Cooking

9,590 topics in this forum

1. Pasta, Brass Die Better? 1 2

   By dcarch, October 5, 2013
   • 39 replies
   • 21.1k views
   • 
   • Shel_B
   • October 10, 2013

2. GE Profile Gas Range -- worth buying? 1 2 3

   By Busboy, October 28, 2004
   • 58 replies
   • 21.1k views
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   • ChefCrash
   • December 2, 2006

3. Homemade Salad Dressings 1 2 3 4 5

   By awbrig, October 20, 2002
   • 111 replies
   • 21.1k views
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   • Owtahear
   • December 2, 2019

4. Alcohol and the Pressure Cooker

   By percival, August 23, 2010
   • 20 replies
   • 21.1k views
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   • Dexter
   • April 2, 2013

5. Saving/Reusing Pasta water 1 2 3

   By Gul_Dekar, November 10, 2004   

   • Italian
   • 57 replies
   • 21.1k views
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   • jedovaty
   • May 4, 2024

6. Practicality of a roaster with domed lid?

   By vkrn, October 14, 2006
   • 9 replies
   • 21.1k views
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   • alanamoana
   • October 15, 2006

7. eG Cook-Off #66: Rhubarb 1 2 3 4

   By David Ross, July 3, 2014   

   • Cookoff
   • 82 replies
   • 21k views
   • 
   • liuzhou
   • February 17, 2024

8. Freezing pre-soaked beans?

   By VMBrasseur, July 15, 2002
   • 8 replies
   • 21k views
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   • tony h
   • July 16, 2002

9. Caramelizing Tomato Paste

   By project, February 1, 2009
   • 15 replies
   • 21k views
   • 
   • slkinsey
   • February 1, 2009

10. Fennel 1 2 3 4 5

    By snowangel, November 14, 2003
    • 107 replies
    • 21k views
    • 
    • JoNorvelleWalker
    • October 14, 2022

11. Dry-aged beef 1 2

    By Stuckey, December 21, 2007
    • 32 replies
    • 20.9k views
    • 
    • rotuts
    • June 18, 2014

12. Fried Polenta 1 2 3 4

    By ElsieD, July 14, 2013
    • 78 replies
    • 20.9k views
    • 
    • blue_dolphin
    • July 10, 2022

13. Stringy Okra

    By liuzhou, June 25, 2013
    • 13 replies
    • 20.9k views
    • 
    • Syzygies
    • June 27, 2013

14. Veal stock 1 2 3 4

    By ktdid56, March 27, 2004
    • 85 replies
    • 20.9k views
    • 
    • paul o' vendange
    • February 26, 2017

15. Lamb Shank 1 2 3

    By Richard Kilgore, August 12, 2003
    • 64 replies
    • 20.9k views
    • 
    • Tempest63
    • October 27, 2023

16. What is the science of blanching garlic many times in milk?

    By torolover, February 24, 2015
    • 21 replies
    • 20.9k views
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    • pbear
    • February 26, 2015

17. Pheasant 1 2 3 4

    By helenas, December 23, 2001
    • 82 replies
    • 20.8k views
    • 
    • david goodfellow
    • July 12, 2010

18. Poultry Viscera and Other Offal 1 2 3 4

    By liuzhou, December 11, 2022
    • 95 replies
    • 20.8k views
    • 
    • liuzhou
    • February 5, 2023

19. Can I use fresh basil stems?

    By runwestierun, January 26, 2012
    • 4 replies
    • 20.8k views
    • 
    • lesliec
    • January 27, 2012

20. Char siu vs Chinese roast pork

    By FeChef, August 20, 2014
    • 16 replies
    • 20.8k views
    • 
    • FeChef
    • August 25, 2014

21. Oyster shucking crash course 1 2 3

    By Fat Guy, July 3, 2009
    • 69 replies
    • 20.8k views
    • 
    • budrichard
    • April 12, 2010

22. Can I slow-roast brussels sprouts?

    By Emily_R, January 20, 2012
    • 8 replies
    • 20.8k views
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    • SylviaLovegren
    • January 21, 2012

23. Citric acid VS Sodium Citrate?

    By Anonymous Modernist 15605, January 29, 2013
    • 7 replies
    • 20.7k views
    • 
    • Judy Wilson
    • April 4, 2013

24. Cooking a molecular gastronomy tasting menu 1 2

    By the_nomad, June 12, 2008
    • 47 replies
    • 20.7k views
    • 
    • prairiegirl
    • June 21, 2008

25. Corned chicken breast (chicken ham) 1 2 3 4

    By FeChef, September 6, 2014
    • 89 replies
    • 20.7k views
    • 
    • gfweb
    • May 23, 2020