Cooking

9,590 topics in this forum

1. Jar of sun-dried tomatoes in oil - what to do with it

   By lmarshal1, March 4, 2013
   • 13 replies
   • 50.6k views
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   • huiray
   • March 9, 2013

2. Deer Heart & Liver? Recipes?

   By Stone, March 5, 2013
   • 9 replies
   • 5.2k views
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   • sparrowgrass
   • March 8, 2013

3. [Modernist Cuisine] Heating alginate beads to keep the centers liquid

   By Anonymous Modernist 16669, March 6, 2013
   • 0 replies
   • 2k views
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   • Anonymous Modernist 16669
   • March 6, 2013

4. [Modernist Cuisine at Home] Aging Steaks with Fish sauce (p 186)

   By Anonymous Modernist 10563, November 1, 2012
   • 5 replies
   • 5.1k views
   • 
   • Sam Fahey-Burke
   • March 5, 2013

5. [Modernist Cuisine at Home] Beef short ribs

   By Anonymous Modernist 15382, January 28, 2013
   • 2 replies
   • 3.4k views
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   • Sam Fahey-Burke
   • March 5, 2013

6. Commercial Broth/Stock Concentrates

   By Porthos, February 26, 2013
   • 4 replies
   • 1.7k views
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   • huiray
   • February 27, 2013

7. Some Garlic Questions

   By Shel_B, February 26, 2013
   • 14 replies
   • 3k views
   • 
   • JoNorvelleWalker
   • February 27, 2013

8. Fried then Braised (Steamed)/Basted Hamburger

   By Paul Bacino, February 26, 2013
   • 9 replies
   • 3.6k views
   • 
   • janeer
   • February 27, 2013

9. Burned caramelized ketchup

   By Anonymous Modernist 3421, February 23, 2013
   • 2 replies
   • 2.9k views
   • 
   • Anonymous Modernist 13842
   • February 26, 2013

10. Sous vide 72 hours lamb shoulder (with bone)

    By Anonymous Modernist 2826, February 14, 2013
    • 4 replies
    • 5.9k views
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    • Anonymous Modernist 310
    • February 26, 2013

11. Onion Powder Substitution

    By Shel_B, February 22, 2013
    • 9 replies
    • 11.4k views
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    • Shel_B
    • February 26, 2013

12. Cooking with "Modernist Cuisine at Home" (Part 1) 1 2 3 4 23

    By Chris Hennes, September 29, 2012
    • 565 replies
    • 187.3k views
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    • Judy Wilson
    • February 26, 2013

13. Caramelized gram flour

    By Ttogull, February 24, 2013
    • 4 replies
    • 2.6k views
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    • Ttogull
    • February 25, 2013

14. Fish resources

    By TylerK, February 25, 2013
    • 1 reply
    • 1.5k views
    • 
    • weinoo
    • February 25, 2013

15. Whole grain risotto

    By PeterLG, February 24, 2013
    • 8 replies
    • 2.8k views
    • 
    • Ashen
    • February 25, 2013

16. Nasi Lemak in a pressure Cooker, help needed

    By Prawncrackers, February 24, 2013
    • 2 replies
    • 2.8k views
    • 
    • Prawncrackers
    • February 25, 2013

17. When to Add Butter to Soup

    By Shel_B, February 22, 2013
    • 1 reply
    • 16.2k views
    • 
    • mm84321
    • February 23, 2013

18. Help with 2 layer savory custard

    By Anonymous Modernist 14262, February 22, 2013
    • 0 replies
    • 1.2k views
    • 
    • Anonymous Modernist 14262
    • February 22, 2013

19. Apples Similar the Reines des Reinettes?

    By Shel_B, February 21, 2013
    • 4 replies
    • 6.3k views
    • 
    • Shel_B
    • February 22, 2013

20. Strange Rice

    By msacuisine, February 20, 2013
    • 13 replies
    • 3.2k views
    • 
    • huiray
    • February 22, 2013

21. Recipe Development: Techniques

    By Ericpo, January 23, 2013
    • 10 replies
    • 3.5k views
    • 
    • rumball
    • February 21, 2013

22. Minor's Soup Base

    By rotuts, February 18, 2013
    • 5 replies
    • 2.8k views
    • 
    • rotuts
    • February 20, 2013

23. Beef liver

    By Hard H2O, September 29, 2008
    • 17 replies
    • 6.4k views
    • 
    • liuzhou
    • February 20, 2013

24. Using orange cauliflower

    By heidih, February 2, 2013
    • 7 replies
    • 3k views
    • 
    • HungryC
    • February 20, 2013

25. Ideas for Juicing and Using Kalamansi

    By Kerry Beal, January 12, 2013
    • 21 replies
    • 5.3k views
    • 
    • rumball
    • February 20, 2013