Cooking

9,584 topics in this forum

1. Tempura batter in a soda siphon/whipper

   By _john, September 16, 2012
   • 11 replies
   • 8.5k views
   • 
   • haresfur
   • February 23, 2014

2. Gluten-free vegan roux

   By rebgold, September 13, 2012
   • 1 reply
   • 1.9k views
   • 
   • Lisa Shock
   • September 13, 2012

3. Shelf life of uncured bacon in a refrigerator

   By JBailey, September 12, 2012
   • 6 replies
   • 57.8k views
   • 
   • OliverB
   • September 15, 2012

4. Freezing or Storing Turkey Burgers

   By Shel_B, September 11, 2012
   • 10 replies
   • 7.4k views
   • 
   • Shel_B
   • September 14, 2012

5. Alternate uses for fondue pots

   By mskerr, September 9, 2012
   • 5 replies
   • 6.7k views
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   • DesertTinker
   • September 9, 2012

6. Delicious salt pork

   By mskerr, September 9, 2012
   • 12 replies
   • 11k views
   • 
   • patrickamory
   • April 5, 2014

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

   By rgruby, September 7, 2012
   • 13 replies
   • 13.1k views
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   • thayes1c
   • September 10, 2012

8. Steaming. Temperature. Concept. Questions. 1 2

   By skyhskyh, September 6, 2012
   • 48 replies
   • 17k views
   • 
   • Duvel
   • December 20, 2020

9. [Modernist Cuisine] Hot Banana Gel (4•166, 3•288)

   By Anonymous Modernist 5247, September 6, 2012
   • 1 reply
   • 2.9k views
   • 
   • Sam Fahey-Burke
   • November 15, 2012

10. Rocher/Quenelles

    By Anonymous Modernist 9078, September 5, 2012
    • 1 reply
    • 4.5k views
    • 
    • Judy Wilson
    • September 11, 2012

11. Meat Stretcher & Meatless Meatloaf

    By GlorifiedRice, September 4, 2012
    • 2 replies
    • 2.3k views
    • 
    • GlorifiedRice
    • May 2, 2013

12. Labor Day cooking plans

    By heidih, September 3, 2012
    • 20 replies
    • 4.8k views
    • 
    • kayb
    • September 7, 2020

13. When water is as good or better than using stock 1 2 3

    By heidih, September 3, 2012
    • 50 replies
    • 15.8k views
    • 
    • patrickamory
    • March 22, 2013

14. Storing Pectin

    By Anonymous Modernist 4940, September 1, 2012
    • 1 reply
    • 1.9k views
    • 
    • Judy Wilson
    • September 12, 2012

15. Burger juice-stuffed burger from Serious Eats

    By mskerr, August 29, 2012
    • 11 replies
    • 3.5k views
    • 
    • judiu
    • September 17, 2012

16. Giardiniera – What do I do with it?

    By mskerr, August 29, 2012
    • 9 replies
    • 15k views
    • 
    • Toliver
    • August 30, 2012

17. Pomegranate Concentrate – what to do with it?

    By mskerr, August 29, 2012
    • 19 replies
    • 12k views
    • 
    • mskerr
    • September 14, 2012

18. Sea scallops with attached roe

    By gpark, August 28, 2012
    • 6 replies
    • 5.5k views
    • 
    • Broken English
    • August 29, 2012

19. Trouble with Smoked Salmon deviled eggs

    By gfweb, August 27, 2012
    • 11 replies
    • 2.1k views
    • 
    • gfweb
    • September 9, 2012

20. Puffed skin shelf life

    By KennethT, August 23, 2012
    • 1 reply
    • 1.4k views
    • 
    • Panaderia Canadiense
    • August 23, 2012

21. The Wonders of Fresh Lamb

    By Butterbean, August 23, 2012
    • 19 replies
    • 5k views
    • 
    • harrysnapperorgans
    • August 30, 2012

22. Ingredients. Magic Powders

    By Anonymous Modernist 8077, August 23, 2012
    • 3 replies
    • 2.2k views
    • 
    • Anonymous Modernist 310
    • September 12, 2012

23. Borlotti beans – what should I make?

    By patrickamory, August 23, 2012
    • 2 replies
    • 1.1k views
    • 
    • patrickamory
    • August 25, 2012

24. Can you bake toast?

    By KennethT, August 22, 2012
    • 5 replies
    • 4.7k views
    • 
    • Pierogi
    • August 23, 2012

25. Fun things to do with an industrial deep fryer and liquid nitrogen?

    By Anonymous Modernist 8822, August 22, 2012
    • 1 reply
    • 2.2k views
    • 
    • Judy Wilson
    • September 18, 2012