Cooking

9,579 topics in this forum

1. Pasta thickness

   By pacman1978, November 13, 2012
   • 2 replies
   • 5.7k views
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   • ChrisZ
   • November 14, 2012

2. Jacques Pépin Steamed and Roasted Turkey in New York Times

   By mache, November 13, 2012
   • 5 replies
   • 3.3k views
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   • radtek
   • November 14, 2012

3. Choucrute

   By Dave Hatfield, November 8, 2012
   • 5 replies
   • 2.3k views
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   • Stephen Bosse
   • November 13, 2012

4. Storing Duck Fat 1 2 3 4

   By maggiethecat, May 2, 2003
   • 86 replies
   • 23.1k views
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   • Stephen Bosse
   • November 13, 2012

5. Pressure Cooker Carnitas

   By LindaK, November 11, 2012
   • 12 replies
   • 5.7k views
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   • Emily_R
   • November 13, 2012

6. Russet Potato Skin Thickness

   By Shel_B, November 9, 2012
   • 7 replies
   • 5.3k views
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   • Shel_B
   • November 13, 2012

7. Determing when brining is complete

   By Anonymous Modernist 2103, November 13, 2012
   • 0 replies
   • 1.3k views
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   • Anonymous Modernist 2103
   • November 13, 2012

8. Dry sous vide eye of round...

   By Franklin, November 12, 2012
   • 8 replies
   • 4k views
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   • gfweb
   • November 12, 2012

9. Cranberry Jelly

   By ncorrigbl, November 10, 2012
   • 5 replies
   • 1.9k views
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   • ncorrigbl
   • November 10, 2012

10. Panzanella Soup?

    By radtek, November 7, 2012
    • 4 replies
    • 2.4k views
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    • radtek
    • November 9, 2012

11. Keeping meat warm

    By mm84321, November 8, 2012
    • 8 replies
    • 3.2k views
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    • mm84321
    • November 9, 2012

12. Pressure Cooked Stock 1 2 3 4

    By schmoopie, November 15, 2001
    • 92 replies
    • 23.3k views
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    • naguere
    • November 9, 2012

13. Keeping cooked potatoes

    By rotuts, November 7, 2012
    • 11 replies
    • 8.9k views
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    • radtek
    • November 9, 2012

14. Cooking a potato

    By acidfrog, November 5, 2012
    • 7 replies
    • 2.2k views
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    • Lisa Shock
    • November 8, 2012

15. [Modernist Cuisine] White Stock

    By Anonymous Modernist 1706, January 19, 2012
    • 4 replies
    • 3.5k views
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    • Anonymous Modernist 288
    • November 8, 2012

16. Lobster Bisque

    By Anna N, June 13, 2003
    • 17 replies
    • 4k views
    • 
    • janeer
    • November 6, 2012

17. Pre-cooking risotto

    By pacman1978, November 5, 2012
    • 6 replies
    • 2.8k views
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    • Bjs229
    • November 6, 2012

18. Safe use of home-"canned" vegetables?

    By pep., November 4, 2012
    • 10 replies
    • 2.2k views
    • 
    • aberwacky
    • November 5, 2012

19. Bok Choy 1 2

    By little ms foodie, February 16, 2005
    • 27 replies
    • 23.7k views
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    • Beebs
    • November 5, 2012

20. Using up frozen meat

    By pep., October 27, 2012
    • 10 replies
    • 2.8k views
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    • pacman1978
    • November 5, 2012

21. Squish Squash

    By Lindacakes, October 31, 2012
    • 9 replies
    • 2.2k views
    • 
    • Lindacakes
    • November 4, 2012

22. Old duck confit

    By radtek, November 3, 2012
    • 3 replies
    • 1.5k views
    • 
    • radtek
    • November 4, 2012

23. [Modernist Cuisine] Goan Curry

    By Anonymous Modernist 9028, November 4, 2012
    • 0 replies
    • 2.2k views
    • 
    • Anonymous Modernist 9028
    • November 4, 2012

24. Can you brûlée on top of a foam?

    By Josho, November 2, 2012
    • 8 replies
    • 3k views
    • 
    • nickrey
    • November 4, 2012

25. Thai Inspired Menu

    By patricia, October 31, 2012
    • 21 replies
    • 3.1k views
    • 
    • HungryC
    • November 2, 2012