Cooking

9,590 topics in this forum

1. Removing fine particulates

   By Slamdunkpro, April 23, 2012
   • 12 replies
   • 4k views
   • 
   • Slamdunkpro
   • April 30, 2012

2. How to puff your own rice? 1 2

   By formula400, April 22, 2012
   • 29 replies
   • 37.8k views
   • 
   • HowardLi
   • May 27, 2012

3. Eye of Round Roast - cooked sous vide

   By ElsieD, April 21, 2012
   • 23 replies
   • 25.5k views
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   • dukelancer66
   • May 15, 2012

4. Interesting things to do with small eggs

   By Chris Hennes, April 18, 2012
   • 16 replies
   • 6.8k views
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   • andiesenji
   • April 19, 2012

5. Cooking with "Hot Sour Salty Sweet" 1 2 3

   By BadRabbit, April 18, 2012
   • 56 replies
   • 25k views
   • 
   • BadRabbit
   • May 28, 2015

6. In a bit of a pickle

   By Eschaton, April 17, 2012
   • 2 replies
   • 4.2k views
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   • janeer
   • April 18, 2012

7. Hydrocolloid and Cauliflower Question

   By demo5, April 17, 2012
   • 10 replies
   • 3.6k views
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   • Msk
   • April 24, 2012

8. Cook-Off 59: Cured, Brined, Smoked and Salted Fish 1 2 3 4 7

   By David Ross, April 13, 2012   

   • Charcuterie
   • Cookoff
   • 172 replies
   • 97.7k views
   • 
   • David Ross
   • June 23, 2021

9. Idli Rava: Beyond the Idli

   By Mjx, April 12, 2012
   • 7 replies
   • 17.5k views
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   • Jenni
   • April 16, 2012

10. Smoked Chicken Skin

    By BadRabbit, April 12, 2012
    • 18 replies
    • 11.6k views
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    • rotuts
    • April 18, 2012

11. Roasting 'premium' cuts low and slow

    By ChrisTaylor, April 11, 2012
    • 21 replies
    • 7.5k views
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    • ChrisTaylor
    • May 5, 2012

12. Fishy pork

    By lame username, April 10, 2012
    • 14 replies
    • 24.5k views
    • 
    • budrichard
    • April 14, 2012

13. Thinly sliced chicken breast cutlets

    By patrickamory, April 9, 2012
    • 18 replies
    • 6.6k views
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    • patrickamory
    • April 18, 2012

14. On the sin of boiling stock

    By ChrisTaylor, April 9, 2012
    • 12 replies
    • 8.6k views
    • 
    • Belgian Blue
    • April 16, 2012

15. Stuffing Cabbage

    By dcarch, April 8, 2012
    • 7 replies
    • 2.6k views
    • 
    • dcarch
    • April 9, 2012

16. Sous Vide and BBQ Chicken Thighs

    By Blues_Cookin, April 7, 2012
    • 11 replies
    • 11.2k views
    • 
    • ojisan
    • April 9, 2012

17. Refrigerate a Kugel:

    By Shel_B, April 7, 2012
    • 6 replies
    • 5k views
    • 
    • andiesenji
    • April 9, 2012

18. The Passover Challenge

    By DanM, April 5, 2012
    • 11 replies
    • 3k views
    • 
    • DanM
    • April 9, 2012

19. Wok Cooking Over a Chimney Starter? 1 2

    By TheTInCook, April 5, 2012
    • 25 replies
    • 19k views
    • 
    • TheTInCook
    • May 11, 2012

20. Odd green/brown stripe in my roasted chicken at the breast tender

    By Panaderia Canadiense, April 5, 2012
    • 6 replies
    • 75.5k views
    • 
    • Panaderia Canadiense
    • April 5, 2012

21. [Modernist Cuisine] Cooking Whole Eggs (4•78)

    By Judy Wilson, April 4, 2012
    • 0 replies
    • 2.4k views
    • 
    • Judy Wilson
    • April 4, 2012

22. Recipe instructions you have ignored for years to their detriment

    By Shalmanese, April 3, 2012
    • 11 replies
    • 3.6k views
    • 
    • Wholemeal Crank
    • April 23, 2012

23. [Modernist Cuisine] Kalbi Flank Steak (3•199)

    By Anonymous Modernist 6826, April 3, 2012
    • 0 replies
    • 3.7k views
    • 
    • Anonymous Modernist 6826
    • April 3, 2012

24. Why does it take an hour to "cook out the raw taste"?

    By Shalmanese, April 2, 2012
    • 7 replies
    • 6.2k views
    • 
    • JHeald
    • April 3, 2012

25. Food Network's 100 Greatest Cooking Tips: Not Too Shabby! 1 2

    By Chris Amirault, March 29, 2012
    • 26 replies
    • 6.8k views
    • 
    • Darienne
    • March 31, 2012