Cooking

9,588 topics in this forum

1. Chicken not plucked 100%, what to do?

   By Hassouni, July 11, 2012
   • 5 replies
   • 3.1k views
   • 
   • annabelle
   • July 12, 2012

2. Simmering ragout or bolognese in a crock pot?

   By jrshaul, July 6, 2012
   • 20 replies
   • 3.3k views
   • 
   • MelissaH
   • July 11, 2012

3. Preparing mashed potato/pomme puree and its children in advance

   By ChrisTaylor, July 3, 2012
   • 7 replies
   • 2.7k views
   • 
   • KennethT
   • July 10, 2012

4. "DrybagSteak" aging meat: Does it work? Have you tried it?

   By rotuts, July 10, 2012
   • 3 replies
   • 1.7k views
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   • Paul Bacino
   • July 10, 2012

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

   By imanalienchef, July 10, 2012
   • 4 replies
   • 5.4k views
   • 
   • imanalienchef
   • July 10, 2012

6. Lovage: The Topic

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

7. 5lbs of fresh Rosemary... ideas/help?

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

8. Favorite vegetable sauce that will keep

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

9. The internet's most elegant cooking videos

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

10. Modernist Cooking Tips That Everyone Should Know 1 2

    By Chris Amirault, April 21, 2011
    • 28 replies
    • 9.8k views
    • 
    • EnriqueB
    • July 5, 2012

11. When to salt meat?

    By TheCulinaryLibrary, June 29, 2012
    • 8 replies
    • 2.4k views
    • 
    • DMS
    • July 3, 2012

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

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

13. Sapote - how to ripen and use

    By heidih, July 2, 2012
    • 2 replies
    • 2.6k views
    • 
    • Panaderia Canadiense
    • July 2, 2012

14. Cultured butter - best uses

    By stuartlikesstrudel, June 29, 2012
    • 4 replies
    • 5.6k views
    • 
    • stuartlikesstrudel
    • July 2, 2012

15. Ideas for kosher dairy school lunches 1 2

    By Fat Guy, August 3, 2009
    • 43 replies
    • 17.6k views
    • 
    • DanM
    • July 2, 2012

16. What to serve with Tortilla Espanola

    By Emily_R, June 29, 2012
    • 11 replies
    • 5.5k views
    • 
    • ruthcooks
    • July 1, 2012

17. My Leather Fetish

    By dcarch, June 29, 2012
    • 8 replies
    • 2.9k views
    • 
    • OliverB
    • June 30, 2012

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

    By mgaretz, June 28, 2012
    • 3 replies
    • 42.9k views
    • 
    • weinoo
    • June 29, 2012

19. Sobrassada

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

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

    By Chris Hill, June 10, 2012
    • 39 replies
    • 19.7k views
    • 
    • Shalmanese
    • June 28, 2012

21. first time sous vide recipe?

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

22. Beetroot

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

23. 'Confit' vs. 'Candied' vs. 'Crystallized'

    By Anonymous Modernist 8045, June 27, 2012
    • 0 replies
    • 2.2k views
    • 
    • Anonymous Modernist 8045
    • June 27, 2012

24. Shrinking chicken skin

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

25. Bone fragments in processed meat

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