Cooking

9,567 topics in this forum

1. Ribs in the oven 1 2

   By Deus Mortus, March 21, 2012
   • 39 replies
   • 10.6k views
   • 
   • SylviaLovegren
   • April 19, 2012

2. Smoked Chicken Skin

   By BadRabbit, April 12, 2012
   • 18 replies
   • 10.5k views
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   • rotuts
   • April 18, 2012

3. Your Best Pheasant Recipe

   By Mjx, November 17, 2011
   • 23 replies
   • 3.1k views
   • 
   • Mjx
   • April 18, 2012

4. In a bit of a pickle

   By Eschaton, April 17, 2012
   • 2 replies
   • 3.9k views
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   • janeer
   • April 18, 2012

5. Thinly sliced chicken breast cutlets

   By patrickamory, April 9, 2012
   • 18 replies
   • 5.3k views
   • 
   • patrickamory
   • April 18, 2012

6. Morel Mushrooms

   By Suvir Saran, September 26, 2002
   • 16 replies
   • 3.3k views
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   • Todd in Chicago
   • April 17, 2012

7. On the sin of boiling stock

   By ChrisTaylor, April 9, 2012
   • 12 replies
   • 6.4k views
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   • Belgian Blue
   • April 16, 2012

8. Gallery of Modernist Meals

   By Anonymous Modernist 6611, March 27, 2012
   • 9 replies
   • 1.4k views
   • 
   • Anonymous Modernist 6611
   • April 16, 2012

9. Idli Rava: Beyond the Idli

   By Mjx, April 12, 2012
   • 7 replies
   • 16k views
   • 
   • Jenni
   • April 16, 2012

10. Food Temperature

    By Anonymous Modernist 541, August 17, 2011
    • 5 replies
    • 1.9k views
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    • Anonymous Modernist 6826
    • April 16, 2012

11. Favorite meat meals 1 2

    By stuartlikesstrudel, March 16, 2012
    • 32 replies
    • 4.9k views
    • 
    • sculptor
    • April 15, 2012

12. Cooking a Frozen Roast Without Thawing 1 2

    By Pam R, February 5, 2008
    • 44 replies
    • 376.8k views
    • 
    • phatj
    • April 15, 2012

13. Fishy pork

    By lame username, April 10, 2012
    • 14 replies
    • 21.4k views
    • 
    • budrichard
    • April 14, 2012

14. Refrigerate a Kugel:

    By Shel_B, April 7, 2012
    • 6 replies
    • 3.9k views
    • 
    • andiesenji
    • April 9, 2012

15. The Passover Challenge

    By DanM, April 5, 2012
    • 11 replies
    • 2.3k views
    • 
    • DanM
    • April 9, 2012

16. Sous Vide and BBQ Chicken Thighs

    By Blues_Cookin, April 7, 2012
    • 11 replies
    • 9.9k views
    • 
    • ojisan
    • April 9, 2012

17. Stuffing Cabbage

    By dcarch, April 8, 2012
    • 7 replies
    • 2.1k views
    • 
    • dcarch
    • April 9, 2012

18. Curing Salmon in a Ziploc bag

    By Rory Hart, March 5, 2012   

    • Charcuterie
    • 12 replies
    • 7.5k views
    • 
    • Rory Hart
    • April 9, 2012

19. Demi Glace - The Topic 1 2 3 4 5

    By hollis, October 27, 2004
    • 100 replies
    • 23.1k views
    • 
    • TheTInCook
    • April 7, 2012

20. Matzo Brei 1 2 3 4

    By jaybee, June 13, 2002
    • 80 replies
    • 31.5k views
    • 
    • rod rock
    • April 6, 2012

21. Odd green/brown stripe in my roasted chicken at the breast tender

    By Panaderia Canadiense, April 5, 2012
    • 6 replies
    • 67.8k views
    • 
    • Panaderia Canadiense
    • April 5, 2012

22. [Modernist Cuisine] Sous vide times appropriate for what starting temperature?

    By Anonymous Modernist 6277, January 31, 2012
    • 5 replies
    • 3.2k views
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    • Anonymous Modernist 6927
    • April 5, 2012

23. [Modernist Cuisine] Cooking Whole Eggs (4•78)

    By Judy Wilson, April 4, 2012
    • 0 replies
    • 2k views
    • 
    • Judy Wilson
    • April 4, 2012

24. Transglutaminase (Activa) Troubleshooting

    By David Sundstrom, January 15, 2012
    • 5 replies
    • 3.4k views
    • 
    • IndyRob
    • April 4, 2012

25. Why does it take an hour to "cook out the raw taste"?

    By Shalmanese, April 2, 2012
    • 7 replies
    • 4.9k views
    • 
    • JHeald
    • April 3, 2012