Cooking

9,584 topics in this forum

1. Anchovy popcorn

   By KitchenQueen, October 30, 2011
   • 3 replies
   • 1.7k views
   • 
   • pastrygirl
   • October 30, 2011

2. Fingerling potato problems

   By gfweb, October 29, 2011
   • 9 replies
   • 2.3k views
   • 
   • Shalmanese
   • October 30, 2011

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

   By Anonymous Modernist 3093, October 29, 2011
   • 2 replies
   • 3.8k views
   • 
   • Anonymous Modernist 3093
   • November 16, 2011

4. Help! Stew Beef Boiled to Leather

   By Mjx, October 28, 2011
   • 23 replies
   • 6.7k views
   • 
   • Emily_R
   • October 31, 2011

5. Hot Dogs - Thinking Outside the Bun

   By DanM, October 27, 2011
   • 22 replies
   • 5.1k views
   • 
   • SylviaLovegren
   • October 30, 2011

6. Sous vide, liquid nitrogen, and deep frying

   By Robert Jueneman, October 26, 2011
   • 10 replies
   • 5.6k views
   • 
   • Robert Jueneman
   • October 26, 2011

7. 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

8. Shirataki Noodles Under Vacuum?

   By bigchef, October 25, 2011
   • 2 replies
   • 2.6k views
   • 
   • Hassouni
   • October 25, 2011

9. Browning meat and onions

   By Hassouni, October 24, 2011
   • 19 replies
   • 12k views
   • 
   • patrickamory
   • October 26, 2011

10. Uses for hickory nuts

    By paulpegg, October 24, 2011
    • 5 replies
    • 8.8k views
    • 
    • ruthcooks
    • October 25, 2011

11. Egg rings

    By KitchenQueen, October 23, 2011
    • 5 replies
    • 6k views
    • 
    • KitchenQueen
    • October 29, 2011

12. What is this stuff in my lard?

    By abadoozy, October 23, 2011
    • 14 replies
    • 8.9k views
    • 
    • janeer
    • October 25, 2011

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

    By torolover, October 23, 2011
    • 7 replies
    • 6.7k views
    • 
    • sahmd
    • October 31, 2011

14. Cooking large vs. small cuts sous vide.

    By torolover, October 23, 2011
    • 6 replies
    • 6.9k views
    • 
    • torolover
    • November 5, 2011

15. A whole prosciutto 1 2

    By Terrasanct, October 22, 2011
    • 49 replies
    • 9.9k views
    • 
    • Dignan
    • October 26, 2011

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

    By Obese-Wan Kenobi, October 22, 2011
    • 3 replies
    • 1.6k views
    • 
    • Obese-Wan Kenobi
    • October 22, 2011

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

    By Anonymous Modernist 10, October 21, 2011
    • 0 replies
    • 3.5k views
    • 
    • Anonymous Modernist 10
    • October 21, 2011

18. Moderately crowding the pan

    By Shalmanese, October 20, 2011
    • 9 replies
    • 2.7k views
    • 
    • patrickamory
    • October 21, 2011

19. Making Vegetable "Cracklins"

    By Scott Heimendinger, October 20, 2011
    • 3 replies
    • 3.2k views
    • 
    • Scott Heimendinger
    • November 15, 2011

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

    By Anonymous Modernist 2828, October 20, 2011
    • 6 replies
    • 13.1k views
    • 
    • JoNorvelleWalker
    • September 4, 2020

21. The Greatest Salad 1 2

    By ChrisTaylor, October 20, 2011
    • 36 replies
    • 5.3k views
    • 
    • Norm Matthews
    • February 3, 2012

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

    By saluki, October 19, 2011
    • 0 replies
    • 1.7k views
    • 
    • saluki
    • October 19, 2011

23. Pork Ribs - Barbecue

    By Anonymous Modernist 446, October 17, 2011
    • 3 replies
    • 2.5k views
    • 
    • Anonymous Modernist 446
    • December 16, 2011

24. Dry and Hard Leftover Chicken

    By Shel_B, October 17, 2011
    • 11 replies
    • 11.2k views
    • 
    • Rico
    • October 18, 2011

25. French Dip

    By _john, October 17, 2011
    • 1 reply
    • 1.7k views
    • 
    • rotuts
    • October 17, 2011