Cooking

9,583 topics in this forum

1. Why are my pickles hollow?

   By DanM, August 12, 2009
   • 6 replies
   • 16.6k views
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   • heidih
   • August 14, 2009

2. Jarred tahini -- how long can it be stored?

   By toolprincess, May 11, 2011
   • 14 replies
   • 16.6k views
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   • toolprincess
   • May 19, 2011

3. Why are my salads bitter?

   By Matonski, February 4, 2005
   • 9 replies
   • 16.5k views
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   • Matonski
   • February 8, 2005

4. Cooking With A Plancha 1 2

   By weinoo, September 24, 2011
   • 33 replies
   • 16.5k views
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   • andiesenji
   • September 27, 2011

5. Tomato foam prior to canning

   By Paul Bacino, August 21, 2013
   • 4 replies
   • 16.5k views
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   • Paul Bacino
   • August 22, 2013

6. Stir Frying in Stainless Steel 1 2 3

   By CanadianHomeChef, December 28, 2018
   • 50 replies
   • 16.5k views
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   • chozume
   • January 3, 2019

7. Any proof that adding oil to meat cooked sous vide makes it "juicier"? 1 2

   By torolover, December 12, 2014
   • 34 replies
   • 16.5k views
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   • gfweb
   • December 14, 2014

8. Home Made Potato Chips 1 2 3

   By prasad2, November 8, 2003
   • 50 replies
   • 16.5k views
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   • OliverB
   • April 12, 2013

9. Buttah! 1 2 3 4

   By Malawry, April 25, 2002
   • 95 replies
   • 16.5k views
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   • Peter B Wolf
   • April 3, 2003

10. Raw Chicken in Fridge...How Long is Too Long? 1 2

    By gulfporter, January 9, 2016
    • 28 replies
    • 16.5k views
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    • JoNorvelleWalker
    • January 21, 2016

11. Sweetbreads 1 2

    By Stone, January 11, 2002
    • 31 replies
    • 16.4k views
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    • A Balic
    • January 17, 2002

12. French fries 1 2 3

    By yvonne johnson, August 20, 2001
    • 70 replies
    • 16.4k views
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    • JoNorvelleWalker
    • August 24, 2019

13. Do the pasteurizing times on Douglas Baldwin's website also kill parasites?

    By Jenny Ngo, February 4, 2014
    • 11 replies
    • 16.4k views
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    • Jenny Ngo
    • February 5, 2014

14. buffalo wing sauce help 1 2

    By maui420, February 7, 2005
    • 36 replies
    • 16.4k views
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    • maui420
    • March 16, 2005

15. Beef cuts for soup/stock/jus 1 2

    By paulraphael, May 5, 2014
    • 35 replies
    • 16.4k views
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    • Franci
    • February 10, 2016

16. Uses for pineapple core 1 2

    By heidih, April 23, 2011
    • 28 replies
    • 16.4k views
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    • Panaderia Canadiense
    • May 15, 2011

17. Too many clementines! 1 2 3

    By sara, December 23, 2003
    • 55 replies
    • 16.4k views
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    • Amuse Bouche
    • November 16, 2004

18. Chicken salad 1 2 3 4

    By Andrew Fenton, June 10, 2004
    • 83 replies
    • 16.4k views
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    • Anna N
    • June 16, 2014

19. Using chicken feet for stock making 1 2

    By jgm, July 5, 2006
    • 45 replies
    • 16.4k views
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    • sparrowgrass
    • January 30, 2012

20. tagliatelle vs pappardelle

    By marktynernyc, December 20, 2010
    • 9 replies
    • 16.4k views
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    • Maureen B. Fant
    • January 1, 2011

21. When water is as good or better than using stock 1 2 3

    By heidih, September 3, 2012
    • 50 replies
    • 16.4k views
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    • patrickamory
    • March 22, 2013

22. Baking soda to enhance browning

    By Jen Rehm, December 18, 2011
    • 15 replies
    • 16.3k views
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    • FeChef
    • June 10, 2024

23. TDG: Desperate Measures: Waffles 1 2 3

    By mamster, April 14, 2004
    • 52 replies
    • 16.3k views
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    • mamster
    • July 26, 2004

24. Super Bowl 2017: what are you serving? 1 2 3 4 5

    By Okanagancook, January 22, 2017
    • 105 replies
    • 16.3k views
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    • scubadoo97
    • February 5, 2018

25. Scallop roe - eating it raw? 1 2

    By rarerollingobject, September 18, 2011
    • 34 replies
    • 16.3k views
    • 
    • rarerollingobject
    • September 27, 2011