Cooking

9,585 topics in this forum

1. Would tomato coagulate aioli?

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

2. Undercured bacon?

   By JHeald, April 13, 2011   

   • Charcuterie
   • 11 replies
   • 6.8k views
   • 
   • docdix
   • April 16, 2011

3. Testing the type of gellan

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

4. 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

5. How do I dehydrate honey?

   By Seattle Food Geek, April 7, 2011
   • 12 replies
   • 11.4k views
   • 
   • Seattle Food Geek
   • April 15, 2011

6. Charcuterie Questions

   By RedNeckFoodie, February 12, 2011   

   • Charcuterie
   • 20 replies
   • 5.2k views
   • 
   • thirtyoneknots
   • April 15, 2011

7. Food that plays with Perception 1 2

   By LizD518, April 7, 2011
   • 30 replies
   • 4.1k views
   • 
   • Mel Z
   • April 14, 2011

8. I Like Lumpy Oatmeal & Farina

   By Shel_B, March 30, 2011
   • 2 replies
   • 3.1k views
   • 
   • Shel_B
   • April 13, 2011

9. Par Boiled Brown Rice

   By saturnbar, April 13, 2011
   • 2 replies
   • 1.4k views
   • 
   • saturnbar
   • April 13, 2011

10. Fromage blanc

    By SobaAddict70, April 12, 2011
    • 5 replies
    • 1.8k views
    • 
    • andiesenji
    • April 13, 2011

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

    By Chris Amirault, March 21, 2011
    • 92 replies
    • 12.9k views
    • 
    • highchef
    • April 12, 2011

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

    By Chris Amirault, February 2, 2011
    • 478 replies
    • 367.6k views
    • 
    • rotuts
    • April 11, 2011

13. Okara

    By ...tm..., April 11, 2011
    • 1 reply
    • 1.6k views
    • 
    • CFT
    • April 11, 2011

14. Favorite blender recipes 1 2

    By bmwrtmike, June 19, 2010
    • 25 replies
    • 7.1k views
    • 
    • Snadra
    • April 11, 2011

15. Roux in the Oven 1 2

    By Chris Hennes, March 9, 2011
    • 29 replies
    • 10.8k views
    • 
    • Chris Hennes
    • April 10, 2011

16. Mussels steamed with beer

    By SobaAddict70, May 14, 2009
    • 11 replies
    • 2.9k views
    • 
    • OliverB
    • April 9, 2011

17. Frozen Soft Shell Crab

    By Paul Bacino, April 8, 2011
    • 10 replies
    • 16.7k views
    • 
    • Paul Bacino
    • April 8, 2011

18. Marrowfat peas

    By lmarshal1, April 7, 2011
    • 6 replies
    • 15.2k views
    • 
    • Anna N
    • April 8, 2011

19. Science of Miso Marinade?

    By Jeremiah Levy, April 17, 2010
    • 1 reply
    • 1.7k views
    • 
    • Markm
    • April 8, 2011

20. Who's Making Spaetzle Now? 1 2

    By weinoo, December 24, 2010
    • 28 replies
    • 8.5k views
    • 
    • BarbaraY
    • April 7, 2011

21. Recipes featuring oregano

    By Chris Hennes, April 4, 2011
    • 19 replies
    • 3.2k views
    • 
    • qrn
    • April 6, 2011

22. Engineering modernist rice

    By Fat Guy, March 27, 2011
    • 20 replies
    • 3.3k views
    • 
    • Kouign Aman
    • April 5, 2011

23. Pan Saute and Oven-Roast Method

    By David Ross, March 26, 2011
    • 14 replies
    • 3.9k views
    • 
    • gfweb
    • April 5, 2011

24. Duck fat versus Goose Fat

    By abadoozy, April 4, 2011
    • 2 replies
    • 8.3k views
    • 
    • HKDave
    • April 5, 2011

25. Holding hot food before serving it 1 2

    By jsmeeker, February 28, 2011
    • 28 replies
    • 7.8k views
    • 
    • andiesenji
    • April 4, 2011