Cooking

9,581 topics in this forum

1. Canning with a European style pressure cooker

   By pep., October 5, 2011
   • 1 reply
   • 3.1k views
   • 
   • Chris Young
   • October 5, 2011

2. Substitutions that do better than the genuine article?

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

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

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

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

   By Shalmanese, October 3, 2011
   • 4 replies
   • 1.8k views
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   • annabelle
   • October 4, 2011

5. Dishes you can never recreate

   By JAZ, September 23, 2011
   • 10 replies
   • 2.6k views
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   • Peter the eater
   • October 4, 2011

6. Freezing Grated Zucchini

   By Panaderia Canadiense, August 15, 2011
   • 11 replies
   • 2.6k views
   • 
   • SylviaLovegren
   • October 4, 2011

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

   By Anonymous Modernist 708, September 7, 2011
   • 10 replies
   • 6.7k views
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   • Anonymous Modernist 347
   • October 3, 2011

8. Carrot catastrophe

   By Anonymous Modernist 799, October 2, 2011
   • 4 replies
   • 2.4k views
   • 
   • Judy Wilson
   • October 3, 2011

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

   By skyhskyh, October 1, 2011
   • 10 replies
   • 5.5k views
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   • Toliver
   • October 3, 2011

10. Solo holiday dinner prep?

    By HowardLi, September 30, 2011
    • 12 replies
    • 2.4k views
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    • Shalmanese
    • October 3, 2011

11. Suggestions for super tender calamari

    By SamC, September 25, 2011
    • 8 replies
    • 22.8k views
    • 
    • nickrey
    • October 2, 2011

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

    By skyhskyh, October 1, 2011
    • 1 reply
    • 1.3k views
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    • Lisa Shock
    • October 1, 2011

13. Salting a rib roast

    By HowardLi, September 30, 2011
    • 6 replies
    • 5k views
    • 
    • mr_meanor
    • October 1, 2011

14. Peel a head of garlic in 10 seconds

    By conifer, September 29, 2011
    • 19 replies
    • 4k views
    • 
    • djyee100
    • September 30, 2011

15. Spicy/Cooling combos

    By Shalmanese, September 29, 2011
    • 3 replies
    • 1.8k views
    • 
    • Smitty
    • September 29, 2011

16. Aluminum foil and acid or salt

    By JAZ, September 27, 2011
    • 11 replies
    • 14.2k views
    • 
    • andiesenji
    • September 28, 2011

17. Cooking pork to 130F OK? (according to Modernist Cuisine)

    By torolover, September 25, 2011
    • 5 replies
    • 15.3k views
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    • torolover
    • September 28, 2011

18. Frozen Tomatoes

    By KingLear, September 28, 2011
    • 1 reply
    • 1.5k views
    • 
    • threestars
    • September 28, 2011

19. Cold pizza 1 2 3

    By Fat Guy, September 23, 2011
    • 73 replies
    • 17k views
    • 
    • TheCulinaryLibrary
    • September 28, 2011

20. Scallop roe - eating it raw? 1 2

    By rarerollingobject, September 18, 2011
    • 34 replies
    • 16.3k views
    • 
    • rarerollingobject
    • September 27, 2011

21. Cooking With A Plancha 1 2

    By weinoo, September 24, 2011
    • 33 replies
    • 16.5k views
    • 
    • andiesenji
    • September 27, 2011

22. Suggestions For First Sous Vide Attempts

    By Markm, April 11, 2011
    • 19 replies
    • 10.4k views
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    • Msk
    • September 26, 2011

23. Freeze fresh apples

    By Darienne, September 25, 2011
    • 14 replies
    • 4.9k views
    • 
    • Darienne
    • September 26, 2011

24. Good foods: frozen, thawed and reheated

    By Darienne, September 24, 2011
    • 11 replies
    • 3k views
    • 
    • avaserfi
    • September 26, 2011

25. Yellowfin tuna chunk in need of inspiration 1 2

    By heidih, September 16, 2011
    • 34 replies
    • 4.9k views
    • 
    • Pierogi
    • September 26, 2011