Cooking

9,566 topics in this forum

1. 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

2. Egg rings

   By KitchenQueen, October 23, 2011
   • 5 replies
   • 4.7k views
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   • KitchenQueen
   • October 29, 2011

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

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

4. Sous vide, liquid nitrogen, and deep frying

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

5. Browning meat and onions

   By Hassouni, October 24, 2011
   • 19 replies
   • 10.6k views
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   • patrickamory
   • October 26, 2011

6. A whole prosciutto 1 2

   By Terrasanct, October 22, 2011
   • 49 replies
   • 8.3k views
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   • Dignan
   • October 26, 2011

7. Clarification On "Brining and Curing with Other Salts" pg. 3*157

   By Anonymous Modernist 1738, October 25, 2011
   • 0 replies
   • 1.4k views
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   • Anonymous Modernist 1738
   • October 25, 2011

8. Uses for hickory nuts

   By paulpegg, October 24, 2011
   • 5 replies
   • 7.1k views
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   • ruthcooks
   • October 25, 2011

9. Shirataki Noodles Under Vacuum?

   By bigchef, October 25, 2011
   • 2 replies
   • 2.3k views
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   • Hassouni
   • October 25, 2011

10. Pressure Cooker Recipes 1 2 3

    By AzRaeL, March 18, 2004
    • 51 replies
    • 14.2k views
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    • slkinsey
    • October 25, 2011

11. What is this stuff in my lard?

    By abadoozy, October 23, 2011
    • 14 replies
    • 7k views
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    • janeer
    • October 25, 2011

12. Tournedos Rossini, if you please.

    By Smoky "T", October 31, 2004
    • 11 replies
    • 2.6k views
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    • LindaK
    • October 25, 2011

13. Cooking with Green Tomatoes 1 2 3

    By agnolottigirl, October 13, 2003
    • 64 replies
    • 8.1k views
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    • Pierogi
    • October 24, 2011

14. Short Ribs 1 2

    By Tim Dolan, October 4, 2010
    • 34 replies
    • 10.3k views
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    • eternal
    • October 23, 2011

15. Aside from braising, how to cook lamb necks?

    By Obese-Wan Kenobi, October 22, 2011
    • 3 replies
    • 1.4k views
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    • Obese-Wan Kenobi
    • October 22, 2011

16. Moderately crowding the pan

    By Shalmanese, October 20, 2011
    • 9 replies
    • 2.2k views
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    • patrickamory
    • October 21, 2011

17. [Modernist Cuisine] Cooking tough vs. tender cuts sous vide

    By Anonymous Modernist 10, October 21, 2011
    • 0 replies
    • 3.2k views
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    • Anonymous Modernist 10
    • October 21, 2011

18. Dehydrating in an Oven

    By Judy Wilson, August 4, 2011
    • 3 replies
    • 2k views
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    • Scott Heimendinger
    • October 20, 2011

19. [Modernist Cuisine] Lamb Jus

    By Anonymous Modernist 833, October 13, 2011
    • 1 reply
    • 2.9k views
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    • Anonymous Modernist 10
    • October 20, 2011

20. Cooking more than one poached egg at a time

    By Susan Caie, September 11, 2010
    • 17 replies
    • 51.9k views
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    • Hassouni
    • October 20, 2011

21. Any tips on Wok cooking on a portable induction burner?

    By saluki, October 19, 2011
    • 0 replies
    • 1.5k views
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    • saluki
    • October 19, 2011

22. Making home fries 1 2

    By Fat Guy, December 28, 2001
    • 28 replies
    • 9.6k views
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    • andiesenji
    • October 19, 2011

23. Dry and Hard Leftover Chicken

    By Shel_B, October 17, 2011
    • 11 replies
    • 10.7k views
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    • Rico
    • October 18, 2011

24. Pernil 1 2

    By weinoo, December 9, 2004
    • 27 replies
    • 9k views
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    • Katie Meadow
    • October 18, 2011

25. French Dip

    By _john, October 17, 2011
    • 1 reply
    • 1.4k views
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    • rotuts
    • October 17, 2011