Cooking

9,588 topics in this forum

1. Aside from braising, how to cook lamb necks?

   By Obese-Wan Kenobi, October 22, 2011
   • 3 replies
   • 1.5k views
   • 
   • Obese-Wan Kenobi
   • October 22, 2011

2. [Modernist Cuisine] Cooking tough vs. tender cuts sous vide

   By Anonymous Modernist 10, October 21, 2011
   • 0 replies
   • 3.4k views
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   • Anonymous Modernist 10
   • October 21, 2011

3. Moderately crowding the pan

   By Shalmanese, October 20, 2011
   • 9 replies
   • 2.4k views
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   • patrickamory
   • October 21, 2011

4. Making Vegetable "Cracklins"

   By Scott Heimendinger, October 20, 2011
   • 3 replies
   • 3k views
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   • Scott Heimendinger
   • November 15, 2011

5. Questions about accelerating meat brining with a chamber vacuum sealer

   By Anonymous Modernist 2828, October 20, 2011
   • 6 replies
   • 12.4k views
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   • JoNorvelleWalker
   • September 4, 2020

6. The Greatest Salad 1 2

   By ChrisTaylor, October 20, 2011
   • 36 replies
   • 4.8k views
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   • Norm Matthews
   • February 3, 2012

7. Any tips on Wok cooking on a portable induction burner?

   By saluki, October 19, 2011
   • 0 replies
   • 1.6k views
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   • saluki
   • October 19, 2011

8. Pork Ribs - Barbecue

   By Anonymous Modernist 446, October 17, 2011
   • 3 replies
   • 2.4k views
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   • Anonymous Modernist 446
   • December 16, 2011

9. Dry and Hard Leftover Chicken

   By Shel_B, October 17, 2011
   • 11 replies
   • 10.9k views
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   • Rico
   • October 18, 2011

10. French Dip

    By _john, October 17, 2011
    • 1 reply
    • 1.5k views
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    • rotuts
    • October 17, 2011

11. Stock bomb

    By Blether, October 16, 2011
    • 15 replies
    • 3.4k views
    • 
    • alex james
    • November 3, 2011

12. San Marzano tomatoes

    By kayb, October 14, 2011
    • 4 replies
    • 1.5k views
    • 
    • janeer
    • October 15, 2011

13. [Modernist Cuisine] Pistachio Gelato (4•236 and 6•310)

    By Judy Wilson, October 14, 2011
    • 5 replies
    • 4k views
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    • Anonymous Modernist 14442
    • May 9, 2013

14. [Modernist Cuisine] Lamb Jus

    By Anonymous Modernist 833, October 13, 2011
    • 1 reply
    • 3.1k views
    • 
    • Anonymous Modernist 10
    • October 20, 2011

15. Risotto 1 2 3

    By TheNoodleIncident, October 12, 2011
    • 60 replies
    • 9.9k views
    • 
    • nickrey
    • December 22, 2012

16. Monsoons and Winter! What are you Cooking?

    By Mjx, October 12, 2011
    • 13 replies
    • 2.8k views
    • 
    • Panaderia Canadiense
    • October 13, 2011

17. Cooking with "Heston Blumenthal at Home" 1 2 3 4

    By ChrisZ, October 11, 2011
    • 94 replies
    • 40.9k views
    • 
    • OliverB
    • November 27, 2013

18. Make tempeh taste like bacon

    By growninbrooklyn, October 11, 2011
    • 6 replies
    • 6.6k views
    • 
    • ScoopKW
    • October 12, 2011

19. Canadian Thanksgiving 2011 – What's on the menu?

    By Tri2Cook, October 10, 2011
    • 24 replies
    • 3.2k views
    • 
    • Darienne
    • October 12, 2011

20. Making Your Own Ham Base for Gravy

    By highchef, October 9, 2011
    • 2 replies
    • 3.5k views
    • 
    • rotuts
    • October 9, 2011

21. [Modernist Cuisine] Garlic Confit 1 2

    By Anonymous Modernist 339, October 8, 2011
    • 46 replies
    • 19k views
    • 
    • Anonymous Modernist 18862
    • July 20, 2013

22. Cooking with Anne Willan’s "The Country Cooking of France" 1 2

    By FrogPrincesse, October 5, 2011
    • 31 replies
    • 20.7k views
    • 
    • FrogPrincesse
    • November 18, 2016

23. Caramelizing v. browning onions

    By JAZ, October 5, 2011
    • 15 replies
    • 21.5k views
    • 
    • jrshaul
    • December 7, 2011

24. Canning with a European style pressure cooker

    By pep., October 5, 2011
    • 1 reply
    • 2.8k views
    • 
    • Chris Young
    • October 5, 2011

25. Sous Vide in busy a la carte setting...

    By Broken English, October 5, 2011
    • 2 replies
    • 1.8k views
    • 
    • Broken English
    • October 5, 2011