Cooking

9,562 topics in this forum

1. Aging

   By Judy Wilson, November 9, 2011
   • 0 replies
   • 1.2k views
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   • Judy Wilson
   • November 9, 2011

2. Favorite home made sandwiches 1 2 3

   By gfweb, June 7, 2011
   • 71 replies
   • 10.1k views
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   • phatj
   • November 8, 2011

3. Pumpkin 1 2

   By nakji, January 8, 2011
   • 41 replies
   • 5.5k views
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   • pistolabella
   • November 7, 2011

4. Potato 'Concretions' ?

   By rotuts, November 6, 2011
   • 13 replies
   • 1.7k views
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   • Panaderia Canadiense
   • November 7, 2011

5. Turkey Three Ways–A Critique

   By ross, November 5, 2011   

   • Modernist
   • 9 replies
   • 2.6k views
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   • Mano
   • November 7, 2011

6. Making gravlax 1 2 3 4 7

   By Joni, November 12, 2003
   • 170 replies
   • 43.6k views
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   • wannabechef
   • November 7, 2011

7. Cooking large vs. small cuts sous vide.

   By torolover, October 23, 2011
   • 6 replies
   • 6.4k views
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   • torolover
   • November 5, 2011

8. Preparing Caul Fat

   By sheepish, November 3, 2011
   • 5 replies
   • 3.3k views
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   • sheepish
   • November 5, 2011

9. Molecular Catering

   By bigchef, July 4, 2011
   • 6 replies
   • 2k views
   • 
   • foodphotography.in
   • November 5, 2011

10. Beef marrow bones - roasting temp

    By Blether, November 1, 2011
    • 14 replies
    • 7.9k views
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    • Kerry Beal
    • November 4, 2011

11. Lamb Hearts

    By Craig Bayliss, August 2, 2010
    • 13 replies
    • 14.7k views
    • 
    • ChrisTaylor
    • November 4, 2011

12. Stock bomb

    By Blether, October 16, 2011
    • 15 replies
    • 3.1k views
    • 
    • alex james
    • November 3, 2011

13. Thick Soups

    By weinoo, October 31, 2011
    • 2 replies
    • 1.5k views
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    • heidih
    • October 31, 2011

14. [Modernist Cuisine] Sous Vide Rare Beef Jus (2•349 and 6•40)

    By Wayt Gibbs, August 18, 2011
    • 4 replies
    • 3.4k views
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    • Anonymous Modernist 1695
    • October 31, 2011

15. Using a hair dryer to dry out meat before searing?

    By torolover, October 23, 2011
    • 7 replies
    • 5.9k views
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    • sahmd
    • October 31, 2011

16. Swordfish

    By jrshaul, July 9, 2011
    • 13 replies
    • 3.4k views
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    • CaliPoutine
    • October 31, 2011

17. Help! Stew Beef Boiled to Leather

    By Mjx, October 28, 2011
    • 23 replies
    • 6.1k views
    • 
    • Emily_R
    • October 31, 2011

18. Kebabs, Satays, & Skewers--Cook-Off 24 1 2 3

    By Chris Amirault, July 25, 2006   

    • Cookoff
    • 71 replies
    • 38.7k views
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    • Hassouni
    • October 30, 2011

19. Hot Dogs - Thinking Outside the Bun

    By DanM, October 27, 2011
    • 22 replies
    • 4.5k views
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    • SylviaLovegren
    • October 30, 2011

20. Fingerling potato problems

    By gfweb, October 29, 2011
    • 9 replies
    • 1.8k views
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    • Shalmanese
    • October 30, 2011

21. Anchovy popcorn

    By KitchenQueen, October 30, 2011
    • 3 replies
    • 1.5k views
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    • pastrygirl
    • October 30, 2011

22. Cooking with "Tapas" by Jose Andres 1 2 3 4 8

    By pedro, May 17, 2006
    • 184 replies
    • 45.8k views
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    • raybeezbabee
    • October 30, 2011

23. Egg rings

    By KitchenQueen, October 23, 2011
    • 5 replies
    • 4.8k views
    • 
    • KitchenQueen
    • October 29, 2011

24. [Modernist Cuisine] Olive Oil Gummy Worms (4•147 and 6•105)

    By Modernist Cuisine Daniel , August 15, 2011
    • 1 reply
    • 2.3k views
    • 
    • Judy Wilson
    • October 28, 2011

25. Sous vide, liquid nitrogen, and deep frying

    By Robert Jueneman, October 26, 2011
    • 10 replies
    • 5.1k views
    • 
    • Robert Jueneman
    • October 26, 2011