Cooking

9,584 topics in this forum

1. Ribs in the oven 1 2

   By Deus Mortus, March 21, 2012
   • 39 replies
   • 12.5k views
   • 
   • SylviaLovegren
   • April 19, 2012

2. Cold Brew Coffee...

   By Anonymous Modernist 1040, March 20, 2012
   • 1 reply
   • 1.9k views
   • 
   • MikeMac
   • September 28, 2012

3. Melting mozzarella inside sous vide meatballs?

   By Dan Rose, March 19, 2012
   • 9 replies
   • 5.7k views
   • 
   • Dan Rose
   • April 22, 2012

4. Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 7) 1 2

   By ChrisTaylor, March 19, 2012
   • 48 replies
   • 14.3k views
   • 
   • punkin
   • June 4, 2015

5. Mushy Ground Beef

   By TheTInCook, March 19, 2012
   • 18 replies
   • 17.4k views
   • 
   • TheTInCook
   • March 31, 2012

6. Soft-boiled eggs in the microwave

   By Mallet, March 18, 2012
   • 8 replies
   • 25.1k views
   • 
   • ElaineK
   • March 19, 2012

7. Burbot Liver

   By Jan Virtanen, March 16, 2012
   • 2 replies
   • 3.5k views
   • 
   • Jan Virtanen
   • March 16, 2012

8. Favorite meat meals 1 2

   By stuartlikesstrudel, March 16, 2012
   • 32 replies
   • 5.9k views
   • 
   • sculptor
   • April 15, 2012

9. Duck fat for sausages

   By Justin Uy, March 16, 2012   

   • Charcuterie
   • 11 replies
   • 10.2k views
   • 
   • andiesenji
   • March 18, 2012

10. St. Patrick's Day

    By Judy Wilson, March 15, 2012
    • 3 replies
    • 2.7k views
    • 
    • Anonymous Modernist 6611
    • March 22, 2012

11. [Modernist Cuisine] Sour Cream Spaetzle (4•117 and 6•252)

    By Anonymous Modernist 5246, March 15, 2012
    • 5 replies
    • 4.1k views
    • 
    • Anonymous Modernist 5246
    • April 28, 2013

12. Vegan Crepes

    By rebgold, March 15, 2012
    • 17 replies
    • 8.2k views
    • 
    • liuzhou
    • December 3, 2012

13. Homemade Tofu with Andrea Nguyen 1 2

    By jamesglu, March 13, 2012
    • 25 replies
    • 10.4k views
    • 
    • Andrea Nguyen
    • May 16, 2012

14. Appetizer before Beef Stroganoff?

    By Recoil Rob, March 12, 2012
    • 22 replies
    • 26.3k views
    • 
    • sculptor
    • March 15, 2012

15. Steak – Cooking Sous Vide 1 2 3 4 6

    By ElsieD, March 11, 2012
    • 129 replies
    • 36k views
    • 
    • rotuts
    • July 25, 2022

16. Keeping cooked broccoli warm

    By wigeon, March 10, 2012
    • 3 replies
    • 9.9k views
    • 
    • pastrygirl
    • March 11, 2012

17. Curing Salmon in a Ziploc bag

    By Rory Hart, March 5, 2012   

    • Charcuterie
    • 12 replies
    • 8.8k views
    • 
    • Rory Hart
    • April 9, 2012

18. Sweet Onions

    By Chris Hennes, March 4, 2012
    • 19 replies
    • 4.5k views
    • 
    • Katie Meadow
    • March 8, 2012

19. What to make with odd-sized lamb stew meat?

    By mskerr, March 3, 2012
    • 15 replies
    • 11.5k views
    • 
    • Margaret Pilgrim
    • March 6, 2012

20. Garlic Tomato ... Paste?

    By David Sundstrom, March 3, 2012
    • 5 replies
    • 2.1k views
    • 
    • jrshaul
    • March 8, 2012

21. Too long of a salt cure

    By faronem, March 2, 2012   

    • Charcuterie
    • 6 replies
    • 4k views
    • 
    • OliverB
    • March 3, 2012

22. Chicken Leg Confit: time and temperature needed?

    By Anonymous Modernist 6555, March 2, 2012
    • 1 reply
    • 1.7k views
    • 
    • Judy Wilson
    • September 12, 2012

23. Cabernet "Caviar"

    By Anonymous Modernist 6745, March 2, 2012
    • 3 replies
    • 2.1k views
    • 
    • Anonymous Modernist 393
    • March 24, 2012

24. [Modernist Cuisine] Thai Crab Miang

    By Anonymous Modernist 2728, March 2, 2012
    • 0 replies
    • 3k views
    • 
    • Anonymous Modernist 2728
    • March 2, 2012

25. Salt to Protein or Veggie Ratio (weights)?

    By Paul Bacino, March 1, 2012
    • 1 reply
    • 1.7k views
    • 
    • gfweb
    • March 1, 2012