011

21. questions about using miso

    By Dante, February 27, 2011
    • 9 replies
    • 2.1k views
    • 
    • emannths
    • February 28, 2011

22. Questions for the low carbers

    By Monica Bhide, January 21, 2004
    • 11 replies
    • 2.3k views
    • 
    • Monica Bhide
    • January 21, 2004

23. Questions re: Butter extract vs flavoring

    By chef koo, August 17, 2023
    • 4 replies
    • 2.2k views
    • 
    • pastrygirl
    • August 17, 2023

24. Questions re: Cooking with Sparkling Water

    By Shel_B, April 5, 2013
    • 21 replies
    • 6.1k views
    • 
    • Shel_B
    • June 10, 2013

25. Quiche 1 2 3 4

    By rjwong, February 17, 2005
    • 82 replies
    • 31k views
    • 
    • Beebs
    • October 2, 2013