Cooking

9,585 topics in this forum

1. Russet Potato Skin Thickness

   By Shel_B, November 9, 2012
   • 7 replies
   • 5.6k views
   • 
   • Shel_B
   • November 13, 2012

2. Determing when brining is complete

   By Anonymous Modernist 2103, November 13, 2012
   • 0 replies
   • 1.4k views
   • 
   • Anonymous Modernist 2103
   • November 13, 2012

3. Dry sous vide eye of round...

   By Franklin, November 12, 2012
   • 8 replies
   • 4.2k views
   • 
   • gfweb
   • November 12, 2012

4. Cranberry Jelly

   By ncorrigbl, November 10, 2012
   • 5 replies
   • 2.1k views
   • 
   • ncorrigbl
   • November 10, 2012

5. Panzanella Soup?

   By radtek, November 7, 2012
   • 4 replies
   • 2.5k views
   • 
   • radtek
   • November 9, 2012

6. Keeping meat warm

   By mm84321, November 8, 2012
   • 8 replies
   • 3.3k views
   • 
   • mm84321
   • November 9, 2012

7. Pressure Cooked Stock 1 2 3 4

   By schmoopie, November 15, 2001
   • 92 replies
   • 24.3k views
   • 
   • naguere
   • November 9, 2012

8. Keeping cooked potatoes

   By rotuts, November 7, 2012
   • 11 replies
   • 9.1k views
   • 
   • radtek
   • November 9, 2012

9. Cooking a potato

   By acidfrog, November 5, 2012
   • 7 replies
   • 2.4k views
   • 
   • Lisa Shock
   • November 8, 2012

10. [Modernist Cuisine] White Stock

    By Anonymous Modernist 1706, January 19, 2012
    • 4 replies
    • 3.7k views
    • 
    • Anonymous Modernist 288
    • November 8, 2012

11. Lobster Bisque

    By Anna N, June 13, 2003
    • 17 replies
    • 4.2k views
    • 
    • janeer
    • November 6, 2012

12. Pre-cooking risotto

    By pacman1978, November 5, 2012
    • 6 replies
    • 3.1k views
    • 
    • Bjs229
    • November 6, 2012

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

    By pep., November 4, 2012
    • 10 replies
    • 2.4k views
    • 
    • aberwacky
    • November 5, 2012

14. Bok Choy 1 2

    By little ms foodie, February 16, 2005
    • 27 replies
    • 24.4k views
    • 
    • Beebs
    • November 5, 2012

15. Using up frozen meat

    By pep., October 27, 2012
    • 10 replies
    • 2.9k views
    • 
    • pacman1978
    • November 5, 2012

16. Squish Squash

    By Lindacakes, October 31, 2012
    • 9 replies
    • 2.5k views
    • 
    • Lindacakes
    • November 4, 2012

17. Old duck confit

    By radtek, November 3, 2012
    • 3 replies
    • 1.6k views
    • 
    • radtek
    • November 4, 2012

18. [Modernist Cuisine] Goan Curry

    By Anonymous Modernist 9028, November 4, 2012
    • 0 replies
    • 2.4k views
    • 
    • Anonymous Modernist 9028
    • November 4, 2012

19. Can you brûlée on top of a foam?

    By Josho, November 2, 2012
    • 8 replies
    • 3.2k views
    • 
    • nickrey
    • November 4, 2012

20. Thai Inspired Menu

    By patricia, October 31, 2012
    • 21 replies
    • 3.3k views
    • 
    • HungryC
    • November 2, 2012

21. Sous Vide Pork Shoulder 1 2

    By Blues_Cookin, February 18, 2012
    • 31 replies
    • 34.2k views
    • 
    • KennethT
    • November 2, 2012

22. A woman CAN have too much spaghetti sauce: what to do?

    By Darienne, November 1, 2012
    • 9 replies
    • 2.2k views
    • 
    • Emily_R
    • November 2, 2012

23. Did I buy saffron?

    By iainpb, October 31, 2012
    • 5 replies
    • 2.3k views
    • 
    • Hassouni
    • October 31, 2012

24. Baked Beans 1 2 3

    By DanM, September 23, 2012
    • 52 replies
    • 9.9k views
    • 
    • janeer
    • October 30, 2012

25. Uses for fennel seeds

    By heidih, October 13, 2012
    • 13 replies
    • 2.9k views
    • 
    • GeneMachine
    • October 29, 2012