Cooking

9,588 topics in this forum

1. Tuna Salad 1 2 3 4

   By Jinmyo, June 19, 2002
   • 95 replies
   • 13.5k views
   • 
   • toolprincess
   • September 4, 2012

2. Alternative ways of cutting meat

   By Shalmanese, June 15, 2012
   • 8 replies
   • 4.1k views
   • 
   • budrichard
   • September 2, 2012

3. Preserving colors of fruits when drying (thinking Green Apples)

   By Anonymous Modernist 8787, August 20, 2012
   • 1 reply
   • 1.9k views
   • 
   • Ted Blockley
   • August 30, 2012

4. How Do You Tenderize Goat?

   By jfrater, August 29, 2012
   • 14 replies
   • 7.3k views
   • 
   • jfrater
   • August 30, 2012

5. Giardiniera – What do I do with it?

   By mskerr, August 29, 2012
   • 9 replies
   • 14.5k views
   • 
   • Toliver
   • August 30, 2012

6. The Wonders of Fresh Lamb

   By Butterbean, August 23, 2012
   • 19 replies
   • 4.5k views
   • 
   • harrysnapperorgans
   • August 30, 2012

7. Sea scallops with attached roe

   By gpark, August 28, 2012
   • 6 replies
   • 5k views
   • 
   • Broken English
   • August 29, 2012

8. Vermouth in Leek Soup

   By Shel_B, August 3, 2012
   • 7 replies
   • 2.1k views
   • 
   • Shel_B
   • August 28, 2012

9. Duck Tongues

   By Daniel, November 8, 2005
   • 20 replies
   • 12.4k views
   • 
   • judiu
   • August 27, 2012

10. Borlotti beans – what should I make?

    By patrickamory, August 23, 2012
    • 2 replies
    • 1.1k views
    • 
    • patrickamory
    • August 25, 2012

11. Puffed skin shelf life

    By KennethT, August 23, 2012
    • 1 reply
    • 1.4k views
    • 
    • Panaderia Canadiense
    • August 23, 2012

12. Can you bake toast?

    By KennethT, August 22, 2012
    • 5 replies
    • 4.4k views
    • 
    • Pierogi
    • August 23, 2012

13. Modernist roux: an emulsifier, a gelling agent?

    By Doodad, December 9, 2012   

    • Modernist
    • Modernist Cuisine Forums
    • 11 replies
    • 5.9k views
    • 
    • Anonymous Modernist 8822
    • August 22, 2012

14. Is cryosearing possible with dry ice?

    By Anonymous Modernist 1843, February 13, 2012
    • 4 replies
    • 2.8k views
    • 
    • Anonymous Modernist 8822
    • August 22, 2012

15. Sugary machinations – butane and Alinea and everything else

    By ChrisTaylor, August 20, 2012
    • 3 replies
    • 2.6k views
    • 
    • KennethT
    • August 20, 2012

16. parasites in fish

    By Anonymous Modernist 8770, August 19, 2012
    • 0 replies
    • 2.4k views
    • 
    • Anonymous Modernist 8770
    • August 19, 2012

17. Grouse

    By mm84321, August 14, 2012
    • 3 replies
    • 1.8k views
    • 
    • Mallet
    • August 16, 2012

18. Quesadillas... I'd like some fresh ideas.

    By Shel_B, August 14, 2012
    • 18 replies
    • 2.6k views
    • 
    • blue_dolphin
    • August 15, 2012

19. Zucchini and octopus stock

    By seabream, August 7, 2012
    • 7 replies
    • 3.7k views
    • 
    • seabream
    • August 13, 2012

20. Vadouvan - Please post your favorite recipe using this seasoning.

    By Heartsurgeon, August 4, 2012
    • 14 replies
    • 5.2k views
    • 
    • TheCulinaryLibrary
    • August 13, 2012

21. Suggestions to solve a sorrel situation

    By Pierogi, August 10, 2012
    • 8 replies
    • 2.2k views
    • 
    • pastrygirl
    • August 12, 2012

22. Tomato Jam

    By blurby, September 11, 2008
    • 17 replies
    • 6.5k views
    • 
    • Okanagancook
    • August 10, 2012

23. How to Make a Chick-Fil-A Sandwich at Home

    By Crouton, July 30, 2012
    • 12 replies
    • 7.5k views
    • 
    • Keith_W
    • August 7, 2012

24. Torches and sous vide

    By ElsieD, August 7, 2012
    • 4 replies
    • 2.7k views
    • 
    • Shalmanese
    • August 7, 2012

25. Thawing cryovac-ed fish

    By Dianabanana, March 27, 2010
    • 19 replies
    • 18.3k views
    • 
    • nickrey
    • August 5, 2012