Cooking

9,585 topics in this forum

1. Cooking times Sous Vide

   By Anonymous Modernist 3137, November 11, 2011
   • 0 replies
   • 1.5k views
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   • Anonymous Modernist 3137
   • November 11, 2011

2. Herb preservation (short term)

   By David Sundstrom, November 10, 2011
   • 5 replies
   • 1.7k views
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   • Kathyann
   • November 10, 2011

3. Chutney Making

   By cooksandcapers, November 9, 2011
   • 6 replies
   • 3.2k views
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   • cooksandcapers
   • November 10, 2011

4. Creativity for holiday potluck.

   By pistolabella, November 7, 2011
   • 7 replies
   • 2.4k views
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   • judiu
   • November 10, 2011

5. What Are Riblets?

   By Shel_B, November 9, 2011
   • 8 replies
   • 3.2k views
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   • IndyRob
   • November 9, 2011

6. Aging

   By Judy Wilson, November 9, 2011
   • 0 replies
   • 1.3k views
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   • Judy Wilson
   • November 9, 2011

7. Favorite home made sandwiches 1 2 3

   By gfweb, June 7, 2011
   • 71 replies
   • 10.9k views
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   • phatj
   • November 8, 2011

8. Pumpkin 1 2

   By nakji, January 8, 2011
   • 41 replies
   • 6.2k views
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   • pistolabella
   • November 7, 2011

9. Potato 'Concretions' ?

   By rotuts, November 6, 2011
   • 13 replies
   • 1.8k views
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   • Panaderia Canadiense
   • November 7, 2011

10. Turkey Three Ways–A Critique

    By ross, November 5, 2011   

    • Modernist
    • 9 replies
    • 2.7k views
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    • Mano
    • November 7, 2011

11. Making gravlax 1 2 3 4 7

    By Joni, November 12, 2003
    • 170 replies
    • 46k views
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    • wannabechef
    • November 7, 2011

12. Cooking large vs. small cuts sous vide.

    By torolover, October 23, 2011
    • 6 replies
    • 6.6k views
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    • torolover
    • November 5, 2011

13. Preparing Caul Fat

    By sheepish, November 3, 2011
    • 5 replies
    • 3.5k views
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    • sheepish
    • November 5, 2011

14. Molecular Catering

    By bigchef, July 4, 2011
    • 6 replies
    • 2.2k views
    • 
    • foodphotography.in
    • November 5, 2011

15. Beef marrow bones - roasting temp

    By Blether, November 1, 2011
    • 14 replies
    • 9k views
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    • Kerry Beal
    • November 4, 2011

16. Lamb Hearts

    By Craig Bayliss, August 2, 2010
    • 13 replies
    • 14.9k views
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    • ChrisTaylor
    • November 4, 2011

17. Stock bomb

    By Blether, October 16, 2011
    • 15 replies
    • 3.4k views
    • 
    • alex james
    • November 3, 2011

18. Thick Soups

    By weinoo, October 31, 2011
    • 2 replies
    • 1.6k views
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    • heidih
    • October 31, 2011

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

    By Wayt Gibbs, August 18, 2011
    • 4 replies
    • 3.5k views
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    • Anonymous Modernist 1695
    • October 31, 2011

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

    By torolover, October 23, 2011
    • 7 replies
    • 6.3k views
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    • sahmd
    • October 31, 2011

21. Swordfish

    By jrshaul, July 9, 2011
    • 13 replies
    • 3.6k views
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    • CaliPoutine
    • October 31, 2011

22. Help! Stew Beef Boiled to Leather

    By Mjx, October 28, 2011
    • 23 replies
    • 6.3k views
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    • Emily_R
    • October 31, 2011

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

    By Chris Amirault, July 25, 2006   

    • Cookoff
    • 71 replies
    • 39.5k views
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    • Hassouni
    • October 30, 2011

24. Hot Dogs - Thinking Outside the Bun

    By DanM, October 27, 2011
    • 22 replies
    • 4.8k views
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    • SylviaLovegren
    • October 30, 2011

25. Fingerling potato problems

    By gfweb, October 29, 2011
    • 9 replies
    • 2.1k views
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    • Shalmanese
    • October 30, 2011