Cooking

9,585 topics in this forum

1. Sauce Jacqueline

   By polly, May 6, 2003
   • 9 replies
   • 26.4k views
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   • GlorifiedRice
   • September 14, 2011

2. Spherification and Gelling of Oils?

   By Foodie Moment, November 19, 2010
   • 17 replies
   • 40.9k views
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   • Foodie Moment
   • September 14, 2011

3. Uses for Canned Tuna 1 2

   By Chris Hennes, September 10, 2011
   • 34 replies
   • 8.2k views
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   • patrickamory
   • September 14, 2011

4. Do you roast veal bones for brown stock?

   By EnriqueB, September 12, 2011
   • 9 replies
   • 5.4k views
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   • EnriqueB
   • September 13, 2011

5. Canned Meat 1 2

   By David Ross, September 11, 2011
   • 30 replies
   • 6.7k views
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   • judiu
   • September 13, 2011

6. Shallots 1 2

   By ditsydine, January 10, 2005
   • 46 replies
   • 7.6k views
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   • Paul Bacino
   • September 12, 2011

7. Cooking Scallops - Salting the pan ?

   By Paul Bacino, September 10, 2011
   • 7 replies
   • 1.8k views
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   • Paul Bacino
   • September 11, 2011

8. Veal cubes

   By metea, September 5, 2011
   • 4 replies
   • 2.5k views
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   • Bricktop
   • September 11, 2011

9. lamb innards

   By kkeym, September 6, 2011
   • 9 replies
   • 5.6k views
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   • Franci
   • September 11, 2011

10. Do I have to resign for making this?

    By gfweb, August 10, 2011
    • 21 replies
    • 5.1k views
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    • highchef
    • September 10, 2011

11. Green Peanuts

    By DanM, September 9, 2011
    • 2 replies
    • 1.8k views
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    • GlorifiedRice
    • September 10, 2011

12. [Modernist Cuisine] Tomato Confit (5•62 and 6•179)

    By Anonymous Modernist 210, August 28, 2011
    • 3 replies
    • 4.1k views
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    • Anonymous Modernist 708
    • September 9, 2011

13. Pomegranate Juice

    By frogprincess, December 16, 2005
    • 18 replies
    • 5.3k views
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    • andrestorrubia
    • September 9, 2011

14. Strategy for an indoor "cookout" 1 2

    By Fat Guy, September 4, 2011
    • 34 replies
    • 9.3k views
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    • Fat Guy
    • September 9, 2011

15. Seasonal Chili Fix

    By Raoul Duke, September 7, 2011
    • 5 replies
    • 2.4k views
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    • pastameshugana
    • September 8, 2011

16. [Modernist Cuisine] Ricotta Salata

    By Anonymous Modernist 755, August 17, 2011
    • 5 replies
    • 4.4k views
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    • Anonymous Modernist 755
    • September 7, 2011

17. [Modernist Cuisine] Pate A Choux - Methocel SGA 150

    By Anonymous Modernist 1801, September 3, 2011
    • 1 reply
    • 3.8k views
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    • Anonymous Modernist 10
    • September 7, 2011

18. Temperature of Alcohol

    By Anonymous Modernist 1761, September 2, 2011
    • 1 reply
    • 1.6k views
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    • Anonymous Modernist 10
    • September 7, 2011

19. Mochi skin. Cold Smoke Salmon questions

    By Anonymous Modernist 770, August 23, 2011
    • 2 replies
    • 2.4k views
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    • Anonymous Modernist 10
    • September 7, 2011

20. [Modernist Cuisine] Beer Can Chicken (2•109)

    By Anonymous Modernist 1205, August 25, 2011
    • 2 replies
    • 3.9k views
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    • Anonymous Modernist 310
    • September 7, 2011

21. Storing and using homemade stock

    By hansjoakim, September 5, 2011
    • 6 replies
    • 4.1k views
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    • tim
    • September 6, 2011

22. Leg of Lamb & Chicken Sous vide with only 1 water bath. Best appr

    By andrestorrubia, September 1, 2011
    • 6 replies
    • 2.7k views
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    • andrestorrubia
    • September 5, 2011

23. Piccatta, chicken or veal

    By Kouign Aman, August 31, 2011
    • 5 replies
    • 2.6k views
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    • Rodi
    • September 5, 2011

24. Mushrooms & eggs

    By Pam Brunning, September 3, 2011
    • 13 replies
    • 3.7k views
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    • Genkinaonna
    • September 4, 2011

25. Preserving the Dark Green Color in Vegetables

    By rotuts, March 24, 2011
    • 18 replies
    • 8k views
    • 
    • dcarch
    • September 2, 2011