Cooking

9,584 topics in this forum

1. [Modernist Cuisine] Cryoseared duck

   By Anonymous Modernist 310, May 24, 2012
   • 0 replies
   • 4.9k views
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   • Anonymous Modernist 310
   • May 24, 2012

2. Are all duck parts good parts?

   By et alors, May 23, 2012
   • 2 replies
   • 1.9k views
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   • chefguz
   • May 24, 2012

3. Sweet Potato Salad? Your favorite? 1 2

   By rotuts, May 23, 2012
   • 36 replies
   • 8k views
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   • RWood
   • January 25, 2023

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

   By Paul Bacino, May 23, 2012
   • 17 replies
   • 4.9k views
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   • Paul Bacino
   • May 31, 2012

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

   By FoodMuse, May 19, 2012
   • 13 replies
   • 2.8k views
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   • rlibkind
   • May 22, 2012

6. Freezing Strawberries

   By Kitchenista, May 18, 2012
   • 0 replies
   • 5.5k views
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   • Kitchenista
   • May 18, 2012

7. Substituting gelatin in a recipe because of syneresis

   By Lia Tumkus, May 17, 2012
   • 14 replies
   • 6.9k views
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   • kleinebre
   • July 23, 2012

8. Cyanide and Fresh bamboo shoots?

   By Anonymous Modernist 3281, May 17, 2012
   • 2 replies
   • 3.4k views
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   • Anonymous Modernist 18279
   • July 29, 2013

9. Learning to Butcher at Home 1 2 3

   By et alors, May 16, 2012
   • 56 replies
   • 10.6k views
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   • Martin Fisher
   • November 20, 2013

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

    By Chris Hennes, May 13, 2012
    • 5 replies
    • 6.1k views
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    • andiesenji
    • May 17, 2012

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

    By HowardLi, May 13, 2012
    • 4 replies
    • 21.6k views
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    • GlorifiedRice
    • May 14, 2012

12. Scallions 1 2 3

    By DanM, May 13, 2012
    • 52 replies
    • 11.8k views
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    • weinoo
    • October 6, 2022

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

    By Beth Wilson, May 12, 2012
    • 10 replies
    • 26.8k views
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    • Beth Wilson
    • May 14, 2012

14. Meat mix for meatballs

    By Dignan, May 12, 2012
    • 20 replies
    • 5k views
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    • rod rock
    • May 23, 2012

15. Odd sensations

    By Michael S., May 11, 2012
    • 11 replies
    • 2.8k views
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    • Toufas
    • May 15, 2012

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

    By Anonymous Modernist 7526, May 11, 2012
    • 0 replies
    • 1.6k views
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    • Anonymous Modernist 7526
    • May 11, 2012

17. [Modernist Cuisine] French Toast

    By Judy Wilson, May 10, 2012
    • 1 reply
    • 3.9k views
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    • Anonymous Modernist 2383
    • May 15, 2012

18. Need help from the lard-o-philes... 1 2 3

    By Pierogi, May 10, 2012
    • 58 replies
    • 11.2k views
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    • rane008
    • March 13, 2015

19. Is it just me or are onions not as wet as they used to be?

    By Shalmanese, May 8, 2012
    • 12 replies
    • 3.1k views
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    • JAZ
    • May 9, 2012

20. Burger salting

    By HowardLi, May 6, 2012
    • 4 replies
    • 2.4k views
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    • VilleN
    • May 7, 2012

21. Substitution for potato starch

    By sabg, May 5, 2012
    • 2 replies
    • 1.9k views
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    • liuzhou
    • May 5, 2012

22. Stone soup recipes?

    By Kouign Aman, May 3, 2012
    • 10 replies
    • 4.6k views
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    • liuzhou
    • September 16, 2012

23. Sugar Cane Questions

    By Anna N, May 3, 2012
    • 8 replies
    • 3.6k views
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    • Panaderia Canadiense
    • May 3, 2012

24. Vegetarian "Meat" Balls

    By Paul Bacino, May 1, 2012
    • 19 replies
    • 10.3k views
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    • Paul Bacino
    • May 4, 2012

25. Chicken ribs

    By annachan, April 30, 2012
    • 19 replies
    • 34.1k views
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    • annachan
    • May 6, 2012