Cooking

9,599 topics in this forum

1. Young coconuts

   By Dianabanana, March 9, 2009
   • 11 replies
   • 3.7k views
   • 
   • Domestic Goddess
   • March 11, 2009

2. Best Way to Blanch Almonds?

   By Shel_B, June 24, 2014
   • 13 replies
   • 3.7k views
   • 
   • Shel_B
   • June 26, 2014

3. [Modernist Cuisine] Bacon Jam (4•229 and 6•304)

   By Anonymous Modernist 210, August 28, 2011
   • 0 replies
   • 3.7k views
   • 
   • Anonymous Modernist 210
   • August 28, 2011

4. Eggs

   By phlawless, September 13, 2006
   • 8 replies
   • 3.7k views
   • 
   • srhcb
   • September 14, 2006

5. Compare and Contrast: Sous Vide, Poaching and Confit

   By IndyRob, March 27, 2010
   • 0 replies
   • 3.7k views
   • 
   • IndyRob
   • March 27, 2010

6. dehydrating plastic wrap

   By ned, November 15, 2005
   • 5 replies
   • 3.7k views
   • 
   • ned
   • November 22, 2005

7. Pomegranate made easy

   By iii_bake, August 8, 2006
   • 16 replies
   • 3.7k views
   • 
   • John DePaula
   • January 18, 2007

8. Foie Gras Terrine - to cook or not to cook?

   By TheSwede, October 29, 2007
   • 10 replies
   • 3.7k views
   • 
   • TheSwede
   • November 5, 2007

9. Can scalded cream be whipped...

   By Jon Tseng, February 7, 2003
   • 10 replies
   • 3.7k views
   • 
   • Matthew Grant
   • February 27, 2003

10. Healthier Buffalo Wings

    By Shel_B, August 1, 2007
    • 15 replies
    • 3.7k views
    • 
    • juuceman
    • August 6, 2007

11. Morel Mushrooms

    By Suvir Saran, September 26, 2002
    • 16 replies
    • 3.7k views
    • 
    • Todd in Chicago
    • April 17, 2012

12. [Modernist Cuisine] Kerala Curry (5•96 and 6•224)

    By Judy Wilson, August 4, 2011
    • 1 reply
    • 3.7k views
    • 
    • Anonymous Modernist 1951
    • December 28, 2011

13. Reheating Smoked Brisket

    By Kim Shook, August 26, 2014
    • 12 replies
    • 3.7k views
    • 
    • Kim Shook
    • August 29, 2014

14. Celeriac Puree

    By paulraphael, January 10, 2008
    • 14 replies
    • 3.7k views
    • 
    • nhconner
    • January 14, 2008

15. Salt

    By chefgregory, December 11, 2008
    • 15 replies
    • 3.7k views
    • 
    • billieboy
    • January 1, 2009

16. Braised Lamb Recipe?

    By Jesikka, March 28, 2007
    • 18 replies
    • 3.7k views
    • 
    • Pam R
    • April 3, 2007

17. Dead Chicken

    By Shel_B, September 18, 2013
    • 13 replies
    • 3.7k views
    • 
    • huiray
    • September 20, 2013

18. Courgette/Zucchini glut

    By jackal10, July 19, 2004
    • 23 replies
    • 3.7k views
    • 
    • tryska
    • July 21, 2004

19. An Alternative Use For Baking Parchment

    By gulfporter, July 3, 2015
    • 20 replies
    • 3.7k views
    • 
    • JoNorvelleWalker
    • July 6, 2015

20. Stock ; iPot vs simmer 1 2

    By rotuts, March 27, 2018
    • 33 replies
    • 3.7k views
    • 
    • Martin Fisher
    • March 30, 2018

21. soft food 1 2

    By ChocoChris, August 4, 2003
    • 26 replies
    • 3.7k views
    • 
    • Pezchef
    • August 22, 2003

22. Caramel: Why does it crystalize?

    By excelsior, November 20, 2003
    • 13 replies
    • 3.7k views
    • 
    • nightscotsman
    • December 2, 2003

23. Need advice on chicken breading texture

    By FeChef, June 7, 2013
    • 17 replies
    • 3.7k views
    • 
    • wokkingtall
    • August 19, 2013

24. Any Lardo Tips?

    By Steve Irby, February 13, 2014
    • 14 replies
    • 3.7k views
    • 
    • Steve Irby
    • February 16, 2014

25. BLT canape

    By kiliki, October 12, 2004
    • 12 replies
    • 3.7k views
    • 
    • kiliki
    • October 15, 2004