Cooking

9,603 topics in this forum

1. Why is Asian(Westernized) broth so dang difficult to get right? 1 2 3

   By emmeyekayeee, February 17, 2018   

   • Soup
   • Troubleshooting
   • 59 replies
   • 8k views
   • 
   • adey73
   • February 24, 2018

2. Why is boiling water needed to cook pasta?

   By sygyzy, October 3, 2009
   • 12 replies
   • 17.1k views
   • 
   • plattetude
   • October 12, 2009

3. Why is it OK to eat chicken liver medium rare, but not chicken breasts? 1 2

   By torolover, November 15, 2014
   • 26 replies
   • 55.5k views
   • 
   • Brian Goodwin
   • November 19, 2014

4. Why is it so? Sous Vide & shelf life, Pressure Cookers & tende

   By Ozcook, December 11, 2012
   • 14 replies
   • 6.5k views
   • 
   • FeChef
   • January 7, 2013

5. Why is my omelet tough and puffy?

   By fendel, September 10, 2008
   • 22 replies
   • 14.5k views
   • 
   • fendel
   • September 11, 2008

6. Why is my roast beef always tough? 1 2 3

   By Dr. Susan, December 10, 2005
   • 55 replies
   • 116.1k views
   • 
   • TheCulinaryLibrary
   • April 15, 2014

7. Why no engineered uber-fats

   By Shalmanese, January 4, 2005
   • 19 replies
   • 2.4k views
   • 
   • PCL
   • January 10, 2005

8. Why Northern biscuits suck 1 2 3

   By gfweb, November 23, 2018
   • 54 replies
   • 8.6k views
   • 
   • weedy
   • December 4, 2018

9. Why not break pasta?

   By mcsheffrey, February 23, 2008
   • 17 replies
   • 14.8k views
   • 
   • slkinsey
   • February 25, 2008

10. Why peel beets after they have been cooked?

    By VivreManger, March 5, 2007
    • 18 replies
    • 13.4k views
    • 
    • infernooo
    • March 6, 2007

11. Why remove from vacuum pac?

    By heidih, April 14, 2018
    • 11 replies
    • 3k views
    • 
    • Martin Fisher
    • April 14, 2018

12. Why Simmer a Meat Sauce for Hours

    By Shel_B, October 23, 2014
    • 22 replies
    • 17.6k views
    • 
    • Paul Bacino
    • October 26, 2014

13. Why so much water for pasta? 1 2 3 4 6

    By paulraphael, February 26, 2009
    • 132 replies
    • 28.1k views
    • 
    • gfweb
    • November 4, 2013

14. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 17.6k views
    • 
    • IndyRob
    • February 24, 2015

15. Why use fondant when wrapping savory dishes in caramel?

    By KennethT, October 22, 2010
    • 5 replies
    • 2.7k views
    • 
    • Tri2Cook
    • October 23, 2010

16. Why would you take the skin off pork belly? 1 2

    By austinlinecook, June 9, 2010
    • 44 replies
    • 103.2k views
    • 
    • Blether
    • November 8, 2013

17. Wild Asparagus 1 2

    By Jinmyo, May 30, 2003
    • 25 replies
    • 7.2k views
    • 
    • Aileen
    • June 11, 2007

18. Wild Boar 1 2

    By JosephB, January 17, 2004
    • 28 replies
    • 4.2k views
    • 
    • winesonoma
    • February 25, 2005

19. Wild Boar

    By bakerestates, August 14, 2006
    • 8 replies
    • 2.9k views
    • 
    • bakerestates
    • August 24, 2006

20. wild boar

    By jgmenzel, April 2, 2005
    • 5 replies
    • 1.5k views
    • 
    • Adam Balic
    • April 2, 2005

21. Wild Boar 1 2

    By A Balic, January 23, 2002
    • 27 replies
    • 8.7k views
    • 
    • col klink
    • February 4, 2002

22. Wild Boar Meatloaf

    By Shel_B, March 5, 2014
    • 10 replies
    • 5.3k views
    • 
    • Shel_B
    • March 7, 2014

23. Wild duck/goose hearts and liver

    By sp1187, October 16, 2007
    • 6 replies
    • 13.2k views
    • 
    • Fugu
    • November 18, 2007

24. Wild Ducks

    By MobyP, January 15, 2004
    • 14 replies
    • 2.7k views
    • 
    • Adam Balic
    • January 20, 2004

25. Wild Fennel ("finocchietti selvatici") 1 2

    By JosephB, November 8, 2003
    • 41 replies
    • 6.9k views
    • 
    • cookaburra
    • May 17, 2006