Cooking

9,570 topics in this forum

1. My First Duck

   By Aloha Steve, March 11, 2010
   • 17 replies
   • 3.9k views
   • 
   • EllenC
   • April 22, 2011

2. Rethinking the prep of a whole turkey

   By heidih, April 20, 2011
   • 14 replies
   • 2.2k views
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   • Ufimizm
   • April 22, 2011

3. Split shift cooking problem

   By Doodad, April 20, 2011
   • 4 replies
   • 1.4k views
   • 
   • heidih
   • April 20, 2011

4. Updating Easter Supper

   By BadRabbit, April 20, 2011
   • 4 replies
   • 1.2k views
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   • gfweb
   • April 20, 2011

5. "Modernist" Thickeners

   By AnneN, April 11, 2011
   • 1 reply
   • 2.1k views
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   • mkayahara
   • April 20, 2011

6. Black Trumpet Mushrooms

   By SobaAddict70, April 16, 2011
   • 19 replies
   • 3.6k views
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   • SobaAddict70
   • April 19, 2011

7. Introducing game flavor to meat

   By rjchew, April 19, 2011
   • 2 replies
   • 1.8k views
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   • hathor
   • April 19, 2011

8. crown roast of pork

   By Dejah, December 24, 2003
   • 12 replies
   • 3.5k views
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   • Ashen
   • April 19, 2011

9. Wheatgerm, the ingredient

   By Blether, March 25, 2011
   • 17 replies
   • 5.5k views
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   • Blether
   • April 19, 2011

10. Room Temperature Appetizers/Entrees

    By Jen Rehm, April 11, 2011
    • 16 replies
    • 8.9k views
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    • thirtyoneknots
    • April 18, 2011

11. Sous Vide of stuffed food.

    By Alex Parker, April 16, 2011
    • 8 replies
    • 5.1k views
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    • Alex Parker
    • April 17, 2011

12. Would tomato coagulate aioli?

    By gfweb, April 16, 2011
    • 3 replies
    • 1.3k views
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    • minas6907
    • April 17, 2011

13. Undercured bacon?

    By JHeald, April 13, 2011   

    • Charcuterie
    • 11 replies
    • 6.4k views
    • 
    • docdix
    • April 16, 2011

14. Testing the type of gellan

    By Chris Hennes, April 15, 2011
    • 12 replies
    • 2.5k views
    • 
    • OliverB
    • April 15, 2011

15. Is there a gelling agent that can stand up to intense heat?

    By Alex Parker, April 13, 2011
    • 5 replies
    • 1.3k views
    • 
    • Alex Parker
    • April 15, 2011

16. How do I dehydrate honey?

    By Seattle Food Geek, April 7, 2011
    • 12 replies
    • 11k views
    • 
    • Seattle Food Geek
    • April 15, 2011

17. Charcuterie Questions

    By RedNeckFoodie, February 12, 2011   

    • Charcuterie
    • 20 replies
    • 5k views
    • 
    • thirtyoneknots
    • April 15, 2011

18. Food that plays with Perception 1 2

    By LizD518, April 7, 2011
    • 30 replies
    • 3.9k views
    • 
    • Mel Z
    • April 14, 2011

19. I Like Lumpy Oatmeal & Farina

    By Shel_B, March 30, 2011
    • 2 replies
    • 2.9k views
    • 
    • Shel_B
    • April 13, 2011

20. Par Boiled Brown Rice

    By saturnbar, April 13, 2011
    • 2 replies
    • 1.2k views
    • 
    • saturnbar
    • April 13, 2011

21. Fromage blanc

    By SobaAddict70, April 12, 2011
    • 5 replies
    • 1.7k views
    • 
    • andiesenji
    • April 13, 2011

22. Stuff That's Just Not Worth Making at Home 1 2 3 4

    By Chris Amirault, March 21, 2011
    • 92 replies
    • 12k views
    • 
    • highchef
    • April 12, 2011

23. Cooking with "Modernist Cuisine" (Part 1) 1 2 3 4 20

    By Chris Amirault, February 2, 2011
    • 478 replies
    • 359.9k views
    • 
    • rotuts
    • April 11, 2011

24. Okara

    By ...tm..., April 11, 2011
    • 1 reply
    • 1.5k views
    • 
    • CFT
    • April 11, 2011

25. Favorite blender recipes 1 2

    By bmwrtmike, June 19, 2010
    • 25 replies
    • 6.6k views
    • 
    • Snadra
    • April 11, 2011