Cooking

9,599 topics in this forum

1. Kugels 1 2

   By Pam R, February 7, 2005
   • 27 replies
   • 5.2k views
   • 
   • Pam R
   • March 15, 2005

2. Brining raw meat before you freeze it?

   By Regina3000, March 10, 2022
   • 7 replies
   • 5.2k views
   • 
   • Katie Meadow
   • March 12, 2022

3. Pink Salt in a Foie Torchon

   By Morgan_Weber, July 10, 2007
   • 9 replies
   • 5.2k views
   • 
   • budrichard
   • July 13, 2007

4. dried apricots 1 2

   By torakris, February 17, 2004
   • 35 replies
   • 5.2k views
   • 
   • Episure
   • February 19, 2004

5. Weisswurst without Veal?

   By abadoozy, May 24, 2011
   • 16 replies
   • 5.2k views
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   • Scout_21
   • June 1, 2011

6. Lemonade for a crowd

   By TPO, March 4, 2005
   • 17 replies
   • 5.2k views
   • 
   • Andrew Fenton
   • March 8, 2005

7. Sous Vide Turkey 1 2

   By weedy, November 4, 2018
   • 26 replies
   • 5.2k views
   • 
   • ahpadt
   • December 20, 2018

8. Using a serrated knife: technique question 1 2

   By cutter, March 23, 2017
   • 32 replies
   • 5.2k views
   • 
   • dcarch
   • March 28, 2017

9. [Modernist Cuisine] Centrifuged Pea Juice (2•367)

   By Anonymous Modernist 3281, January 8, 2013
   • 13 replies
   • 5.2k views
   • 
   • Anonymous Modernist 7641
   • September 18, 2013

10. Ideas for an atomizer..

    By clove2873, January 14, 2010
    • 12 replies
    • 5.2k views
    • 
    • KatieLoeb
    • January 15, 2010

11. Rice Pilaf Question

    By Porthos, February 18, 2015
    • 20 replies
    • 5.2k views
    • 
    • Naftal
    • February 20, 2015

12. Nettles 1 2

    By mcohen, March 28, 2008
    • 26 replies
    • 5.2k views
    • 
    • Jim Dixon
    • May 25, 2008

13. easing into tofu 1 2

    By helenas, July 29, 2002
    • 30 replies
    • 5.2k views
    • 
    • polly
    • August 1, 2002

14. Cold Meat 1 2

    By Fat Guy, October 10, 2002
    • 31 replies
    • 5.2k views
    • 
    • jhlurie
    • October 12, 2002

15. [Modernist Cuisine] Chicken Tikka Masala

    By Anonymous Modernist 5246, April 21, 2013
    • 3 replies
    • 5.2k views
    • 
    • Anonymous Modernist 19312
    • July 17, 2013

16. Best use for a "free" cooked ham?

    By RDaneel, November 30, 2011
    • 21 replies
    • 5.2k views
    • 
    • annabelle
    • December 3, 2011

17. Teaching cooking classes

    By _john, October 1, 2007
    • 8 replies
    • 5.2k views
    • 
    • JAZ
    • October 1, 2007

18. Low-smoke cooking tricks 1 2

    By Fat Guy, May 29, 2011
    • 30 replies
    • 5.2k views
    • 
    • Fat Guy
    • July 8, 2011

19. Sous Vide entire whole inside top round roast?

    By FeChef, September 12, 2015
    • 15 replies
    • 5.2k views
    • 
    • FeChef
    • September 14, 2015

20. Lobster Roll Test Kitchen . . . sort of 1 2

    By Peter the eater, July 15, 2008
    • 27 replies
    • 5.2k views
    • 
    • Lindacakes
    • July 17, 2008

21. Thomas Keller Boeuf Bourguignon Question

    By CanadianSportsman, April 27, 2017
    • 4 replies
    • 5.2k views
    • 
    • CanadianSportsman
    • April 28, 2017

22. Russet Potato Skin Thickness

    By Shel_B, November 9, 2012
    • 7 replies
    • 5.2k views
    • 
    • Shel_B
    • November 13, 2012

23. Mushy, wet pepper stuck in grinder

    By bonkboo, December 12, 2013
    • 6 replies
    • 5.2k views
    • 
    • bonkboo
    • December 12, 2013

24. Pulled Pork

    By Stone, January 15, 2002
    • 22 replies
    • 5.2k views
    • 
    • tommy
    • January 26, 2003

25. Saurkraut not fermenting

    By Obese-Wan Kenobi, January 29, 2012
    • 20 replies
    • 5.2k views
    • 
    • Panaderia Canadiense
    • February 2, 2012