Cooking

9,587 topics in this forum

1. A whole prosciutto 1 2

   By Terrasanct, October 22, 2011
   • 49 replies
   • 9k views
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   • Dignan
   • October 26, 2011

2. Clarification On "Brining and Curing with Other Salts" pg. 3*157

   By Anonymous Modernist 1738, October 25, 2011
   • 0 replies
   • 1.5k views
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   • Anonymous Modernist 1738
   • October 25, 2011

3. Uses for hickory nuts

   By paulpegg, October 24, 2011
   • 5 replies
   • 8k views
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   • ruthcooks
   • October 25, 2011

4. Shirataki Noodles Under Vacuum?

   By bigchef, October 25, 2011
   • 2 replies
   • 2.4k views
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   • Hassouni
   • October 25, 2011

5. Pressure Cooker Recipes 1 2 3

   By AzRaeL, March 18, 2004
   • 51 replies
   • 14.8k views
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   • slkinsey
   • October 25, 2011

6. What is this stuff in my lard?

   By abadoozy, October 23, 2011
   • 14 replies
   • 7.7k views
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   • janeer
   • October 25, 2011

7. Tournedos Rossini, if you please.

   By Smoky "T", October 31, 2004
   • 11 replies
   • 2.8k views
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   • LindaK
   • October 25, 2011

8. Cooking with Green Tomatoes 1 2 3

   By agnolottigirl, October 13, 2003
   • 64 replies
   • 8.8k views
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   • Pierogi
   • October 24, 2011

9. Short Ribs 1 2

   By Tim Dolan, October 4, 2010
   • 34 replies
   • 10.8k views
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   • eternal
   • October 23, 2011

10. Aside from braising, how to cook lamb necks?

    By Obese-Wan Kenobi, October 22, 2011
    • 3 replies
    • 1.4k views
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    • Obese-Wan Kenobi
    • October 22, 2011

11. Moderately crowding the pan

    By Shalmanese, October 20, 2011
    • 9 replies
    • 2.3k views
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    • patrickamory
    • October 21, 2011

12. [Modernist Cuisine] Cooking tough vs. tender cuts sous vide

    By Anonymous Modernist 10, October 21, 2011
    • 0 replies
    • 3.4k views
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    • Anonymous Modernist 10
    • October 21, 2011

13. Dehydrating in an Oven

    By Judy Wilson, August 4, 2011
    • 3 replies
    • 2.1k views
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    • Scott Heimendinger
    • October 20, 2011

14. [Modernist Cuisine] Lamb Jus

    By Anonymous Modernist 833, October 13, 2011
    • 1 reply
    • 3k views
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    • Anonymous Modernist 10
    • October 20, 2011

15. Cooking more than one poached egg at a time

    By Susan Caie, September 11, 2010
    • 17 replies
    • 52.4k views
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    • Hassouni
    • October 20, 2011

16. Any tips on Wok cooking on a portable induction burner?

    By saluki, October 19, 2011
    • 0 replies
    • 1.5k views
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    • saluki
    • October 19, 2011

17. Making home fries 1 2

    By Fat Guy, December 28, 2001
    • 28 replies
    • 10k views
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    • andiesenji
    • October 19, 2011

18. Dry and Hard Leftover Chicken

    By Shel_B, October 17, 2011
    • 11 replies
    • 10.9k views
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    • Rico
    • October 18, 2011

19. Pernil 1 2

    By weinoo, December 9, 2004
    • 27 replies
    • 9.5k views
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    • Katie Meadow
    • October 18, 2011

20. French Dip

    By _john, October 17, 2011
    • 1 reply
    • 1.5k views
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    • rotuts
    • October 17, 2011

21. Celery leaves

    By JAZ, May 4, 2011
    • 24 replies
    • 5.1k views
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    • Milt
    • October 15, 2011

22. San Marzano tomatoes

    By kayb, October 14, 2011
    • 4 replies
    • 1.5k views
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    • janeer
    • October 15, 2011

23. Monsoons and Winter! What are you Cooking?

    By Mjx, October 12, 2011
    • 13 replies
    • 2.7k views
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    • Panaderia Canadiense
    • October 13, 2011

24. Onglet, Hanger Steak, Bistro Medallion 1 2

    By Doodad, January 23, 2008
    • 29 replies
    • 10.9k views
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    • Peter the eater
    • October 13, 2011

25. Canadian Thanksgiving 2011 – What's on the menu?

    By Tri2Cook, October 10, 2011
    • 24 replies
    • 3.1k views
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    • Darienne
    • October 12, 2011