Cooking

9,604 topics in this forum

1. Celery, celery, lots of celery...what to do? 1 2

   By Richard Kilgore, November 17, 2008
   • 35 replies
   • 19k views
   • 
   • blue_dolphin
   • November 15, 2016

2. Celery: can't stand the ribs but what about the dried leaves?

   By rotuts, December 3, 2011
   • 3 replies
   • 1.6k views
   • 
   • Martin Fisher
   • December 6, 2011

3. Celtuce and Its Tops

   By liuzhou, August 8, 2017
   • 16 replies
   • 5.7k views
   • 
   • liuzhou
   • April 2, 2024

4. Center Cut Bacon

   By Shel_B, July 21, 2024
   • 2 replies
   • 1.1k views
   • 
   • rotuts
   • July 21, 2024

5. Centrifuge safety question.

   By kostbill, September 19, 2019
   • 7 replies
   • 1.1k views
   • 
   • kostbill
   • September 19, 2019

6. Ceviche - best way to execute in restaurant kitchen?

   By SNewman004, May 22, 2017
   • 2 replies
   • 1.1k views
   • 
   • Auro
   • May 23, 2017

7. Ceviche and Aguachiles

   By Jason Perlow, January 2, 2013
   • 4 replies
   • 3.3k views
   • 
   • Chris Amirault
   • January 4, 2013

8. Ceviche and Guacamole - Tortilla chip substitutes

   By DanM, June 29, 2012
   • 22 replies
   • 15.7k views
   • 
   • EatNopales
   • September 27, 2012

9. Ceviche science.

   By Cephalopunk, February 26, 2004
   • 8 replies
   • 2.8k views
   • 
   • Katherine
   • March 1, 2004

10. Ceviche--Cook-Off 34 1 2 3

    By Chris Amirault, August 28, 2007   

    • Cookoff
    • 51 replies
    • 18.8k views
    • 
    • MetsFan5
    • October 4, 2021

11. ceviche/seviche

    By hazardnc, May 5, 2005
    • 6 replies
    • 1.8k views
    • 
    • sandra
    • May 6, 2005

12. Cha Siu and Curing Salt, do you use it?

    By Werdna, February 10, 2015
    • 6 replies
    • 3.3k views
    • 
    • Dejah
    • February 11, 2015

13. Challenge: Cook your way through your freezer (part 1) 1 2 3 4 21

    By Anna N, January 18, 2017
    • 501 replies
    • 66.8k views
    • 
    • Thanks for the Crepes
    • March 11, 2017

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

    By Okanagancook, March 11, 2017
    • 567 replies
    • 87.9k views
    • 
    • BeeZee
    • September 26, 2020

15. Challenge: Name 3 Little Things 1 2

    By gulfporter, October 3, 2014
    • 28 replies
    • 4.7k views
    • 
    • Martin Fisher
    • November 3, 2014

16. Challenging the oil-to-vinegar ratio 1 2

    By Fat Guy, June 20, 2007
    • 30 replies
    • 12k views
    • 
    • ghostrider
    • June 23, 2007

17. Chamber vacuum for drying chicken prior to frying?

    By larryroohr, July 28, 2012
    • 1 reply
    • 1.5k views
    • 
    • larryroohr
    • July 30, 2012

18. Chamber vacuum usage

    By JBailey, September 1, 2010
    • 1 reply
    • 1.7k views
    • 
    • Robert Jueneman
    • January 8, 2012

19. champagne sorbet

    By Jean Blanchard, December 14, 2006
    • 2 replies
    • 1.2k views
    • 
    • Jean Blanchard
    • December 14, 2006

20. changes in milk protein with heat

    By kisnow, June 18, 2010
    • 6 replies
    • 35.6k views
    • 
    • ChickenStu
    • June 20, 2010

21. Changing your oil/fat to change the flavor profile

    By nakji, April 17, 2010
    • 17 replies
    • 2.6k views
    • 
    • Chris Amirault
    • May 7, 2010

22. Chanterelles are flammable

    By Doodad, December 20, 2009
    • 2 replies
    • 2k views
    • 
    • Doodad
    • December 20, 2009

23. Char ground beef?

    By FeChef, February 17, 2015
    • 23 replies
    • 3.9k views
    • 
    • Baron d'Apcher
    • February 20, 2015

24. Char Siu using your Air Fryer

    By rotuts, February 4, 2024
    • 8 replies
    • 2.5k views
    • 
    • saluki
    • March 6, 2024

25. Char siu vs Chinese roast pork

    By FeChef, August 20, 2014
    • 16 replies
    • 18.3k views
    • 
    • FeChef
    • August 25, 2014