Cooking

9,584 topics in this forum

1. Grilled fish skewers

   By fresco, June 27, 2003
   • 5 replies
   • 1.8k views
   • 
   • fresco
   • June 27, 2003

2. Newbie 'caters' reception for 40-50

   By Knicke, February 1, 2008
   • 5 replies
   • 1.9k views
   • 
   • lauraf
   • February 5, 2008

3. Hard water and baking soda

   By melamed, February 24, 2009
   • 5 replies
   • 4.5k views
   • 
   • Della
   • February 28, 2009

4. Goat Cheese Pairings

   By Vision, June 3, 2011
   • 5 replies
   • 2.1k views
   • 
   • Jen Rehm
   • June 3, 2011

5. Football Opening Day

   By sammy, August 26, 2003
   • 5 replies
   • 1.7k views
   • 
   • herbacidal
   • August 28, 2003

6. Molecular Gastronomy... web sites?

   By John Woods, December 3, 2006
   • 5 replies
   • 2.1k views
   • 
   • John Woods
   • December 5, 2006

7. Green Peppercorn Sauce

   By peppyre, May 1, 2005
   • 5 replies
   • 1.9k views
   • 
   • peppyre
   • May 1, 2005

8. Sweet & Salty Vinegarette?

   By Richard Kilgore, April 20, 2003
   • 5 replies
   • 1.6k views
   • 
   • Peter B Wolf
   • April 20, 2003

9. Bad pork

   By Malawry, December 12, 2003
   • 5 replies
   • 1.8k views
   • 
   • Malawry
   • December 12, 2003

10. Caring for a whole jamon serrano

    By alwang, July 28, 2008
    • 5 replies
    • 4.1k views
    • 
    • markemorse
    • August 3, 2008

11. Glycerol vs glycerin flakes

    By Chefb28, January 24, 2009
    • 5 replies
    • 4.4k views
    • 
    • Chefb28
    • January 24, 2009

12. [Modernist Cuisine at Home] Freezing Garlic Confit

    By Anonymous Modernist 12636, January 17, 2013
    • 5 replies
    • 8.9k views
    • 
    • kayb
    • February 14, 2017

13. Dextrinizing flour

    By pufin3, July 10, 2016
    • 5 replies
    • 3.7k views
    • 
    • andiesenji
    • July 11, 2016

14. question re: methylcellulose & foaming

    By Jonathan Kaplan, January 12, 2009
    • 5 replies
    • 4.2k views
    • 
    • TheSwede
    • January 15, 2009

15. Fresh Fruit and/or Veggie Salsas

    By msphoebe, August 8, 2004
    • 5 replies
    • 2.1k views
    • 
    • lunchrider
    • August 13, 2004

16. How big is it?

    By Fat Guy, January 31, 2005
    • 5 replies
    • 1.9k views
    • 
    • beccaboo
    • January 31, 2005

17. Anova Precision Oven: Do You Keep a Diary for its use? If so, please show it here!

    By TdeV, February 12, 2021
    • 5 replies
    • 3.8k views
    • 
    • ElsieD
    • January 13, 2023

18. The perfect ham

    By Norman Walsh, April 7, 2007
    • 5 replies
    • 2.1k views
    • 
    • le petit boucher
    • April 16, 2007

19. My Beans are FLAMING Hot!

    By Kim Shook, September 15, 2008
    • 5 replies
    • 2.4k views
    • 
    • chileheadmike
    • September 16, 2008

20. Using uncooked or raw green beans

    By heidih, June 27, 2010
    • 5 replies
    • 9.2k views
    • 
    • nakji
    • June 28, 2010

21. Cream Cheese

    By Shel_B, August 22, 2008
    • 5 replies
    • 2.9k views
    • 
    • andiesenji
    • September 18, 2009

22. Freezing Fresh Pasta to improve it?

    By markabauman, January 3, 2006
    • 5 replies
    • 2.9k views
    • 
    • Wolfert
    • January 5, 2006

23. Perlini

    By lperry, May 20, 2006
    • 5 replies
    • 3.2k views
    • 
    • annachan
    • May 27, 2006

24. Lamb neck

    By TdeV, March 9
    • 5 replies
    • 930 views
    • 
    • liuzhou
    • March 10

25. Homemade Caja China

    By halland, August 23, 2004
    • 5 replies
    • 10.3k views
    • 
    • Mabelline
    • August 23, 2004