Cooking

9,585 topics in this forum

1. In a bit of a pickle

   By Eschaton, April 17, 2012
   • 2 replies
   • 4.2k views
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   • janeer
   • April 18, 2012

2. Thinly sliced chicken breast cutlets

   By patrickamory, April 9, 2012
   • 18 replies
   • 6.4k views
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   • patrickamory
   • April 18, 2012

3. Morel Mushrooms

   By Suvir Saran, September 26, 2002
   • 16 replies
   • 3.9k views
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   • Todd in Chicago
   • April 17, 2012

4. On the sin of boiling stock

   By ChrisTaylor, April 9, 2012
   • 12 replies
   • 8k views
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   • Belgian Blue
   • April 16, 2012

5. Gallery of Modernist Meals

   By Anonymous Modernist 6611, March 27, 2012
   • 9 replies
   • 1.9k views
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   • Anonymous Modernist 6611
   • April 16, 2012

6. Idli Rava: Beyond the Idli

   By Mjx, April 12, 2012
   • 7 replies
   • 17.3k views
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   • Jenni
   • April 16, 2012

7. Food Temperature

   By Anonymous Modernist 541, August 17, 2011
   • 5 replies
   • 2.5k views
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   • Anonymous Modernist 6826
   • April 16, 2012

8. Favorite meat meals 1 2

   By stuartlikesstrudel, March 16, 2012
   • 32 replies
   • 6.2k views
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   • sculptor
   • April 15, 2012

9. Cooking a Frozen Roast Without Thawing 1 2

   By Pam R, February 5, 2008
   • 44 replies
   • 385.3k views
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   • phatj
   • April 15, 2012

10. Fishy pork

    By lame username, April 10, 2012
    • 14 replies
    • 24.2k views
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    • budrichard
    • April 14, 2012

11. Refrigerate a Kugel:

    By Shel_B, April 7, 2012
    • 6 replies
    • 4.9k views
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    • andiesenji
    • April 9, 2012

12. The Passover Challenge

    By DanM, April 5, 2012
    • 11 replies
    • 2.9k views
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    • DanM
    • April 9, 2012

13. Sous Vide and BBQ Chicken Thighs

    By Blues_Cookin, April 7, 2012
    • 11 replies
    • 11k views
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    • ojisan
    • April 9, 2012

14. Stuffing Cabbage

    By dcarch, April 8, 2012
    • 7 replies
    • 2.5k views
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    • dcarch
    • April 9, 2012

15. Curing Salmon in a Ziploc bag

    By Rory Hart, March 5, 2012   

    • Charcuterie
    • 12 replies
    • 9.2k views
    • 
    • Rory Hart
    • April 9, 2012

16. Matzo Brei 1 2 3 4

    By jaybee, June 13, 2002
    • 80 replies
    • 34.8k views
    • 
    • rod rock
    • April 6, 2012

17. Odd green/brown stripe in my roasted chicken at the breast tender

    By Panaderia Canadiense, April 5, 2012
    • 6 replies
    • 74.5k views
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    • Panaderia Canadiense
    • April 5, 2012

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

    By Anonymous Modernist 6277, January 31, 2012
    • 5 replies
    • 3.9k views
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    • Anonymous Modernist 6927
    • April 5, 2012

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

    By Judy Wilson, April 4, 2012
    • 0 replies
    • 2.3k views
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    • Judy Wilson
    • April 4, 2012

20. Transglutaminase (Activa) Troubleshooting

    By David Sundstrom, January 15, 2012
    • 5 replies
    • 4.1k views
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    • IndyRob
    • April 4, 2012

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

    By Shalmanese, April 2, 2012
    • 7 replies
    • 5.9k views
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    • JHeald
    • April 3, 2012

22. Poached Eggs Redux 1 2

    By maggiethecat, December 19, 2011
    • 48 replies
    • 14.7k views
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    • ElsieD
    • April 3, 2012

23. seasoning sous vide

    By Anonymous Modernist 5626, February 4, 2012
    • 4 replies
    • 4.4k views
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    • Anonymous Modernist 6826
    • April 3, 2012

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

    By Anonymous Modernist 6826, April 3, 2012
    • 0 replies
    • 3.6k views
    • 
    • Anonymous Modernist 6826
    • April 3, 2012

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

    By weinoo, April 2, 2010
    • 29 replies
    • 8.3k views
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    • eldereno
    • April 2, 2012