Cooking

9,588 topics in this forum

1. What Are Riblets?

   By Shel_B, November 9, 2011
   • 8 replies
   • 3.2k views
   • 
   • IndyRob
   • November 9, 2011

2. eG Cook-Off 57: Bolognese Sauce 1 2 3 4 6

   By David Ross, November 9, 2011   

   • Cookoff
   • 134 replies
   • 36.3k views
   • 
   • phatj
   • February 10, 2012

3. Getting a whole pig, advice for butchering? 1 2

   By tikidoc, November 7, 2011   

   • Charcuterie
   • 28 replies
   • 17.2k views
   • 
   • Country
   • November 11, 2011

4. Creativity for holiday potluck.

   By pistolabella, November 7, 2011
   • 7 replies
   • 2.4k views
   • 
   • judiu
   • November 10, 2011

5. Potato 'Concretions' ?

   By rotuts, November 6, 2011
   • 13 replies
   • 1.8k views
   • 
   • Panaderia Canadiense
   • November 7, 2011

6. Turkey Three Ways–A Critique

   By ross, November 5, 2011   

   • Modernist
   • 9 replies
   • 2.7k views
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   • Mano
   • November 7, 2011

7. Preparing Caul Fat

   By sheepish, November 3, 2011
   • 5 replies
   • 3.5k views
   • 
   • sheepish
   • November 5, 2011

8. Beef marrow bones - roasting temp

   By Blether, November 1, 2011
   • 14 replies
   • 9.2k views
   • 
   • Kerry Beal
   • November 4, 2011

9. Thick Soups

   By weinoo, October 31, 2011
   • 2 replies
   • 1.6k views
   • 
   • heidih
   • October 31, 2011

10. Wild mushrooms risotto this Tuesday

    By Simon Patrice, October 31, 2011
    • 19 replies
    • 3.8k views
    • 
    • threestars
    • November 16, 2011

11. Anchovy popcorn

    By KitchenQueen, October 30, 2011
    • 3 replies
    • 1.6k views
    • 
    • pastrygirl
    • October 30, 2011

12. Fingerling potato problems

    By gfweb, October 29, 2011
    • 9 replies
    • 2.1k views
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    • Shalmanese
    • October 30, 2011

13. [Modernist Cuisine] Edible Soap Bar with Honey Bubbles (4•267)

    By Anonymous Modernist 3093, October 29, 2011
    • 2 replies
    • 3.6k views
    • 
    • Anonymous Modernist 3093
    • November 16, 2011

14. Help! Stew Beef Boiled to Leather

    By Mjx, October 28, 2011
    • 23 replies
    • 6.3k views
    • 
    • Emily_R
    • October 31, 2011

15. Hot Dogs - Thinking Outside the Bun

    By DanM, October 27, 2011
    • 22 replies
    • 4.8k views
    • 
    • SylviaLovegren
    • October 30, 2011

16. Sous vide, liquid nitrogen, and deep frying

    By Robert Jueneman, October 26, 2011
    • 10 replies
    • 5.4k views
    • 
    • Robert Jueneman
    • October 26, 2011

17. Clarification On "Brining and Curing with Other Salts" pg. 3*157

    By Anonymous Modernist 1738, October 25, 2011
    • 0 replies
    • 1.5k views
    • 
    • Anonymous Modernist 1738
    • October 25, 2011

18. Shirataki Noodles Under Vacuum?

    By bigchef, October 25, 2011
    • 2 replies
    • 2.4k views
    • 
    • Hassouni
    • October 25, 2011

19. Browning meat and onions

    By Hassouni, October 24, 2011
    • 19 replies
    • 11.3k views
    • 
    • patrickamory
    • October 26, 2011

20. Uses for hickory nuts

    By paulpegg, October 24, 2011
    • 5 replies
    • 8.2k views
    • 
    • ruthcooks
    • October 25, 2011

21. Egg rings

    By KitchenQueen, October 23, 2011
    • 5 replies
    • 5.4k views
    • 
    • KitchenQueen
    • October 29, 2011

22. What is this stuff in my lard?

    By abadoozy, October 23, 2011
    • 14 replies
    • 8k views
    • 
    • janeer
    • October 25, 2011

23. Using a hair dryer to dry out meat before searing?

    By torolover, October 23, 2011
    • 7 replies
    • 6.3k views
    • 
    • sahmd
    • October 31, 2011

24. Cooking large vs. small cuts sous vide.

    By torolover, October 23, 2011
    • 6 replies
    • 6.6k views
    • 
    • torolover
    • November 5, 2011

25. A whole prosciutto 1 2

    By Terrasanct, October 22, 2011
    • 49 replies
    • 9.2k views
    • 
    • Dignan
    • October 26, 2011