Cooking

9,590 topics in this forum

1. A year of a deer. 1 2

   By sjemac, December 16, 2008
   • 28 replies
   • 8k views
   • 
   • Crouton
   • June 5, 2012

2. Blowtorch to roast chicken anyone?

   By Beusho, June 4, 2012
   • 4 replies
   • 7k views
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   • ChrisTaylor
   • June 5, 2012

3. Torching chicken

   By Anonymous Modernist 7751, June 4, 2012
   • 0 replies
   • 1.5k views
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   • Anonymous Modernist 7751
   • June 4, 2012

4. Fondues 1 2 3

   By Charlene Leonard, November 7, 2002
   • 72 replies
   • 11.4k views
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   • Beebs
   • June 4, 2012

5. Storing truffle juice

   By mm84321, June 2, 2012
   • 1 reply
   • 1.7k views
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   • sigma
   • June 2, 2012

6. Difference between creme liquide and creme fleurette

   By mm84321, June 1, 2012
   • 1 reply
   • 18.4k views
   • 
   • sigma
   • June 2, 2012

7. Australian winter truffles

   By mm84321, May 29, 2012
   • 6 replies
   • 1.6k views
   • 
   • mm84321
   • June 1, 2012

8. Need a Finished Bone-in Rib Roast 140-145F (Sous Vide)?

   By Paul Bacino, May 23, 2012
   • 17 replies
   • 4.6k views
   • 
   • Paul Bacino
   • May 31, 2012

9. On the matter of tamarillos – theories and suggestions

   By ChrisTaylor, May 27, 2012
   • 10 replies
   • 2.5k views
   • 
   • Kouign Aman
   • May 31, 2012

10. Memorial Day Weekend 2012

    By heidih, May 26, 2012
    • 11 replies
    • 2.2k views
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    • dcarch
    • May 30, 2012

11. Bean Dip Ideas Needed

    By Shel_B, May 25, 2012
    • 16 replies
    • 3k views
    • 
    • Maison Rustique
    • May 29, 2012

12. Obscene Sandwich 1 2 3 4 7

    By Peter the eater, December 19, 2008
    • 166 replies
    • 54.4k views
    • 
    • Pierogi
    • May 28, 2012

13. Salt Pork question

    By Emily_R, April 17, 2011
    • 7 replies
    • 2.5k views
    • 
    • patrickamory
    • May 27, 2012

14. Marcella's tomato measurement

    By Blether, May 27, 2012
    • 1 reply
    • 3.1k views
    • 
    • Maureen B. Fant
    • May 27, 2012

15. How to puff your own rice? 1 2

    By formula400, April 22, 2012
    • 29 replies
    • 35.8k views
    • 
    • HowardLi
    • May 27, 2012

16. 160F versus 149F for 7 hours

    By Anonymous Modernist 5766, January 16, 2012
    • 2 replies
    • 3.5k views
    • 
    • Anonymous Modernist 7660
    • May 25, 2012

17. Pulled pork - using wet bulb thermometer

    By Anonymous Modernist 7660, May 25, 2012
    • 0 replies
    • 3.9k views
    • 
    • Anonymous Modernist 7660
    • May 25, 2012

18. [Modernist Cuisine] Cryoseared duck

    By Anonymous Modernist 310, May 24, 2012
    • 0 replies
    • 4.8k views
    • 
    • Anonymous Modernist 310
    • May 24, 2012

19. Are all duck parts good parts?

    By et alors, May 23, 2012
    • 2 replies
    • 1.8k views
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    • chefguz
    • May 24, 2012

20. Meat mix for meatballs

    By Dignan, May 12, 2012
    • 20 replies
    • 4.7k views
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    • rod rock
    • May 23, 2012

21. Making mozzarella @ home 1 2 3 4

    By Fat Guy, April 28, 2012
    • 96 replies
    • 29.6k views
    • 
    • andiesenji
    • May 22, 2012

22. Lamb Loin Chops are in the fridge. What should I do with them or know?

    By FoodMuse, May 19, 2012
    • 13 replies
    • 2.5k views
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    • rlibkind
    • May 22, 2012

23. Freezing Strawberries

    By Kitchenista, May 18, 2012
    • 0 replies
    • 5.3k views
    • 
    • Kitchenista
    • May 18, 2012

24. Agar and other alternative gelling agents 1 2 3

    By nancyellen, March 17, 2004
    • 62 replies
    • 27.4k views
    • 
    • ermintrude
    • May 17, 2012

25. Avocado Oil – What do you do with it?

    By Chris Hennes, May 13, 2012
    • 5 replies
    • 5.6k views
    • 
    • andiesenji
    • May 17, 2012