Cooking

9,590 topics in this forum

1. Omega 3 & deep frying

   By Anonymous Modernist 9749, October 7, 2012
   • 0 replies
   • 1.4k views
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   • Anonymous Modernist 9749
   • October 7, 2012

2. Puffed starch pieces?

   By gastroØ, October 5, 2012
   • 1 reply
   • 1.6k views
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   • mkayahara
   • October 5, 2012

3. Cooking recombined duck and sirloin in Sous Vide

   By vrghost, October 5, 2012
   • 2 replies
   • 1.5k views
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   • vrghost
   • October 6, 2012

4. Chicken, Buttermilk

   By dcarch, October 4, 2012
   • 8 replies
   • 3.9k views
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   • rotuts
   • October 5, 2012

5. Calville Blanc d'hiver apples in the US

   By mm84321, October 4, 2012
   • 1 reply
   • 1.4k views
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   • tim
   • October 4, 2012

6. Seafood choucroute with beurre blanc

   By Margaret Pilgrim, October 4, 2012
   • 0 replies
   • 1.2k views
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   • Margaret Pilgrim
   • October 4, 2012

7. Cooking for the Dreaded Office Potluck (yikes!)

   By Beebs, October 3, 2012
   • 14 replies
   • 7k views
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   • dividend
   • October 5, 2012

8. Roasting Your Own; Peanuts, That Is

   By weinoo, September 30, 2012
   • 6 replies
   • 2.8k views
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   • dcarch
   • October 3, 2012

9. Cooking with "Modernist Cuisine at Home" (Part 1) 1 2 3 4 23

   By Chris Hennes, September 29, 2012
   • 565 replies
   • 187.7k views
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   • Judy Wilson
   • February 26, 2013

10. Bison Meatloaf - Any Ideas?

    By Shel_B, September 27, 2012
    • 6 replies
    • 2.6k views
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    • Ashen
    • September 28, 2012

11. Corn syrup and ... hot dogs

    By ChrisTaylor, September 26, 2012
    • 12 replies
    • 4.2k views
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    • ChrisTaylor
    • September 27, 2012

12. Baked Beans 1 2 3

    By DanM, September 23, 2012
    • 52 replies
    • 10k views
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    • janeer
    • October 30, 2012

13. Cook-Off 61: Gels, Jell-O and Aspic 1 2 3

    By David Ross, September 22, 2012   

    • Cookoff
    • 59 replies
    • 37.9k views
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    • David Ross
    • October 20, 2012

14. Onion or Leek Alternative

    By Shel_B, September 22, 2012
    • 16 replies
    • 5.2k views
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    • Dave Hatfield
    • September 25, 2012

15. Leftover whole chicken – help!

    By jfrater, September 20, 2012
    • 7 replies
    • 2.6k views
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    • Keith_W
    • September 21, 2012

16. Large Volume Stock Production Logistics 1 2

    By Chris Amirault, September 20, 2012
    • 44 replies
    • 7.5k views
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    • HowardLi
    • November 20, 2012

17. thickening jus

    By Anonymous Modernist 9265, September 17, 2012
    • 1 reply
    • 2k views
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    • Judy Wilson
    • September 18, 2012

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

    By zoe b, September 16, 2012
    • 6 replies
    • 9.3k views
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    • heidih
    • September 17, 2012

19. Tempura batter in a soda siphon/whipper

    By _john, September 16, 2012
    • 11 replies
    • 9k views
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    • haresfur
    • February 23, 2014

20. Gluten-free vegan roux

    By rebgold, September 13, 2012
    • 1 reply
    • 2k views
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    • Lisa Shock
    • September 13, 2012

21. Shelf life of uncured bacon in a refrigerator

    By JBailey, September 12, 2012
    • 6 replies
    • 58.4k views
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    • OliverB
    • September 15, 2012

22. Freezing or Storing Turkey Burgers

    By Shel_B, September 11, 2012
    • 10 replies
    • 7.9k views
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    • Shel_B
    • September 14, 2012

23. Alternate uses for fondue pots

    By mskerr, September 9, 2012
    • 5 replies
    • 7.5k views
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    • DesertTinker
    • September 9, 2012

24. Delicious salt pork

    By mskerr, September 9, 2012
    • 12 replies
    • 11.4k views
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    • patrickamory
    • April 5, 2014

25. "Charcuterie" – Moving away from pink salt?

    By rgruby, September 7, 2012
    • 13 replies
    • 13.4k views
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    • thayes1c
    • September 10, 2012