Cooking

9,552 topics in this forum

1. Using chicken feet for stock making 1 2

   By jgm, July 5, 2006
   • 45 replies
   • 13.1k views
   • 
   • sparrowgrass
   • January 30, 2012

2. Using dried fig leaves

   By ninagluck, June 5, 2014
   • 1 reply
   • 1.4k views
   • 
   • Plantes Vertes
   • June 5, 2014

3. Using dried/dehydrated foodstuffs as spice

   By TdeV, April 12, 2023
   • 8 replies
   • 723 views
   • 
   • lemniscate
   • April 13, 2023

4. Using Elderflower Cordial

   By Saffy, August 8, 2002
   • 6 replies
   • 1.4k views
   • 
   • Saffy
   • August 8, 2002

5. Using fish sauce in non-Asian cuisines

   By LindaK, November 18, 2012
   • 18 replies
   • 3.6k views
   • 
   • radtek
   • November 21, 2012

6. Using food scraps and 'trash'

   By jgm, September 19, 2007
   • 2 replies
   • 1.4k views
   • 
   • shellfishfiend
   • September 19, 2007

7. Using fresh figs

   By Paul Kierstead, November 27, 2009
   • 17 replies
   • 5.8k views
   • 
   • Tom Gengo
   • July 24, 2010

8. Using Fresh Spinach

   By Bella S.F., June 16, 2007
   • 3 replies
   • 1.4k views
   • 
   • Anna N
   • June 18, 2007

9. Using fresh water chestnuts 1 2

   By sabg, December 1, 2004
   • 28 replies
   • 5.1k views
   • 
   • psiweaver
   • February 2, 2010

10. Using frozen versus fresh spinach

    By heidih, January 18, 2011
    • 7 replies
    • 6.2k views
    • 
    • Jenni
    • January 18, 2011

11. Using koji to "age" steaks

    By Shalmanese, April 18, 2016
    • 10 replies
    • 8k views
    • 
    • Anna N
    • June 17, 2018

12. Using manitol to make edible eggshell

    By Anonymous Modernist 6927, August 1, 2013
    • 0 replies
    • 1.8k views
    • 
    • Anonymous Modernist 6927
    • August 1, 2013

13. Using Margarine 1 2

    By Pam R, February 5, 2008
    • 38 replies
    • 5.6k views
    • 
    • jsmeeker
    • February 6, 2008

14. Using marinated artichoke hearts

    By SpaghettiWestern, May 1, 2010
    • 20 replies
    • 6.2k views
    • 
    • Kouign Aman
    • May 4, 2010

15. Using Modernist Ingredients 1 2

    By LOG, March 19, 2011   

    • Modernist
    • 29 replies
    • 10.5k views
    • 
    • Mutleyracers
    • December 23, 2021

16. Using natural pH indicators in cooking

    By Anonymous Modernist 15855, February 6, 2013
    • 6 replies
    • 2.1k views
    • 
    • Anonymous Modernist 3840
    • February 11, 2013

17. Using orange cauliflower

    By heidih, February 2, 2013
    • 7 replies
    • 2.1k views
    • 
    • HungryC
    • February 20, 2013

18. Using parchment paper as lids

    By zeitoun, February 24, 2005
    • 16 replies
    • 2.2k views
    • 
    • LindaK
    • February 25, 2005

19. Using Plum Pits?

    By TheStarvingArtist, October 16, 2013
    • 1 reply
    • 1.3k views
    • 
    • Edward J
    • October 16, 2013

20. Using Pork in Bolognese

    By Shel_B, March 10
    • 13 replies
    • 617 views
    • 
    • Shel_B
    • March 13

21. Using pre-blended cures for different purposes

    By Phil, August 24, 2011   

    • Charcuterie
    • 7 replies
    • 1.8k views
    • 
    • Phil
    • August 26, 2011

22. Using prik chii faa chilies or substitutes in Thai cooking

    By seabream, February 24, 2012
    • 13 replies
    • 6.3k views
    • 
    • Shalmanese
    • February 26, 2012

23. Using prime rib for kalbi (instead of flaken short rib)?

    By Soup, December 27, 2012
    • 3 replies
    • 1.5k views
    • 
    • tim
    • December 27, 2012

24. Using quince paste/membrillo: beyond manchego

    By marvelous_marvin, January 4, 2008
    • 7 replies
    • 2.6k views
    • 
    • markemorse
    • January 5, 2008

25. Using Rice to Keep Salt Dry-------Theory All Wet? 1 2

    By dcarch, August 22, 2011
    • 31 replies
    • 48.9k views
    • 
    • andiesenji
    • August 24, 2011