Cooking

9,580 topics in this forum

1. Freezing Strawberries

   By Kitchenista, May 18, 2012
   • 0 replies
   • 5.6k views
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   • Kitchenista
   • May 18, 2012

2. Agar and other alternative gelling agents 1 2 3

   By nancyellen, March 17, 2004
   • 62 replies
   • 30.3k views
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   • ermintrude
   • May 17, 2012

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

   By Chris Hennes, May 13, 2012
   • 5 replies
   • 6.7k views
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   • andiesenji
   • May 17, 2012

4. Homemade Tofu with Andrea Nguyen 1 2

   By jamesglu, March 13, 2012
   • 25 replies
   • 10.7k views
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   • Andrea Nguyen
   • May 16, 2012

5. Odd sensations

   By Michael S., May 11, 2012
   • 11 replies
   • 3k views
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   • Toufas
   • May 15, 2012

6. [Modernist Cuisine] French Toast

   By Judy Wilson, May 10, 2012
   • 1 reply
   • 4k views
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   • Anonymous Modernist 2383
   • May 15, 2012

7. Eye of Round Roast - cooked sous vide

   By ElsieD, April 21, 2012
   • 23 replies
   • 25.2k views
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   • dukelancer66
   • May 15, 2012

8. Cornmeal Pancakes, Corn Flapjacks, Johnnycakes 1 2

   By weinoo, April 23, 2012
   • 25 replies
   • 17.9k views
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   • weinoo
   • May 14, 2012

9. How do you know if avocado oil went rancid?

   By HowardLi, May 13, 2012
   • 4 replies
   • 21.9k views
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   • GlorifiedRice
   • May 14, 2012

10. Duck Eggs - What is the best way to cook them?

    By Beth Wilson, May 12, 2012
    • 10 replies
    • 27.2k views
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    • Beth Wilson
    • May 14, 2012

11. Asian Noodle Soups--Cook-Off 18 1 2 3 4 6

    By Chris Amirault, January 18, 2006   

    • Cookoff
    • 131 replies
    • 60.1k views
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    • ChrisTaylor
    • May 13, 2012

12. Crispy and firm 'granulate' texture with e.g. beetroot

    By Anonymous Modernist 7526, May 11, 2012
    • 0 replies
    • 1.6k views
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    • Anonymous Modernist 7526
    • May 11, 2012

13. Wok Cooking Over a Chimney Starter? 1 2

    By TheTInCook, April 5, 2012
    • 25 replies
    • 18.5k views
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    • TheTInCook
    • May 11, 2012

14. Is it just me or are onions not as wet as they used to be?

    By Shalmanese, May 8, 2012
    • 12 replies
    • 3.3k views
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    • JAZ
    • May 9, 2012

15. Burger salting

    By HowardLi, May 6, 2012
    • 4 replies
    • 2.5k views
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    • VilleN
    • May 7, 2012

16. The myth of mirepoix

    By JAZ, April 28, 2012
    • 24 replies
    • 25.5k views
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    • Norm Matthews
    • May 7, 2012

17. Crab Legs 1 2

    By Daniel, February 18, 2006
    • 31 replies
    • 11.4k views
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    • Pierogi
    • May 7, 2012

18. Chicken ribs

    By annachan, April 30, 2012
    • 19 replies
    • 34.8k views
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    • annachan
    • May 6, 2012

19. Substitution for potato starch

    By sabg, May 5, 2012
    • 2 replies
    • 1.9k views
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    • liuzhou
    • May 5, 2012

20. Roasting 'premium' cuts low and slow

    By ChrisTaylor, April 11, 2012
    • 21 replies
    • 7.2k views
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    • ChrisTaylor
    • May 5, 2012

21. Vegetarian "Meat" Balls

    By Paul Bacino, May 1, 2012
    • 19 replies
    • 10.5k views
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    • Paul Bacino
    • May 4, 2012

22. Sugar Cane Questions

    By Anna N, May 3, 2012
    • 8 replies
    • 3.7k views
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    • Panaderia Canadiense
    • May 3, 2012

23. Removing fine particulates

    By Slamdunkpro, April 23, 2012
    • 12 replies
    • 3.8k views
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    • Slamdunkpro
    • April 30, 2012

24. Japanese knife techniques 1 2

    By paulraphael, January 21, 2010
    • 36 replies
    • 14k views
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    • budrichard
    • April 30, 2012

25. Cooking In and On Leaves 1 2 3

    By Panaderia Canadiense, May 26, 2011
    • 53 replies
    • 21.4k views
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    • DanM
    • April 30, 2012