Cooking

9,601 topics in this forum

1. [Modernist Cuisine] Goan Curry

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

2. Can you brûlée on top of a foam?

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

3. Thai Inspired Menu

   By patricia, October 31, 2012
   • 21 replies
   • 3k views
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   • HungryC
   • November 2, 2012

4. Sous Vide Pork Shoulder 1 2

   By Blues_Cookin, February 18, 2012
   • 31 replies
   • 33.1k views
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   • KennethT
   • November 2, 2012

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

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

6. Did I buy saffron?

   By iainpb, October 31, 2012
   • 5 replies
   • 2.2k views
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   • Hassouni
   • October 31, 2012

7. Baked Beans 1 2 3

   By DanM, September 23, 2012
   • 52 replies
   • 9.1k views
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   • janeer
   • October 30, 2012

8. Uses for fennel seeds

   By heidih, October 13, 2012
   • 13 replies
   • 2.6k views
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   • GeneMachine
   • October 29, 2012

9. [Modernist Cuisine] Cheese Slices using Sodium hexametaphosphate

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

10. Savory (not sweet) puff pastry ideas

    By mskerr, October 24, 2012
    • 15 replies
    • 4.3k views
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    • FrogPrincesse
    • October 26, 2012

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

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

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

    By Judy Wilson, January 17, 2012
    • 2 replies
    • 2.4k views
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    • Anonymous Modernist 833
    • October 25, 2012

13. Burgers - mimicking a seasoned grill?

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

14. Pasteurized Eggs

    By jburnie, October 23, 2012
    • 5 replies
    • 4.3k views
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    • jmolinari
    • October 24, 2012

15. Considering Scotch Broth

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

16. Ridiculicious things to do with leftovers

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

17. Maltodextrin - fat powders

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

18. Improved Sous Vide French Toast

    By ChefRobb, October 21, 2012
    • 3 replies
    • 6.3k views
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    • ChefRobb
    • October 23, 2012

19. Uses for rose hips

    By heidih, October 22, 2009
    • 15 replies
    • 4k views
    • 
    • Darienne
    • October 22, 2012

20. 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

21. Making Different Pasta Shapes at Home

    By Chris Amirault, February 6, 2011
    • 17 replies
    • 12.6k views
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    • Ader1
    • October 21, 2012

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

    By Shel_B, October 18, 2012
    • 11 replies
    • 11.9k views
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    • blue_dolphin
    • October 20, 2012

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

    By David Ross, September 22, 2012   

    • Cookoff
    • 59 replies
    • 35.6k views
    • 
    • David Ross
    • October 20, 2012

24. Dark turkey meat in oil

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

25. DIY Pineapple Blackberries & Banana Mango Enzymes

    By karlim, October 13, 2012
    • 1 reply
    • 2.1k views
    • 
    • pep.
    • October 18, 2012