Cooking

9,585 topics in this forum

1. Walrus

   By Easyezzy Foods, March 9, 2013
   • 14 replies
   • 23.3k views
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   • Easyezzy Foods
   • April 14, 2013

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

   By OliverB, April 12, 2013
   • 8 replies
   • 3.8k views
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   • lancastermike
   • April 13, 2013

3. Suggestions for uncured ham steak?

   By tikidoc, January 28, 2012
   • 17 replies
   • 14.8k views
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   • abadoozy
   • April 13, 2013

4. Home Made Potato Chips 1 2 3

   By prasad2, November 8, 2003
   • 50 replies
   • 16.7k views
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   • OliverB
   • April 12, 2013

5. [Modernist Cuisine] Double Strength Stock

   By Anonymous Modernist 15541, April 8, 2013
   • 3 replies
   • 3.1k views
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   • Sam Fahey-Burke
   • April 11, 2013

6. Sweetness disappearing with long cooking times?

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

7. Air-Frying??

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

8. Back to the Basics: Salt 1 2

   By Lawless Cooks, March 9, 2013
   • 25 replies
   • 5.5k views
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   • benthescientist
   • April 10, 2013

9. Beef Cheeks cooked sous vide

   By ElsieD, April 6, 2013
   • 7 replies
   • 14.8k views
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   • Simon Lewinson
   • April 9, 2013

10. Ideas for a vegetarian feast

    By pep., March 31, 2013
    • 18 replies
    • 8.6k views
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    • pep.
    • April 9, 2013

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

    By Anonymous Modernist 11787, April 2, 2013
    • 4 replies
    • 8.5k views
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    • Anonymous Modernist 11787
    • April 9, 2013

12. [Modernist Cuisine at Home] Sandwich Bread

    By Anonymous Modernist 14405, March 3, 2013
    • 5 replies
    • 3.7k views
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    • Judy Wilson
    • April 9, 2013

13. Reheating sous vide

    By bonkboo, April 5, 2013
    • 9 replies
    • 33.6k views
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    • Todd in Chicago
    • April 8, 2013

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

    By gfweb, April 6, 2013
    • 12 replies
    • 26.7k views
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    • GlorifiedRice
    • April 7, 2013

15. No Fat Vegan Cooking

    By Carole Grogloth Hawaii, March 16, 2013
    • 20 replies
    • 9.2k views
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    • Carole Grogloth Hawaii
    • April 7, 2013

16. Smoked Ham--Strange Occurrence

    By Shelby, April 4, 2013
    • 9 replies
    • 17.2k views
    • 
    • budrichard
    • April 6, 2013

17. Clam experts, lots of questions

    By pennbrew, March 27, 2007
    • 9 replies
    • 33.4k views
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    • budrichard
    • April 6, 2013

18. Roasting a Chicken 1 2 3 4 22

    By lullyloo, May 9, 2002
    • 540 replies
    • 106.7k views
    • 
    • patrickamory
    • April 6, 2013

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

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

20. [Modernist Cuisine at Home] Vanilla Creme Anglaise

    By Anonymous Modernist 17317, April 3, 2013
    • 1 reply
    • 4.1k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013

21. Savory cheesecake

    By Anonymous Modernist 429, March 26, 2013
    • 6 replies
    • 3.5k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013

22. Alternative method of making brown stock

    By Anonymous Modernist 6826, March 29, 2013
    • 1 reply
    • 1.4k views
    • 
    • Judy Wilson
    • April 5, 2013

23. Vacuum drying meat

    By Anonymous Modernist 3840, April 4, 2013
    • 1 reply
    • 1.9k views
    • 
    • Anonymous Modernist 14
    • April 4, 2013

24. Dehydrated Red Wine Reduction

    By Anonymous Modernist 17334, April 4, 2013
    • 2 replies
    • 2k views
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    • Anonymous Modernist 3840
    • April 4, 2013

25. Citric acid VS Sodium Citrate?

    By Anonymous Modernist 15605, January 29, 2013
    • 7 replies
    • 20.5k views
    • 
    • Judy Wilson
    • April 4, 2013