Cooking

9,585 topics in this forum

1. Fat=Flavor? The role of fat in the cooking process

   By Tim Chambers, September 9, 2013
   • 15 replies
   • 8.9k views
   • 
   • Edward J
   • September 12, 2013

2. Lamb vs. beef steak

   By dividend, December 15, 2008
   • 3 replies
   • 8.9k views
   • 
   • Anna N
   • December 15, 2008

3. siberian salmon, sturgeon and glass noodle pie

   By essvee, December 6, 2008
   • 11 replies
   • 8.9k views
   • 
   • helenas
   • December 12, 2008

4. A year of a deer. 1 2

   By sjemac, December 16, 2008
   • 28 replies
   • 8.9k views
   • 
   • Crouton
   • June 5, 2012

5. Why add aromatics to base stock if you're going to add aromatics for a recipe, later?

   By torolover, November 1, 2014
   • 17 replies
   • 8.9k views
   • 
   • TheCulinaryLibrary
   • November 27, 2014

6. What's wrong with eating raw flour?

   By heidih, April 21, 2023
   • 23 replies
   • 8.9k views
   • 
   • Jon S
   • April 28, 2023

7. "Hands-On" Dinner Party Revisited 1 2 3

   By Varmint, May 12, 2004
   • 57 replies
   • 8.9k views
   • 
   • Malawry
   • June 8, 2004

8. As we turn towards Fall... 1 2 3

   By Really Nice!, September 3, 2004
   • 62 replies
   • 8.9k views
   • 
   • snowangel
   • September 26, 2004

9. What Can You Smoke -- and What Can You Do With It? 1 2

   By Chris Amirault, January 14, 2011
   • 38 replies
   • 8.9k views
   • 
   • chileheadmike
   • April 28, 2011

10. Two People, Thirty-four bucks 1 2

    By maggiethecat, November 1, 2003
    • 48 replies
    • 8.9k views
    • 
    • jgm
    • September 3, 2007

11. Reputation Makers 1 2 3

    By Fat Guy, January 16, 2003
    • 59 replies
    • 8.8k views
    • 
    • oraklet
    • January 27, 2003

12. Can a knife be too sharp?

    By Shalmanese, January 20, 2010
    • 18 replies
    • 8.8k views
    • 
    • paulraphael
    • January 25, 2010

13. Dinner Party Degustation 1 2

    By Sher.eats, September 4, 2007
    • 40 replies
    • 8.8k views
    • 
    • Shelby
    • September 20, 2007

14. Dry caramel with maltodextrin

    By Chefb28, November 1, 2008
    • 14 replies
    • 8.8k views
    • 
    • gfron1
    • November 4, 2008

15. Salt-encrusted prime rib roast

    By andiesenji, August 3, 2004
    • 13 replies
    • 8.8k views
    • 
    • andiesenji
    • March 19, 2005

16. What Makes a Great Clam Sauce? 1 2

    By Varmint, April 11, 2007
    • 37 replies
    • 8.8k views
    • 
    • KateinChicago
    • April 12, 2007

17. To peel or not to peel pears for pear butter

    By zoe b, September 16, 2012
    • 6 replies
    • 8.8k views
    • 
    • heidih
    • September 17, 2012

18. Best way to freeze a whole chicken 1 2

    By KennethT, February 11, 2018
    • 27 replies
    • 8.8k views
    • 
    • rustwood
    • February 12, 2018

19. Pasteurized Rock Lobster Sous Vide

    By JoNorvelleWalker, March 25, 2014
    • 20 replies
    • 8.8k views
    • 
    • gfweb
    • March 30, 2014

20. Wild Mushrooms 1 2

    By Ol'Hippie, November 15, 2003
    • 27 replies
    • 8.8k views
    • 
    • Fugu
    • November 3, 2007

21. lobster advice 1 2 3

    By kpurvis, November 7, 2002
    • 58 replies
    • 8.8k views
    • 
    • Malawry
    • November 17, 2002

22. Thoughts on how to brighten up stew and braises

    By FoodMuse, March 20, 2009
    • 23 replies
    • 8.8k views
    • 
    • lemniscate
    • March 27, 2009

23. Boil those potatoes! 1 2

    By ned, October 10, 2006
    • 36 replies
    • 8.8k views
    • 
    • Grub
    • October 21, 2006

24. Mise en place 1 2

    By weinoo, May 8, 2011
    • 31 replies
    • 8.8k views
    • 
    • chutney
    • May 18, 2011

25. Pork Tenderloin 1 2

    By cjsadler, May 20, 2004
    • 39 replies
    • 8.8k views
    • 
    • Paul Bacino
    • December 4, 2011