Cooking

9,584 topics in this forum

1. Salting Cabbage for Slaw

   By Kim Shook, February 4, 2012
   • 17 replies
   • 19k views
   • 
   • amapola
   • February 7, 2012

2. [Modernist Cuisine] Cheese Puffs

   By Anonymous Modernist 4764, February 3, 2012
   • 1 reply
   • 3k views
   • 
   • Chris Young
   • February 6, 2012

3. eG Cook-Off 58: Hash 1 2 3 4 5

   By David Ross, February 3, 2012   

   • Cookoff
   • 118 replies
   • 44.6k views
   • 
   • Margaret Pilgrim
   • March 18, 2020

4. Making butter with a centrifuge @ 8,000 rpm

   By Nicholo P, February 2, 2012
   • 0 replies
   • 9k views
   • 
   • Nicholo P
   • February 2, 2012

5. Veal stock specified – substitute commercial beef stock or home-made?

   By thelawnet, February 2, 2012
   • 8 replies
   • 13.5k views
   • 
   • Norm Matthews
   • February 3, 2012

6. What is your favorite tuna/pasta recipe?

   By Goatjunky, February 2, 2012
   • 15 replies
   • 6k views
   • 
   • merstar
   • February 6, 2012

7. Desiree potato

   By annachan, February 1, 2012
   • 15 replies
   • 4.6k views
   • 
   • ChrisZ
   • February 2, 2012

8. [Modernist Cuisine] Sous vide times appropriate for what starting temperature?

   By Anonymous Modernist 6277, January 31, 2012
   • 5 replies
   • 3.7k views
   • 
   • Anonymous Modernist 6927
   • April 5, 2012

9. Partially dehydrating food to deep-fry

   By Franci, January 31, 2012
   • 12 replies
   • 12.5k views
   • 
   • kayb
   • October 13, 2017

10. Greek fine dining 1 2

    By ScottyBoy, January 31, 2012
    • 25 replies
    • 4.6k views
    • 
    • SylviaLovegren
    • February 14, 2012

11. Preserved Lemon Aioli 1 2

    By thirtyoneknots, January 30, 2012
    • 28 replies
    • 6.1k views
    • 
    • AAQuesada
    • January 31, 2012

12. New taste sensation using kimchee and mango

    By Doodad, January 30, 2012
    • 8 replies
    • 3k views
    • 
    • KennethT
    • April 26, 2012

13. Ratio of baking powder to baking soda in acidic recipes

    By emannths, January 29, 2012
    • 3 replies
    • 4.3k views
    • 
    • SylviaLovegren
    • January 30, 2012

14. Measuring Fat Content of Meat

    By Anonymous Modernist 4516, January 29, 2012
    • 0 replies
    • 1.7k views
    • 
    • Anonymous Modernist 4516
    • January 29, 2012

15. Saurkraut not fermenting

    By Obese-Wan Kenobi, January 29, 2012
    • 20 replies
    • 5.2k views
    • 
    • Panaderia Canadiense
    • February 2, 2012

16. Crisp Pizza Crust 1 2

    By Chris Hennes, January 29, 2012
    • 31 replies
    • 8.8k views
    • 
    • Paul Bacino
    • September 16, 2012

17. Suggestions for uncured ham steak?

    By tikidoc, January 28, 2012
    • 17 replies
    • 14.5k views
    • 
    • abadoozy
    • April 13, 2013

18. Game Meat and Mushiness in Sous Vide

    By Anonymous Modernist 3207, January 28, 2012
    • 0 replies
    • 1.8k views
    • 
    • Anonymous Modernist 3207
    • January 28, 2012

19. Herbs - Fresh versus dried

    By ElsieD, January 27, 2012
    • 13 replies
    • 3.9k views
    • 
    • mgaretz
    • January 29, 2012

20. Lamb's Quarters - how to season?

    By Kouign Aman, January 27, 2012
    • 0 replies
    • 1.1k views
    • 
    • Kouign Aman
    • January 27, 2012

21. Expectations for Spherification

    By Anonymous Modernist 3449, January 26, 2012
    • 3 replies
    • 2.2k views
    • 
    • Anonymous Modernist 6607
    • February 24, 2012

22. Lentil Soup

    By DanM, January 26, 2012
    • 16 replies
    • 4.1k views
    • 
    • Kim Shook
    • April 29, 2012

23. Venison Sausage Base Recipe

    By BadRabbit, January 26, 2012
    • 17 replies
    • 3.6k views
    • 
    • BadRabbit
    • February 2, 2012

24. Can I use fresh basil stems?

    By runwestierun, January 26, 2012
    • 4 replies
    • 20.2k views
    • 
    • lesliec
    • January 27, 2012

25. Ratio of clay powder to water

    By Anonymous Modernist 5766, January 26, 2012
    • 1 reply
    • 2.2k views
    • 
    • Anonymous Modernist 10
    • February 8, 2012