Cooking

9,585 topics in this forum

1. Cooking Time

   By Shel_B, November 28, 2011
   • 4 replies
   • 3k views
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   • dcarch
   • November 29, 2011

2. Electrostimulation/tenderising or fad?

   By amsci99, November 28, 2011
   • 5 replies
   • 3.6k views
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   • qrn
   • November 28, 2011

3. High Heat, In & Out Roasting

   By Shalmanese, November 27, 2011
   • 4 replies
   • 2.2k views
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   • Real Foody
   • November 27, 2011

4. Hot Ice Cream 1 2

   By reuvens, October 4, 2004
   • 38 replies
   • 12.5k views
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   • Tri2Cook
   • November 27, 2011

5. Hot Climate Holiday Seasonal Menus 2011

   By Snadra, November 20, 2011
   • 16 replies
   • 3.5k views
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   • Viktoria
   • November 27, 2011

6. Help with convex crepe pan

   By gingerpeach, November 26, 2011
   • 2 replies
   • 7k views
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   • gingerpeach
   • November 27, 2011

7. Reheating Turducken

   By StInGeR, November 25, 2011
   • 3 replies
   • 3.9k views
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   • StInGeR
   • November 26, 2011

8. Thanksgiving 2011 Tips, Queries, Trucs

   By Chris Amirault, November 23, 2011
   • 21 replies
   • 3.5k views
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   • patrickamory
   • November 26, 2011

9. BBQ temperature controller: charcoal grill: low and slow

   By rotuts, November 25, 2011
   • 3 replies
   • 3.1k views
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   • Borgstrom
   • November 25, 2011

10. Is Basting Nonsense? 1 2

    By gfweb, February 11, 2011
    • 28 replies
    • 12.6k views
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    • IndyRob
    • November 24, 2011

11. Making mashed potatoes with more than 1 type of potato

    By Shalmanese, November 24, 2011
    • 14 replies
    • 23.4k views
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    • OliverB
    • November 24, 2011

12. Lamb Roast

    By Obese-Wan Kenobi, November 22, 2011
    • 8 replies
    • 2.4k views
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    • Obese-Wan Kenobi
    • November 24, 2011

13. Anti-Brining 1 2 3 4

    By ianeccleston, August 17, 2006
    • 97 replies
    • 27.2k views
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    • patrickamory
    • November 23, 2011

14. The season for fresh mussels?

    By rotuts, November 23, 2011
    • 2 replies
    • 1.8k views
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    • Country
    • November 23, 2011

15. Buttermilk longevity

    By boudin noir, November 23, 2011
    • 4 replies
    • 2.2k views
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    • rotuts
    • November 23, 2011

16. the giradet method

    By Anonymous Modernist 3357, November 23, 2011
    • 1 reply
    • 1.7k views
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    • Anonymous Modernist 310
    • November 23, 2011

17. Found food

    By Margaret Pilgrim, November 21, 2011
    • 3 replies
    • 1.8k views
    • 
    • Margaret Pilgrim
    • November 23, 2011

18. "Food Science"/Modernist Cuisine Demo

    By tammylc, November 22, 2011
    • 6 replies
    • 2.2k views
    • 
    • tammylc
    • November 23, 2011

19. Oven Temp Question

    By Shel_B, November 22, 2011
    • 2 replies
    • 1.3k views
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    • inductioncook
    • November 23, 2011

20. Brine Curing a Fresh Ham

    By BadRabbit, November 17, 2011
    • 10 replies
    • 7.5k views
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    • IndyRob
    • November 22, 2011

21. Keeping smoked meats

    By Katie Meadow, November 21, 2011
    • 1 reply
    • 1.3k views
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    • HungryC
    • November 21, 2011

22. Ultra Tex 3 vs. Ultra Sperse 3

    By Anonymous Modernist 602, November 14, 2011
    • 3 replies
    • 6.8k views
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    • Anonymous Modernist 602
    • November 21, 2011

23. Yellowfin Tuna

    By Goatjunky, May 25, 2011
    • 8 replies
    • 2.5k views
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    • Goatjunky
    • November 20, 2011

24. Chopped Meat vs Ground Meat 1 2

    By Paul Bacino, September 13, 2011
    • 25 replies
    • 34.3k views
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    • OliverB
    • November 19, 2011

25. Is Pot Roast Always Chuck?

    By eternal, November 18, 2011
    • 9 replies
    • 2.8k views
    • 
    • Margaret Pilgrim
    • November 19, 2011