Cooking

9,581 topics in this forum

1. What to do with this stock/essence?

   By cteavin, February 19, 2012
   • 7 replies
   • 2k views
   • 
   • cteavin
   • February 19, 2012

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

   By skyhskyh, February 19, 2012
   • 1 reply
   • 1.4k views
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   • skyhskyh
   • February 19, 2012

3. Iceberg lettuce ideas

   By piracer, February 18, 2012
   • 8 replies
   • 2.8k views
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   • annabelle
   • February 19, 2012

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

   By glenn, November 20, 2002
   • 179 replies
   • 45.2k views
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   • Franci
   • February 17, 2012

5. Making fish stock with freshwater fish

   By Ufimizm, February 13, 2012
   • 12 replies
   • 9.4k views
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   • heidih
   • February 17, 2012

6. Modernist technique for including alcohol in cupcakes

   By Anonymous Modernist 5626, February 17, 2012
   • 0 replies
   • 2.2k views
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   • Anonymous Modernist 5626
   • February 17, 2012

7. Pan Searing

   By Morkai, February 14, 2012
   • 17 replies
   • 5.1k views
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   • Shalmanese
   • February 16, 2012

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

   By seabream, February 16, 2012
   • 0 replies
   • 3.5k views
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   • seabream
   • February 16, 2012

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

   By pastameshugana, February 14, 2012
   • 8 replies
   • 9.5k views
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   • Robert Jueneman
   • February 15, 2012

10. Meatballs

    By TylerK, February 9, 2012
    • 7 replies
    • 1.9k views
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    • TylerK
    • February 15, 2012

11. Retrogradation question

    By Charcuterer, February 14, 2012
    • 1 reply
    • 1.8k views
    • 
    • HowardLi
    • February 15, 2012

12. Greek fine dining 1 2

    By ScottyBoy, January 31, 2012
    • 25 replies
    • 4.8k views
    • 
    • SylviaLovegren
    • February 14, 2012

13. Peeling Huge Quantities of Ginger 1 2

    By Panaderia Canadiense, February 11, 2012
    • 26 replies
    • 13.3k views
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    • Panaderia Canadiense
    • February 14, 2012

14. Tuna Noodle Casserole

    By DanM, April 5, 2011
    • 19 replies
    • 4.7k views
    • 
    • threestars
    • February 14, 2012

15. Parsnips 1 2 3

    By jeniac42, April 30, 2003
    • 69 replies
    • 17.8k views
    • 
    • ChrisTaylor
    • February 14, 2012

16. What did I buy?

    By Kim Shook, February 13, 2012
    • 5 replies
    • 1.8k views
    • 
    • baconburner
    • February 13, 2012

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

    By Judy Wilson, November 22, 2011
    • 8 replies
    • 5.2k views
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    • Anonymous Modernist 1843
    • February 13, 2012

18. Versawhip 600k and xanthan gum

    By boondocker, February 5, 2012
    • 1 reply
    • 6k views
    • 
    • boondocker
    • February 13, 2012

19. [Modernist Cuisine] Brown Beef Stock (6•10)

    By Ted Blockley, February 12, 2012
    • 0 replies
    • 3.7k views
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    • Ted Blockley
    • February 12, 2012

20. Oxtail consommé with reverse-spherification mushroom balls.

    By Anonymous Modernist 347, October 2, 2011
    • 1 reply
    • 2.6k views
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    • Anonymous Modernist 1843
    • February 12, 2012

21. White Spring Truffle (Tuber Borchii)

    By ermintrude, February 6, 2012
    • 2 replies
    • 3.1k views
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    • ermintrude
    • February 10, 2012

22. eG Cook-Off 57: Bolognese Sauce 1 2 3 4 6

    By David Ross, November 9, 2011   

    • Cookoff
    • 134 replies
    • 39.6k views
    • 
    • phatj
    • February 10, 2012

23. Savory meringues

    By _john, February 9, 2012
    • 4 replies
    • 6.8k views
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    • Tri2Cook
    • February 9, 2012

24. [Modernist Cuisine] Striped Mushroom Omelet (5•217 and 6•243)

    By Judy Wilson, September 20, 2011
    • 6 replies
    • 7.8k views
    • 
    • Anonymous Modernist 6375
    • February 9, 2012

25. [Modernist Cuisine] Corn Bread (5•76 and 6•256)

    By Judy Wilson, August 4, 2011
    • 3 replies
    • 3.8k views
    • 
    • Anonymous Modernist 6375
    • February 9, 2012