Cooking

9,585 topics in this forum

1. Red cooking wine?

   By FeChef, December 23, 2014
   • 24 replies
   • 5.1k views
   • 
   • djyee100
   • December 24, 2014

2. Red currants

   By Monica Bhide, July 16, 2004
   • 16 replies
   • 3.5k views
   • 
   • jbonne
   • July 22, 2004

3. Red endives: using this beautiful leaf properly

   By Gifted Gourmet, January 28, 2007
   • 16 replies
   • 2.4k views
   • 
   • Pontormo
   • January 30, 2007

4. Red Kabocha Squash

   By Shel_B, October 25, 2013
   • 11 replies
   • 2.3k views
   • 
   • Shel_B
   • October 28, 2013

5. Red Olives

   By mikeI, March 24, 2009
   • 5 replies
   • 2.5k views
   • 
   • Raoul Duke
   • March 25, 2009

6. Red Onions vs. Yellow Onions

   By David Ross, January 7, 2011
   • 18 replies
   • 55.9k views
   • 
   • Will
   • January 10, 2011

7. Red Palm Oil: what to do with it?

   By Smithy, April 7, 2014
   • 10 replies
   • 7.1k views
   • 
   • Smithy
   • April 19, 2014

8. Red Rice

   By chef koo, September 10, 2007
   • 24 replies
   • 8.7k views
   • 
   • lemniscate
   • January 28, 2023

9. Red Sauce

   By NulloModo, June 13, 2004
   • 11 replies
   • 3.4k views
   • 
   • Shalmanese
   • September 24, 2006

10. Red spots in meat--improperly bled?

    By Anna Friedman Herlihy, June 30, 2007
    • 19 replies
    • 107.3k views
    • 
    • cookingkid
    • July 4, 2007

11. Red wine butter mousse, or how to reheat butter-mounted sauces?

    By demo, January 28, 2013
    • 4 replies
    • 5.2k views
    • 
    • demo
    • January 29, 2013

12. Red Wine for Reduction

    By sng sling, November 19, 2001
    • 6 replies
    • 7.3k views
    • 
    • sng sling
    • November 20, 2001

13. Red wine in marinade and tough meat

    By highchef, July 3, 2011
    • 4 replies
    • 2.6k views
    • 
    • highchef
    • July 3, 2011

14. rediscovering my pressure cooker

    By maher, March 26, 2005
    • 5 replies
    • 2.7k views
    • 
    • anzu
    • August 11, 2005

15. Reduced-handle chef knives

    By Constantin Peters, April 21, 2018
    • 16 replies
    • 3.1k views
    • 
    • paulraphael
    • April 29, 2018

16. Reducing 1 2

    By chrisp, January 9, 2008
    • 31 replies
    • 6.4k views
    • 
    • TheSwede
    • February 29, 2008

17. Reducing a liquid

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

18. Reducing Liquids For Sauce

    By aliaseater, November 8, 2003
    • 19 replies
    • 3.6k views
    • 
    • oraklet
    • November 13, 2003

19. Reducing vinegar

    By Blether, February 25, 2010
    • 10 replies
    • 34.7k views
    • 
    • thock
    • November 16, 2010

20. Reflections on brown butter 1 2

    By Fat Guy, March 24, 2007
    • 27 replies
    • 5.7k views
    • 
    • ned
    • March 28, 2007

21. Refreezing partially thawed chicken?

    By CanadianBakin', August 17, 2006
    • 8 replies
    • 33.9k views
    • 
    • CanadianBakin'
    • August 18, 2006

22. Refreshments for a meeting

    By JSD, July 7, 2002
    • 13 replies
    • 4k views
    • 
    • oliva
    • July 9, 2002

23. Refridgerating Leftovers

    By Marlene, December 27, 2002
    • 17 replies
    • 2.9k views
    • 
    • Suzanne F
    • December 28, 2002

24. Refrigerate a Kugel:

    By Shel_B, April 7, 2012
    • 6 replies
    • 4.8k views
    • 
    • andiesenji
    • April 9, 2012

25. Refrigerated pizza dough: how long should it rest on the counter before baking?

    By TdeV, June 4, 2021
    • 11 replies
    • 77.5k views
    • 
    • TdeV
    • June 9, 2021