Cooking

9,600 topics in this forum

1. Ideas for using lentil cooking liquid

   By Chris Hennes, March 22, 2012
   • 6 replies
   • 3.8k views
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   • Chris Hennes
   • March 23, 2012

2. One Sous Vide Bath, two different tastes for steak 1 2

   By flightcook, January 16, 2012
   • 35 replies
   • 8k views
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   • Dan Rose
   • March 23, 2012

3. Eastern Red Cedar Berries

   By Paul Bacino, March 23, 2012
   • 1 reply
   • 3.2k views
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   • andiesenji
   • March 23, 2012

4. Please explain "cod throat"

   By Fat Guy, March 22, 2012
   • 10 replies
   • 11.9k views
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   • bague25
   • March 23, 2012

5. Stinking Basmati Rice

   By TheTInCook, March 23, 2012
   • 4 replies
   • 8.2k views
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   • TheTInCook
   • March 23, 2012

6. Grape juice and cranberry juice "caviar": troubleshooting

   By MrDelicious, March 22, 2012
   • 2 replies
   • 2.1k views
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   • MrDelicious
   • March 23, 2012

7. Root Vegetable Mystery

   By BadRabbit, March 22, 2012
   • 2 replies
   • 2.6k views
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   • Alcuin
   • March 22, 2012

8. Roe, caviar that is not caviar, eggses, et al.

   By ChrisTaylor, March 22, 2012
   • 4 replies
   • 1.9k views
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   • liuzhou
   • March 22, 2012

9. St. Patrick's Day

   By Judy Wilson, March 15, 2012
   • 3 replies
   • 2.7k views
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   • Anonymous Modernist 6611
   • March 22, 2012

10. 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
    • 12.4k views
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    • dcarch
    • March 20, 2012

11. Blender or Food Processor

    By Shel_B, November 12, 2011
    • 5 replies
    • 2.8k views
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    • patrickamory
    • March 20, 2012

12. Making Asian Noodles at Home

    By marcelcat, October 19, 2009
    • 16 replies
    • 7.8k views
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    • Carolyn Phillips
    • March 19, 2012

13. Soft-boiled eggs in the microwave

    By Mallet, March 18, 2012
    • 8 replies
    • 24.9k views
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    • ElaineK
    • March 19, 2012

14. Duck fat for sausages

    By Justin Uy, March 16, 2012   

    • Charcuterie
    • 11 replies
    • 10.1k views
    • 
    • andiesenji
    • March 18, 2012

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

    By eG Forums Host, July 8, 2008
    • 544 replies
    • 207k views
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    • larryroohr
    • March 18, 2012

16. Burbot Liver

    By Jan Virtanen, March 16, 2012
    • 2 replies
    • 3.5k views
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    • Jan Virtanen
    • March 16, 2012

17. Appetizer before Beef Stroganoff?

    By Recoil Rob, March 12, 2012
    • 22 replies
    • 26.2k views
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    • sculptor
    • March 15, 2012

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

    By KennethT, June 8, 2011
    • 528 replies
    • 75.1k views
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    • Ted Blockley
    • March 14, 2012

19. Dry-age Meat

    By Anonymous Modernist 5975, January 23, 2012
    • 4 replies
    • 2.5k views
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    • Anonymous Modernist 310
    • March 13, 2012

20. Keeping cooked broccoli warm

    By wigeon, March 10, 2012
    • 3 replies
    • 9.8k views
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    • pastrygirl
    • March 11, 2012

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

    By Judy Wilson, August 4, 2011
    • 2 replies
    • 3.5k views
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    • Anonymous Modernist 353
    • March 8, 2012

22. Garlic Tomato ... Paste?

    By David Sundstrom, March 3, 2012
    • 5 replies
    • 2.1k views
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    • jrshaul
    • March 8, 2012

23. Sweet Onions

    By Chris Hennes, March 4, 2012
    • 19 replies
    • 4.4k views
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    • Katie Meadow
    • March 8, 2012

24. Your best use of Mexican Chorizo 1 2

    By Emily_R, January 13, 2012
    • 35 replies
    • 22.9k views
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    • rancho_gordo
    • March 6, 2012

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

    By mskerr, March 3, 2012
    • 15 replies
    • 11.4k views
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    • Margaret Pilgrim
    • March 6, 2012