Cooking

9,579 topics in this forum

1. Room Temperature Appetizers/Entrees

   By Jen Rehm, April 11, 2011
   • 16 replies
   • 9.8k views
   • 
   • thirtyoneknots
   • April 18, 2011

2. Sous Vide of stuffed food.

   By Alex Parker, April 16, 2011
   • 8 replies
   • 5.6k views
   • 
   • Alex Parker
   • April 17, 2011

3. Would tomato coagulate aioli?

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

4. Undercured bacon?

   By JHeald, April 13, 2011   

   • Charcuterie
   • 11 replies
   • 7.4k views
   • 
   • docdix
   • April 16, 2011

5. Testing the type of gellan

   By Chris Hennes, April 15, 2011
   • 12 replies
   • 2.9k views
   • 
   • OliverB
   • April 15, 2011

6. 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

7. How do I dehydrate honey?

   By Seattle Food Geek, April 7, 2011
   • 12 replies
   • 12.1k views
   • 
   • Seattle Food Geek
   • April 15, 2011

8. Charcuterie Questions

   By RedNeckFoodie, February 12, 2011   

   • Charcuterie
   • 20 replies
   • 5.8k views
   • 
   • thirtyoneknots
   • April 15, 2011

9. Food that plays with Perception 1 2

   By LizD518, April 7, 2011
   • 30 replies
   • 4.8k views
   • 
   • Mel Z
   • April 14, 2011

10. I Like Lumpy Oatmeal & Farina

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

11. Par Boiled Brown Rice

    By saturnbar, April 13, 2011
    • 2 replies
    • 1.5k views
    • 
    • saturnbar
    • April 13, 2011

12. Fromage blanc

    By SobaAddict70, April 12, 2011
    • 5 replies
    • 2.1k views
    • 
    • andiesenji
    • April 13, 2011

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

    By Chris Amirault, March 21, 2011
    • 92 replies
    • 14.7k views
    • 
    • highchef
    • April 12, 2011

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

    By Chris Amirault, February 2, 2011
    • 478 replies
    • 382.3k views
    • 
    • rotuts
    • April 11, 2011

15. Okara

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

16. Favorite blender recipes 1 2

    By bmwrtmike, June 19, 2010
    • 25 replies
    • 8k views
    • 
    • Snadra
    • April 11, 2011

17. Roux in the Oven 1 2

    By Chris Hennes, March 9, 2011
    • 29 replies
    • 11.6k views
    • 
    • Chris Hennes
    • April 10, 2011

18. Mussels steamed with beer

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

19. Frozen Soft Shell Crab

    By Paul Bacino, April 8, 2011
    • 10 replies
    • 17.9k views
    • 
    • Paul Bacino
    • April 8, 2011

20. Marrowfat peas

    By lmarshal1, April 7, 2011
    • 6 replies
    • 15.9k views
    • 
    • Anna N
    • April 8, 2011

21. Science of Miso Marinade?

    By Jeremiah Levy, April 17, 2010
    • 1 reply
    • 1.8k views
    • 
    • Markm
    • April 8, 2011

22. Who's Making Spaetzle Now? 1 2

    By weinoo, December 24, 2010
    • 28 replies
    • 9.1k views
    • 
    • BarbaraY
    • April 7, 2011

23. Recipes featuring oregano

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

24. Engineering modernist rice

    By Fat Guy, March 27, 2011
    • 20 replies
    • 3.7k views
    • 
    • Kouign Aman
    • April 5, 2011

25. Pan Saute and Oven-Roast Method

    By David Ross, March 26, 2011
    • 14 replies
    • 4.4k views
    • 
    • gfweb
    • April 5, 2011