Cooking

9,579 topics in this forum

1. Steak I'm Frustrated 1 2

   By mrdecoy1970, February 15, 2013
   • 33 replies
   • 6k views
   • 
   • BKYLN
   • February 19, 2013

2. Sous vide beef heart

   By TdeV, February 7, 2013
   • 6 replies
   • 24.3k views
   • 
   • FeChef
   • February 18, 2013

3. [Modernist Cuisine at Home] Fish Spice Mix

   By Anonymous Modernist 14818, February 17, 2013
   • 3 replies
   • 2.4k views
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   • Anonymous Modernist 5246
   • February 18, 2013

4. Salt content in Red Boat fish sauce.

   By rotuts, February 16, 2013
   • 8 replies
   • 3.9k views
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   • rotuts
   • February 16, 2013

5. Booze in Bean Cooking Liquid

   By Mjx, February 8, 2013
   • 19 replies
   • 5.8k views
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   • patrickamory
   • February 16, 2013

6. Blis fish sauce

   By Franci, February 15, 2013
   • 6 replies
   • 4.8k views
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   • rotuts
   • February 16, 2013

7. Adria's Hot Potato Foam

   By DaveGamble, February 13, 2013
   • 14 replies
   • 14.2k views
   • 
   • Broken English
   • February 16, 2013

8. [Modernist Cuisine] Infusing Fat with Basil

   By Anonymous Modernist 8210, February 15, 2013
   • 0 replies
   • 2.3k views
   • 
   • Anonymous Modernist 8210
   • February 15, 2013

9. Sous vide - wagyu entrecote and saddle of venison

   By Anonymous Modernist 16092, February 14, 2013
   • 3 replies
   • 3.3k views
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   • Anonymous Modernist 310
   • February 15, 2013

10. [Modernist Cuisine at Home] Cheese Grits! (p.338)

    By Anonymous Modernist 14040, February 5, 2013
    • 2 replies
    • 3.2k views
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    • Anonymous Modernist 5246
    • February 15, 2013

11. Soy Sauce Suggestions, Please

    By Shel_B, February 11, 2013
    • 17 replies
    • 10k views
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    • pogophiles
    • February 14, 2013

12. Bicarb of soda

    By Anonymous Modernist 15352, February 12, 2013
    • 2 replies
    • 1.7k views
    • 
    • Anonymous Modernist 15352
    • February 13, 2013

13. Leaf-Wrapped Terrine and Agar Aspic

    By longroper, February 8, 2013
    • 2 replies
    • 1.8k views
    • 
    • longroper
    • February 12, 2013

14. Using natural pH indicators in cooking

    By Anonymous Modernist 15855, February 6, 2013
    • 6 replies
    • 2.8k views
    • 
    • Anonymous Modernist 3840
    • February 11, 2013

15. A Good Thick Slice?

    By JoNorvelleWalker, February 11, 2013
    • 9 replies
    • 2k views
    • 
    • JoNorvelleWalker
    • February 11, 2013

16. Gluten-free Roux

    By davidthomas8779, January 8, 2004
    • 14 replies
    • 4.6k views
    • 
    • sharpknife
    • February 10, 2013

17. Spaghetti w Clams in Parchment

    By rotuts, February 7, 2013
    • 10 replies
    • 2.1k views
    • 
    • budrichard
    • February 9, 2013

18. Strange wonderful fish. 1 2

    By Alex Parker, November 5, 2012
    • 32 replies
    • 6.2k views
    • 
    • naguere
    • February 9, 2013

19. That layer of fat, on top of stock

    By OliverB, December 31, 2012
    • 21 replies
    • 15k views
    • 
    • Lora
    • February 9, 2013

20. Sodium citrate in pizza cheese mixes

    By ryansm, February 7, 2013
    • 4 replies
    • 5k views
    • 
    • ryansm
    • February 7, 2013

21. Sous vide vs. pressure cooking for vegetables

    By Robert Jueneman, February 7, 2013
    • 3 replies
    • 6k views
    • 
    • Baselerd
    • February 7, 2013

22. Help with crispy or crunchy vegetarian side dish

    By NadyaDuke, February 6, 2013
    • 10 replies
    • 3.3k views
    • 
    • radtek
    • February 7, 2013

23. Griddle help wanted!

    By Lindsey, February 6, 2013
    • 4 replies
    • 1.6k views
    • 
    • andiesenji
    • February 6, 2013

24. Caviar for newbies

    By kayb, February 3, 2013
    • 13 replies
    • 3.4k views
    • 
    • sigma
    • February 6, 2013

25. Superbowl – 2013 1 2

    By Toliver, January 18, 2013
    • 44 replies
    • 6.4k views
    • 
    • dcarch
    • February 6, 2013