Cooking

9,599 topics in this forum

1. "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

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

   By imanalienchef, July 10, 2012
   • 4 replies
   • 5.5k views
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   • imanalienchef
   • July 10, 2012

3. Lovage: The Topic

   By MatthewB, June 30, 2003
   • 18 replies
   • 3.5k views
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   • andiesenji
   • July 9, 2012

4. 5lbs of fresh Rosemary... ideas/help?

   By TheStarvingArtist, July 7, 2012
   • 15 replies
   • 4k views
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   • qrn
   • July 7, 2012

5. Favorite vegetable sauce that will keep

   By Beusho, July 5, 2012
   • 11 replies
   • 2.6k views
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   • ScottyBoy
   • July 6, 2012

6. The internet's most elegant cooking videos

   By Renn, July 5, 2012
   • 2 replies
   • 2.2k views
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   • Renn
   • July 5, 2012

7. Modernist Cooking Tips That Everyone Should Know 1 2

   By Chris Amirault, April 21, 2011
   • 28 replies
   • 10.3k views
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   • EnriqueB
   • July 5, 2012

8. When to salt meat?

   By TheCulinaryLibrary, June 29, 2012
   • 8 replies
   • 2.6k views
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   • DMS
   • July 3, 2012

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

   By Anonymous Modernist 7751, July 2, 2012
   • 0 replies
   • 2.3k views
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   • Anonymous Modernist 7751
   • July 2, 2012

10. Sapote - how to ripen and use

    By heidih, July 2, 2012
    • 2 replies
    • 2.8k views
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    • Panaderia Canadiense
    • July 2, 2012

11. Cultured butter - best uses

    By stuartlikesstrudel, June 29, 2012
    • 4 replies
    • 5.9k views
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    • stuartlikesstrudel
    • July 2, 2012

12. Ideas for kosher dairy school lunches 1 2

    By Fat Guy, August 3, 2009
    • 43 replies
    • 18.5k views
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    • DanM
    • July 2, 2012

13. What to serve with Tortilla Espanola

    By Emily_R, June 29, 2012
    • 11 replies
    • 5.9k views
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    • ruthcooks
    • July 1, 2012

14. My Leather Fetish

    By dcarch, June 29, 2012
    • 8 replies
    • 3.1k views
    • 
    • OliverB
    • June 30, 2012

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

    By mgaretz, June 28, 2012
    • 3 replies
    • 43.2k views
    • 
    • weinoo
    • June 29, 2012

16. Sobrassada

    By Obese-Wan Kenobi, June 29, 2012
    • 0 replies
    • 3.4k views
    • 
    • Obese-Wan Kenobi
    • June 29, 2012

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

    By Chris Hill, June 10, 2012
    • 39 replies
    • 20.9k views
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    • Shalmanese
    • June 28, 2012

18. first time sous vide recipe?

    By Anonymous Modernist 535, March 22, 2012
    • 7 replies
    • 2.9k views
    • 
    • Anonymous Modernist 535
    • June 28, 2012

19. Beetroot

    By Adam Balic, August 28, 2003
    • 16 replies
    • 3.4k views
    • 
    • Jenni
    • June 27, 2012

20. 'Confit' vs. 'Candied' vs. 'Crystallized'

    By Anonymous Modernist 8045, June 27, 2012
    • 0 replies
    • 2.3k views
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    • Anonymous Modernist 8045
    • June 27, 2012

21. Shrinking chicken skin

    By fishy, June 23, 2012
    • 4 replies
    • 5.6k views
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    • Shalmanese
    • June 24, 2012

22. Bone fragments in processed meat

    By Cookwithlove, June 24, 2012
    • 5 replies
    • 3.3k views
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    • gfweb
    • June 24, 2012

23. Coffee a la Aeropress

    By Anonymous Modernist 6826, June 22, 2012
    • 0 replies
    • 3.1k views
    • 
    • Anonymous Modernist 6826
    • June 22, 2012

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

    By Hassouni, June 5, 2012
    • 15 replies
    • 20.3k views
    • 
    • bigbump
    • June 22, 2012

25. Cooking with the Uchi Cookbook

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