Cooking

9,585 topics in this forum

1. New to catering, need help with amount of beef for meatballs

   By imanalienchef, July 10, 2012
   • 4 replies
   • 5.3k views
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   • imanalienchef
   • July 10, 2012

2. Lovage: The Topic

   By MatthewB, June 30, 2003
   • 18 replies
   • 3.2k views
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   • andiesenji
   • July 9, 2012

3. 5lbs of fresh Rosemary... ideas/help?

   By TheStarvingArtist, July 7, 2012
   • 15 replies
   • 3.7k views
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   • qrn
   • July 7, 2012

4. Favorite vegetable sauce that will keep

   By Beusho, July 5, 2012
   • 11 replies
   • 2.4k views
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   • ScottyBoy
   • July 6, 2012

5. The internet's most elegant cooking videos

   By Renn, July 5, 2012
   • 2 replies
   • 2.1k views
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   • Renn
   • July 5, 2012

6. Modernist Cooking Tips That Everyone Should Know 1 2

   By Chris Amirault, April 21, 2011
   • 28 replies
   • 9.7k views
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   • EnriqueB
   • July 5, 2012

7. When to salt meat?

   By TheCulinaryLibrary, June 29, 2012
   • 8 replies
   • 2.3k views
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   • DMS
   • July 3, 2012

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

   By Anonymous Modernist 7751, July 2, 2012
   • 0 replies
   • 2.2k views
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   • Anonymous Modernist 7751
   • July 2, 2012

9. Sapote - how to ripen and use

   By heidih, July 2, 2012
   • 2 replies
   • 2.5k views
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   • Panaderia Canadiense
   • July 2, 2012

10. Cultured butter - best uses

    By stuartlikesstrudel, June 29, 2012
    • 4 replies
    • 5.5k views
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    • stuartlikesstrudel
    • July 2, 2012

11. Ideas for kosher dairy school lunches 1 2

    By Fat Guy, August 3, 2009
    • 43 replies
    • 17.4k views
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    • DanM
    • July 2, 2012

12. What to serve with Tortilla Espanola

    By Emily_R, June 29, 2012
    • 11 replies
    • 5.4k views
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    • ruthcooks
    • July 1, 2012

13. My Leather Fetish

    By dcarch, June 29, 2012
    • 8 replies
    • 2.8k views
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    • OliverB
    • June 30, 2012

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

    By mgaretz, June 28, 2012
    • 3 replies
    • 42.8k views
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    • weinoo
    • June 29, 2012

15. Sobrassada

    By Obese-Wan Kenobi, June 29, 2012
    • 0 replies
    • 3.3k views
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    • Obese-Wan Kenobi
    • June 29, 2012

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

    By Chris Hill, June 10, 2012
    • 39 replies
    • 19.5k views
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    • Shalmanese
    • June 28, 2012

17. first time sous vide recipe?

    By Anonymous Modernist 535, March 22, 2012
    • 7 replies
    • 2.7k views
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    • Anonymous Modernist 535
    • June 28, 2012

18. Beetroot

    By Adam Balic, August 28, 2003
    • 16 replies
    • 3.2k views
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    • Jenni
    • June 27, 2012

19. 'Confit' vs. 'Candied' vs. 'Crystallized'

    By Anonymous Modernist 8045, June 27, 2012
    • 0 replies
    • 2.1k views
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    • Anonymous Modernist 8045
    • June 27, 2012

20. Shrinking chicken skin

    By fishy, June 23, 2012
    • 4 replies
    • 5.4k views
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    • Shalmanese
    • June 24, 2012

21. Bone fragments in processed meat

    By Cookwithlove, June 24, 2012
    • 5 replies
    • 3.2k views
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    • gfweb
    • June 24, 2012

22. Coffee a la Aeropress

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

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

    By Hassouni, June 5, 2012
    • 15 replies
    • 19.6k views
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    • bigbump
    • June 22, 2012

24. Cooking with the Uchi Cookbook

    By Baselerd, June 21, 2012
    • 0 replies
    • 2.1k views
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    • Baselerd
    • June 21, 2012

25. Living room hors d'oeuvres without cheese

    By Margaret Pilgrim, June 19, 2012
    • 9 replies
    • 4k views
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    • janeer
    • June 20, 2012