Cooking

9,590 topics in this forum

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

   By Anonymous Modernist 2623, December 3, 2011
   • 3 replies
   • 3.8k views
   • 
   • Anonymous Modernist 4797
   • January 19, 2012

2. Wet aged beef

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

3. Half of a bone in turkey breast

   By rooftop1000, December 2, 2011
   • 3 replies
   • 1.7k views
   • 
   • rooftop1000
   • December 3, 2011

4. Food Gifts 2011 1 2

   By Goatjunky, December 2, 2011
   • 38 replies
   • 7.9k views
   • 
   • onrushpam
   • December 17, 2011

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

   By Anonymous Modernist 2442, December 2, 2011
   • 3 replies
   • 4.1k views
   • 
   • Anonymous Modernist 5186
   • February 22, 2012

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

   By RDaneel, November 30, 2011
   • 21 replies
   • 5.6k views
   • 
   • annabelle
   • December 3, 2011

7. Whole Emu Roast!

   By donk79, November 30, 2011
   • 18 replies
   • 11.3k views
   • 
   • Peter the eater
   • December 7, 2011

8. Knorr homestyle stock cubes

   By gfweb, November 30, 2011
   • 14 replies
   • 3.7k views
   • 
   • chileheadmike
   • December 7, 2011

9. Savory Applications for Durian

   By Chipp, November 29, 2011
   • 14 replies
   • 6.5k views
   • 
   • Keith_W
   • December 1, 2011

10. Electrostimulation/tenderising or fad?

    By amsci99, November 28, 2011
    • 5 replies
    • 3.7k views
    • 
    • qrn
    • November 28, 2011

11. Cooking Time

    By Shel_B, November 28, 2011
    • 4 replies
    • 3k views
    • 
    • dcarch
    • November 29, 2011

12. Questions about bean varieties 1 2 3 4 14

    By SpaghettiWestern, November 27, 2011
    • 345 replies
    • 91.2k views
    • 
    • AlaMoi
    • May 4, 2023

13. High Heat, In & Out Roasting

    By Shalmanese, November 27, 2011
    • 4 replies
    • 2.3k views
    • 
    • Real Foody
    • November 27, 2011

14. Meat from old animals

    By Shalmanese, November 26, 2011
    • 9 replies
    • 6.4k views
    • 
    • nolnacs
    • November 29, 2011

15. Help with convex crepe pan

    By gingerpeach, November 26, 2011
    • 2 replies
    • 7.1k views
    • 
    • gingerpeach
    • November 27, 2011

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

    By rotuts, November 25, 2011
    • 3 replies
    • 3.2k views
    • 
    • Borgstrom
    • November 25, 2011

17. Top Round (beef) 1 2

    By Eastgate, November 25, 2011
    • 31 replies
    • 8.9k views
    • 
    • hummingbirdkiss
    • October 12, 2015

18. Reheating Turducken

    By StInGeR, November 25, 2011
    • 3 replies
    • 4k views
    • 
    • StInGeR
    • November 26, 2011

19. Making mashed potatoes with more than 1 type of potato

    By Shalmanese, November 24, 2011
    • 14 replies
    • 24.6k views
    • 
    • OliverB
    • November 24, 2011

20. The season for fresh mussels?

    By rotuts, November 23, 2011
    • 2 replies
    • 1.9k views
    • 
    • Country
    • November 23, 2011

21. Buttermilk longevity

    By boudin noir, November 23, 2011
    • 4 replies
    • 2.3k views
    • 
    • rotuts
    • November 23, 2011

22. the giradet method

    By Anonymous Modernist 3357, November 23, 2011
    • 1 reply
    • 1.7k views
    • 
    • Anonymous Modernist 310
    • November 23, 2011

23. Thanksgiving 2011 Tips, Queries, Trucs

    By Chris Amirault, November 23, 2011
    • 21 replies
    • 3.6k views
    • 
    • patrickamory
    • November 26, 2011

24. White Sauce Question 1 2

    By Porthos, November 23, 2011
    • 49 replies
    • 8.4k views
    • 
    • Tropicalsenior
    • July 8, 2021

25. [Modernist Cuisine] Fries (3•322-324 and 6•160-161)

    By Judy Wilson, November 22, 2011
    • 8 replies
    • 5.5k views
    • 
    • Anonymous Modernist 1843
    • February 13, 2012