Cooking

9,603 topics in this forum

1. How long until vegetables die, after adding dressing (vinaigrette)?

   By skyhskyh, February 19, 2012
   • 1 reply
   • 1.4k views
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   • skyhskyh
   • February 19, 2012

2. Reheat....What, where, and why.

   By NEPolarbear, October 9, 2014
   • 4 replies
   • 1.4k views
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   • MSRadell
   • October 11, 2014

3. Car engine cookery

   By KennethT, November 28, 2019
   • 9 replies
   • 1.4k views
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   • KennethT
   • November 29, 2019

4. Can I Substitute???

   By gulfporter, March 3, 2019
   • 3 replies
   • 1.4k views
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   • gulfporter
   • March 8, 2019

5. Pregelatinized starch paste from modernist cuisine (Volume 4, page 29).

   By kostbill, October 28, 2023   

   • Modernist
   • 2 replies
   • 1.4k views
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   • kostbill
   • October 29, 2023

6. Getting foods to release from pan

   By stuartlikesstrudel, June 29, 2009
   • 3 replies
   • 1.4k views
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   • Fat Guy
   • June 30, 2009

7. Meat sale at my local supermarket

   By Zee, December 6, 2006
   • 2 replies
   • 1.4k views
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   • petite tête de chou
   • December 6, 2006

8. Storing Yams

   By Porthos, April 13, 2010
   • 2 replies
   • 1.4k views
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   • Porthos
   • April 13, 2010

9. Cooking recombined duck and sirloin in Sous Vide

   By vrghost, October 5, 2012
   • 2 replies
   • 1.4k views
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   • vrghost
   • October 6, 2012

10. Basic chili oil from MC at home

    By mross, September 30, 2014
    • 4 replies
    • 1.4k views
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    • mross
    • September 30, 2014

11. Does Anybody Know If the Peppers Used To Make Paprika In Hungary Are Ever Eaten Fresh?

    By Bill Klapp, October 19, 2014
    • 0 replies
    • 1.4k views
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    • Bill Klapp
    • October 19, 2014

12. Looking for insalata mista recipe/Becco

    By armchairchef, February 6, 2008
    • 2 replies
    • 1.4k views
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    • armchairchef
    • February 6, 2008

13. Flex Mex

    By lindag, November 17, 2012
    • 2 replies
    • 1.4k views
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    • HungryChris
    • November 17, 2012

14. Fish glaze

    By Franci, February 22, 2014
    • 3 replies
    • 1.4k views
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    • gfweb
    • February 22, 2014

15. Oils in Injection Brining

    By hainanchicken, August 7, 2018
    • 3 replies
    • 1.4k views
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    • btbyrd
    • August 19, 2018

16. Essence (LCS) Recipe help

    By CalumC, May 12, 2007
    • 4 replies
    • 1.4k views
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    • CalumC
    • May 13, 2007

17. Don't keep onions in enclosed spaces?

    By phan1, February 12, 2008
    • 0 replies
    • 1.4k views
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    • phan1
    • February 12, 2008

18. Razor Clams

    By rlibkind, January 9, 2007
    • 1 reply
    • 1.4k views
    • 
    • iriee
    • January 9, 2007

19. Salsa verde/Green sauce presentation improvement

    By Toufas, May 4, 2011
    • 3 replies
    • 1.4k views
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    • Toufas
    • May 6, 2011

20. Big fowl...

    By glennbech, March 14, 2007
    • 3 replies
    • 1.4k views
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    • Domestic Goddess
    • March 14, 2007

21. Cooking/baking at the same time

    By jgm, November 29, 2007
    • 1 reply
    • 1.4k views
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    • david coonce
    • November 30, 2007

22. Quality Nut Pastes

    By Paul Bacino, January 7, 2016
    • 4 replies
    • 1.4k views
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    • JoNorvelleWalker
    • January 8, 2016

23. Bottarga

    By mattsea, October 22, 2009
    • 2 replies
    • 1.4k views
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    • Marya
    • October 26, 2009

24. Sechuan/Sancho Buttons aka Jambu, Paracress and Toothache plant

    By CeeCee, October 31, 2014
    • 2 replies
    • 1.3k views
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    • huiray
    • October 31, 2014

25. I'm beginning to panic......

    By ejebud, February 14, 2005
    • 6 replies
    • 1.3k views
    • 
    • ejebud
    • February 15, 2005