Cooking

9,585 topics in this forum

1. Wild Boar Meatloaf

   By Shel_B, March 5, 2014
   • 10 replies
   • 5.5k views
   • 
   • Shel_B
   • March 7, 2014

2. Sous vide and egg whites in custards

   By cteavin, March 4, 2014
   • 4 replies
   • 3.6k views
   • 
   • Volition
   • March 5, 2014

3. Lentils 1 2

   By Jim Dixon, January 29, 2003
   • 47 replies
   • 12.2k views
   • 
   • patrickamory
   • March 5, 2014

4. Shad Roe

   By mm84321, February 23, 2012
   • 15 replies
   • 4.9k views
   • 
   • Baron d'Apcher
   • March 3, 2014

5. Educate Me: Parts of Bacon

   By Robenco15, February 25, 2014
   • 18 replies
   • 3.2k views
   • 
   • huiray
   • February 27, 2014

6. Water/rice ratios 1 2 3

   By Fat Guy, February 12, 2007
   • 73 replies
   • 35.4k views
   • 
   • Panaderia Canadiense
   • February 27, 2014

7. Pine Nut Recipes

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

8. Roasting a Pollo Rosso

   By Robenco15, February 23, 2014
   • 9 replies
   • 2.7k views
   • 
   • Robenco15
   • February 24, 2014

9. Sous vide tongue?

   By alanz, February 6, 2014
   • 20 replies
   • 11.2k views
   • 
   • alanz
   • February 24, 2014

10. Help identify this pea/mangetout thing

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

11. Tempura batter in a soda siphon/whipper

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

12. Shellfish stock

    By seabream, January 21, 2013
    • 17 replies
    • 9.4k views
    • 
    • LaCook
    • February 22, 2014

13. Sodium Citrate & preservation of color

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

14. Fish glaze

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

15. Substituting flaxseed meal + water for eggs

    By egale, February 20, 2014
    • 6 replies
    • 2.4k views
    • 
    • cakewalk
    • February 21, 2014

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

    By gfweb, October 3, 2013
    • 20 replies
    • 10.9k views
    • 
    • gfweb
    • February 19, 2014

17. Modernist cuisine take on veggie burgers

    By jcg, January 19, 2014   

    • Modernist
    • 8 replies
    • 3.7k views
    • 
    • pbear
    • February 19, 2014

18. Thai- or Asian-style Salmon Croquettes

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

19. Comprehensive collections of by-weight recipes

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

20. Taming Bitter Garlic

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

21. Mushroom Panna Cotta with Candy Cap Mushrooms

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

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

    By Jenny Ngo, February 15, 2014
    • 7 replies
    • 2.2k views
    • 
    • EnriqueB
    • February 17, 2014

23. Sunday Red Gravy or Sugo 1 2

    By Paul Bacino, January 25, 2011
    • 41 replies
    • 10.1k views
    • 
    • Shelby
    • February 16, 2014

24. Luminescent Food Techniques

    By DaveJes1979, February 8, 2011
    • 11 replies
    • 29.6k views
    • 
    • martinlersch
    • February 16, 2014

25. The Kitchen-Scale Manifesto 1 2

    By Fat Guy, September 22, 2009
    • 46 replies
    • 19.1k views
    • 
    • martinlersch
    • February 16, 2014