Cooking

9,579 topics in this forum

1. Whole-Hog Porchetta

   By srowson, May 6, 2008
   • 0 replies
   • 1.3k views
   • 
   • srowson
   • May 6, 2008

2. Why a tough bird? 1 2

   By Scargo, April 30, 2006
   • 34 replies
   • 4.5k views
   • 
   • lennyk
   • May 4, 2006

3. Why add aromatics to base stock if you're going to add aromatics for a recipe, later?

   By torolover, November 1, 2014
   • 17 replies
   • 8.6k views
   • 
   • TheCulinaryLibrary
   • November 27, 2014

4. Why Am I Adding Before I Degrease?

   By judiu, January 14, 2005
   • 10 replies
   • 1.8k views
   • 
   • chefzadi
   • January 17, 2005

5. why are my beans sometimes bitter?

   By eugenep, January 6, 2020
   • 11 replies
   • 36.6k views
   • 
   • Dave the Cook
   • January 8, 2020

6. Why are my pickles hollow?

   By DanM, August 12, 2009
   • 6 replies
   • 16.4k views
   • 
   • heidih
   • August 14, 2009

7. Why are my salads bitter?

   By Matonski, February 4, 2005
   • 9 replies
   • 16.4k views
   • 
   • Matonski
   • February 8, 2005

8. Why are steaks sold cut across the grain?

   By Shalmanese, May 2, 2007
   • 12 replies
   • 6k views
   • 
   • scubadoo97
   • May 3, 2007

9. Why Are These Eggs So Easy To Peel? 1 2

   By robyn, March 29, 2005
   • 31 replies
   • 10.3k views
   • 
   • Darienne
   • May 14, 2009

10. why artificial coloring is just fine

    By Nathan, March 14, 2007
    • 0 replies
    • 1.2k views
    • 
    • Nathan
    • March 14, 2007

11. Why bake carrots in dough?

    By aperture, February 12, 2014
    • 7 replies
    • 3.4k views
    • 
    • HowardLi
    • April 6, 2014

12. Why can't I make hash browns? 1 2

    By KitchenQueen, May 10, 2006
    • 31 replies
    • 6.5k views
    • 
    • Torrilin
    • May 18, 2006

13. Why Cure Meat?

    By Mikeb19, July 7, 2006
    • 11 replies
    • 2.3k views
    • 
    • Shalmanese
    • July 13, 2006

14. Why did my gratin break? 1 2

    By Chris Hennes, February 20, 2010
    • 27 replies
    • 6.8k views
    • 
    • JAZ
    • April 19, 2010

15. Why didn't this recipe work?

    By lutefisk, November 18, 2009
    • 7 replies
    • 2.2k views
    • 
    • mgaretz
    • November 19, 2009

16. Why do 12-hour 185F short ribs have more gelatin then 72-hour 140F short ribs?

    By torolover, January 9, 2015
    • 12 replies
    • 7.2k views
    • 
    • pbear
    • January 15, 2015

17. Why do baking potatoes smell like chocolate?

    By Dave the Cook, June 28, 2004
    • 10 replies
    • 8.5k views
    • 
    • JAZ
    • June 29, 2004

18. Why do people use canned vegetables? 1 2

    By Kent Wang, January 17, 2009
    • 38 replies
    • 8.3k views
    • 
    • PopsicleToze
    • January 21, 2009

19. Why do some shrimp need more cleaning than others?

    By WiscoNole, June 25, 2007
    • 5 replies
    • 3.9k views
    • 
    • deltadoc
    • June 26, 2007

20. Why Do We Love Barbecue? Slate discussion

    By Gifted Gourmet, June 14, 2006
    • 9 replies
    • 2.6k views
    • 
    • sadistick
    • June 15, 2006

21. Why does breading always fall off my chicken! 1 2 3

    By FeChef, November 8, 2013
    • 50 replies
    • 39.5k views
    • 
    • FeChef
    • November 21, 2013

22. Why does every sushi rice recipe call for vinegar? 1 2

    By FeChef, September 13, 2020
    • 46 replies
    • 14.5k views
    • 
    • heidih
    • September 15, 2020

23. Why does it take an hour to "cook out the raw taste"?

    By Shalmanese, April 2, 2012
    • 7 replies
    • 5.7k views
    • 
    • JHeald
    • April 3, 2012

24. Why does my goat cheese taste like plastic?

    By CRUZMISL, September 28, 2003
    • 7 replies
    • 5.3k views
    • 
    • skoolpsyk
    • October 6, 2003
25. Why does my ice cream maker produce soft or runny ice cream instead of a firm texture?

    Topic was moved to forum Pastry & Baking