Cooking

9,583 topics in this forum

1. Stupid Chef Tricks 1 2 3

   By Kim Shook, December 4, 2007
   • 65 replies
   • 18k views
   • 
   • Sony
   • February 27, 2008

2. Bananas in savory dishes 1 2

   By _john, January 13, 2006
   • 31 replies
   • 18k views
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   • liv4fud
   • January 20, 2006

3. How to open an egg in a straight line

   By OliverB, April 29, 2011
   • 19 replies
   • 18k views
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   • edsel
   • May 8, 2011

4. Cooking from "Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint" 1 2

   By jmolinari, October 31, 2013
   • 48 replies
   • 17.9k views
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   • Leymarc
   • August 5, 2014

5. Trouble peeling hard boiled duck eggs

   By boondocker, December 16, 2010
   • 12 replies
   • 17.9k views
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   • boondocker
   • December 19, 2010

6. Cornmeal Pancakes, Corn Flapjacks, Johnnycakes 1 2

   By weinoo, April 23, 2012
   • 25 replies
   • 17.9k views
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   • weinoo
   • May 14, 2012

7. Exactly what temp. is bare simmer?

   By torolover, March 2, 2015
   • 10 replies
   • 17.9k views
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   • Simon Lewinson
   • March 3, 2015

8. Parsnips 1 2 3

   By jeniac42, April 30, 2003
   • 69 replies
   • 17.9k views
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   • ChrisTaylor
   • February 14, 2012

9. What to do with leftover rack of lamb?

   By Recoil Rob, April 10, 2010
   • 10 replies
   • 17.9k views
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   • Andrew Fenton
   • April 11, 2010

10. Pulses: beans, peas, lentils - love 'em? hate 'em? 1 2 3 4

    By Anna N, September 17, 2016
    • 86 replies
    • 17.9k views
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    • SLB
    • January 21, 2024

11. John Cope's Dried Corn 1 2

    By Fat Guy, November 29, 2002
    • 34 replies
    • 17.9k views
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    • Tess
    • November 17, 2006

12. Reputation Makers 1 2 3

    By Fat Guy, September 21, 2009
    • 69 replies
    • 17.8k views
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    • phatj
    • March 24, 2014

13. Cooking with cast iron - little black flecks on food

    By pastryani, November 24, 2016
    • 24 replies
    • 17.8k views
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    • Recoil Rob
    • December 6, 2016

14. How to make an extra crispy breading for deep frying

    By cteavin, June 23, 2011
    • 23 replies
    • 17.8k views
    • 
    • threestars
    • July 21, 2011

15. Some Lasagna Questions 1 2 3

    By tommy, October 13, 2002
    • 66 replies
    • 17.8k views
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    • lcdm
    • July 2, 2004

16. Steaming. Temperature. Concept. Questions. 1 2

    By skyhskyh, September 6, 2012
    • 48 replies
    • 17.8k views
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    • Duvel
    • December 20, 2020

17. Pork: Light Meat versus Dark Meat

    By Peter the eater, December 10, 2008
    • 8 replies
    • 17.8k views
    • 
    • Peter the eater
    • December 11, 2008

18. Using "Gluco" -- calcium gluconate lactate 1 2

    By Jonathan Kaplan, February 28, 2007
    • 26 replies
    • 17.8k views
    • 
    • Jonathan Kaplan
    • July 29, 2009

19. Sous vide steak - make-ahead options?

    By chris_s, January 28, 2015
    • 20 replies
    • 17.7k views
    • 
    • chris_s
    • February 25, 2015

20. Cooking with Your High-Power (Blendtec, Vitamix...) Blender 1 2

    By Chris Amirault, June 18, 2012
    • 46 replies
    • 17.7k views
    • 
    • Shel_B
    • March 15

21. Feijoada: Cook-Off 38 1 2

    By snowangel, February 14, 2008   

    • Cookoff
    • 29 replies
    • 17.7k views
    • 
    • Chris Amirault
    • October 20, 2010

22. Techniques for Roasting Potatoes 1 2 3

    By Chris Amirault, December 11, 2009
    • 59 replies
    • 17.7k views
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    • JoNorvelleWalker
    • October 2, 2016

23. Making a Melted Cheese Sauce Without using Sodium Citrate

    By FeChef, May 2, 2020
    • 19 replies
    • 17.7k views
    • 
    • FeChef
    • May 11, 2020

24. Hard Boiled Egg 101 1 2 3

    By Fugu, July 31, 2007
    • 52 replies
    • 17.6k views
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    • dcarch
    • May 25, 2016

25. Beans, beans, they're good for your 1 2 3 4

    By Abra, November 19, 2006
    • 88 replies
    • 17.6k views
    • 
    • nakji
    • October 24, 2009