Cooking

9,591 topics in this forum

1. Aquarium Bubbler

   By Anonymous Modernist 698, September 23, 2011
   • 4 replies
   • 1.9k views
   • 
   • Anonymous Modernist 10
   • November 14, 2011

2. Ultra-tex

   By adey73, June 5, 2008
   • 14 replies
   • 18.8k views
   • 
   • Tri2Cook
   • November 14, 2011

3. Squid Ink

   By avaserfi, November 13, 2011
   • 4 replies
   • 7.3k views
   • 
   • avaserfi
   • November 14, 2011

4. Calculation Tables

   By Anonymous Modernist 698, November 12, 2011
   • 1 reply
   • 1.6k views
   • 
   • Anonymous Modernist 310
   • November 14, 2011

5. Orecchiette the bane of my pasta existence

   By Fat Guy, November 11, 2011
   • 13 replies
   • 10.2k views
   • 
   • janeer
   • November 13, 2011

6. Yams vs Sweet Potatoes

   By Katie Meadow, November 10, 2011
   • 6 replies
   • 6.8k views
   • 
   • Katie Meadow
   • November 12, 2011

7. Estimating time to come to a temperature

   By Virbonus, November 11, 2011
   • 4 replies
   • 1.6k views
   • 
   • Virbonus
   • November 12, 2011

8. Getting a whole pig, advice for butchering? 1 2

   By tikidoc, November 7, 2011   

   • Charcuterie
   • 28 replies
   • 17.3k views
   • 
   • Country
   • November 11, 2011

9. Cooking times Sous Vide

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

10. Herb preservation (short term)

    By David Sundstrom, November 10, 2011
    • 5 replies
    • 1.8k views
    • 
    • Kathyann
    • November 10, 2011

11. Chutney Making

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

12. Creativity for holiday potluck.

    By pistolabella, November 7, 2011
    • 7 replies
    • 2.5k views
    • 
    • judiu
    • November 10, 2011

13. What Are Riblets?

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

14. Aging

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

15. Favorite home made sandwiches 1 2 3

    By gfweb, June 7, 2011
    • 71 replies
    • 11.1k views
    • 
    • phatj
    • November 8, 2011

16. Pumpkin 1 2

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

17. Potato 'Concretions' ?

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

18. Turkey Three Ways–A Critique

    By ross, November 5, 2011   

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

19. Making gravlax 1 2 3 4 7

    By Joni, November 12, 2003
    • 170 replies
    • 46.5k views
    • 
    • wannabechef
    • November 7, 2011

20. Cooking large vs. small cuts sous vide.

    By torolover, October 23, 2011
    • 6 replies
    • 6.7k views
    • 
    • torolover
    • November 5, 2011

21. Preparing Caul Fat

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

22. Molecular Catering

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

23. Beef marrow bones - roasting temp

    By Blether, November 1, 2011
    • 14 replies
    • 9.3k views
    • 
    • Kerry Beal
    • November 4, 2011

24. Lamb Hearts

    By Craig Bayliss, August 2, 2010
    • 13 replies
    • 15k views
    • 
    • ChrisTaylor
    • November 4, 2011

25. Stock bomb

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