Cooking

9,590 topics in this forum

1. Dry and Hard Leftover Chicken

   By Shel_B, October 17, 2011
   • 11 replies
   • 11.7k views
   • 
   • Rico
   • October 18, 2011

2. Pernil 1 2

   By weinoo, December 9, 2004
   • 27 replies
   • 11.5k views
   • 
   • Katie Meadow
   • October 18, 2011

3. French Dip

   By _john, October 17, 2011
   • 1 reply
   • 1.8k views
   • 
   • rotuts
   • October 17, 2011

4. Celery leaves

   By JAZ, May 4, 2011
   • 24 replies
   • 6.5k views
   • 
   • Milt
   • October 15, 2011

5. San Marzano tomatoes

   By kayb, October 14, 2011
   • 4 replies
   • 1.8k views
   • 
   • janeer
   • October 15, 2011

6. Monsoons and Winter! What are you Cooking?

   By Mjx, October 12, 2011
   • 13 replies
   • 3.4k views
   • 
   • Panaderia Canadiense
   • October 13, 2011

7. Onglet, Hanger Steak, Bistro Medallion 1 2

   By Doodad, January 23, 2008
   • 29 replies
   • 12.2k views
   • 
   • Peter the eater
   • October 13, 2011

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

   By Tri2Cook, October 10, 2011
   • 24 replies
   • 4k views
   • 
   • Darienne
   • October 12, 2011

9. Make tempeh taste like bacon

   By growninbrooklyn, October 11, 2011
   • 6 replies
   • 7.1k views
   • 
   • ScoopKW
   • October 12, 2011

10. Paw paw 1 2 3

    By torakris, May 1, 2003
    • 57 replies
    • 11.9k views
    • 
    • SylviaLovegren
    • October 11, 2011

11. Making Your Own Ham Base for Gravy

    By highchef, October 9, 2011
    • 2 replies
    • 4k views
    • 
    • rotuts
    • October 9, 2011

12. Reverse Spherification and holding the spheres

    By Anonymous Modernist 847, September 10, 2011
    • 5 replies
    • 3.6k views
    • 
    • Anonymous Modernist 847
    • October 8, 2011

13. Marinading bacon in Dr Pepper

    By fryguy, September 30, 2011   

    • Charcuterie
    • 9 replies
    • 6.7k views
    • 
    • bmdaniel
    • October 6, 2011

14. Doing it yourself – butchering and similar tasks

    By liuzhou, October 2, 2011
    • 17 replies
    • 2.7k views
    • 
    • liuzhou
    • October 6, 2011

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

    By Larry B, October 3, 2011
    • 2 replies
    • 4.8k views
    • 
    • Larry B
    • October 6, 2011

16. Unexpected Visitors for Dinner… 1 2 3 4

    By Darienne, September 20, 2011
    • 79 replies
    • 13.4k views
    • 
    • threestars
    • October 6, 2011

17. How long should confit duck legs store?

    By Anonymous Modernist 602, September 26, 2011
    • 2 replies
    • 7.1k views
    • 
    • Anonymous Modernist 10
    • October 5, 2011

18. Canning with a European style pressure cooker

    By pep., October 5, 2011
    • 1 reply
    • 3.2k views
    • 
    • Chris Young
    • October 5, 2011

19. Substitutions that do better than the genuine article?

    By Shalmanese, October 5, 2011
    • 13 replies
    • 5.1k views
    • 
    • TheNoodleIncident
    • October 5, 2011

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

    By Broken English, October 5, 2011
    • 2 replies
    • 2.1k views
    • 
    • Broken English
    • October 5, 2011

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

    By Shalmanese, October 3, 2011
    • 4 replies
    • 1.9k views
    • 
    • annabelle
    • October 4, 2011

22. Dishes you can never recreate

    By JAZ, September 23, 2011
    • 10 replies
    • 2.7k views
    • 
    • Peter the eater
    • October 4, 2011

23. Freezing Grated Zucchini

    By Panaderia Canadiense, August 15, 2011
    • 11 replies
    • 2.8k views
    • 
    • SylviaLovegren
    • October 4, 2011

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

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

25. Carrot catastrophe

    By Anonymous Modernist 799, October 2, 2011
    • 4 replies
    • 2.5k views
    • 
    • Judy Wilson
    • October 3, 2011