Cooking

9,581 topics in this forum

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

   By Obese-Wan Kenobi, October 22, 2011
   • 3 replies
   • 1.6k views
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   • Obese-Wan Kenobi
   • October 22, 2011

2. Moderately crowding the pan

   By Shalmanese, October 20, 2011
   • 9 replies
   • 2.9k views
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   • patrickamory
   • October 21, 2011

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

   By Anonymous Modernist 10, October 21, 2011
   • 0 replies
   • 3.6k views
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   • Anonymous Modernist 10
   • October 21, 2011

4. Dehydrating in an Oven

   By Judy Wilson, August 4, 2011
   • 3 replies
   • 2.6k views
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   • Scott Heimendinger
   • October 20, 2011

5. [Modernist Cuisine] Lamb Jus

   By Anonymous Modernist 833, October 13, 2011
   • 1 reply
   • 3.3k views
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   • Anonymous Modernist 10
   • October 20, 2011

6. Cooking more than one poached egg at a time

   By Susan Caie, September 11, 2010
   • 17 replies
   • 53.5k views
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   • Hassouni
   • October 20, 2011

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

   By saluki, October 19, 2011
   • 0 replies
   • 1.7k views
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   • saluki
   • October 19, 2011

8. Making home fries 1 2

   By Fat Guy, December 28, 2001
   • 28 replies
   • 11.3k views
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   • andiesenji
   • October 19, 2011

9. Dry and Hard Leftover Chicken

   By Shel_B, October 17, 2011
   • 11 replies
   • 11.4k views
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   • Rico
   • October 18, 2011

10. Pernil 1 2

    By weinoo, December 9, 2004
    • 27 replies
    • 10.8k views
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    • Katie Meadow
    • October 18, 2011

11. French Dip

    By _john, October 17, 2011
    • 1 reply
    • 1.7k views
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    • rotuts
    • October 17, 2011

12. Celery leaves

    By JAZ, May 4, 2011
    • 24 replies
    • 6.1k views
    • 
    • Milt
    • October 15, 2011

13. San Marzano tomatoes

    By kayb, October 14, 2011
    • 4 replies
    • 1.7k views
    • 
    • janeer
    • October 15, 2011

14. Monsoons and Winter! What are you Cooking?

    By Mjx, October 12, 2011
    • 13 replies
    • 3.3k views
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    • Panaderia Canadiense
    • October 13, 2011

15. Onglet, Hanger Steak, Bistro Medallion 1 2

    By Doodad, January 23, 2008
    • 29 replies
    • 11.8k views
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    • Peter the eater
    • October 13, 2011

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

    By Tri2Cook, October 10, 2011
    • 24 replies
    • 3.7k views
    • 
    • Darienne
    • October 12, 2011

17. Make tempeh taste like bacon

    By growninbrooklyn, October 11, 2011
    • 6 replies
    • 6.9k views
    • 
    • ScoopKW
    • October 12, 2011

18. Paw paw 1 2 3

    By torakris, May 1, 2003
    • 57 replies
    • 11.3k views
    • 
    • SylviaLovegren
    • October 11, 2011

19. Making Your Own Ham Base for Gravy

    By highchef, October 9, 2011
    • 2 replies
    • 3.8k views
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    • rotuts
    • October 9, 2011

20. Reverse Spherification and holding the spheres

    By Anonymous Modernist 847, September 10, 2011
    • 5 replies
    • 3.5k views
    • 
    • Anonymous Modernist 847
    • October 8, 2011

21. Marinading bacon in Dr Pepper

    By fryguy, September 30, 2011   

    • Charcuterie
    • 9 replies
    • 6.4k views
    • 
    • bmdaniel
    • October 6, 2011

22. Doing it yourself – butchering and similar tasks

    By liuzhou, October 2, 2011
    • 17 replies
    • 2.6k views
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    • liuzhou
    • October 6, 2011

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

    By Larry B, October 3, 2011
    • 2 replies
    • 4.6k views
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    • Larry B
    • October 6, 2011

24. Unexpected Visitors for Dinner… 1 2 3 4

    By Darienne, September 20, 2011
    • 79 replies
    • 12.6k views
    • 
    • threestars
    • October 6, 2011

25. How long should confit duck legs store?

    By Anonymous Modernist 602, September 26, 2011
    • 2 replies
    • 6.6k views
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    • Anonymous Modernist 10
    • October 5, 2011