Cooking

9,590 topics in this forum

1. 'Prime' ground beef: worth it or gimmick ? 1 2

   By rotuts, May 24, 2013
   • 27 replies
   • 13.4k views
   • 
   • FeChef
   • May 30, 2013

2. [Modernist Cuisine at Home] Panna Cotta

   By Anonymous Modernist 13479, December 27, 2012
   • 1 reply
   • 4k views
   • 
   • Anonymous Modernist 17857
   • May 29, 2013

3. Cooking from Grace Young's "Breath of a Wok" 1 2

   By Chris Hennes, March 4, 2010
   • 27 replies
   • 19.5k views
   • 
   • Chris Hennes
   • May 28, 2013

4. [Modernist Cuisine at Home] Spinach Butter

   By Anonymous Modernist 15990, February 10, 2013
   • 1 reply
   • 3.7k views
   • 
   • Anonymous Modernist 17857
   • May 28, 2013

5. Wing sauce

   By TylerK, May 24, 2013
   • 13 replies
   • 3.1k views
   • 
   • TylerK
   • May 27, 2013

6. Getting the most out of spices.

   By MikeMac, May 27, 2013
   • 1 reply
   • 1.2k views
   • 
   • Anonymous Modernist 310
   • May 27, 2013

7. Sous Vide ribs - When to smoke or grill?

   By Anonymous Modernist 10452, October 25, 2012
   • 5 replies
   • 10.4k views
   • 
   • Anonymous Modernist 5066
   • May 27, 2013

8. [Modernist Cuisine] Spaghetti Carbonara

   By Anonymous Modernist 16321, February 20, 2013
   • 3 replies
   • 3.7k views
   • 
   • Anonymous Modernist 17857
   • May 27, 2013

9. Smooth hazelnut butter?

   By Martin Baadsgaard, May 24, 2013
   • 7 replies
   • 3.4k views
   • 
   • Martin Baadsgaard
   • May 27, 2013

10. How to render a quail semi-boneless

    By Dave the Cook, May 23, 2013
    • 4 replies
    • 6k views
    • 
    • weinoo
    • May 24, 2013

11. [Modernist Cuisine at Home] Coffee Crème Brûlée

    By Anonymous Modernist 5766, December 12, 2012
    • 3 replies
    • 6.1k views
    • 
    • Anonymous Modernist 17857
    • May 23, 2013

12. [Modernist Cuisine at Home] Microwave

    By Anonymous Modernist 18203, May 21, 2013
    • 0 replies
    • 1.4k views
    • 
    • Anonymous Modernist 18203
    • May 21, 2013

13. Visually pleasing rhubarb?

    By fvandrog, May 15, 2013
    • 6 replies
    • 2.7k views
    • 
    • Bojana
    • May 21, 2013

14. Hazelnutbutter smoothed with Pectinase?

    By Anonymous Modernist 18180, May 20, 2013
    • 0 replies
    • 1.3k views
    • 
    • Anonymous Modernist 18180
    • May 20, 2013

15. Dried Chickpeas / Garbanzo Beans Questions

    By Shel_B, May 15, 2013
    • 3 replies
    • 2k views
    • 
    • Carole Grogloth Hawaii
    • May 19, 2013

16. Which Cut - "London Broil" or Sirloin

    By Porthos, May 15, 2013
    • 24 replies
    • 38.5k views
    • 
    • janeer
    • May 18, 2013

17. Kohlrabi 1 2

    By liuzhou, January 8, 2013
    • 46 replies
    • 10.2k views
    • 
    • Twyst
    • May 17, 2013

18. [Modernist Cuisine at Home] Buffalo Sauce

    By Anonymous Modernist 11548, May 12, 2013
    • 1 reply
    • 3k views
    • 
    • Sam Fahey-Burke
    • May 16, 2013

19. Dry aged steak cut offs usable?

    By OliverB, May 13, 2013
    • 4 replies
    • 10.1k views
    • 
    • Simon Lewinson
    • May 15, 2013

20. First time making confit de canard en sous vide

    By Simon Lewinson, May 5, 2013
    • 4 replies
    • 7.8k views
    • 
    • Simon Lewinson
    • May 15, 2013

21. Brining pork chops

    By billyhill, May 23, 2010
    • 17 replies
    • 8.8k views
    • 
    • Ttogull
    • May 14, 2013

22. Onglet, does it need to be butterflied

    By pacman1978, May 7, 2013
    • 10 replies
    • 3.5k views
    • 
    • ElsieD
    • May 13, 2013

23. What's Going On With This Shrimp?!?

    By Panaderia Canadiense, May 13, 2013
    • 4 replies
    • 2.1k views
    • 
    • gfweb
    • May 13, 2013

24. [Modernist Cuisine at Home] Potato purée

    By Anonymous Modernist 16644, March 14, 2013
    • 2 replies
    • 2.8k views
    • 
    • Anonymous Modernist 17857
    • May 13, 2013

25. Bradley smoker broke 1/2way through, still safe to eat?

    By rob1234, May 11, 2013
    • 6 replies
    • 4.8k views
    • 
    • rob1234
    • May 11, 2013