Cooking

9,581 topics in this forum

1. Reheating Turducken

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

2. Thanksgiving 2011 Tips, Queries, Trucs

   By Chris Amirault, November 23, 2011
   • 21 replies
   • 3.4k views
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   • patrickamory
   • November 26, 2011

3. 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

4. Is Basting Nonsense? 1 2

   By gfweb, February 11, 2011
   • 28 replies
   • 12.4k views
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   • IndyRob
   • November 24, 2011

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

   By Shalmanese, November 24, 2011
   • 14 replies
   • 22.8k views
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   • OliverB
   • November 24, 2011

6. Lamb Roast

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

7. Anti-Brining 1 2 3 4

   By ianeccleston, August 17, 2006
   • 97 replies
   • 26.9k views
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   • patrickamory
   • November 23, 2011

8. The season for fresh mussels?

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

9. Buttermilk longevity

   By boudin noir, November 23, 2011
   • 4 replies
   • 2.1k views
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   • rotuts
   • November 23, 2011

10. 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

11. Found food

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

12. "Food Science"/Modernist Cuisine Demo

    By tammylc, November 22, 2011
    • 6 replies
    • 2.1k views
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    • tammylc
    • November 23, 2011

13. Oven Temp Question

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

14. Brine Curing a Fresh Ham

    By BadRabbit, November 17, 2011
    • 10 replies
    • 7.4k views
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    • IndyRob
    • November 22, 2011

15. Keeping smoked meats

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

16. Ultra Tex 3 vs. Ultra Sperse 3

    By Anonymous Modernist 602, November 14, 2011
    • 3 replies
    • 6.7k views
    • 
    • Anonymous Modernist 602
    • November 21, 2011

17. Yellowfin Tuna

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

18. Chopped Meat vs Ground Meat 1 2

    By Paul Bacino, September 13, 2011
    • 25 replies
    • 33.9k views
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    • OliverB
    • November 19, 2011

19. Is Pot Roast Always Chuck?

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

20. Issue with de-veining shrimp

    By heidih, November 17, 2011
    • 19 replies
    • 26.3k views
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    • kayb
    • November 18, 2011

21. What will I lose if I freeze

    By sabg, November 15, 2011
    • 7 replies
    • 2.5k views
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    • HungryC
    • November 16, 2011

22. Removing fruit stones...

    By offcentre, November 14, 2011
    • 11 replies
    • 2.1k views
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    • offcentre
    • November 16, 2011

23. Wild mushrooms risotto this Tuesday

    By Simon Patrice, October 31, 2011
    • 19 replies
    • 4.5k views
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    • threestars
    • November 16, 2011

24. A unified theory of perfect roast pork belly

    By ChrisTaylor, April 11, 2011
    • 21 replies
    • 11.9k views
    • 
    • Broken English
    • November 16, 2011

25. [Modernist Cuisine] Edible Soap Bar with Honey Bubbles (4•267)

    By Anonymous Modernist 3093, October 29, 2011
    • 2 replies
    • 3.8k views
    • 
    • Anonymous Modernist 3093
    • November 16, 2011