Cooking

9,581 topics in this forum

1. Burbot Liver

   By Jan Virtanen, March 16, 2012
   • 2 replies
   • 3.6k views
   • 
   • Jan Virtanen
   • March 16, 2012

2. Appetizer before Beef Stroganoff?

   By Recoil Rob, March 12, 2012
   • 22 replies
   • 26.7k views
   • 
   • sculptor
   • March 15, 2012

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

   By KennethT, June 8, 2011
   • 528 replies
   • 81.6k views
   • 
   • Ted Blockley
   • March 14, 2012

4. Dry-age Meat

   By Anonymous Modernist 5975, January 23, 2012
   • 4 replies
   • 2.6k views
   • 
   • Anonymous Modernist 310
   • March 13, 2012

5. Keeping cooked broccoli warm

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

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

   By Judy Wilson, August 4, 2011
   • 2 replies
   • 3.7k views
   • 
   • Anonymous Modernist 353
   • March 8, 2012

7. Garlic Tomato ... Paste?

   By David Sundstrom, March 3, 2012
   • 5 replies
   • 2.2k views
   • 
   • jrshaul
   • March 8, 2012

8. Sweet Onions

   By Chris Hennes, March 4, 2012
   • 19 replies
   • 4.7k views
   • 
   • Katie Meadow
   • March 8, 2012

9. Your best use of Mexican Chorizo 1 2

   By Emily_R, January 13, 2012
   • 35 replies
   • 23.3k views
   • 
   • rancho_gordo
   • March 6, 2012

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

    By mskerr, March 3, 2012
    • 15 replies
    • 11.9k views
    • 
    • Margaret Pilgrim
    • March 6, 2012

11. Onion Rings 1 2 3

    By Stone, September 10, 2002
    • 59 replies
    • 17.2k views
    • 
    • Robert Jueneman
    • March 5, 2012

12. The best way to cook a sausage 1 2

    By Magictofu, November 12, 2008   

    • Charcuterie
    • 34 replies
    • 41.8k views
    • 
    • rotuts
    • March 4, 2012

13. Problem with pine nuts affecting taste sensation 1 2

    By le singe qui rit, April 1, 2009
    • 36 replies
    • 13.8k views
    • 
    • rooftop1000
    • March 3, 2012

14. Applesauce 1 2 3

    By guajolote, October 20, 2003
    • 54 replies
    • 9.6k views
    • 
    • Margaret Pilgrim
    • March 3, 2012

15. 15lb milk fed lamb delivered

    By OliverB, February 26, 2012
    • 7 replies
    • 2.4k views
    • 
    • Mr Holloway
    • March 3, 2012

16. Too long of a salt cure

    By faronem, March 2, 2012   

    • Charcuterie
    • 6 replies
    • 4.1k views
    • 
    • OliverB
    • March 3, 2012

17. Tongs

    By BadRabbit, February 28, 2012
    • 24 replies
    • 5.3k views
    • 
    • OliverB
    • March 3, 2012

18. [Modernist Cuisine] Thai Crab Miang

    By Anonymous Modernist 2728, March 2, 2012
    • 0 replies
    • 3.1k views
    • 
    • Anonymous Modernist 2728
    • March 2, 2012

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

    By Paul Bacino, March 1, 2012
    • 1 reply
    • 1.7k views
    • 
    • gfweb
    • March 1, 2012

20. Consommé

    By UnCulinary, February 22, 2012
    • 7 replies
    • 3k views
    • 
    • David A. Goldfarb
    • February 29, 2012

21. Brunswick sardines in soybean oil 1 2

    By torakris, April 29, 2005
    • 46 replies
    • 16.2k views
    • 
    • Shel_B
    • February 29, 2012

22. Instant couscous versus fresh couscous

    By patrickamory, February 26, 2012
    • 8 replies
    • 8.7k views
    • 
    • budrichard
    • February 28, 2012

23. Fresh green peppercorns

    By Dejah, November 13, 2010
    • 15 replies
    • 12k views
    • 
    • oneidaone
    • February 28, 2012

24. Alligator meat

    By Kobicook, February 24, 2003
    • 10 replies
    • 2.4k views
    • 
    • sculptor
    • February 27, 2012

25. Recipe instructions and quantities you routinely ignore 1 2 3

    By Fat Guy, July 10, 2010
    • 70 replies
    • 11.5k views
    • 
    • SobaAddict70
    • February 27, 2012