Cooking

9,587 topics in this forum

1. Estimating time to come to a temperature

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

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

   By tikidoc, November 7, 2011   

   • Charcuterie
   • 28 replies
   • 17.2k views
   • 
   • Country
   • November 11, 2011

3. Cooking times Sous Vide

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

4. Herb preservation (short term)

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

5. Chutney Making

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

6. Creativity for holiday potluck.

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

7. What Are Riblets?

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

8. Aging

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

9. Favorite home made sandwiches 1 2 3

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

10. Pumpkin 1 2

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

11. Potato 'Concretions' ?

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

12. Turkey Three Ways–A Critique

    By ross, November 5, 2011   

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

13. Making gravlax 1 2 3 4 7

    By Joni, November 12, 2003
    • 170 replies
    • 46.4k views
    • 
    • wannabechef
    • November 7, 2011

14. Cooking large vs. small cuts sous vide.

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

15. Preparing Caul Fat

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

16. Molecular Catering

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

17. Beef marrow bones - roasting temp

    By Blether, November 1, 2011
    • 14 replies
    • 9.2k views
    • 
    • Kerry Beal
    • November 4, 2011

18. Lamb Hearts

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

19. Stock bomb

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

20. Thick Soups

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

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

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

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

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

23. Swordfish

    By jrshaul, July 9, 2011
    • 13 replies
    • 3.7k views
    • 
    • CaliPoutine
    • October 31, 2011

24. Help! Stew Beef Boiled to Leather

    By Mjx, October 28, 2011
    • 23 replies
    • 6.4k views
    • 
    • Emily_R
    • October 31, 2011

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

    By Chris Amirault, July 25, 2006   

    • Cookoff
    • 71 replies
    • 39.6k views
    • 
    • Hassouni
    • October 30, 2011