Cooking

9,590 topics in this forum

1. Casseroles

   By Shel_B, February 23, 2012
   • 18 replies
   • 4k views
   • 
   • Shel_B
   • February 25, 2012

2. Shad Roe

   By mm84321, February 23, 2012
   • 15 replies
   • 5.1k views
   • 
   • Baron d'Apcher
   • March 3, 2014

3. Red Clam Sauce

   By TheNoodleIncident, February 22, 2012
   • 6 replies
   • 2.4k views
   • 
   • TheNoodleIncident
   • February 23, 2012

4. Dried mushrooms

   By ojisan, February 22, 2012
   • 1 reply
   • 1.6k views
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   • Panaderia Canadiense
   • February 22, 2012

5. Consommé

   By UnCulinary, February 22, 2012
   • 7 replies
   • 3.3k views
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   • David A. Goldfarb
   • February 29, 2012

6. Pastrami Brown..... Why?!

   By gekichan, February 22, 2012
   • 7 replies
   • 13.6k views
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   • gekichan
   • February 22, 2012

7. The Perfect Chicken Sandwich

   By UnCulinary, February 21, 2012
   • 9 replies
   • 4.2k views
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   • sculptor
   • February 24, 2012

8. Starch-Infused French Fry Perfection 1 2

   By Robert Jueneman, February 20, 2012
   • 34 replies
   • 23.7k views
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   • Kerry Beal
   • February 19, 2015

9. What are we skimming off stock?

   By cteavin, February 20, 2012
   • 6 replies
   • 3.4k views
   • 
   • cteavin
   • February 21, 2012

10. Duck Skin Perfection - Now What?

    By GlowingGhoul, February 19, 2012
    • 7 replies
    • 2.5k views
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    • rotuts
    • February 22, 2012

11. Brining Cucumber (jabara-cut, serpent belly cut) to take water out VS

    By skyhskyh, February 19, 2012
    • 3 replies
    • 2.4k views
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    • Mikels
    • February 19, 2012

12. How long until vegetables die, after adding dressing (vinaigrette)?

    By skyhskyh, February 19, 2012
    • 1 reply
    • 1.5k views
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    • skyhskyh
    • February 19, 2012

13. What to do with this stock/essence?

    By cteavin, February 19, 2012
    • 7 replies
    • 2.1k views
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    • cteavin
    • February 19, 2012

14. Sous Vide Pork Shoulder 1 2

    By Blues_Cookin, February 18, 2012
    • 31 replies
    • 34.4k views
    • 
    • KennethT
    • November 2, 2012

15. Iceberg lettuce ideas

    By piracer, February 18, 2012
    • 8 replies
    • 2.9k views
    • 
    • annabelle
    • February 19, 2012

16. "New" Steak Cuts

    By JHeald, February 17, 2012
    • 12 replies
    • 3.6k views
    • 
    • Paul Bacino
    • February 22, 2012

17. Modernist technique for including alcohol in cupcakes

    By Anonymous Modernist 5626, February 17, 2012
    • 0 replies
    • 2.2k views
    • 
    • Anonymous Modernist 5626
    • February 17, 2012

18. How long does fresh squid ink last in the fridge?

    By seabream, February 16, 2012
    • 0 replies
    • 3.6k views
    • 
    • seabream
    • February 16, 2012

19. MxMo: Looking for some tiki food items, too

    By Douglas Winship, February 15, 2012
    • 6 replies
    • 1.8k views
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    • Tri2Cook
    • February 20, 2012

20. Pan Searing

    By Morkai, February 14, 2012
    • 17 replies
    • 5.4k views
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    • Shalmanese
    • February 16, 2012

21. Combining Rib Eye Steaks Into a Roast...

    By pastameshugana, February 14, 2012
    • 8 replies
    • 10k views
    • 
    • Robert Jueneman
    • February 15, 2012

22. Retrogradation question

    By Charcuterer, February 14, 2012
    • 1 reply
    • 1.8k views
    • 
    • HowardLi
    • February 15, 2012

23. Salt Preserved Oranges

    By BadRabbit, February 14, 2012
    • 16 replies
    • 8.2k views
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    • andiesenji
    • February 22, 2012

24. Making fish stock with freshwater fish

    By Ufimizm, February 13, 2012
    • 12 replies
    • 9.7k views
    • 
    • heidih
    • February 17, 2012

25. What did I buy?

    By Kim Shook, February 13, 2012
    • 5 replies
    • 1.8k views
    • 
    • baconburner
    • February 13, 2012