Cooking

9,599 topics in this forum

1. [Modernist Cuisine] Cheese Slices using Sodium hexametaphosphate

   By Anonymous Modernist 8077, July 1, 2012
   • 1 reply
   • 4.6k views
   • 
   • Judy Wilson
   • October 29, 2012

2. Savory (not sweet) puff pastry ideas

   By mskerr, October 24, 2012
   • 15 replies
   • 4.2k views
   • 
   • FrogPrincesse
   • October 26, 2012

3. Add vegetables at the end or beginning of an 8+ hour stock?

   By acidfrog, October 19, 2012
   • 11 replies
   • 3.3k views
   • 
   • Shel_B
   • October 25, 2012

4. [Modernist Cuisine] Microwaved Tilapia (5•217 & 6•92)

   By Judy Wilson, January 17, 2012
   • 2 replies
   • 2.3k views
   • 
   • Anonymous Modernist 833
   • October 25, 2012

5. Burgers - mimicking a seasoned grill?

   By mskerr, October 24, 2012
   • 4 replies
   • 1.5k views
   • 
   • Stephen Bosse
   • October 24, 2012

6. Pasteurized Eggs

   By jburnie, October 23, 2012
   • 5 replies
   • 4.2k views
   • 
   • jmolinari
   • October 24, 2012

7. Considering Scotch Broth

   By Shel_B, October 24, 2012
   • 2 replies
   • 1.3k views
   • 
   • SylviaLovegren
   • October 24, 2012

8. Ridiculicious things to do with leftovers

   By ChefRobb, October 23, 2012
   • 1 reply
   • 2k views
   • 
   • ChefRobb
   • October 23, 2012

9. Maltodextrin - fat powders

   By Robert Watts, October 14, 2012
   • 2 replies
   • 1.6k views
   • 
   • Bojana
   • October 23, 2012

10. Improved Sous Vide French Toast

    By ChefRobb, October 21, 2012
    • 3 replies
    • 6.2k views
    • 
    • ChefRobb
    • October 23, 2012

11. Uses for rose hips

    By heidih, October 22, 2009
    • 15 replies
    • 3.9k views
    • 
    • Darienne
    • October 22, 2012

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

    By skyhskyh, August 14, 2012
    • 7 replies
    • 3.1k views
    • 
    • Renn
    • October 22, 2012

13. Making Different Pasta Shapes at Home

    By Chris Amirault, February 6, 2011
    • 17 replies
    • 12.5k views
    • 
    • Ader1
    • October 21, 2012

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

    By Shel_B, October 18, 2012
    • 11 replies
    • 11.7k views
    • 
    • blue_dolphin
    • October 20, 2012

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

    By David Ross, September 22, 2012   

    • Cookoff
    • 59 replies
    • 35.3k views
    • 
    • David Ross
    • October 20, 2012

16. Dark turkey meat in oil

    By HowardLi, October 17, 2012
    • 5 replies
    • 1.8k views
    • 
    • Baselerd
    • October 19, 2012

17. DIY Pineapple Blackberries & Banana Mango Enzymes

    By karlim, October 13, 2012
    • 1 reply
    • 2k views
    • 
    • pep.
    • October 18, 2012

18. Vinegar Flavored Rice

    By Shel_B, October 16, 2012
    • 2 replies
    • 1.3k views
    • 
    • Shel_B
    • October 18, 2012

19. Eggs & Ice Cream

    By jburnie, October 16, 2012
    • 10 replies
    • 2.2k views
    • 
    • Tri2Cook
    • October 17, 2012

20. Encapsulation

    By Chefjpk, October 17, 2012
    • 2 replies
    • 1.5k views
    • 
    • Baselerd
    • October 17, 2012

21. Cooking beef, questions

    By acidfrog, October 15, 2012
    • 20 replies
    • 3.5k views
    • 
    • Renn
    • October 17, 2012

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

    By Jim Cianciolo, October 17, 2012
    • 0 replies
    • 1.1k views
    • 
    • Jim Cianciolo
    • October 17, 2012

23. Rescuing white veal stock

    By StevenC, October 16, 2012
    • 0 replies
    • 4.2k views
    • 
    • StevenC
    • October 16, 2012

24. Pandan Leaves in Ontario

    By SteveCooks!, October 13, 2012
    • 2 replies
    • 3.3k views
    • 
    • SteveCooks!
    • October 13, 2012

25. Schnitzel 1 2 3

    By Marlene, October 15, 2004
    • 51 replies
    • 11.3k views
    • 
    • nickrey
    • October 13, 2012