Cooking

9,588 topics in this forum

1. Wild Hog Leg

   By avaserfi, April 10, 2011
   • 9 replies
   • 4.5k views
   • 
   • avaserfi
   • April 29, 2011

2. What Can You Smoke -- and What Can You Do With It? 1 2

   By Chris Amirault, January 14, 2011
   • 38 replies
   • 7.8k views
   • 
   • chileheadmike
   • April 28, 2011

3. Royal Wedding Party ideas

   By teagal, April 27, 2011
   • 17 replies
   • 3.5k views
   • 
   • LindaK
   • April 28, 2011

4. Spices and Flavors for Cauliflower:

   By Shel_B, April 25, 2011
   • 24 replies
   • 11.1k views
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   • andiesenji
   • April 27, 2011

5. Making a clear/white hot sauce

   By Jen Rehm, April 25, 2011
   • 15 replies
   • 10.2k views
   • 
   • Jen Rehm
   • April 27, 2011

6. Liquor/liqueurs in ice cream

   By Darienne, April 25, 2011
   • 6 replies
   • 2.8k views
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   • paulraphael
   • April 26, 2011

7. Making 'Modernist' process cheeses at home 1 2 3

   By jsmeeker, April 20, 2011
   • 50 replies
   • 19.1k views
   • 
   • avaserfi
   • April 25, 2011

8. Coca-Cola Ham

   By David Ross, March 15, 2011
   • 10 replies
   • 5k views
   • 
   • David Ross
   • April 25, 2011

9. Jaccarding Meat: Tenderizing by Piercing 1 2 3 4

   By albie, August 26, 2004
   • 94 replies
   • 56.4k views
   • 
   • Paul Bacino
   • April 24, 2011

10. Making Schmaltz ...

    By Shel_B, April 20, 2011
    • 11 replies
    • 3.1k views
    • 
    • Edward J
    • April 22, 2011

11. My First Duck

    By Aloha Steve, March 11, 2010
    • 17 replies
    • 4k views
    • 
    • EllenC
    • April 22, 2011

12. Rethinking the prep of a whole turkey

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

13. Split shift cooking problem

    By Doodad, April 20, 2011
    • 4 replies
    • 1.5k views
    • 
    • heidih
    • April 20, 2011

14. Updating Easter Supper

    By BadRabbit, April 20, 2011
    • 4 replies
    • 1.3k views
    • 
    • gfweb
    • April 20, 2011

15. "Modernist" Thickeners

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

16. Black Trumpet Mushrooms

    By SobaAddict70, April 16, 2011
    • 19 replies
    • 3.8k views
    • 
    • SobaAddict70
    • April 19, 2011

17. Introducing game flavor to meat

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

18. crown roast of pork

    By Dejah, December 24, 2003
    • 12 replies
    • 3.6k views
    • 
    • Ashen
    • April 19, 2011

19. Wheatgerm, the ingredient

    By Blether, March 25, 2011
    • 17 replies
    • 5.7k views
    • 
    • Blether
    • April 19, 2011

20. Room Temperature Appetizers/Entrees

    By Jen Rehm, April 11, 2011
    • 16 replies
    • 9.2k views
    • 
    • thirtyoneknots
    • April 18, 2011

21. Sous Vide of stuffed food.

    By Alex Parker, April 16, 2011
    • 8 replies
    • 5.2k views
    • 
    • Alex Parker
    • April 17, 2011

22. Would tomato coagulate aioli?

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

23. Undercured bacon?

    By JHeald, April 13, 2011   

    • Charcuterie
    • 11 replies
    • 6.7k views
    • 
    • docdix
    • April 16, 2011

24. Testing the type of gellan

    By Chris Hennes, April 15, 2011
    • 12 replies
    • 2.6k views
    • 
    • OliverB
    • April 15, 2011

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

    By Alex Parker, April 13, 2011
    • 5 replies
    • 1.4k views
    • 
    • Alex Parker
    • April 15, 2011