Cooking

9,585 topics in this forum

1. What are we skimming off stock?

   By cteavin, February 20, 2012
   • 6 replies
   • 3.2k views
   • 
   • cteavin
   • February 21, 2012

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

   By Douglas Winship, February 15, 2012
   • 6 replies
   • 1.7k views
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   • Tri2Cook
   • February 20, 2012

3. Boiling off the alcohol

   By _john, January 24, 2012
   • 13 replies
   • 17.7k views
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   • Mikels
   • February 20, 2012

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

   By skyhskyh, February 19, 2012
   • 3 replies
   • 2.3k views
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   • Mikels
   • February 19, 2012

5. What to do with this stock/essence?

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

6. 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

7. Iceberg lettuce ideas

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

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

   By glenn, November 20, 2002
   • 179 replies
   • 45.6k views
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   • Franci
   • February 17, 2012

9. Making fish stock with freshwater fish

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

10. 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

11. Pan Searing

    By Morkai, February 14, 2012
    • 17 replies
    • 5.2k views
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    • Shalmanese
    • February 16, 2012

12. 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

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

    By pastameshugana, February 14, 2012
    • 8 replies
    • 9.6k views
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    • Robert Jueneman
    • February 15, 2012

14. Meatballs

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

15. Retrogradation question

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

16. Greek fine dining 1 2

    By ScottyBoy, January 31, 2012
    • 25 replies
    • 4.9k views
    • 
    • SylviaLovegren
    • February 14, 2012

17. Peeling Huge Quantities of Ginger 1 2

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

18. Tuna Noodle Casserole

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

19. Parsnips 1 2 3

    By jeniac42, April 30, 2003
    • 69 replies
    • 18k views
    • 
    • ChrisTaylor
    • February 14, 2012

20. What did I buy?

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

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

    By Judy Wilson, November 22, 2011
    • 8 replies
    • 5.3k views
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    • Anonymous Modernist 1843
    • February 13, 2012

22. Versawhip 600k and xanthan gum

    By boondocker, February 5, 2012
    • 1 reply
    • 6.1k views
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    • boondocker
    • February 13, 2012

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

    By Ted Blockley, February 12, 2012
    • 0 replies
    • 3.8k views
    • 
    • Ted Blockley
    • February 12, 2012

24. Oxtail consommé with reverse-spherification mushroom balls.

    By Anonymous Modernist 347, October 2, 2011
    • 1 reply
    • 2.7k views
    • 
    • Anonymous Modernist 1843
    • February 12, 2012

25. White Spring Truffle (Tuber Borchii)

    By ermintrude, February 6, 2012
    • 2 replies
    • 3.2k views
    • 
    • ermintrude
    • February 10, 2012