Cooking

9,587 topics in this forum

1. Foolproof fish dishes for the landlocked 1 2

   By Fat Guy, August 2, 2011
   • 28 replies
   • 7.5k views
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   • suzilightning
   • August 18, 2011

2. [Modernist Cuisine] Carbonated Mojito Spheres (4•188 and 6•291)

   By Judy Wilson, August 4, 2011
   • 5 replies
   • 4.4k views
   • 
   • Anonymous Modernist 737
   • August 18, 2011

3. Wild Puffball Mushrooms 1 2

   By Davydd, September 2, 2006
   • 43 replies
   • 17.9k views
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   • Darienne
   • August 18, 2011

4. Crispy Baked Sweet Potato Fries?

   By MatthewSumpter, August 17, 2011
   • 3 replies
   • 2.1k views
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   • rotuts
   • August 18, 2011

5. Sous vide offal

   By asiebengartner, July 26, 2011
   • 11 replies
   • 11.4k views
   • 
   • Jan Virtanen
   • August 17, 2011

6. curing in a vacuum marinator

   By Anonymous Modernist 288, August 16, 2011
   • 0 replies
   • 1.7k views
   • 
   • Anonymous Modernist 288
   • August 16, 2011

7. Frying Tomato Paste

   By Brasshopper, August 14, 2011
   • 23 replies
   • 25.5k views
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   • EatNopales
   • August 16, 2011

8. Actual Plating Techniques?

   By bigchef, August 15, 2011
   • 6 replies
   • 3.8k views
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   • Dakki
   • August 15, 2011

9. Curing

   By Modernist Cuisine Daniel , August 15, 2011
   • 0 replies
   • 1.6k views
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   • Modernist Cuisine Daniel
   • August 15, 2011

10. Roast marrow bones for service

    By saltimbocca, June 4, 2010
    • 6 replies
    • 2.8k views
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    • nikkib
    • August 15, 2011

11. Marks of a bad cook 1 2 3 4

    By gfweb, July 12, 2011
    • 99 replies
    • 19.1k views
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    • larryroohr
    • August 15, 2011

12. Caramelizing Sugar for Kugel

    By Shel_B, August 15, 2011
    • 1 reply
    • 1.6k views
    • 
    • Pam R
    • August 15, 2011

13. Sous Vide Kidney

    By Brasshopper, August 14, 2011
    • 2 replies
    • 3.8k views
    • 
    • ScottyBoy
    • August 14, 2011

14. Chesapeake Ray

    By eldereno, August 13, 2011
    • 2 replies
    • 1.6k views
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    • Brasshopper
    • August 13, 2011

15. Sous Vide rump, I expected more from it.

    By Shirley03, August 11, 2011
    • 17 replies
    • 14.8k views
    • 
    • Shirley03
    • August 13, 2011

16. Sweet Basil Flowering Tops

    By Paul Bacino, August 10, 2011
    • 11 replies
    • 7.8k views
    • 
    • Panaderia Canadiense
    • August 13, 2011

17. Small Amounts of Molecular Ingredients?

    By bigchef, July 26, 2011
    • 5 replies
    • 2.2k views
    • 
    • KennethT
    • August 12, 2011

18. How long can cryrovac'd steak stay at room temp?

    By melissafitz, July 26, 2011
    • 9 replies
    • 2.5k views
    • 
    • Robert Jueneman
    • August 12, 2011

19. Modernist and Baldwin Slab Charts -- Sous Vide

    By sigma, July 7, 2011
    • 11 replies
    • 4.8k views
    • 
    • Robert Jueneman
    • August 12, 2011

20. Horrific habits from excellent cooks 1 2 3 4

    By Shalmanese, July 25, 2011
    • 75 replies
    • 12.2k views
    • 
    • carlux
    • August 12, 2011

21. Sauces: Peterson VS. le Cordon Bleu

    By msacuisine, August 9, 2011
    • 11 replies
    • 2.8k views
    • 
    • David A. Goldfarb
    • August 11, 2011

22. Charcuterie: Lamb BLT from Start to Finish

    By Sqwertz, August 4, 2011   

    • Charcuterie
    • 10 replies
    • 4.4k views
    • 
    • Sqwertz
    • August 10, 2011

23. Yellow rice recipe?

    By dknywbg, January 10, 2010
    • 5 replies
    • 3.6k views
    • 
    • Brasshopper
    • August 10, 2011

24. Smoked pulled pork

    By TylerK, August 8, 2011
    • 14 replies
    • 3.7k views
    • 
    • qrn
    • August 9, 2011

25. Citric Acid: Diminishing Intensity

    By SWEETNESS, August 9, 2011   

    • Confections
    • 1 reply
    • 1.8k views
    • 
    • gfweb
    • August 9, 2011