Cooking

9,580 topics in this forum

1. Pine Nut Recipes

   By Nancy in Pátzcuaro, February 17, 2014
   • 12 replies
   • 3.8k views
   • 
   • Nancy in Pátzcuaro
   • February 26, 2014

2. Roasting a Pollo Rosso

   By Robenco15, February 23, 2014
   • 9 replies
   • 2.6k views
   • 
   • Robenco15
   • February 24, 2014

3. Sous vide tongue?

   By alanz, February 6, 2014
   • 20 replies
   • 11.1k views
   • 
   • alanz
   • February 24, 2014

4. Help identify this pea/mangetout thing

   By SylviaLovegren, January 15, 2014
   • 8 replies
   • 5.3k views
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   • huiray
   • February 24, 2014

5. Tempura batter in a soda siphon/whipper

   By _john, September 16, 2012
   • 11 replies
   • 8.8k views
   • 
   • haresfur
   • February 23, 2014

6. Shellfish stock

   By seabream, January 21, 2013
   • 17 replies
   • 9.3k views
   • 
   • LaCook
   • February 22, 2014

7. Sodium Citrate & preservation of color

   By Daniel72, February 22, 2014
   • 2 replies
   • 1.7k views
   • 
   • Daniel72
   • February 22, 2014

8. Fish glaze

   By Franci, February 22, 2014
   • 3 replies
   • 1.4k views
   • 
   • gfweb
   • February 22, 2014

9. Substituting flaxseed meal + water for eggs

   By egale, February 20, 2014
   • 6 replies
   • 2.3k views
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   • cakewalk
   • February 21, 2014

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

    By gfweb, October 3, 2013
    • 20 replies
    • 10.8k views
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    • gfweb
    • February 19, 2014

11. Modernist cuisine take on veggie burgers

    By jcg, January 19, 2014   

    • Modernist
    • 8 replies
    • 3.6k views
    • 
    • pbear
    • February 19, 2014

12. Thai- or Asian-style Salmon Croquettes

    By Shel_B, February 18, 2014
    • 5 replies
    • 1.8k views
    • 
    • Simon Lewinson
    • February 19, 2014

13. Comprehensive collections of by-weight recipes

    By Kent Wang, February 16, 2014
    • 13 replies
    • 6.4k views
    • 
    • JoNorvelleWalker
    • February 19, 2014

14. Taming Bitter Garlic

    By Paul Bacino, February 16, 2014
    • 23 replies
    • 13.4k views
    • 
    • kayb
    • February 19, 2014

15. Mushroom Panna Cotta with Candy Cap Mushrooms

    By Shel_B, February 15, 2014
    • 19 replies
    • 4.7k views
    • 
    • Bill Klapp
    • February 18, 2014

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

    By Jenny Ngo, February 15, 2014
    • 7 replies
    • 2.1k views
    • 
    • EnriqueB
    • February 17, 2014

17. Sunday Red Gravy or Sugo 1 2

    By Paul Bacino, January 25, 2011
    • 41 replies
    • 10k views
    • 
    • Shelby
    • February 16, 2014

18. Luminescent Food Techniques

    By DaveJes1979, February 8, 2011
    • 11 replies
    • 29.5k views
    • 
    • martinlersch
    • February 16, 2014

19. The Kitchen-Scale Manifesto 1 2

    By Fat Guy, September 22, 2009
    • 46 replies
    • 18.9k views
    • 
    • martinlersch
    • February 16, 2014

20. Any Lardo Tips?

    By Steve Irby, February 13, 2014
    • 14 replies
    • 3.8k views
    • 
    • Steve Irby
    • February 16, 2014

21. No wine sauce for beef tenderloin?

    By FeChef, February 14, 2014
    • 6 replies
    • 1.7k views
    • 
    • SylviaLovegren
    • February 14, 2014

22. Making a Panade 1 2

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

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

    By markdub, December 31, 2013
    • 26 replies
    • 4.8k views
    • 
    • rotuts
    • February 14, 2014

24. Defrosting/refreezing lobster coral

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

25. Capelin

    By liuzhou, July 12, 2013
    • 11 replies
    • 12.3k views
    • 
    • Baron d'Apcher
    • February 13, 2014