Cooking

9,585 topics in this forum

1. Cooking at sea... any tips?

   By tukicook, February 18, 2013
   • 11 replies
   • 3.6k views
   • 
   • Smithy
   • April 18, 2013

2. Horseradish – Prepared, bottled and not so hot anymore 1 2

   By Toliver, December 28, 2012
   • 26 replies
   • 26.9k views
   • 
   • andiesenji
   • April 17, 2013

3. Uses for sorbitol

   By mm84321, April 15, 2013
   • 4 replies
   • 4.1k views
   • 
   • Bojana
   • April 16, 2013

4. [Modernist Cuisine at Home] Pizza Sauce

   By Anonymous Modernist 15027, April 6, 2013
   • 10 replies
   • 4.6k views
   • 
   • Anonymous Modernist 310
   • April 16, 2013

5. Walrus

   By Easyezzy Foods, March 9, 2013
   • 14 replies
   • 24k views
   • 
   • Easyezzy Foods
   • April 14, 2013

6. Prime T-Bone, how would you cook it?

   By OliverB, April 12, 2013
   • 8 replies
   • 4k views
   • 
   • lancastermike
   • April 13, 2013

7. Suggestions for uncured ham steak?

   By tikidoc, January 28, 2012
   • 17 replies
   • 15k views
   • 
   • abadoozy
   • April 13, 2013

8. Home Made Potato Chips 1 2 3

   By prasad2, November 8, 2003
   • 50 replies
   • 17k views
   • 
   • OliverB
   • April 12, 2013

9. [Modernist Cuisine] Double Strength Stock

   By Anonymous Modernist 15541, April 8, 2013
   • 3 replies
   • 3.2k views
   • 
   • Sam Fahey-Burke
   • April 11, 2013

10. Sweetness disappearing with long cooking times?

    By Anonymous Modernist 12008, December 5, 2012
    • 4 replies
    • 1.5k views
    • 
    • Anonymous Modernist 17467
    • April 11, 2013

11. Air-Frying??

    By Anonymous Modernist 17424, April 8, 2013
    • 1 reply
    • 1.4k views
    • 
    • Sam Fahey-Burke
    • April 10, 2013

12. Back to the Basics: Salt 1 2

    By Lawless Cooks, March 9, 2013
    • 25 replies
    • 5.7k views
    • 
    • benthescientist
    • April 10, 2013

13. Beef Cheeks cooked sous vide

    By ElsieD, April 6, 2013
    • 7 replies
    • 15k views
    • 
    • Simon Lewinson
    • April 9, 2013

14. Ideas for a vegetarian feast

    By pep., March 31, 2013
    • 18 replies
    • 8.7k views
    • 
    • pep.
    • April 9, 2013

15. [Modernist Cuisine at Home] Pressure vs Vacuum Marinade

    By Anonymous Modernist 11787, April 2, 2013
    • 4 replies
    • 8.6k views
    • 
    • Anonymous Modernist 11787
    • April 9, 2013

16. [Modernist Cuisine at Home] Sandwich Bread

    By Anonymous Modernist 14405, March 3, 2013
    • 5 replies
    • 3.8k views
    • 
    • Judy Wilson
    • April 9, 2013

17. Reheating sous vide

    By bonkboo, April 5, 2013
    • 9 replies
    • 34.1k views
    • 
    • Todd in Chicago
    • April 8, 2013

18. How would I make mashed cauliflower that is firm like mashed potatoes?

    By gfweb, April 6, 2013
    • 12 replies
    • 26.8k views
    • 
    • GlorifiedRice
    • April 7, 2013

19. No Fat Vegan Cooking

    By Carole Grogloth Hawaii, March 16, 2013
    • 20 replies
    • 9.4k views
    • 
    • Carole Grogloth Hawaii
    • April 7, 2013

20. Smoked Ham--Strange Occurrence

    By Shelby, April 4, 2013
    • 9 replies
    • 17.4k views
    • 
    • budrichard
    • April 6, 2013

21. Clam experts, lots of questions

    By pennbrew, March 27, 2007
    • 9 replies
    • 33.7k views
    • 
    • budrichard
    • April 6, 2013

22. Roasting a Chicken 1 2 3 4 22

    By lullyloo, May 9, 2002
    • 540 replies
    • 108.8k views
    • 
    • patrickamory
    • April 6, 2013

23. [Modernist Cuisine at Home] Marinara and garlic confit

    By Anonymous Modernist 17299, April 2, 2013
    • 2 replies
    • 2.5k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013

24. [Modernist Cuisine at Home] Vanilla Creme Anglaise

    By Anonymous Modernist 17317, April 3, 2013
    • 1 reply
    • 4.2k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013

25. Savory cheesecake

    By Anonymous Modernist 429, March 26, 2013
    • 6 replies
    • 3.6k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013