Cooking

9,585 topics in this forum

1. [Modernist Cuisine] Risottos (pages 3•305 and 6•152)

   By Judy Wilson, December 13, 2011
   • 2 replies
   • 2.7k views
   • 
   • MikeMac
   • October 9, 2012

2. Making yogurt - cooler vs sous vide

   By seabream, December 12, 2011
   • 4 replies
   • 10.8k views
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   • seabream
   • December 13, 2011

3. Sous vide in reverse- sear then sousvide

   By Anonymous Modernist 660, December 11, 2011
   • 3 replies
   • 2.6k views
   • 
   • Anonymous Modernist 18281
   • June 10, 2013

4. Odd question: canned moose meat?

   By Goatjunky, December 9, 2011
   • 5 replies
   • 4.1k views
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   • Icanmakeit
   • December 10, 2011

5. Hanukkah!

   By Judy Wilson, December 8, 2011
   • 0 replies
   • 2.2k views
   • 
   • Judy Wilson
   • December 8, 2011

6. Foie gras au sel

   By Franci, December 8, 2011
   • 2 replies
   • 1.7k views
   • 
   • Franci
   • December 11, 2011

7. Paper towel as filter

   By STP, December 6, 2011
   • 20 replies
   • 42k views
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   • Shamanjoe
   • December 17, 2011

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

   By FrogPrincesse, December 6, 2011
   • 77 replies
   • 38k views
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   • rotuts
   • May 14, 2024

9. Whole Pork Filet

   By ambra, December 6, 2011
   • 9 replies
   • 2.6k views
   • 
   • Franci
   • December 10, 2011

10. Going Cold Turkey

    By dcarch, December 5, 2011
    • 14 replies
    • 2.8k views
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    • dcarch
    • December 10, 2011

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

    By Darienne, December 5, 2011
    • 3 replies
    • 2.2k views
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    • heidih
    • December 5, 2011

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

    By HowardLi, December 5, 2011
    • 7 replies
    • 2.9k views
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    • HowardLi
    • December 7, 2011

13. Lobster Tails - Eek!

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

14. I have no idea how to cook with smoke

    By ChrisTaylor, December 4, 2011
    • 24 replies
    • 5.2k views
    • 
    • Ashen
    • December 28, 2011

15. Cutting a Frozen Turkey

    By dcarch, December 4, 2011
    • 12 replies
    • 17.6k views
    • 
    • dcarch
    • December 6, 2011

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

    By rotuts, December 3, 2011
    • 3 replies
    • 1.7k views
    • 
    • Martin Fisher
    • December 6, 2011

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

    By Anonymous Modernist 2623, December 3, 2011
    • 3 replies
    • 3.6k views
    • 
    • Anonymous Modernist 4797
    • January 19, 2012

18. Wet aged beef

    By HowardLi, December 3, 2011
    • 4 replies
    • 2.1k views
    • 
    • rotuts
    • December 3, 2011

19. Half of a bone in turkey breast

    By rooftop1000, December 2, 2011
    • 3 replies
    • 1.6k views
    • 
    • rooftop1000
    • December 3, 2011

20. Food Gifts 2011 1 2

    By Goatjunky, December 2, 2011
    • 38 replies
    • 7.6k views
    • 
    • onrushpam
    • December 17, 2011

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

    By Anonymous Modernist 2442, December 2, 2011
    • 3 replies
    • 4k views
    • 
    • Anonymous Modernist 5186
    • February 22, 2012

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

    By RDaneel, November 30, 2011
    • 21 replies
    • 5.4k views
    • 
    • annabelle
    • December 3, 2011

23. Whole Emu Roast!

    By donk79, November 30, 2011
    • 18 replies
    • 10.9k views
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    • Peter the eater
    • December 7, 2011

24. Knorr homestyle stock cubes

    By gfweb, November 30, 2011
    • 14 replies
    • 3.6k views
    • 
    • chileheadmike
    • December 7, 2011

25. Savory Applications for Durian

    By Chipp, November 29, 2011
    • 14 replies
    • 6.1k views
    • 
    • Keith_W
    • December 1, 2011