Cooking

9,562 topics in this forum

1. Baby back ribs bought in vacuum bag. Is it ok to use this bag to cook sous vide?

   By mickeyh, September 2, 2011
   • 11 replies
   • 11.1k views
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   • dcarch
   • March 20, 2012

2. Blender or Food Processor

   By Shel_B, November 12, 2011
   • 5 replies
   • 2.5k views
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   • patrickamory
   • March 20, 2012

3. Making Asian Noodles at Home

   By marcelcat, October 19, 2009
   • 16 replies
   • 7.2k views
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   • Carolyn Phillips
   • March 19, 2012

4. Soft-boiled eggs in the microwave

   By Mallet, March 18, 2012
   • 8 replies
   • 23.8k views
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   • ElaineK
   • March 19, 2012

5. Duck fat for sausages

   By Justin Uy, March 16, 2012   

   • Charcuterie
   • 11 replies
   • 9.1k views
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   • andiesenji
   • March 18, 2012

6. Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6) 1 2 3 4 22

   By eG Forums Host, July 8, 2008
   • 544 replies
   • 191.3k views
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   • larryroohr
   • March 18, 2012

7. Burbot Liver

   By Jan Virtanen, March 16, 2012
   • 2 replies
   • 3.2k views
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   • Jan Virtanen
   • March 16, 2012

8. Appetizer before Beef Stroganoff?

   By Recoil Rob, March 12, 2012
   • 22 replies
   • 23.8k views
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   • sculptor
   • March 15, 2012

9. Cooking with "Modernist Cuisine" (Part 3) 1 2 3 4 22

   By KennethT, June 8, 2011
   • 528 replies
   • 59.2k views
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   • Ted Blockley
   • March 14, 2012

10. Dry-age Meat

    By Anonymous Modernist 5975, January 23, 2012
    • 4 replies
    • 2.3k views
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    • Anonymous Modernist 310
    • March 13, 2012

11. Keeping cooked broccoli warm

    By wigeon, March 10, 2012
    • 3 replies
    • 8.2k views
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    • pastrygirl
    • March 11, 2012

12. [Modernist Cuisine] Mushroom Ketchup (5•13 and 6•217)

    By Judy Wilson, August 4, 2011
    • 2 replies
    • 3.3k views
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    • Anonymous Modernist 353
    • March 8, 2012

13. Garlic Tomato ... Paste?

    By David Sundstrom, March 3, 2012
    • 5 replies
    • 1.9k views
    • 
    • jrshaul
    • March 8, 2012

14. Sweet Onions

    By Chris Hennes, March 4, 2012
    • 19 replies
    • 3.6k views
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    • Katie Meadow
    • March 8, 2012

15. Your best use of Mexican Chorizo 1 2

    By Emily_R, January 13, 2012
    • 35 replies
    • 21.7k views
    • 
    • rancho_gordo
    • March 6, 2012

16. What to make with odd-sized lamb stew meat?

    By mskerr, March 3, 2012
    • 15 replies
    • 10.1k views
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    • Margaret Pilgrim
    • March 6, 2012

17. Onion Rings 1 2 3

    By Stone, September 10, 2002
    • 59 replies
    • 14.4k views
    • 
    • Robert Jueneman
    • March 5, 2012

18. The best way to cook a sausage 1 2

    By Magictofu, November 12, 2008   

    • Charcuterie
    • 34 replies
    • 39.1k views
    • 
    • rotuts
    • March 4, 2012

19. Problem with pine nuts affecting taste sensation 1 2

    By le singe qui rit, April 1, 2009
    • 36 replies
    • 12.2k views
    • 
    • rooftop1000
    • March 3, 2012

20. Applesauce 1 2 3

    By guajolote, October 20, 2003
    • 54 replies
    • 7.7k views
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    • Margaret Pilgrim
    • March 3, 2012

21. 15lb milk fed lamb delivered

    By OliverB, February 26, 2012
    • 7 replies
    • 2k views
    • 
    • Mr Holloway
    • March 3, 2012

22. Too long of a salt cure

    By faronem, March 2, 2012   

    • Charcuterie
    • 6 replies
    • 3.4k views
    • 
    • OliverB
    • March 3, 2012

23. Tongs

    By BadRabbit, February 28, 2012
    • 24 replies
    • 4k views
    • 
    • OliverB
    • March 3, 2012

24. [Modernist Cuisine] Thai Crab Miang

    By Anonymous Modernist 2728, March 2, 2012
    • 0 replies
    • 2.8k views
    • 
    • Anonymous Modernist 2728
    • March 2, 2012

25. Salt to Protein or Veggie Ratio (weights)?

    By Paul Bacino, March 1, 2012
    • 1 reply
    • 1.4k views
    • 
    • gfweb
    • March 1, 2012