Cooking

9,584 topics in this forum

1. Getting Back My Pizza Rhythm

   By Rich Pawlak, January 17, 2010
   • 6 replies
   • 3.1k views
   • 
   • IndyRob
   • January 17, 2010

2. Sous vide beef heart

   By TdeV, February 7, 2013
   • 6 replies
   • 24.2k views
   • 
   • FeChef
   • February 18, 2013

3. Lamb burgers

   By alwang, March 13, 2008
   • 6 replies
   • 3.4k views
   • 
   • yimei
   • March 26, 2008

4. Parboiling Ribs: Pro and Con

   By albie, November 5, 2004
   • 6 replies
   • 3.2k views
   • 
   • ScooterQ
   • November 5, 2004

5. Farmed rabbit, whats the point?

   By Shalmanese, July 25, 2005
   • 6 replies
   • 1.4k views
   • 
   • PCL
   • July 26, 2005

6. Help! Too much cornstarch in a stir-fry!

   By pideja, February 14, 2023
   • 6 replies
   • 11.5k views
   • 
   • weinoo
   • February 15, 2023

7. Anybody want to talk about chicken bog?

   By BrentKulman, October 11, 2004
   • 6 replies
   • 4.5k views
   • 
   • wcmckinney
   • October 12, 2004

8. [Modernist Cuisine] Striped Mushroom Omelet (5•217 and 6•243)

   By Judy Wilson, September 20, 2011
   • 6 replies
   • 7.7k views
   • 
   • Anonymous Modernist 6375
   • February 9, 2012

9. Made lard and crunchies

   By Blue_Egg_Farmer, October 1, 2006
   • 6 replies
   • 2.5k views
   • 
   • Andrew Fenton
   • October 2, 2006

10. marinade brush for fish

    By MITllama, September 27, 2004
    • 6 replies
    • 1.9k views
    • 
    • MArkF
    • September 30, 2004

11. Sea scallops with attached roe

    By gpark, August 28, 2012
    • 6 replies
    • 5.5k views
    • 
    • Broken English
    • August 29, 2012

12. No wine sauce for beef tenderloin?

    By FeChef, February 14, 2014
    • 6 replies
    • 1.6k views
    • 
    • SylviaLovegren
    • February 14, 2014

13. [Modernist Cuisine] Pommes Pont-Neuf (3•323, 6•160), Pommes Soufflees (4•306, 6•343)

    By Anonymous Modernist 347, September 25, 2011
    • 6 replies
    • 5.6k views
    • 
    • Tuber magnatum
    • November 24, 2017

14. Roasting Canned Tomatoes

    By Shel_B, February 2, 2015
    • 6 replies
    • 1.7k views
    • 
    • Shel_B
    • February 2, 2015

15. Freezing meat to be cooked sous vide: spiced or not?

    By OliverB, January 24, 2011
    • 6 replies
    • 2.3k views
    • 
    • OliverB
    • January 26, 2011

16. Pressure cooking tomatoes and making ketchup

    By bonkboo, January 9, 2014
    • 6 replies
    • 3.4k views
    • 
    • pazzaglia
    • January 10, 2014

17. The perfect roast beef

    By Lior, April 14, 2008
    • 6 replies
    • 1.9k views
    • 
    • Lior
    • April 14, 2008

18. Spice and Herb Blends

    By nakji, June 20, 2010
    • 6 replies
    • 2.2k views
    • 
    • nakji
    • June 21, 2010

19. Ground Pimiento

    By ambra, February 16, 2010
    • 6 replies
    • 2.7k views
    • 
    • judiu
    • February 17, 2010

20. What do I do with a heap of prosciutto?

    By Callipygos, May 17, 2004
    • 6 replies
    • 1.7k views
    • 
    • aidensnd2
    • May 18, 2004

21. A good knife course?

    By mlutzmann, May 9, 2009
    • 6 replies
    • 1.9k views
    • 
    • paulraphael
    • May 11, 2009

22. Will a pan keep getting hotter and hotter if you put it on low heat?

    By jessicahowles, June 2, 2010
    • 6 replies
    • 6.2k views
    • 
    • s0rce
    • June 6, 2010

23. Housemade Sparkling Water

    By Mussina, February 8, 2008
    • 6 replies
    • 2.2k views
    • 
    • pounce
    • February 8, 2008

24. Retrograding starch for potato soup

    By HowardLi, July 25, 2011
    • 6 replies
    • 3.3k views
    • 
    • slkinsey
    • July 26, 2011

25. Help with Vegetables

    By bushey, September 4, 2002
    • 6 replies
    • 2k views
    • 
    • bushey
    • September 4, 2002