Cooking

9,570 topics in this forum

1. Roasting a Pollo Rosso

   By Robenco15, February 23, 2014
   • 9 replies
   • 2.2k views
   • 
   • Robenco15
   • February 24, 2014

2. Sous vide tongue?

   By alanz, February 6, 2014
   • 20 replies
   • 9.9k views
   • 
   • alanz
   • February 24, 2014

3. Help identify this pea/mangetout thing

   By SylviaLovegren, January 15, 2014
   • 8 replies
   • 4.7k views
   • 
   • huiray
   • February 24, 2014

4. Tempura batter in a soda siphon/whipper

   By _john, September 16, 2012
   • 11 replies
   • 7.5k views
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   • haresfur
   • February 23, 2014

5. Shellfish stock

   By seabream, January 21, 2013
   • 17 replies
   • 7.9k views
   • 
   • LaCook
   • February 22, 2014

6. Sodium Citrate & preservation of color

   By Daniel72, February 22, 2014
   • 2 replies
   • 1.4k views
   • 
   • Daniel72
   • February 22, 2014

7. Fish glaze

   By Franci, February 22, 2014
   • 3 replies
   • 1.2k views
   • 
   • gfweb
   • February 22, 2014

8. Substituting flaxseed meal + water for eggs

   By egale, February 20, 2014
   • 6 replies
   • 1.6k views
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   • cakewalk
   • February 21, 2014

9. How do they get the vinegar taste in salt and vinegar potato chips?

   By gfweb, October 3, 2013
   • 20 replies
   • 8.6k views
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   • gfweb
   • February 19, 2014

10. Modernist cuisine take on veggie burgers

    By jcg, January 19, 2014   

    • Modernist
    • 8 replies
    • 3.2k views
    • 
    • pbear
    • February 19, 2014

11. Thai- or Asian-style Salmon Croquettes

    By Shel_B, February 18, 2014
    • 5 replies
    • 1.4k views
    • 
    • Simon Lewinson
    • February 19, 2014

12. Comprehensive collections of by-weight recipes

    By Kent Wang, February 16, 2014
    • 13 replies
    • 5k views
    • 
    • JoNorvelleWalker
    • February 19, 2014

13. Taming Bitter Garlic

    By Paul Bacino, February 16, 2014
    • 23 replies
    • 11.8k views
    • 
    • kayb
    • February 19, 2014

14. Mushroom Panna Cotta with Candy Cap Mushrooms

    By Shel_B, February 15, 2014
    • 19 replies
    • 3.8k views
    • 
    • Bill Klapp
    • February 18, 2014

15. Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

    By Jenny Ngo, February 15, 2014
    • 7 replies
    • 1.8k views
    • 
    • EnriqueB
    • February 17, 2014

16. Pork Belly 1 2 3 4 13

    By eatingwitheddie, April 29, 2003
    • 314 replies
    • 93.6k views
    • 
    • scubadoo97
    • February 16, 2014

17. Sunday Red Gravy or Sugo 1 2

    By Paul Bacino, January 25, 2011
    • 41 replies
    • 8.5k views
    • 
    • Shelby
    • February 16, 2014

18. Luminescent Food Techniques

    By DaveJes1979, February 8, 2011
    • 11 replies
    • 25.8k views
    • 
    • martinlersch
    • February 16, 2014

19. The Kitchen-Scale Manifesto 1 2

    By Fat Guy, September 22, 2009
    • 46 replies
    • 16k views
    • 
    • martinlersch
    • February 16, 2014

20. Any Lardo Tips?

    By Steve Irby, February 13, 2014
    • 14 replies
    • 3k views
    • 
    • Steve Irby
    • February 16, 2014

21. No wine sauce for beef tenderloin?

    By FeChef, February 14, 2014
    • 6 replies
    • 1.5k views
    • 
    • SylviaLovegren
    • February 14, 2014

22. Making a Panade 1 2

    By Shel_B, February 10, 2014
    • 41 replies
    • 7.7k views
    • 
    • judiu
    • February 14, 2014

23. Anyone experience plastic flaking with foodsaver bags? 1 2

    By markdub, December 31, 2013
    • 26 replies
    • 4k views
    • 
    • rotuts
    • February 14, 2014

24. Defrosting/refreezing lobster coral

    By mm84321, February 13, 2014
    • 0 replies
    • 832 views
    • 
    • mm84321
    • February 13, 2014

25. Capelin

    By liuzhou, July 12, 2013
    • 11 replies
    • 10.6k views
    • 
    • Baron d'Apcher
    • February 13, 2014