Cooking

9,567 topics in this forum

1. When to salt meat?

   By TheCulinaryLibrary, June 29, 2012
   • 8 replies
   • 2.1k views
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   • DMS
   • July 3, 2012

2. [Modernist Cuisine] Soy Milk (4•58)

   By Anonymous Modernist 7751, July 2, 2012
   • 0 replies
   • 2.1k views
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   • Anonymous Modernist 7751
   • July 2, 2012

3. Sapote - how to ripen and use

   By heidih, July 2, 2012
   • 2 replies
   • 2.1k views
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   • Panaderia Canadiense
   • July 2, 2012

4. Cultured butter - best uses

   By stuartlikesstrudel, June 29, 2012
   • 4 replies
   • 5.2k views
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   • stuartlikesstrudel
   • July 2, 2012

5. Ideas for kosher dairy school lunches 1 2

   By Fat Guy, August 3, 2009
   • 43 replies
   • 16.3k views
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   • DanM
   • July 2, 2012

6. What to serve with Tortilla Espanola

   By Emily_R, June 29, 2012
   • 11 replies
   • 4.5k views
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   • ruthcooks
   • July 1, 2012

7. My Leather Fetish

   By dcarch, June 29, 2012
   • 8 replies
   • 2.6k views
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   • OliverB
   • June 30, 2012

8. Jeff's Rub from Smoking-Meat.com

   By mgaretz, June 28, 2012
   • 3 replies
   • 42.4k views
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   • weinoo
   • June 29, 2012

9. Sobrassada

   By Obese-Wan Kenobi, June 29, 2012
   • 0 replies
   • 3.2k views
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   • Obese-Wan Kenobi
   • June 29, 2012

10. Does leaving a stew overnight really improve the flavor? 1 2

    By Chris Hill, June 10, 2012
    • 39 replies
    • 18.1k views
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    • Shalmanese
    • June 28, 2012

11. first time sous vide recipe?

    By Anonymous Modernist 535, March 22, 2012
    • 7 replies
    • 2.6k views
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    • Anonymous Modernist 535
    • June 28, 2012

12. Beetroot

    By Adam Balic, August 28, 2003
    • 16 replies
    • 2.9k views
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    • Jenni
    • June 27, 2012

13. 'Confit' vs. 'Candied' vs. 'Crystallized'

    By Anonymous Modernist 8045, June 27, 2012
    • 0 replies
    • 1.9k views
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    • Anonymous Modernist 8045
    • June 27, 2012

14. Shrinking chicken skin

    By fishy, June 23, 2012
    • 4 replies
    • 5.1k views
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    • Shalmanese
    • June 24, 2012

15. Bone fragments in processed meat

    By Cookwithlove, June 24, 2012
    • 5 replies
    • 3k views
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    • gfweb
    • June 24, 2012

16. Coffee a la Aeropress

    By Anonymous Modernist 6826, June 22, 2012
    • 0 replies
    • 3k views
    • 
    • Anonymous Modernist 6826
    • June 22, 2012

17. Just got a Weber Smokey Mountain - what to do with it?

    By Hassouni, June 5, 2012
    • 15 replies
    • 18.8k views
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    • bigbump
    • June 22, 2012

18. Cooking with the Uchi Cookbook

    By Baselerd, June 21, 2012
    • 0 replies
    • 2k views
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    • Baselerd
    • June 21, 2012

19. Living room hors d'oeuvres without cheese

    By Margaret Pilgrim, June 19, 2012
    • 9 replies
    • 3.9k views
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    • janeer
    • June 20, 2012

20. Using an inverted sheet pan as a griddle

    By Fat Guy, June 3, 2012
    • 13 replies
    • 34.2k views
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    • RobertCollins
    • June 19, 2012

21. [Modernist Cuisine] Mascarpone

    By Anonymous Modernist 5979, June 18, 2012
    • 0 replies
    • 2.6k views
    • 
    • Anonymous Modernist 5979
    • June 18, 2012

22. Dill -- how do you use it?

    By LindaK, June 12, 2012
    • 24 replies
    • 6.8k views
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    • ChrisTaylor
    • June 17, 2012

23. Best technique for making a frittata

    By Fat Guy, June 16, 2012
    • 6 replies
    • 4.4k views
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    • onrushpam
    • June 16, 2012

24. Pastelon

    By Jason Perlow, June 16, 2012
    • 3 replies
    • 1.6k views
    • 
    • Panaderia Canadiense
    • June 16, 2012

25. Hideous Recipes 1 2 3 4 5

    By mags, February 16, 2004
    • 118 replies
    • 19.6k views
    • 
    • SylviaLovegren
    • June 15, 2012