Cooking

9,585 topics in this forum

1. Reputation Makers 1 2 3

   By Fat Guy, January 16, 2003
   • 59 replies
   • 8.9k views
   • 
   • oraklet
   • January 27, 2003

2. Reputation Makers 1 2 3

   By Fat Guy, September 21, 2009
   • 69 replies
   • 17.9k views
   • 
   • phatj
   • March 24, 2014

3. Requesting some advice on timing of prep for Dauphinoise

   By Kim Shook, March 30, 2021
   • 12 replies
   • 2.3k views
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   • foxtrotzulu
   • October 25, 2022

4. Rescuing oversalted broth with a potato.

   By GordonD, August 4, 2007
   • 8 replies
   • 2.9k views
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   • Gruzia
   • August 4, 2007

5. Rescuing white veal stock

   By StevenC, October 16, 2012
   • 0 replies
   • 4.3k views
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   • StevenC
   • October 16, 2012

6. Restaurant grilling.

   By aaguirrejr, February 29, 2008
   • 5 replies
   • 2.1k views
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   • Dave the Cook
   • March 1, 2008

7. Resting A Roasting Bird

   By Gregg, January 23, 2012
   • 8 replies
   • 3.8k views
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   • piracer
   • January 25, 2012

8. Resting fish 1 2

   By edwardsboi, February 6, 2009
   • 29 replies
   • 19.3k views
   • 
   • mm84321
   • October 30, 2013

9. Resting meat under foil

   By bobmac, May 31, 2006
   • 12 replies
   • 4.4k views
   • 
   • scubadoo97
   • June 1, 2006

10. Restless for a new cookbook 1 2

    By amyknyc, January 25, 2005
    • 35 replies
    • 6.8k views
    • 
    • Kevin72
    • July 16, 2005

11. Results--what worked?

    By pam claughton, December 26, 2004
    • 6 replies
    • 1.9k views
    • 
    • MarketStEl
    • December 27, 2004

12. Rethinking the prep of a whole turkey

    By heidih, April 20, 2011
    • 14 replies
    • 2.6k views
    • 
    • Ufimizm
    • April 22, 2011

13. Retrogradation question

    By Charcuterer, February 14, 2012
    • 1 reply
    • 1.8k views
    • 
    • HowardLi
    • February 15, 2012

14. Retrograding starch for potato soup

    By HowardLi, July 25, 2011
    • 6 replies
    • 3.4k views
    • 
    • slkinsey
    • July 26, 2011

15. Reuben Sandwiches 1 2

    By nyfirepatrolchef X, June 19, 2002
    • 42 replies
    • 6.5k views
    • 
    • 201
    • November 2, 2002

16. reusing home made stock to make stock +, then ++ etc

    By rotuts, November 21, 2015
    • 5 replies
    • 1.9k views
    • 
    • heidih
    • November 21, 2015

17. Revelation to me - Silpat for pounding chicken breasts

    By MaryIsobel, November 22, 2022
    • 15 replies
    • 2.4k views
    • 
    • lemniscate
    • November 23, 2022

18. Reverse Spherification and holding the spheres

    By Anonymous Modernist 847, September 10, 2011
    • 5 replies
    • 3.5k views
    • 
    • Anonymous Modernist 847
    • October 8, 2011

19. Revisiting an old recipe

    By joiei, September 26, 2018
    • 0 replies
    • 651 views
    • 
    • joiei
    • September 26, 2018

20. reviving dried-out ham

    By scottie, July 25, 2008
    • 4 replies
    • 11.7k views
    • 
    • scottie
    • July 27, 2008

21. Rhubarb 1 2 3 4 6

    By Jim Dixon, April 22, 2003
    • 125 replies
    • 20.7k views
    • 
    • deltadoc
    • June 8, 2007

22. Rhubarb Tops

    By Paul Bacino, May 31, 2011
    • 18 replies
    • 2.8k views
    • 
    • gfweb
    • June 1, 2011

23. Rhubarb Chutney

    By lovebenton0, May 14, 2007
    • 6 replies
    • 2.2k views
    • 
    • lovebenton0
    • May 18, 2007

24. Rib eye from specific retailer overcooked sous vide

    By Anonymous Modernist 17713, April 24, 2013
    • 3 replies
    • 2.3k views
    • 
    • Anonymous Modernist 3840
    • May 9, 2013

25. Rib Marinade

    By Marlene, August 20, 2004
    • 8 replies
    • 2.3k views
    • 
    • Marlene
    • August 20, 2004