Cooking

9,590 topics in this forum

1. Herb preservation (short term)

   By David Sundstrom, November 10, 2011
   • 5 replies
   • 2.3k views
   • 
   • Kathyann
   • November 10, 2011

2. Chutney Making

   By cooksandcapers, November 9, 2011
   • 6 replies
   • 3.6k views
   • 
   • cooksandcapers
   • November 10, 2011

3. Dry cured sausages dripping liquid fat - normal?

   By celeriac, November 9, 2011   

   • Charcuterie
   • 9 replies
   • 10.2k views
   • 
   • Joe Wood
   • August 22, 2020

4. Aging

   By Judy Wilson, November 9, 2011
   • 0 replies
   • 1.4k views
   • 
   • Judy Wilson
   • November 9, 2011

5. Alginate

   By Anonymous Modernist 3364, November 9, 2011
   • 5 replies
   • 2.4k views
   • 
   • Anonymous Modernist 10
   • December 14, 2011

6. Crème Brûlée

   By Anonymous Modernist 3225, November 9, 2011
   • 11 replies
   • 3.9k views
   • 
   • Anonymous Modernist 3281
   • November 27, 2012

7. What Are Riblets?

   By Shel_B, November 9, 2011
   • 8 replies
   • 3.7k views
   • 
   • IndyRob
   • November 9, 2011

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

   By David Ross, November 9, 2011   

   • Cookoff
   • 134 replies
   • 41k views
   • 
   • phatj
   • February 10, 2012

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

   By tikidoc, November 7, 2011   

   • Charcuterie
   • 28 replies
   • 19.4k views
   • 
   • Country
   • November 11, 2011

10. Creativity for holiday potluck.

    By pistolabella, November 7, 2011
    • 7 replies
    • 2.8k views
    • 
    • judiu
    • November 10, 2011

11. Potato 'Concretions' ?

    By rotuts, November 6, 2011
    • 13 replies
    • 2.2k views
    • 
    • Panaderia Canadiense
    • November 7, 2011

12. Turkey Three Ways–A Critique

    By ross, November 5, 2011   

    • Modernist
    • 9 replies
    • 3.1k views
    • 
    • Mano
    • November 7, 2011

13. Preparing Caul Fat

    By sheepish, November 3, 2011
    • 5 replies
    • 4k views
    • 
    • sheepish
    • November 5, 2011

14. Beef marrow bones - roasting temp

    By Blether, November 1, 2011
    • 14 replies
    • 12.4k views
    • 
    • Kerry Beal
    • November 4, 2011

15. Thick Soups

    By weinoo, October 31, 2011
    • 2 replies
    • 1.8k views
    • 
    • heidih
    • October 31, 2011

16. Wild mushrooms risotto this Tuesday

    By Simon Patrice, October 31, 2011
    • 19 replies
    • 4.7k views
    • 
    • threestars
    • November 16, 2011

17. Anchovy popcorn

    By KitchenQueen, October 30, 2011
    • 3 replies
    • 1.8k views
    • 
    • pastrygirl
    • October 30, 2011

18. Fingerling potato problems

    By gfweb, October 29, 2011
    • 9 replies
    • 2.6k views
    • 
    • Shalmanese
    • October 30, 2011

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

    By Anonymous Modernist 3093, October 29, 2011
    • 2 replies
    • 3.9k views
    • 
    • Anonymous Modernist 3093
    • November 16, 2011

20. Help! Stew Beef Boiled to Leather

    By Mjx, October 28, 2011
    • 23 replies
    • 7.1k views
    • 
    • Emily_R
    • October 31, 2011

21. Hot Dogs - Thinking Outside the Bun

    By DanM, October 27, 2011
    • 22 replies
    • 5.4k views
    • 
    • SylviaLovegren
    • October 30, 2011

22. Sous vide, liquid nitrogen, and deep frying

    By Robert Jueneman, October 26, 2011
    • 10 replies
    • 6k views
    • 
    • Robert Jueneman
    • October 26, 2011

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

    By Anonymous Modernist 1738, October 25, 2011
    • 0 replies
    • 1.6k views
    • 
    • Anonymous Modernist 1738
    • October 25, 2011

24. Shirataki Noodles Under Vacuum?

    By bigchef, October 25, 2011
    • 2 replies
    • 2.7k views
    • 
    • Hassouni
    • October 25, 2011

25. Browning meat and onions

    By Hassouni, October 24, 2011
    • 19 replies
    • 12.9k views
    • 
    • patrickamory
    • October 26, 2011