Cooking

9,585 topics in this forum

1. [Modernist Cuisine] Sous vide times appropriate for what starting temperature?

   By Anonymous Modernist 6277, January 31, 2012
   • 5 replies
   • 3.4k views
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   • Anonymous Modernist 6927
   • April 5, 2012

2. [Modernist Cuisine] Cooking Whole Eggs (4•78)

   By Judy Wilson, April 4, 2012
   • 0 replies
   • 2.1k views
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   • Judy Wilson
   • April 4, 2012

3. Transglutaminase (Activa) Troubleshooting

   By David Sundstrom, January 15, 2012
   • 5 replies
   • 3.7k views
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   • IndyRob
   • April 4, 2012

4. Why does it take an hour to "cook out the raw taste"?

   By Shalmanese, April 2, 2012
   • 7 replies
   • 5.2k views
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   • JHeald
   • April 3, 2012

5. Poached Eggs Redux 1 2

   By maggiethecat, December 19, 2011
   • 48 replies
   • 13.5k views
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   • ElsieD
   • April 3, 2012

6. seasoning sous vide

   By Anonymous Modernist 5626, February 4, 2012
   • 4 replies
   • 4k views
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   • Anonymous Modernist 6826
   • April 3, 2012

7. [Modernist Cuisine] Kalbi Flank Steak (3•199)

   By Anonymous Modernist 6826, April 3, 2012
   • 0 replies
   • 3.4k views
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   • Anonymous Modernist 6826
   • April 3, 2012

8. Potato Kugel/Latkes- Is it Sour Cream, Applesauce or...? 1 2

   By weinoo, April 2, 2010
   • 29 replies
   • 7.4k views
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   • eldereno
   • April 2, 2012

9. "Kugel Unraveled" from Joan Nathan

   By Gifted Gourmet, September 28, 2005
   • 18 replies
   • 6.2k views
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   • Skywater
   • April 1, 2012

10. Mushy Ground Beef

    By TheTInCook, March 19, 2012
    • 18 replies
    • 15.8k views
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    • TheTInCook
    • March 31, 2012

11. Food Network's 100 Greatest Cooking Tips: Not Too Shabby! 1 2

    By Chris Amirault, March 29, 2012
    • 26 replies
    • 5.4k views
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    • Darienne
    • March 31, 2012

12. Yogurt Goes With... 1 2 3

    By weinoo, October 3, 2011
    • 66 replies
    • 9.5k views
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    • Beebs
    • March 30, 2012

13. Morton's TenderQuick versus Instacure #1

    By MarkinHouston, July 30, 2009
    • 6 replies
    • 42.1k views
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    • ruski
    • March 28, 2012

14. Essential items to hand when you cook? 1 2 3

    By Wilfrid, April 2, 2002
    • 67 replies
    • 8.7k views
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    • judiu
    • March 28, 2012

15. Help me cook! 1 2

    By winodj, February 21, 2002
    • 31 replies
    • 6.7k views
    • 
    • MrDelicious
    • March 28, 2012

16. Kitchen surfaces

    By Wilfrid, February 25, 2002
    • 14 replies
    • 3.7k views
    • 
    • MrDelicious
    • March 28, 2012

17. Reimagining Yellow Rice

    By DanM, March 26, 2012
    • 9 replies
    • 2.1k views
    • 
    • bague25
    • March 27, 2012

18. Molecular Gastronomy for beginners 1 2

    By Doodad, October 4, 2010
    • 25 replies
    • 7.9k views
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    • MrDelicious
    • March 26, 2012

19. Cooking for 26! 1 2 3 4 8

    By jrshaul, February 9, 2012
    • 181 replies
    • 25.7k views
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    • HungryC
    • March 26, 2012

20. Best corn for making microwave popcorn, & tips

    By Shel_B, March 25, 2012
    • 1 reply
    • 1.7k views
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    • Lisa Shock
    • March 25, 2012

21. Cooking with the Alinea Cookbook 1 2 3

    By Chris Amirault, October 3, 2008
    • 60 replies
    • 22.6k views
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    • Tri2Cook
    • March 25, 2012

22. [Modernist Cuisine] Halibut in Verbena Bubble (4•156)

    By Anonymous Modernist 3093, March 24, 2012
    • 0 replies
    • 3k views
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    • Anonymous Modernist 3093
    • March 24, 2012

23. Cabernet "Caviar"

    By Anonymous Modernist 6745, March 2, 2012
    • 3 replies
    • 1.9k views
    • 
    • Anonymous Modernist 393
    • March 24, 2012

24. Canning chili verde

    By larryroohr, March 22, 2012
    • 7 replies
    • 3.7k views
    • 
    • larryroohr
    • March 24, 2012

25. Ideas for using lentil cooking liquid

    By Chris Hennes, March 22, 2012
    • 6 replies
    • 3.5k views
    • 
    • Chris Hennes
    • March 23, 2012