Cooking

9,580 topics in this forum

1. Pressure cooker octopus

   By boudin noir, June 7, 2012
   • 6 replies
   • 4.5k views
   • 
   • boudin noir
   • June 8, 2012

2. Broilers... who uses them? 1 2

   By Crouton, June 5, 2012
   • 31 replies
   • 6.7k views
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   • pastameshugana
   • June 7, 2012

3. Breaking down a suckling pig

   By mm84321, June 6, 2012
   • 10 replies
   • 3.4k views
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   • Mallet
   • June 7, 2012

4. A year of a deer. 1 2

   By sjemac, December 16, 2008
   • 28 replies
   • 8.8k views
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   • Crouton
   • June 5, 2012

5. Blowtorch to roast chicken anyone?

   By Beusho, June 4, 2012
   • 4 replies
   • 7.5k views
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   • ChrisTaylor
   • June 5, 2012

6. Torching chicken

   By Anonymous Modernist 7751, June 4, 2012
   • 0 replies
   • 1.7k views
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   • Anonymous Modernist 7751
   • June 4, 2012

7. Fondues 1 2 3

   By Charlene Leonard, November 7, 2002
   • 72 replies
   • 12.8k views
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   • Beebs
   • June 4, 2012

8. Storing truffle juice

   By mm84321, June 2, 2012
   • 1 reply
   • 1.8k views
   • 
   • sigma
   • June 2, 2012

9. Difference between creme liquide and creme fleurette

   By mm84321, June 1, 2012
   • 1 reply
   • 20.5k views
   • 
   • sigma
   • June 2, 2012

10. Australian winter truffles

    By mm84321, May 29, 2012
    • 6 replies
    • 1.8k views
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    • mm84321
    • June 1, 2012

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

    By Paul Bacino, May 23, 2012
    • 17 replies
    • 5k views
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    • Paul Bacino
    • May 31, 2012

12. On the matter of tamarillos – theories and suggestions

    By ChrisTaylor, May 27, 2012
    • 10 replies
    • 2.9k views
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    • Kouign Aman
    • May 31, 2012

13. Memorial Day Weekend 2012

    By heidih, May 26, 2012
    • 11 replies
    • 2.5k views
    • 
    • dcarch
    • May 30, 2012

14. Bean Dip Ideas Needed

    By Shel_B, May 25, 2012
    • 16 replies
    • 3.5k views
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    • Maison Rustique
    • May 29, 2012

15. Obscene Sandwich 1 2 3 4 7

    By Peter the eater, December 19, 2008
    • 166 replies
    • 58.7k views
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    • Pierogi
    • May 28, 2012

16. Salt Pork question

    By Emily_R, April 17, 2011
    • 7 replies
    • 2.8k views
    • 
    • patrickamory
    • May 27, 2012

17. Marcella's tomato measurement

    By Blether, May 27, 2012
    • 1 reply
    • 3.7k views
    • 
    • Maureen B. Fant
    • May 27, 2012

18. How to puff your own rice? 1 2

    By formula400, April 22, 2012
    • 29 replies
    • 37k views
    • 
    • HowardLi
    • May 27, 2012

19. 160F versus 149F for 7 hours

    By Anonymous Modernist 5766, January 16, 2012
    • 2 replies
    • 3.7k views
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    • Anonymous Modernist 7660
    • May 25, 2012

20. Pulled pork - using wet bulb thermometer

    By Anonymous Modernist 7660, May 25, 2012
    • 0 replies
    • 4k views
    • 
    • Anonymous Modernist 7660
    • May 25, 2012

21. [Modernist Cuisine] Cryoseared duck

    By Anonymous Modernist 310, May 24, 2012
    • 0 replies
    • 4.9k views
    • 
    • Anonymous Modernist 310
    • May 24, 2012

22. Are all duck parts good parts?

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

23. Meat mix for meatballs

    By Dignan, May 12, 2012
    • 20 replies
    • 5.1k views
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    • rod rock
    • May 23, 2012

24. Making mozzarella @ home 1 2 3 4

    By Fat Guy, April 28, 2012
    • 96 replies
    • 32.5k views
    • 
    • andiesenji
    • May 22, 2012

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

    By FoodMuse, May 19, 2012
    • 13 replies
    • 2.9k views
    • 
    • rlibkind
    • May 22, 2012