Cooking

9,586 topics in this forum

1. Difference between creme liquide and creme fleurette

   By mm84321, June 1, 2012
   • 1 reply
   • 18.3k views
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   • sigma
   • June 2, 2012

2. Australian winter truffles

   By mm84321, May 29, 2012
   • 6 replies
   • 1.6k views
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   • mm84321
   • June 1, 2012

3. Calcium Lactate vs. Calcium Lactate Gluconate

   By porpoise_oil, May 28, 2012
   • 7 replies
   • 27.6k views
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   • Wilkin Lam
   • January 15, 2014

4. Marcella's tomato measurement

   By Blether, May 27, 2012
   • 1 reply
   • 3k views
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   • Maureen B. Fant
   • May 27, 2012

5. On the matter of tamarillos – theories and suggestions

   By ChrisTaylor, May 27, 2012
   • 10 replies
   • 2.5k views
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   • Kouign Aman
   • May 31, 2012

6. Memorial Day Weekend 2012

   By heidih, May 26, 2012
   • 11 replies
   • 2.2k views
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   • dcarch
   • May 30, 2012

7. Bean Dip Ideas Needed

   By Shel_B, May 25, 2012
   • 16 replies
   • 3k views
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   • Maison Rustique
   • May 29, 2012

8. Pulled pork - using wet bulb thermometer

   By Anonymous Modernist 7660, May 25, 2012
   • 0 replies
   • 3.9k views
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   • Anonymous Modernist 7660
   • May 25, 2012

9. [Modernist Cuisine] Cryoseared duck

   By Anonymous Modernist 310, May 24, 2012
   • 0 replies
   • 4.8k views
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   • Anonymous Modernist 310
   • May 24, 2012

10. Are all duck parts good parts?

    By et alors, May 23, 2012
    • 2 replies
    • 1.8k views
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    • chefguz
    • May 24, 2012

11. Sweet Potato Salad? Your favorite? 1 2

    By rotuts, May 23, 2012
    • 36 replies
    • 7.1k views
    • 
    • RWood
    • January 25, 2023

12. Need a Finished Bone-in Rib Roast 140-145F (Sous Vide)?

    By Paul Bacino, May 23, 2012
    • 17 replies
    • 4.6k views
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    • Paul Bacino
    • May 31, 2012

13. Lamb Loin Chops are in the fridge. What should I do with them or know?

    By FoodMuse, May 19, 2012
    • 13 replies
    • 2.5k views
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    • rlibkind
    • May 22, 2012

14. Freezing Strawberries

    By Kitchenista, May 18, 2012
    • 0 replies
    • 5.3k views
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    • Kitchenista
    • May 18, 2012

15. Substituting gelatin in a recipe because of syneresis

    By Lia Tumkus, May 17, 2012
    • 14 replies
    • 6.3k views
    • 
    • kleinebre
    • July 23, 2012

16. Cyanide and Fresh bamboo shoots?

    By Anonymous Modernist 3281, May 17, 2012
    • 2 replies
    • 3.1k views
    • 
    • Anonymous Modernist 18279
    • July 29, 2013

17. Learning to Butcher at Home 1 2 3

    By et alors, May 16, 2012
    • 56 replies
    • 9.6k views
    • 
    • Martin Fisher
    • November 20, 2013

18. Avocado Oil – What do you do with it?

    By Chris Hennes, May 13, 2012
    • 5 replies
    • 5.6k views
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    • andiesenji
    • May 17, 2012

19. How do you know if avocado oil went rancid?

    By HowardLi, May 13, 2012
    • 4 replies
    • 21.1k views
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    • GlorifiedRice
    • May 14, 2012

20. Scallions 1 2 3

    By DanM, May 13, 2012
    • 52 replies
    • 10.8k views
    • 
    • weinoo
    • October 6, 2022

21. Duck Eggs - What is the best way to cook them?

    By Beth Wilson, May 12, 2012
    • 10 replies
    • 25.5k views
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    • Beth Wilson
    • May 14, 2012

22. Meat mix for meatballs

    By Dignan, May 12, 2012
    • 20 replies
    • 4.7k views
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    • rod rock
    • May 23, 2012

23. Odd sensations

    By Michael S., May 11, 2012
    • 11 replies
    • 2.6k views
    • 
    • Toufas
    • May 15, 2012

24. Crispy and firm 'granulate' texture with e.g. beetroot

    By Anonymous Modernist 7526, May 11, 2012
    • 0 replies
    • 1.5k views
    • 
    • Anonymous Modernist 7526
    • May 11, 2012

25. [Modernist Cuisine] French Toast

    By Judy Wilson, May 10, 2012
    • 1 reply
    • 3.7k views
    • 
    • Anonymous Modernist 2383
    • May 15, 2012