Cooking

9,593 topics in this forum

1. Substitutions that do better than the genuine article?

   By Shalmanese, October 5, 2011
   • 13 replies
   • 5.2k views
   • 
   • TheNoodleIncident
   • October 5, 2011

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

   By Broken English, October 5, 2011
   • 2 replies
   • 2.2k views
   • 
   • Broken English
   • October 5, 2011

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

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

4. Dishes you can never recreate

   By JAZ, September 23, 2011
   • 10 replies
   • 2.8k views
   • 
   • Peter the eater
   • October 4, 2011

5. Freezing Grated Zucchini

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

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

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

7. Carrot catastrophe

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

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

   By skyhskyh, October 1, 2011
   • 10 replies
   • 5.8k views
   • 
   • Toliver
   • October 3, 2011

9. Solo holiday dinner prep?

   By HowardLi, September 30, 2011
   • 12 replies
   • 2.6k views
   • 
   • Shalmanese
   • October 3, 2011

10. Suggestions for super tender calamari

    By SamC, September 25, 2011
    • 8 replies
    • 23.1k views
    • 
    • nickrey
    • October 2, 2011

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

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

12. Salting a rib roast

    By HowardLi, September 30, 2011
    • 6 replies
    • 5.4k views
    • 
    • mr_meanor
    • October 1, 2011

13. Peel a head of garlic in 10 seconds

    By conifer, September 29, 2011
    • 19 replies
    • 4.4k views
    • 
    • djyee100
    • September 30, 2011

14. Spicy/Cooling combos

    By Shalmanese, September 29, 2011
    • 3 replies
    • 1.9k views
    • 
    • Smitty
    • September 29, 2011

15. Aluminum foil and acid or salt

    By JAZ, September 27, 2011
    • 11 replies
    • 15k views
    • 
    • andiesenji
    • September 28, 2011

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

    By torolover, September 25, 2011
    • 5 replies
    • 16.2k views
    • 
    • torolover
    • September 28, 2011

17. Frozen Tomatoes

    By KingLear, September 28, 2011
    • 1 reply
    • 1.7k views
    • 
    • threestars
    • September 28, 2011

18. Cold pizza 1 2 3

    By Fat Guy, September 23, 2011
    • 73 replies
    • 18.1k views
    • 
    • TheCulinaryLibrary
    • September 28, 2011

19. Scallop roe - eating it raw? 1 2

    By rarerollingobject, September 18, 2011
    • 34 replies
    • 17.7k views
    • 
    • rarerollingobject
    • September 27, 2011

20. Cooking With A Plancha 1 2

    By weinoo, September 24, 2011
    • 33 replies
    • 17.4k views
    • 
    • andiesenji
    • September 27, 2011

21. Suggestions For First Sous Vide Attempts

    By Markm, April 11, 2011
    • 19 replies
    • 10.6k views
    • 
    • Msk
    • September 26, 2011

22. Freeze fresh apples

    By Darienne, September 25, 2011
    • 14 replies
    • 5.2k views
    • 
    • Darienne
    • September 26, 2011

23. Good foods: frozen, thawed and reheated

    By Darienne, September 24, 2011
    • 11 replies
    • 3.3k views
    • 
    • avaserfi
    • September 26, 2011

24. Yellowfin tuna chunk in need of inspiration 1 2

    By heidih, September 16, 2011
    • 34 replies
    • 5.2k views
    • 
    • Pierogi
    • September 26, 2011

25. Molecular gastronomy index or list

    By OliverB, September 16, 2009
    • 11 replies
    • 3.2k views
    • 
    • Kevin Liu
    • September 26, 2011