Cooking

9,593 topics in this forum

1. How to bone a lamb Neck?

   By thecuriousone, April 1, 2013
   • 3 replies
   • 7.8k views
   • 
   • Plantes Vertes
   • April 1, 2013

2. Saddle of rabbit off the bone

   By ninagluck, March 29, 2013
   • 10 replies
   • 5.4k views
   • 
   • sigma
   • March 31, 2013

3. Sous Vide Kangaroo fillet

   By Anonymous Modernist 16283, March 17, 2013
   • 3 replies
   • 8.6k views
   • 
   • Anonymous Modernist 14040
   • March 30, 2013

4. Stock from Supermarket Rotisserie Chicken 1 2

   By Crouton, December 5, 2012
   • 29 replies
   • 9.7k views
   • 
   • brianl
   • March 29, 2013

5. Garlic Flavor Without The Garlic

   By Porthos, March 22, 2013
   • 12 replies
   • 2.9k views
   • 
   • Porthos
   • March 26, 2013

6. Tips for quickly preparing/packing great lunches for work

   By Caruso, August 7, 2012
   • 17 replies
   • 5.1k views
   • 
   • Plantes Vertes
   • March 25, 2013

7. [Modernist Cuisine at Home] Crispy Chicken Wings, Korean-Style

   By Judy Wilson, January 25, 2013
   • 2 replies
   • 3.5k views
   • 
   • Anonymous Modernist 17114
   • March 25, 2013

8. Substitute ingredients that made the product better than the original

   By nickrey, March 23, 2013
   • 1 reply
   • 2.3k views
   • 
   • huiray
   • March 23, 2013

9. Charcoal Oil?

   By &roid, March 22, 2013
   • 9 replies
   • 14k views
   • 
   • Ttogull
   • March 23, 2013

10. Lefse – Modern Recipe?

    By Raamo, March 16, 2013
    • 3 replies
    • 4.4k views
    • 
    • kjente2
    • March 23, 2013

11. When water is as good or better than using stock 1 2 3

    By heidih, September 3, 2012
    • 50 replies
    • 17.7k views
    • 
    • patrickamory
    • March 22, 2013

12. Storing/shelf life of self made pesto?

    By OliverB, March 20, 2013
    • 9 replies
    • 8.2k views
    • 
    • huiray
    • March 21, 2013

13. Circulating the oil

    By gfweb, March 17, 2013
    • 9 replies
    • 2.2k views
    • 
    • Broken English
    • March 21, 2013

14. So many Artichokes!

    By Charcuterer, March 13, 2013
    • 17 replies
    • 6.9k views
    • 
    • Baron d'Apcher
    • March 20, 2013

15. Gaba Brown Rice

    By MikeMac, March 3, 2013
    • 2 replies
    • 4.1k views
    • 
    • MikeMac
    • March 20, 2013

16. Dinner! 2013 (Part 1) 1 2 3 4 23

    By Jason Perlow, January 1, 2013
    • 573 replies
    • 126.4k views
    • 
    • Ericpo
    • March 19, 2013

17. The Strangest Apple Sauce

    By Shel_B, March 18, 2013
    • 3 replies
    • 1.9k views
    • 
    • Darienne
    • March 18, 2013

18. Blood Sausage

    By jfresch, March 7, 2013
    • 10 replies
    • 5.6k views
    • 
    • liuzhou
    • March 18, 2013

19. Chinese breaded chicken wings

    By FeChef, March 16, 2013
    • 11 replies
    • 21.5k views
    • 
    • FeChef
    • March 18, 2013

20. Dry cure for confit

    By hansjoakim, May 16, 2011
    • 5 replies
    • 5.1k views
    • 
    • tim
    • March 17, 2013

21. Broiling bacon-wrapped filet

    By sahmd, March 16, 2013
    • 0 replies
    • 1.6k views
    • 
    • sahmd
    • March 16, 2013

22. Aged Steak Smell?

    By eternal, March 13, 2013
    • 8 replies
    • 35.5k views
    • 
    • Paul Bacino
    • March 14, 2013

23. The Great Pastrami & Smoked Meat Experiment (2003)(Re-Visited)

    By turnerm, March 14, 2013
    • 5 replies
    • 9.4k views
    • 
    • gfweb
    • March 14, 2013

24. [Modernist Cuisine] Mughal Curry (5•92)

    By Anonymous Modernist 773, August 19, 2011
    • 2 replies
    • 3.9k views
    • 
    • EHenning
    • March 14, 2013

25. Sous vide & Archimedes principle++

    By Mike Forman, March 13, 2013
    • 2 replies
    • 3k views
    • 
    • ElsieD
    • March 14, 2013