Cooking

9,585 topics in this forum

1. Pork Skirts

   By eternal, April 20, 2011
   • 10 replies
   • 1.9k views
   • 
   • AlaMoi
   • August 11, 2023

2. Updating Easter Supper

   By BadRabbit, April 20, 2011
   • 4 replies
   • 1.5k views
   • 
   • gfweb
   • April 20, 2011

3. Split shift cooking problem

   By Doodad, April 20, 2011
   • 4 replies
   • 1.7k views
   • 
   • heidih
   • April 20, 2011

4. Introducing game flavor to meat

   By rjchew, April 19, 2011
   • 2 replies
   • 2k views
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   • hathor
   • April 19, 2011

5. Sorrel substitute 1 2

   By ChrisTaylor, April 18, 2011
   • 28 replies
   • 32.2k views
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   • chromedome
   • January 10, 2017

6. lamb: beyond the roasted leg 1 2

   By ChrisTaylor, April 18, 2011
   • 33 replies
   • 8.4k views
   • 
   • Okanagancook
   • February 28, 2017

7. Salt Pork question

   By Emily_R, April 17, 2011
   • 7 replies
   • 2.9k views
   • 
   • patrickamory
   • May 27, 2012

8. Would tomato coagulate aioli?

   By gfweb, April 16, 2011
   • 3 replies
   • 1.5k views
   • 
   • minas6907
   • April 17, 2011

9. Black Trumpet Mushrooms

   By SobaAddict70, April 16, 2011
   • 19 replies
   • 4.6k views
   • 
   • SobaAddict70
   • April 19, 2011

10. Sous Vide of stuffed food.

    By Alex Parker, April 16, 2011
    • 8 replies
    • 5.7k views
    • 
    • Alex Parker
    • April 17, 2011

11. Testing the type of gellan

    By Chris Hennes, April 15, 2011
    • 12 replies
    • 3k views
    • 
    • OliverB
    • April 15, 2011

12. Par Boiled Brown Rice

    By saturnbar, April 13, 2011
    • 2 replies
    • 1.6k views
    • 
    • saturnbar
    • April 13, 2011

13. Is there a gelling agent that can stand up to intense heat?

    By Alex Parker, April 13, 2011
    • 5 replies
    • 1.8k views
    • 
    • Alex Parker
    • April 15, 2011

14. Undercured bacon?

    By JHeald, April 13, 2011   

    • Charcuterie
    • 11 replies
    • 7.5k views
    • 
    • docdix
    • April 16, 2011

15. Fromage blanc

    By SobaAddict70, April 12, 2011
    • 5 replies
    • 2.2k views
    • 
    • andiesenji
    • April 13, 2011

16. Cooking with "Modernist Cuisine" (Part 2) 1 2 3 4 21

    By Msk, April 12, 2011
    • 511 replies
    • 85.2k views
    • 
    • LoftyNotions
    • June 8, 2011

17. Room Temperature Appetizers/Entrees

    By Jen Rehm, April 11, 2011
    • 16 replies
    • 9.9k views
    • 
    • thirtyoneknots
    • April 18, 2011

18. "Modernist" Thickeners

    By AnneN, April 11, 2011
    • 1 reply
    • 2.3k views
    • 
    • mkayahara
    • April 20, 2011

19. A unified theory of perfect roast pork belly

    By ChrisTaylor, April 11, 2011
    • 21 replies
    • 12k views
    • 
    • Broken English
    • November 16, 2011

20. Okara

    By ...tm..., April 11, 2011
    • 1 reply
    • 1.8k views
    • 
    • CFT
    • April 11, 2011

21. Suggestions For First Sous Vide Attempts

    By Markm, April 11, 2011
    • 19 replies
    • 10.4k views
    • 
    • Msk
    • September 26, 2011

22. Wild Hog Leg

    By avaserfi, April 10, 2011
    • 9 replies
    • 4.8k views
    • 
    • avaserfi
    • April 29, 2011

23. Spring Vegetables

    By David Ross, April 9, 2011
    • 20 replies
    • 5.1k views
    • 
    • dcarch
    • May 8, 2011

24. Using Your Sous Vide Rig as a Bain Marie

    By Chris Amirault, April 8, 2011
    • 11 replies
    • 8.1k views
    • 
    • Chris Amirault
    • May 5, 2011

25. Frozen Soft Shell Crab

    By Paul Bacino, April 8, 2011
    • 10 replies
    • 18k views
    • 
    • Paul Bacino
    • April 8, 2011