Cooking

9,585 topics in this forum

1. Fresh cherries are here; any fresh ideas to make them last?

   By MarkinHouston, July 14, 2012
   • 7 replies
   • 2.6k views
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   • MarkinHouston
   • July 23, 2012

2. Substituting gelatin in a recipe because of syneresis

   By Lia Tumkus, May 17, 2012
   • 14 replies
   • 7.2k views
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   • kleinebre
   • July 23, 2012

3. Make No Bones About This

   By dcarch, July 16, 2012
   • 15 replies
   • 3.5k views
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   • pbear
   • July 19, 2012

4. Chicken roulade

   By boondocker, July 10, 2012
   • 5 replies
   • 2.4k views
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   • boondocker
   • July 17, 2012

5. [Modernist Cuisine] Cured Beef Tenderloin

   By Anonymous Modernist 548, November 14, 2011
   • 2 replies
   • 3.8k views
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   • Anonymous Modernist 734
   • July 17, 2012

6. Can anyone write a short primer on using Xanthan gum?

   By gfweb, July 16, 2012
   • 8 replies
   • 17.3k views
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   • ChrisZ
   • July 17, 2012

7. Blue Cheese – Please help me like it. 1 2 3

   By TylerK, June 19, 2012
   • 69 replies
   • 10k views
   • 
   • laharre
   • July 16, 2012

8. Report: my 1st whole head pig roast

   By gdenby, July 16, 2012
   • 9 replies
   • 4.4k views
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   • ChrisTaylor
   • July 16, 2012

9. It's Chicken/Turkey Salad Season!

   By gfweb, June 21, 2012
   • 16 replies
   • 3.6k views
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   • Marie-Ora
   • July 15, 2012

10. Help w. cooking whole hog head

    By gdenby, July 13, 2012
    • 4 replies
    • 2.7k views
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    • PaulDWeiss
    • July 15, 2012

11. Chicken Cooking Temperatures and Scalding the Cavity

    By rane008, July 13, 2012
    • 1 reply
    • 1.8k views
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    • rane008
    • July 13, 2012

12. Truffles and chicken breast

    By fishy, July 13, 2012
    • 1 reply
    • 1.7k views
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    • ermintrude
    • July 13, 2012

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

    By Hassouni, July 11, 2012
    • 5 replies
    • 3.5k views
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    • annabelle
    • July 12, 2012

14. Simmering ragout or bolognese in a crock pot?

    By jrshaul, July 6, 2012
    • 20 replies
    • 4k views
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    • MelissaH
    • July 11, 2012

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

    By ChrisTaylor, July 3, 2012
    • 7 replies
    • 3.1k views
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    • KennethT
    • July 10, 2012

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

    By rotuts, July 10, 2012
    • 3 replies
    • 1.8k views
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    • Paul Bacino
    • July 10, 2012

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

    By imanalienchef, July 10, 2012
    • 4 replies
    • 5.6k views
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    • imanalienchef
    • July 10, 2012

18. Lovage: The Topic

    By MatthewB, June 30, 2003
    • 18 replies
    • 3.7k views
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    • andiesenji
    • July 9, 2012

19. 5lbs of fresh Rosemary... ideas/help?

    By TheStarvingArtist, July 7, 2012
    • 15 replies
    • 4.2k views
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    • qrn
    • July 7, 2012

20. Favorite vegetable sauce that will keep

    By Beusho, July 5, 2012
    • 11 replies
    • 2.8k views
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    • ScottyBoy
    • July 6, 2012

21. The internet's most elegant cooking videos

    By Renn, July 5, 2012
    • 2 replies
    • 2.4k views
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    • Renn
    • July 5, 2012

22. Modernist Cooking Tips That Everyone Should Know 1 2

    By Chris Amirault, April 21, 2011
    • 28 replies
    • 10.8k views
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    • EnriqueB
    • July 5, 2012

23. When to salt meat?

    By TheCulinaryLibrary, June 29, 2012
    • 8 replies
    • 2.8k views
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    • DMS
    • July 3, 2012

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

    By Anonymous Modernist 7751, July 2, 2012
    • 0 replies
    • 2.4k views
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    • Anonymous Modernist 7751
    • July 2, 2012

25. Sapote - how to ripen and use

    By heidih, July 2, 2012
    • 2 replies
    • 3.1k views
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    • Panaderia Canadiense
    • July 2, 2012