Cooking

9,567 topics in this forum

1. Improved Sous Vide French Toast

   By ChefRobb, October 21, 2012
   • 3 replies
   • 5.8k views
   • 
   • ChefRobb
   • October 23, 2012

2. Uses for rose hips

   By heidih, October 22, 2009
   • 15 replies
   • 3.1k views
   • 
   • Darienne
   • October 22, 2012

3. Knife use: Do you have this also? How do you avoid this?

   By skyhskyh, August 14, 2012
   • 7 replies
   • 2.7k views
   • 
   • Renn
   • October 22, 2012

4. Making Different Pasta Shapes at Home

   By Chris Amirault, February 6, 2011
   • 17 replies
   • 11.8k views
   • 
   • Ader1
   • October 21, 2012

5. Hoisin Sauce: What's a Good Brand? What to Look For?

   By Shel_B, October 18, 2012
   • 11 replies
   • 10.4k views
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   • blue_dolphin
   • October 20, 2012

6. Cook-Off 61: Gels, Jell-O and Aspic 1 2 3

   By David Ross, September 22, 2012   

   • Cookoff
   • 59 replies
   • 33.1k views
   • 
   • David Ross
   • October 20, 2012

7. Dark turkey meat in oil

   By HowardLi, October 17, 2012
   • 5 replies
   • 1.5k views
   • 
   • Baselerd
   • October 19, 2012

8. DIY Pineapple Blackberries & Banana Mango Enzymes

   By karlim, October 13, 2012
   • 1 reply
   • 1.8k views
   • 
   • pep.
   • October 18, 2012

9. Vinegar Flavored Rice

   By Shel_B, October 16, 2012
   • 2 replies
   • 1.2k views
   • 
   • Shel_B
   • October 18, 2012

10. Eggs & Ice Cream

    By jburnie, October 16, 2012
    • 10 replies
    • 1.9k views
    • 
    • Tri2Cook
    • October 17, 2012

11. Encapsulation

    By Chefjpk, October 17, 2012
    • 2 replies
    • 1.4k views
    • 
    • Baselerd
    • October 17, 2012

12. Cooking beef, questions

    By acidfrog, October 15, 2012
    • 20 replies
    • 2.9k views
    • 
    • Renn
    • October 17, 2012

13. High heat on the bone vs sous vide on the bone

    By Jim Cianciolo, October 17, 2012
    • 0 replies
    • 942 views
    • 
    • Jim Cianciolo
    • October 17, 2012

14. Rescuing white veal stock

    By StevenC, October 16, 2012
    • 0 replies
    • 4.1k views
    • 
    • StevenC
    • October 16, 2012

15. Pandan Leaves in Ontario

    By SteveCooks!, October 13, 2012
    • 2 replies
    • 3.1k views
    • 
    • SteveCooks!
    • October 13, 2012

16. Schnitzel 1 2 3

    By Marlene, October 15, 2004
    • 51 replies
    • 9.8k views
    • 
    • nickrey
    • October 13, 2012

17. Updating the 3 stage breading process

    By Anonymous Modernist 796, April 25, 2012
    • 1 reply
    • 1.9k views
    • 
    • Anonymous Modernist 9743
    • October 9, 2012

18. [Modernist Cuisine] Risottos (pages 3•305 and 6•152)

    By Judy Wilson, December 13, 2011
    • 2 replies
    • 2.3k views
    • 
    • MikeMac
    • October 9, 2012

19. Omega 3 & deep frying

    By Anonymous Modernist 9749, October 7, 2012
    • 0 replies
    • 1.1k views
    • 
    • Anonymous Modernist 9749
    • October 7, 2012

20. Cooking recombined duck and sirloin in Sous Vide

    By vrghost, October 5, 2012
    • 2 replies
    • 1.1k views
    • 
    • vrghost
    • October 6, 2012

21. Cooking for the Dreaded Office Potluck (yikes!)

    By Beebs, October 3, 2012
    • 14 replies
    • 5.7k views
    • 
    • dividend
    • October 5, 2012

22. Chicken, Buttermilk

    By dcarch, October 4, 2012
    • 8 replies
    • 3.1k views
    • 
    • rotuts
    • October 5, 2012

23. Puffed starch pieces?

    By gastroØ, October 5, 2012
    • 1 reply
    • 1.3k views
    • 
    • mkayahara
    • October 5, 2012

24. Calville Blanc d'hiver apples in the US

    By mm84321, October 4, 2012
    • 1 reply
    • 1.1k views
    • 
    • tim
    • October 4, 2012

25. Seafood choucroute with beurre blanc

    By Margaret Pilgrim, October 4, 2012
    • 0 replies
    • 942 views
    • 
    • Margaret Pilgrim
    • October 4, 2012