Cooking

9,581 topics in this forum

1. Beef marrow bones - roasting temp

   By Blether, November 1, 2011
   • 14 replies
   • 11.1k views
   • 
   • Kerry Beal
   • November 4, 2011

2. Lamb Hearts

   By Craig Bayliss, August 2, 2010
   • 13 replies
   • 15.5k views
   • 
   • ChrisTaylor
   • November 4, 2011

3. Stock bomb

   By Blether, October 16, 2011
   • 15 replies
   • 3.9k views
   • 
   • alex james
   • November 3, 2011

4. Thick Soups

   By weinoo, October 31, 2011
   • 2 replies
   • 1.7k views
   • 
   • heidih
   • October 31, 2011

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

   By Wayt Gibbs, August 18, 2011
   • 4 replies
   • 3.9k views
   • 
   • Anonymous Modernist 1695
   • October 31, 2011

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

   By torolover, October 23, 2011
   • 7 replies
   • 6.9k views
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   • sahmd
   • October 31, 2011

7. Swordfish

   By jrshaul, July 9, 2011
   • 13 replies
   • 4.3k views
   • 
   • CaliPoutine
   • October 31, 2011

8. Help! Stew Beef Boiled to Leather

   By Mjx, October 28, 2011
   • 23 replies
   • 6.8k views
   • 
   • Emily_R
   • October 31, 2011

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

   By Chris Amirault, July 25, 2006   

   • Cookoff
   • 71 replies
   • 41.5k views
   • 
   • Hassouni
   • October 30, 2011

10. Hot Dogs - Thinking Outside the Bun

    By DanM, October 27, 2011
    • 22 replies
    • 5.2k views
    • 
    • SylviaLovegren
    • October 30, 2011

11. Fingerling potato problems

    By gfweb, October 29, 2011
    • 9 replies
    • 2.4k views
    • 
    • Shalmanese
    • October 30, 2011

12. Anchovy popcorn

    By KitchenQueen, October 30, 2011
    • 3 replies
    • 1.7k views
    • 
    • pastrygirl
    • October 30, 2011

13. Egg rings

    By KitchenQueen, October 23, 2011
    • 5 replies
    • 6.5k views
    • 
    • KitchenQueen
    • October 29, 2011

14. [Modernist Cuisine] Olive Oil Gummy Worms (4•147 and 6•105)

    By Modernist Cuisine Daniel , August 15, 2011
    • 1 reply
    • 2.6k views
    • 
    • Judy Wilson
    • October 28, 2011

15. Sous vide, liquid nitrogen, and deep frying

    By Robert Jueneman, October 26, 2011
    • 10 replies
    • 5.8k views
    • 
    • Robert Jueneman
    • October 26, 2011

16. Browning meat and onions

    By Hassouni, October 24, 2011
    • 19 replies
    • 12.3k views
    • 
    • patrickamory
    • October 26, 2011

17. A whole prosciutto 1 2

    By Terrasanct, October 22, 2011
    • 49 replies
    • 10.3k views
    • 
    • Dignan
    • October 26, 2011

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

    By Anonymous Modernist 1738, October 25, 2011
    • 0 replies
    • 1.6k views
    • 
    • Anonymous Modernist 1738
    • October 25, 2011

19. Uses for hickory nuts

    By paulpegg, October 24, 2011
    • 5 replies
    • 9.8k views
    • 
    • ruthcooks
    • October 25, 2011

20. Shirataki Noodles Under Vacuum?

    By bigchef, October 25, 2011
    • 2 replies
    • 2.7k views
    • 
    • Hassouni
    • October 25, 2011

21. Pressure Cooker Recipes 1 2 3

    By AzRaeL, March 18, 2004
    • 51 replies
    • 16.5k views
    • 
    • slkinsey
    • October 25, 2011

22. What is this stuff in my lard?

    By abadoozy, October 23, 2011
    • 14 replies
    • 9.2k views
    • 
    • janeer
    • October 25, 2011

23. Tournedos Rossini, if you please.

    By Smoky "T", October 31, 2004
    • 11 replies
    • 3.3k views
    • 
    • LindaK
    • October 25, 2011

24. Cooking with Green Tomatoes 1 2 3

    By agnolottigirl, October 13, 2003
    • 64 replies
    • 10.2k views
    • 
    • Pierogi
    • October 24, 2011

25. Short Ribs 1 2

    By Tim Dolan, October 4, 2010
    • 34 replies
    • 12.3k views
    • 
    • eternal
    • October 23, 2011