Cooking

9,587 topics in this forum

1. Make tempeh taste like bacon

   By growninbrooklyn, October 11, 2011
   • 6 replies
   • 6.5k views
   • 
   • ScoopKW
   • October 12, 2011

2. Paw paw 1 2 3

   By torakris, May 1, 2003
   • 57 replies
   • 9.7k views
   • 
   • SylviaLovegren
   • October 11, 2011

3. Making Your Own Ham Base for Gravy

   By highchef, October 9, 2011
   • 2 replies
   • 3.5k views
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   • rotuts
   • October 9, 2011

4. Reverse Spherification and holding the spheres

   By Anonymous Modernist 847, September 10, 2011
   • 5 replies
   • 3k views
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   • Anonymous Modernist 847
   • October 8, 2011

5. Marinading bacon in Dr Pepper

   By fryguy, September 30, 2011   

   • Charcuterie
   • 9 replies
   • 5.8k views
   • 
   • bmdaniel
   • October 6, 2011

6. Doing it yourself – butchering and similar tasks

   By liuzhou, October 2, 2011
   • 17 replies
   • 2.1k views
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   • liuzhou
   • October 6, 2011

7. [Modernist Cuisine] Baked Potato Foam (6•324)

   By Larry B, October 3, 2011
   • 2 replies
   • 4.2k views
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   • Larry B
   • October 6, 2011

8. Unexpected Visitors for Dinner… 1 2 3 4

   By Darienne, September 20, 2011
   • 79 replies
   • 10.6k views
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   • threestars
   • October 6, 2011

9. How long should confit duck legs store?

   By Anonymous Modernist 602, September 26, 2011
   • 2 replies
   • 5.8k views
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   • Anonymous Modernist 10
   • October 5, 2011

10. Canning with a European style pressure cooker

    By pep., October 5, 2011
    • 1 reply
    • 2.7k views
    • 
    • Chris Young
    • October 5, 2011

11. Substitutions that do better than the genuine article?

    By Shalmanese, October 5, 2011
    • 13 replies
    • 4.6k views
    • 
    • TheNoodleIncident
    • October 5, 2011

12. Sous Vide in busy a la carte setting...

    By Broken English, October 5, 2011
    • 2 replies
    • 1.8k views
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    • Broken English
    • October 5, 2011

13. Produce in which you specifically seek out the industrialised version

    By Shalmanese, October 3, 2011
    • 4 replies
    • 1.6k views
    • 
    • annabelle
    • October 4, 2011

14. Dishes you can never recreate

    By JAZ, September 23, 2011
    • 10 replies
    • 2.3k views
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    • Peter the eater
    • October 4, 2011

15. Freezing Grated Zucchini

    By Panaderia Canadiense, August 15, 2011
    • 11 replies
    • 2.4k views
    • 
    • SylviaLovegren
    • October 4, 2011

16. [Modernist Cuisine] Mushroom Stock (6•6)

    By Anonymous Modernist 708, September 7, 2011
    • 10 replies
    • 6k views
    • 
    • Anonymous Modernist 347
    • October 3, 2011

17. Carrot catastrophe

    By Anonymous Modernist 799, October 2, 2011
    • 4 replies
    • 2.2k views
    • 
    • Judy Wilson
    • October 3, 2011

18. Meat ball recipe... what are the functions of ...

    By skyhskyh, October 1, 2011
    • 10 replies
    • 4.9k views
    • 
    • Toliver
    • October 3, 2011

19. Solo holiday dinner prep?

    By HowardLi, September 30, 2011
    • 12 replies
    • 2k views
    • 
    • Shalmanese
    • October 3, 2011

20. Suggestions for super tender calamari

    By SamC, September 25, 2011
    • 8 replies
    • 22.3k views
    • 
    • nickrey
    • October 2, 2011

21. (Marinade and or Stew) Liquid vs the amount of food...

    By skyhskyh, October 1, 2011
    • 1 reply
    • 1.1k views
    • 
    • Lisa Shock
    • October 1, 2011

22. Salting a rib roast

    By HowardLi, September 30, 2011
    • 6 replies
    • 4.7k views
    • 
    • mr_meanor
    • October 1, 2011

23. Peel a head of garlic in 10 seconds

    By conifer, September 29, 2011
    • 19 replies
    • 3.5k views
    • 
    • djyee100
    • September 30, 2011

24. Spicy/Cooling combos

    By Shalmanese, September 29, 2011
    • 3 replies
    • 1.6k views
    • 
    • Smitty
    • September 29, 2011

25. Aluminum foil and acid or salt

    By JAZ, September 27, 2011
    • 11 replies
    • 12.7k views
    • 
    • andiesenji
    • September 28, 2011