Cooking

9,587 topics in this forum

1. [Modernist Cuisine] Puff the Skin on a Pork Roast (3-126; 6-93)

   By Anonymous Modernist 2442, December 2, 2011
   • 3 replies
   • 3.7k views
   • 
   • Anonymous Modernist 5186
   • February 22, 2012

2. Oscars Party

   By sisofdiva2, February 17, 2007
   • 17 replies
   • 3.2k views
   • 
   • barolo
   • February 22, 2012

3. Pressure cooker recipes and uses for a beginner

   By bonkboo, February 10, 2012
   • 13 replies
   • 3.7k views
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   • jmolinari
   • February 21, 2012

4. What are we skimming off stock?

   By cteavin, February 20, 2012
   • 6 replies
   • 2.8k views
   • 
   • cteavin
   • February 21, 2012

5. MxMo: Looking for some tiki food items, too

   By Douglas Winship, February 15, 2012
   • 6 replies
   • 1.5k views
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   • Tri2Cook
   • February 20, 2012

6. Boiling off the alcohol

   By _john, January 24, 2012
   • 13 replies
   • 14.8k views
   • 
   • Mikels
   • February 20, 2012

7. Brining Cucumber (jabara-cut, serpent belly cut) to take water out VS

   By skyhskyh, February 19, 2012
   • 3 replies
   • 2.1k views
   • 
   • Mikels
   • February 19, 2012

8. What to do with this stock/essence?

   By cteavin, February 19, 2012
   • 7 replies
   • 1.7k views
   • 
   • cteavin
   • February 19, 2012

9. How long until vegetables die, after adding dressing (vinaigrette)?

   By skyhskyh, February 19, 2012
   • 1 reply
   • 1.3k views
   • 
   • skyhskyh
   • February 19, 2012

10. Iceberg lettuce ideas

    By piracer, February 18, 2012
    • 8 replies
    • 2.3k views
    • 
    • annabelle
    • February 19, 2012

11. Making Nut Butters

    By ulterior epicure, March 16, 2006
    • 18 replies
    • 4.2k views
    • 
    • andiesenji
    • February 18, 2012

12. Foie Gras: The Topic 1 2 3 4 8

    By glenn, November 20, 2002
    • 179 replies
    • 39.9k views
    • 
    • Franci
    • February 17, 2012

13. Making fish stock with freshwater fish

    By Ufimizm, February 13, 2012
    • 12 replies
    • 8.4k views
    • 
    • heidih
    • February 17, 2012

14. Modernist technique for including alcohol in cupcakes

    By Anonymous Modernist 5626, February 17, 2012
    • 0 replies
    • 1.9k views
    • 
    • Anonymous Modernist 5626
    • February 17, 2012

15. Pan Searing

    By Morkai, February 14, 2012
    • 17 replies
    • 4.5k views
    • 
    • Shalmanese
    • February 16, 2012

16. How long does fresh squid ink last in the fridge?

    By seabream, February 16, 2012
    • 0 replies
    • 3.3k views
    • 
    • seabream
    • February 16, 2012

17. Combining Rib Eye Steaks Into a Roast...

    By pastameshugana, February 14, 2012
    • 8 replies
    • 8.6k views
    • 
    • Robert Jueneman
    • February 15, 2012

18. Meatballs

    By TylerK, February 9, 2012
    • 7 replies
    • 1.6k views
    • 
    • TylerK
    • February 15, 2012

19. Retrogradation question

    By Charcuterer, February 14, 2012
    • 1 reply
    • 1.6k views
    • 
    • HowardLi
    • February 15, 2012

20. Greek fine dining 1 2

    By ScottyBoy, January 31, 2012
    • 25 replies
    • 4.1k views
    • 
    • SylviaLovegren
    • February 14, 2012

21. Peeling Huge Quantities of Ginger 1 2

    By Panaderia Canadiense, February 11, 2012
    • 26 replies
    • 11.9k views
    • 
    • Panaderia Canadiense
    • February 14, 2012

22. Tuna Noodle Casserole

    By DanM, April 5, 2011
    • 19 replies
    • 4k views
    • 
    • threestars
    • February 14, 2012

23. Parsnips 1 2 3

    By jeniac42, April 30, 2003
    • 69 replies
    • 15.5k views
    • 
    • ChrisTaylor
    • February 14, 2012

24. What did I buy?

    By Kim Shook, February 13, 2012
    • 5 replies
    • 1.6k views
    • 
    • baconburner
    • February 13, 2012

25. [Modernist Cuisine] Fries (3•322-324 and 6•160-161)

    By Judy Wilson, November 22, 2011
    • 8 replies
    • 4.6k views
    • 
    • Anonymous Modernist 1843
    • February 13, 2012