Cooking

9,584 topics in this forum

1. Cooking from "Sunday Suppers at Lucques" by Suzanne Goin 1 2 3 4

   By FrogPrincesse, December 6, 2011
   • 77 replies
   • 36k views
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   • rotuts
   • May 14, 2024

2. Whole Pork Filet

   By ambra, December 6, 2011
   • 9 replies
   • 2.5k views
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   • Franci
   • December 10, 2011

3. Going Cold Turkey

   By dcarch, December 5, 2011
   • 14 replies
   • 2.6k views
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   • dcarch
   • December 10, 2011

4. Cooking with "The Homesick Texan" by Lisa Fain

   By Darienne, December 5, 2011
   • 3 replies
   • 2.1k views
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   • heidih
   • December 5, 2011

5. Does crispy/crunchy-fried bacon lose its structure when refrigerated?

   By HowardLi, December 5, 2011
   • 7 replies
   • 2.7k views
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   • HowardLi
   • December 7, 2011

6. Lobster Tails - Eek!

   By pistolabella, December 5, 2011
   • 1 reply
   • 1.5k views
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   • heidih
   • December 5, 2011

7. I have no idea how to cook with smoke

   By ChrisTaylor, December 4, 2011
   • 24 replies
   • 4.9k views
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   • Ashen
   • December 28, 2011

8. Cutting a Frozen Turkey

   By dcarch, December 4, 2011
   • 12 replies
   • 17.3k views
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   • dcarch
   • December 6, 2011

9. Celery: can't stand the ribs but what about the dried leaves?

   By rotuts, December 3, 2011
   • 3 replies
   • 1.6k views
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   • Martin Fisher
   • December 6, 2011

10. [Modernist Cuisine] Texture of sous vide eggs: Time *Does* Matter

    By Anonymous Modernist 2623, December 3, 2011
    • 3 replies
    • 3.4k views
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    • Anonymous Modernist 4797
    • January 19, 2012

11. Wet aged beef

    By HowardLi, December 3, 2011
    • 4 replies
    • 2k views
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    • rotuts
    • December 3, 2011

12. Half of a bone in turkey breast

    By rooftop1000, December 2, 2011
    • 3 replies
    • 1.5k views
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    • rooftop1000
    • December 3, 2011

13. Food Gifts 2011 1 2

    By Goatjunky, December 2, 2011
    • 38 replies
    • 7.3k views
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    • onrushpam
    • December 17, 2011

14. [Modernist Cuisine] Puff the Skin on a Pork Roast (3-126; 6-93)

    By Anonymous Modernist 2442, December 2, 2011
    • 3 replies
    • 3.9k views
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    • Anonymous Modernist 5186
    • February 22, 2012

15. Best use for a "free" cooked ham?

    By RDaneel, November 30, 2011
    • 21 replies
    • 5.2k views
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    • annabelle
    • December 3, 2011

16. Whole Emu Roast!

    By donk79, November 30, 2011
    • 18 replies
    • 10.6k views
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    • Peter the eater
    • December 7, 2011

17. Knorr homestyle stock cubes

    By gfweb, November 30, 2011
    • 14 replies
    • 3.4k views
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    • chileheadmike
    • December 7, 2011

18. Savory Applications for Durian

    By Chipp, November 29, 2011
    • 14 replies
    • 5.9k views
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    • Keith_W
    • December 1, 2011

19. Electrostimulation/tenderising or fad?

    By amsci99, November 28, 2011
    • 5 replies
    • 3.5k views
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    • qrn
    • November 28, 2011

20. Cooking Time

    By Shel_B, November 28, 2011
    • 4 replies
    • 2.9k views
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    • dcarch
    • November 29, 2011

21. Questions about bean varieties 1 2 3 4 14

    By SpaghettiWestern, November 27, 2011
    • 345 replies
    • 84k views
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    • AlaMoi
    • May 4, 2023

22. High Heat, In & Out Roasting

    By Shalmanese, November 27, 2011
    • 4 replies
    • 2.1k views
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    • Real Foody
    • November 27, 2011

23. Meat from old animals

    By Shalmanese, November 26, 2011
    • 9 replies
    • 6k views
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    • nolnacs
    • November 29, 2011

24. Help with convex crepe pan

    By gingerpeach, November 26, 2011
    • 2 replies
    • 6.8k views
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    • gingerpeach
    • November 27, 2011

25. BBQ temperature controller: charcoal grill: low and slow

    By rotuts, November 25, 2011
    • 3 replies
    • 3k views
    • 
    • Borgstrom
    • November 25, 2011