Cooking

9,567 topics in this forum

1. Veal stock specified – substitute commercial beef stock or home-made?

   By thelawnet, February 2, 2012
   • 8 replies
   • 12.5k views
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   • Norm Matthews
   • February 3, 2012

2. Making butter with a centrifuge @ 8,000 rpm

   By Nicholo P, February 2, 2012
   • 0 replies
   • 8.4k views
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   • Nicholo P
   • February 2, 2012

3. Eggplant: Male or Female

   By Shel_B, February 2, 2012
   • 5 replies
   • 5.4k views
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   • Darienne
   • February 2, 2012

4. Venison Sausage Base Recipe

   By BadRabbit, January 26, 2012
   • 17 replies
   • 3.1k views
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   • BadRabbit
   • February 2, 2012

5. Saurkraut not fermenting

   By Obese-Wan Kenobi, January 29, 2012
   • 20 replies
   • 4.3k views
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   • Panaderia Canadiense
   • February 2, 2012

6. Desiree potato

   By annachan, February 1, 2012
   • 15 replies
   • 4k views
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   • ChrisZ
   • February 2, 2012

7. Preserved Lemon Aioli 1 2

   By thirtyoneknots, January 30, 2012
   • 28 replies
   • 5.1k views
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   • AAQuesada
   • January 31, 2012

8. [Modernist Cuisine] Crispy Corn Pudding ( 5•104 and 6•172)

   By Anonymous Modernist 2174, September 26, 2011
   • 3 replies
   • 3.6k views
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   • Anonymous Modernist 5246
   • January 30, 2012

9. Using chicken feet for stock making 1 2

   By jgm, July 5, 2006
   • 45 replies
   • 13.4k views
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   • sparrowgrass
   • January 30, 2012

10. Baking powder: baking soda ratio in acidic recipes

    By emannths, January 29, 2012
    • 3 replies
    • 3.6k views
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    • SylviaLovegren
    • January 30, 2012

11. Measuring Fat Content of Meat

    By Anonymous Modernist 4516, January 29, 2012
    • 0 replies
    • 1.4k views
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    • Anonymous Modernist 4516
    • January 29, 2012

12. Herbs - Fresh versus dried

    By ElsieD, January 27, 2012
    • 13 replies
    • 3.4k views
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    • mgaretz
    • January 29, 2012

13. Home Canning 1 2 3

    By nonblonde007, August 9, 2007
    • 63 replies
    • 13.4k views
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    • slkinsey
    • January 28, 2012

14. Game Meat and Mushiness in Sous Vide

    By Anonymous Modernist 3207, January 28, 2012
    • 0 replies
    • 1.6k views
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    • Anonymous Modernist 3207
    • January 28, 2012

15. Roast Beef

    By howard88, March 25, 2005
    • 10 replies
    • 2.4k views
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    • Baron d'Apcher
    • January 27, 2012

16. Can I use fresh basil stems?

    By runwestierun, January 26, 2012
    • 4 replies
    • 18.9k views
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    • lesliec
    • January 27, 2012

17. Gimme an Herb ...

    By Shel_B, January 25, 2012
    • 20 replies
    • 2k views
    • 
    • Shel_B
    • January 27, 2012

18. Lamb's Quarters - how to season?

    By Kouign Aman, January 27, 2012
    • 0 replies
    • 943 views
    • 
    • Kouign Aman
    • January 27, 2012

19. Crispy Brussels Sprout Leaves

    By TheNoodleIncident, January 24, 2012
    • 15 replies
    • 4.8k views
    • 
    • ddelima
    • January 26, 2012

20. Superbowl Food 1 2 3 4 8

    By jhlurie, February 4, 2002
    • 181 replies
    • 29.4k views
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    • Twyst
    • January 25, 2012

21. Savory Flavored Pop Rocks

    By UnCulinary, January 21, 2012
    • 10 replies
    • 7.4k views
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    • Digijam
    • January 25, 2012

22. Resting A Roasting Bird

    By Gregg, January 23, 2012
    • 8 replies
    • 3.1k views
    • 
    • piracer
    • January 25, 2012

23. Trader Joe's Bacon Ends

    By Shel_B, January 24, 2012
    • 4 replies
    • 3.4k views
    • 
    • threestars
    • January 25, 2012

24. Canning (Jarring) Duck Confit

    By NoviceModernistCook, January 24, 2012
    • 8 replies
    • 11.2k views
    • 
    • NoviceModernistCook
    • January 24, 2012

25. Goose Breast - freshly shotgunned

    By TheNoodleIncident, January 23, 2012
    • 6 replies
    • 1.4k views
    • 
    • tim
    • January 24, 2012