Cooking

9,585 topics in this forum

1. Making gravlax 1 2 3 4 7

   By Joni, November 12, 2003
   • 170 replies
   • 50.8k views
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   • wannabechef
   • November 7, 2011

2. Cooking large vs. small cuts sous vide.

   By torolover, October 23, 2011
   • 6 replies
   • 7k views
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   • torolover
   • November 5, 2011

3. Preparing Caul Fat

   By sheepish, November 3, 2011
   • 5 replies
   • 3.8k views
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   • sheepish
   • November 5, 2011

4. Molecular Catering

   By bigchef, July 4, 2011
   • 6 replies
   • 2.4k views
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   • foodphotography.in
   • November 5, 2011

5. Beef marrow bones - roasting temp

   By Blether, November 1, 2011
   • 14 replies
   • 11.3k views
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   • Kerry Beal
   • November 4, 2011

6. Lamb Hearts

   By Craig Bayliss, August 2, 2010
   • 13 replies
   • 15.6k views
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   • ChrisTaylor
   • November 4, 2011

7. Stock bomb

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

8. Thick Soups

   By weinoo, October 31, 2011
   • 2 replies
   • 1.8k views
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   • heidih
   • October 31, 2011

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

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

10. 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

11. Swordfish

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

12. Help! Stew Beef Boiled to Leather

    By Mjx, October 28, 2011
    • 23 replies
    • 6.9k views
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    • Emily_R
    • October 31, 2011

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

    By Chris Amirault, July 25, 2006   

    • Cookoff
    • 71 replies
    • 41.6k views
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    • Hassouni
    • October 30, 2011

14. Hot Dogs - Thinking Outside the Bun

    By DanM, October 27, 2011
    • 22 replies
    • 5.3k views
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    • SylviaLovegren
    • October 30, 2011

15. Fingerling potato problems

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

16. Anchovy popcorn

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

17. Egg rings

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

18. [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

19. Sous vide, liquid nitrogen, and deep frying

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

20. Browning meat and onions

    By Hassouni, October 24, 2011
    • 19 replies
    • 12.4k views
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    • patrickamory
    • October 26, 2011

21. A whole prosciutto 1 2

    By Terrasanct, October 22, 2011
    • 49 replies
    • 10.4k views
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    • Dignan
    • October 26, 2011

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

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

23. Uses for hickory nuts

    By paulpegg, October 24, 2011
    • 5 replies
    • 9.9k views
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    • ruthcooks
    • October 25, 2011

24. Shirataki Noodles Under Vacuum?

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

25. Pressure Cooker Recipes 1 2 3

    By AzRaeL, March 18, 2004
    • 51 replies
    • 16.6k views
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    • slkinsey
    • October 25, 2011