Cooking

9,590 topics in this forum

1. Uses for hickory nuts

   By paulpegg, October 24, 2011
   • 5 replies
   • 10.6k views
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   • ruthcooks
   • October 25, 2011

2. Egg rings

   By KitchenQueen, October 23, 2011
   • 5 replies
   • 7k views
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   • KitchenQueen
   • October 29, 2011

3. What is this stuff in my lard?

   By abadoozy, October 23, 2011
   • 14 replies
   • 9.7k views
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   • janeer
   • October 25, 2011

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

   By torolover, October 23, 2011
   • 7 replies
   • 7.2k views
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   • sahmd
   • October 31, 2011

5. Cooking large vs. small cuts sous vide.

   By torolover, October 23, 2011
   • 6 replies
   • 7.1k views
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   • torolover
   • November 5, 2011

6. A whole prosciutto 1 2

   By Terrasanct, October 22, 2011
   • 49 replies
   • 10.9k views
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   • Dignan
   • October 26, 2011

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

   By Obese-Wan Kenobi, October 22, 2011
   • 3 replies
   • 1.7k views
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   • Obese-Wan Kenobi
   • October 22, 2011

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

   By Anonymous Modernist 10, October 21, 2011
   • 0 replies
   • 3.7k views
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   • Anonymous Modernist 10
   • October 21, 2011

9. Moderately crowding the pan

   By Shalmanese, October 20, 2011
   • 9 replies
   • 3k views
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   • patrickamory
   • October 21, 2011

10. Making Vegetable "Cracklins"

    By Scott Heimendinger, October 20, 2011
    • 3 replies
    • 3.4k views
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    • Scott Heimendinger
    • November 15, 2011

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

    By Anonymous Modernist 2828, October 20, 2011
    • 6 replies
    • 13.8k views
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    • JoNorvelleWalker
    • September 4, 2020

12. The Greatest Salad 1 2

    By ChrisTaylor, October 20, 2011
    • 36 replies
    • 5.9k views
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    • Norm Matthews
    • February 3, 2012

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

    By saluki, October 19, 2011
    • 0 replies
    • 1.8k views
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    • saluki
    • October 19, 2011

14. Pork Ribs - Barbecue

    By Anonymous Modernist 446, October 17, 2011
    • 3 replies
    • 2.6k views
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    • Anonymous Modernist 446
    • December 16, 2011

15. Dry and Hard Leftover Chicken

    By Shel_B, October 17, 2011
    • 11 replies
    • 11.7k views
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    • Rico
    • October 18, 2011

16. French Dip

    By _john, October 17, 2011
    • 1 reply
    • 1.8k views
    • 
    • rotuts
    • October 17, 2011

17. Stock bomb

    By Blether, October 16, 2011
    • 15 replies
    • 4.1k views
    • 
    • alex james
    • November 3, 2011

18. San Marzano tomatoes

    By kayb, October 14, 2011
    • 4 replies
    • 1.8k views
    • 
    • janeer
    • October 15, 2011

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

    By Judy Wilson, October 14, 2011
    • 5 replies
    • 4.4k views
    • 
    • Anonymous Modernist 14442
    • May 9, 2013

20. [Modernist Cuisine] Lamb Jus

    By Anonymous Modernist 833, October 13, 2011
    • 1 reply
    • 3.4k views
    • 
    • Anonymous Modernist 10
    • October 20, 2011

21. Risotto 1 2 3

    By TheNoodleIncident, October 12, 2011
    • 60 replies
    • 13.4k views
    • 
    • nickrey
    • December 22, 2012

22. Monsoons and Winter! What are you Cooking?

    By Mjx, October 12, 2011
    • 13 replies
    • 3.4k views
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    • Panaderia Canadiense
    • October 13, 2011

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

    By ChrisZ, October 11, 2011
    • 94 replies
    • 45.7k views
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    • OliverB
    • November 27, 2013

24. Make tempeh taste like bacon

    By growninbrooklyn, October 11, 2011
    • 6 replies
    • 7.1k views
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    • ScoopKW
    • October 12, 2011

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

    By Tri2Cook, October 10, 2011
    • 24 replies
    • 4k views
    • 
    • Darienne
    • October 12, 2011