Cooking

9,590 topics in this forum

1. Liquor/liqueurs in ice cream

   By Darienne, April 25, 2011
   • 6 replies
   • 3.6k views
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   • paulraphael
   • April 26, 2011

2. Spices and Flavors for Cauliflower:

   By Shel_B, April 25, 2011
   • 24 replies
   • 12.4k views
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   • andiesenji
   • April 27, 2011

3. Serving, Not Making, Pastrami

   By Chris Amirault, April 25, 2011
   • 18 replies
   • 5.8k views
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   • FrogPrincesse
   • May 31, 2011

4. Blending small quantities

   By Emily_R, April 24, 2011
   • 20 replies
   • 13k views
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   • DickL
   • May 21, 2011

5. Uses for pineapple core 1 2

   By heidih, April 23, 2011
   • 28 replies
   • 16.9k views
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   • Panaderia Canadiense
   • May 15, 2011

6. Modernist Cooking Tips That Everyone Should Know 1 2

   By Chris Amirault, April 21, 2011
   • 28 replies
   • 11.2k views
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   • EnriqueB
   • July 5, 2012

7. Rethinking the prep of a whole turkey

   By heidih, April 20, 2011
   • 14 replies
   • 2.8k views
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   • Ufimizm
   • April 22, 2011

8. Making Schmaltz ...

   By Shel_B, April 20, 2011
   • 11 replies
   • 3.8k views
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   • Edward J
   • April 22, 2011

9. Making 'Modernist' process cheeses at home 1 2 3

   By jsmeeker, April 20, 2011
   • 50 replies
   • 22.8k views
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   • avaserfi
   • April 25, 2011

10. Pork Skirts

    By eternal, April 20, 2011
    • 10 replies
    • 2k views
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    • AlaMoi
    • August 11, 2023

11. Updating Easter Supper

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

12. Split shift cooking problem

    By Doodad, April 20, 2011
    • 4 replies
    • 1.8k views
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    • heidih
    • April 20, 2011

13. Introducing game flavor to meat

    By rjchew, April 19, 2011
    • 2 replies
    • 2.1k views
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    • hathor
    • April 19, 2011

14. Sorrel substitute 1 2

    By ChrisTaylor, April 18, 2011
    • 28 replies
    • 33.3k views
    • 
    • chromedome
    • January 10, 2017

15. lamb: beyond the roasted leg 1 2

    By ChrisTaylor, April 18, 2011
    • 33 replies
    • 8.8k views
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    • Okanagancook
    • February 28, 2017

16. Salt Pork question

    By Emily_R, April 17, 2011
    • 7 replies
    • 3k views
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    • patrickamory
    • May 27, 2012

17. Would tomato coagulate aioli?

    By gfweb, April 16, 2011
    • 3 replies
    • 1.6k views
    • 
    • minas6907
    • April 17, 2011

18. Black Trumpet Mushrooms

    By SobaAddict70, April 16, 2011
    • 19 replies
    • 4.8k views
    • 
    • SobaAddict70
    • April 19, 2011

19. Sous Vide of stuffed food.

    By Alex Parker, April 16, 2011
    • 8 replies
    • 5.8k views
    • 
    • Alex Parker
    • April 17, 2011

20. Testing the type of gellan

    By Chris Hennes, April 15, 2011
    • 12 replies
    • 3.1k views
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    • OliverB
    • April 15, 2011

21. Par Boiled Brown Rice

    By saturnbar, April 13, 2011
    • 2 replies
    • 1.7k views
    • 
    • saturnbar
    • April 13, 2011

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

    By Alex Parker, April 13, 2011
    • 5 replies
    • 1.9k views
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    • Alex Parker
    • April 15, 2011

23. Undercured bacon?

    By JHeald, April 13, 2011   

    • Charcuterie
    • 11 replies
    • 7.7k views
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    • docdix
    • April 16, 2011

24. Fromage blanc

    By SobaAddict70, April 12, 2011
    • 5 replies
    • 2.4k views
    • 
    • andiesenji
    • April 13, 2011

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

    By Msk, April 12, 2011
    • 511 replies
    • 90.3k views
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    • LoftyNotions
    • June 8, 2011