Cooking

9,584 topics in this forum

1. Meat Blasphemy – Well-done Steak 1 2

   By Tatoosh, March 28, 2017
   • 38 replies
   • 10.3k views
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   • Porthos
   • April 18, 2017

2. Bland sauce

   By Josh71, March 27, 2017
   • 24 replies
   • 5.3k views
   • 
   • FrogPrincesse
   • March 28, 2017

3. Cooking from Chelsea Monroe-Cassel's World of Warcraft

   By JoNorvelleWalker, March 25, 2017
   • 3 replies
   • 1.8k views
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   • JoNorvelleWalker
   • April 4, 2017

4. Using a serrated knife: technique question 1 2

   By cutter, March 23, 2017
   • 32 replies
   • 5.5k views
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   • dcarch
   • March 28, 2017

5. 8 lb Pork Loin - What should I do with it?

   By bonkboo, March 21, 2017
   • 17 replies
   • 6.9k views
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   • rotuts
   • June 11, 2024

6. Agar Agar amount question

   By bonkboo, March 18, 2017
   • 1 reply
   • 1.3k views
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   • pastrygirl
   • March 18, 2017

7. Egyptian Walking Onions

   By Tammy, March 18, 2017
   • 9 replies
   • 2.7k views
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   • Tammy
   • March 27, 2017

8. Risotto alla Milanese: a few questions

   By Alex, March 17, 2017
   • 12 replies
   • 2.9k views
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   • winedoc
   • March 23, 2017

9. Sous Vide Garlic

   By paulraphael, March 17, 2017
   • 17 replies
   • 7k views
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   • weedy
   • March 25, 2017

10. Question regarding TRADITIONAL Cuban Sandwich... 1 2

    By Skyclad, March 14, 2017
    • 25 replies
    • 9.2k views
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    • daveb
    • April 26, 2017

11. Challenge: Cook your way through your freezer (part 2) 1 2 3 4 23

    By Okanagancook, March 11, 2017
    • 567 replies
    • 93k views
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    • BeeZee
    • September 26, 2020

12. Cooking with Charmaine Solomon's Complete Vegetarian Cookbook

    By Okanagancook, March 11, 2017
    • 8 replies
    • 2.5k views
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    • Okanagancook
    • March 24, 2017

13. Bangers and mash 1 2 3

    By lindag, March 9, 2017
    • 68 replies
    • 12.1k views
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    • Tammy
    • March 20, 2017

14. Food waste assignment, thinking innovative.

    By HTGC, March 8, 2017
    • 0 replies
    • 805 views
    • 
    • HTGC
    • March 8, 2017

15. Costco's mechanically tenderized meat 1 2

    By rotuts, March 7, 2017
    • 26 replies
    • 9.7k views
    • 
    • FrogPrincesse
    • July 13, 2024

16. Advice on this Tuna on Rice recipe

    By oofencocotte, March 6, 2017
    • 2 replies
    • 1.2k views
    • 
    • Anna N
    • March 6, 2017

17. Knife Use When Cutting Sandwiches 1 2

    By cutter, March 5, 2017
    • 28 replies
    • 16k views
    • 
    • IndyRob
    • March 10, 2017

18. Fruit 1 2 3 4 29

    By liuzhou, March 5, 2017
    • 719 replies
    • 129.4k views
    • 
    • blue_dolphin
    • August 18

19. Dinner 2017 (Part 3) 1 2 3 4 20

    By Norm Matthews, March 5, 2017
    • 494 replies
    • 79.5k views
    • 
    • sartoric
    • April 12, 2017

20. Maintaining crisp/crunch of fried items? 1 2

    By jedovaty, March 3, 2017
    • 25 replies
    • 7.9k views
    • 
    • Josh71
    • April 12, 2017

21. Sous Vide + Crispy Chicken Thighs

    By TdeV, February 28, 2017
    • 8 replies
    • 2.5k views
    • 
    • IndyRob
    • March 4, 2017

22. Sous vide lamb shoulder; moisture loss and component weights

    By bhsimon, February 27, 2017
    • 2 replies
    • 3.2k views
    • 
    • nickrey
    • May 17, 2017

23. Rub on sous vide? 1 2

    By TdeV, February 25, 2017
    • 25 replies
    • 10.2k views
    • 
    • FeChef
    • March 9, 2017

24. Bottom round rump roast

    By Fernwood, February 25, 2017
    • 24 replies
    • 4.9k views
    • 
    • rotuts
    • March 6, 2022

25. Advice: Braising in Smoker?

    By Franzisaurus_Rex, February 25, 2017
    • 24 replies
    • 8.9k views
    • 
    • kayb
    • March 1, 2017