Cooking

9,582 topics in this forum

1. Split shift cooking problem

   By Doodad, April 20, 2011
   • 4 replies
   • 1.7k views
   • 
   • heidih
   • April 20, 2011

2. Updating Easter Supper

   By BadRabbit, April 20, 2011
   • 4 replies
   • 1.5k views
   • 
   • gfweb
   • April 20, 2011

3. "Modernist" Thickeners

   By AnneN, April 11, 2011
   • 1 reply
   • 2.3k views
   • 
   • mkayahara
   • April 20, 2011

4. Black Trumpet Mushrooms

   By SobaAddict70, April 16, 2011
   • 19 replies
   • 4.5k views
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   • SobaAddict70
   • April 19, 2011

5. Introducing game flavor to meat

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

6. crown roast of pork

   By Dejah, December 24, 2003
   • 12 replies
   • 4k views
   • 
   • Ashen
   • April 19, 2011

7. Wheatgerm, the ingredient

   By Blether, March 25, 2011
   • 17 replies
   • 6.4k views
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   • Blether
   • April 19, 2011

8. Room Temperature Appetizers/Entrees

   By Jen Rehm, April 11, 2011
   • 16 replies
   • 9.9k views
   • 
   • thirtyoneknots
   • April 18, 2011

9. Sous Vide of stuffed food.

   By Alex Parker, April 16, 2011
   • 8 replies
   • 5.7k views
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   • Alex Parker
   • April 17, 2011

10. Would tomato coagulate aioli?

    By gfweb, April 16, 2011
    • 3 replies
    • 1.5k views
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    • minas6907
    • April 17, 2011

11. Undercured bacon?

    By JHeald, April 13, 2011   

    • Charcuterie
    • 11 replies
    • 7.5k views
    • 
    • docdix
    • April 16, 2011

12. Testing the type of gellan

    By Chris Hennes, April 15, 2011
    • 12 replies
    • 3k views
    • 
    • OliverB
    • April 15, 2011

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

    By Alex Parker, April 13, 2011
    • 5 replies
    • 1.7k views
    • 
    • Alex Parker
    • April 15, 2011

14. How do I dehydrate honey?

    By Seattle Food Geek, April 7, 2011
    • 12 replies
    • 12.3k views
    • 
    • Seattle Food Geek
    • April 15, 2011

15. Charcuterie Questions

    By RedNeckFoodie, February 12, 2011   

    • Charcuterie
    • 20 replies
    • 5.9k views
    • 
    • thirtyoneknots
    • April 15, 2011

16. Food that plays with Perception 1 2

    By LizD518, April 7, 2011
    • 30 replies
    • 4.9k views
    • 
    • Mel Z
    • April 14, 2011

17. I Like Lumpy Oatmeal & Farina

    By Shel_B, March 30, 2011
    • 2 replies
    • 3.4k views
    • 
    • Shel_B
    • April 13, 2011

18. Par Boiled Brown Rice

    By saturnbar, April 13, 2011
    • 2 replies
    • 1.6k views
    • 
    • saturnbar
    • April 13, 2011

19. Fromage blanc

    By SobaAddict70, April 12, 2011
    • 5 replies
    • 2.2k views
    • 
    • andiesenji
    • April 13, 2011

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

    By Chris Amirault, March 21, 2011
    • 92 replies
    • 15k views
    • 
    • highchef
    • April 12, 2011

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

    By Chris Amirault, February 2, 2011
    • 478 replies
    • 384.2k views
    • 
    • rotuts
    • April 11, 2011

22. Okara

    By ...tm..., April 11, 2011
    • 1 reply
    • 1.8k views
    • 
    • CFT
    • April 11, 2011

23. Favorite blender recipes 1 2

    By bmwrtmike, June 19, 2010
    • 25 replies
    • 8.1k views
    • 
    • Snadra
    • April 11, 2011

24. Roux in the Oven 1 2

    By Chris Hennes, March 9, 2011
    • 29 replies
    • 11.8k views
    • 
    • Chris Hennes
    • April 10, 2011

25. Mussels steamed with beer

    By SobaAddict70, May 14, 2009
    • 11 replies
    • 3.2k views
    • 
    • OliverB
    • April 9, 2011