Cooking

9,590 topics in this forum

1. Will my appetizers get soggy?

   By abadoozy, June 23, 2011
   • 3 replies
   • 3k views
   • 
   • runwestierun
   • June 23, 2011

2. How to make an extra crispy breading for deep frying

   By cteavin, June 23, 2011
   • 23 replies
   • 18.2k views
   • 
   • threestars
   • July 21, 2011

3. Recipe for Hot Cake

   By Cookwithlove, June 22, 2011
   • 3 replies
   • 3.5k views
   • 
   • Snadra
   • June 23, 2011

4. Jus (fundamentals?)

   By fishy, June 21, 2011
   • 7 replies
   • 3.2k views
   • 
   • fishy
   • June 22, 2011

5. The ABT Topic (Atomic Buffalo Turds)

   By Borgstrom, June 21, 2011
   • 16 replies
   • 4.6k views
   • 
   • rlibkind
   • June 22, 2011

6. Sucrine lettuce

   By SobaAddict70, June 19, 2011
   • 0 replies
   • 2.7k views
   • 
   • SobaAddict70
   • June 19, 2011

7. Modernist Pomme Souffle?

   By ventre, June 16, 2011
   • 10 replies
   • 16k views
   • 
   • jmacnaughtan
   • November 29, 2017

8. Small batch frying

   By heidih, June 14, 2011
   • 17 replies
   • 2.7k views
   • 
   • AAQuesada
   • June 15, 2011

9. Fresh Cayenne

   By BadRabbit, June 14, 2011
   • 5 replies
   • 2.4k views
   • 
   • sparrowgrass
   • June 15, 2011

10. Butterflied Leg of Lamb

    By nonblonde007, June 13, 2011
    • 16 replies
    • 10.2k views
    • 
    • heidih
    • July 9, 2023

11. Fruit Salad Dressings? 1 2

    By Eman57, June 13, 2011
    • 43 replies
    • 8.6k views
    • 
    • sculptor
    • July 16, 2014

12. Dishes cooked in liquid, then fat

    By Shalmanese, June 13, 2011
    • 2 replies
    • 1.4k views
    • 
    • Alex
    • June 13, 2011

13. Things to do with Greek yogurt 1 2

    By Fat Guy, June 13, 2011
    • 32 replies
    • 11k views
    • 
    • rarerollingobject
    • June 15, 2011

14. Making soy milk

    By cteavin, June 12, 2011
    • 7 replies
    • 5.5k views
    • 
    • cteavin
    • June 22, 2011

15. Lettuce -- beyond salads and sandwiches

    By LindaK, June 11, 2011
    • 20 replies
    • 3.5k views
    • 
    • LindaK
    • June 17, 2011

16. Silkie (black chicken): thoughts and possibilities

    By ChrisTaylor, June 10, 2011
    • 6 replies
    • 2.2k views
    • 
    • LindaK
    • June 11, 2011

17. What do I do with this whole pickled herring?

    By Kat Tanaka Okopnik, June 10, 2011
    • 3 replies
    • 2.9k views
    • 
    • rarerollingobject
    • June 13, 2011

18. Bison Burgers

    By The Supper Model, June 10, 2011
    • 15 replies
    • 6k views
    • 
    • jmbuehler
    • June 27, 2011

19. Rare Meats: Beef/Pork vs Turkey/Chicken

    By rotuts, June 9, 2011
    • 2 replies
    • 1.7k views
    • 
    • nickrey
    • June 10, 2011

20. Kaki Fruit

    By Deus Mortus, June 9, 2011
    • 5 replies
    • 7.5k views
    • 
    • torakris
    • June 9, 2011

21. Stable foam?

    By fishy, June 9, 2011
    • 2 replies
    • 1.5k views
    • 
    • emannths
    • June 9, 2011

22. Storing natural hog casings

    By hansjoakim, June 9, 2011   

    • Charcuterie
    • 9 replies
    • 29.9k views
    • 
    • hansjoakim
    • June 13, 2011

23. It's truffle season!

    By annachan, June 8, 2011
    • 19 replies
    • 3.4k views
    • 
    • Nayan Gowda
    • June 9, 2011

24. Duck ragu

    By annachan, June 8, 2011
    • 6 replies
    • 1.9k views
    • 
    • annachan
    • June 9, 2011

25. Cooking with "Modernist Cuisine" (Part 3) 1 2 3 4 22

    By KennethT, June 8, 2011
    • 528 replies
    • 87.2k views
    • 
    • Ted Blockley
    • March 14, 2012