Cooking

9,579 topics in this forum

1. Salting Cabbage for Slaw

   By Kim Shook, February 4, 2012
   • 17 replies
   • 19.2k views
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   • amapola
   • February 7, 2012

2. [Modernist Cuisine] Cheese Puffs

   By Anonymous Modernist 4764, February 3, 2012
   • 1 reply
   • 3.1k views
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   • Chris Young
   • February 6, 2012

3. What is your favorite tuna/pasta recipe?

   By Goatjunky, February 2, 2012
   • 15 replies
   • 6.1k views
   • 
   • merstar
   • February 6, 2012

4. Adventures with sodium alginate 1 2 3 4 19

   By Jonathan M. Guberman, April 27, 2006
   • 451 replies
   • 250.8k views
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   • sigma
   • February 5, 2012

5. The Greatest Salad 1 2

   By ChrisTaylor, October 20, 2011
   • 36 replies
   • 5.4k views
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   • Norm Matthews
   • February 3, 2012

6. Dry Aging Success

   By Kerry Beal, January 24, 2012
   • 16 replies
   • 5.4k views
   • 
   • tim
   • February 3, 2012

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

   By thelawnet, February 2, 2012
   • 8 replies
   • 13.7k views
   • 
   • Norm Matthews
   • February 3, 2012

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

   By Nicholo P, February 2, 2012
   • 0 replies
   • 9.1k views
   • 
   • Nicholo P
   • February 2, 2012

9. Venison Sausage Base Recipe

   By BadRabbit, January 26, 2012
   • 17 replies
   • 3.7k views
   • 
   • BadRabbit
   • February 2, 2012

10. Saurkraut not fermenting

    By Obese-Wan Kenobi, January 29, 2012
    • 20 replies
    • 5.3k views
    • 
    • Panaderia Canadiense
    • February 2, 2012

11. Desiree potato

    By annachan, February 1, 2012
    • 15 replies
    • 4.7k views
    • 
    • ChrisZ
    • February 2, 2012

12. Preserved Lemon Aioli 1 2

    By thirtyoneknots, January 30, 2012
    • 28 replies
    • 6.2k views
    • 
    • AAQuesada
    • January 31, 2012

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

    By Anonymous Modernist 2174, September 26, 2011
    • 3 replies
    • 3.9k views
    • 
    • Anonymous Modernist 5246
    • January 30, 2012

14. Using chicken feet for stock making 1 2

    By jgm, July 5, 2006
    • 45 replies
    • 16k views
    • 
    • sparrowgrass
    • January 30, 2012

15. Ratio of baking powder to baking soda in acidic recipes

    By emannths, January 29, 2012
    • 3 replies
    • 4.4k views
    • 
    • SylviaLovegren
    • January 30, 2012

16. Measuring Fat Content of Meat

    By Anonymous Modernist 4516, January 29, 2012
    • 0 replies
    • 1.7k views
    • 
    • Anonymous Modernist 4516
    • January 29, 2012

17. Herbs - Fresh versus dried

    By ElsieD, January 27, 2012
    • 13 replies
    • 3.9k views
    • 
    • mgaretz
    • January 29, 2012

18. Home Canning 1 2 3

    By nonblonde007, August 9, 2007
    • 63 replies
    • 15.9k views
    • 
    • slkinsey
    • January 28, 2012

19. Game Meat and Mushiness in Sous Vide

    By Anonymous Modernist 3207, January 28, 2012
    • 0 replies
    • 1.8k views
    • 
    • Anonymous Modernist 3207
    • January 28, 2012

20. Roast Beef

    By howard88, March 25, 2005
    • 10 replies
    • 2.9k views
    • 
    • Baron d'Apcher
    • January 27, 2012

21. Can I use fresh basil stems?

    By runwestierun, January 26, 2012
    • 4 replies
    • 20.3k views
    • 
    • lesliec
    • January 27, 2012

22. Gimme an Herb ...

    By Shel_B, January 25, 2012
    • 20 replies
    • 2.6k views
    • 
    • Shel_B
    • January 27, 2012

23. Lamb's Quarters - how to season?

    By Kouign Aman, January 27, 2012
    • 0 replies
    • 1.1k views
    • 
    • Kouign Aman
    • January 27, 2012

24. Crispy Brussels Sprout Leaves

    By TheNoodleIncident, January 24, 2012
    • 15 replies
    • 5.8k views
    • 
    • ddelima
    • January 26, 2012

25. Superbowl Food 1 2 3 4 8

    By jhlurie, February 4, 2002
    • 181 replies
    • 34.8k views
    • 
    • Twyst
    • January 25, 2012