Cooking

9,584 topics in this forum

1. [Modernist Cuisine] Pressure Cooked Polenta?

   By Anonymous Modernist 15013, January 22, 2013
   • 5 replies
   • 6.2k views
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   • Anonymous Modernist 11674
   • June 10, 2013

2. Best Cheese Options For Cheese Injection?

   By KingDuckford, May 9, 2023
   • 5 replies
   • 2.2k views
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   • Kerry Beal
   • May 13, 2023

3. Holiday Brunch

   By amccomb, October 31, 2005
   • 5 replies
   • 1.6k views
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   • Curlz
   • November 29, 2005

4. Slow Cooker: Fridge -> Heat

   By Stephie, November 8, 2009
   • 5 replies
   • 3.1k views
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   • mgaretz
   • November 9, 2009

5. Freezing Cream of Walnut Soup

   By Robenco15, November 20, 2013
   • 5 replies
   • 1.6k views
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   • MasteringTheFlame
   • November 21, 2013

6. Plant-based faux gras flies off shelves.

   By Anna N, January 2, 2023
   • 5 replies
   • 1.1k views
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   • Anna N
   • January 2, 2023

7. Looking for a Molecular Gastronomy course

   By ProfJB, October 12, 2024
   • 5 replies
   • 1.4k views
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   • FrogPrincesse
   • October 13, 2024

8. Gelatin in warm savory sauces?

   By nathanm, January 1, 2005
   • 5 replies
   • 11.7k views
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   • scott123
   • January 2, 2005

9. Sweet Marsala vs. Dry - Can I use either?

   By Anna N, May 31, 2006
   • 5 replies
   • 3.3k views
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   • Anna N
   • May 31, 2006

10. Sous Vide Belgian Endive

    By TdeV, January 2, 2023
    • 5 replies
    • 1.9k views
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    • btbyrd
    • January 3, 2023

11. Ameteur Avant Garde

    By PurpleDingo99, January 20, 2005
    • 5 replies
    • 1.9k views
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    • RETREVR
    • January 22, 2005

12. On the Cheap

    By hotMeat, May 10, 2005
    • 5 replies
    • 1.8k views
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    • MelissaH
    • May 11, 2005

13. Sous Vide Straight From the Freezer

    By Anonymous Modernist 3762, December 17, 2011
    • 5 replies
    • 5.9k views
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    • Anonymous Modernist 18279
    • July 29, 2013

14. Dried, Grilled Eggplant Slices

    By Abra, April 8, 2009
    • 5 replies
    • 2.1k views
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    • ddueck
    • April 9, 2009

15. Seafood Pasta

    By peppyre, May 28, 2005
    • 5 replies
    • 1.6k views
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    • chuck
    • May 29, 2005

16. whole preserved strawberries?

    By HungryC, March 6, 2007
    • 5 replies
    • 2.1k views
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    • highchef
    • March 7, 2007

17. Take Root Organic Tomatoes

    By Shel_B, February 17, 2024
    • 5 replies
    • 1.7k views
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    • Shel_B
    • February 17, 2024

18. Le Creuset Tangine Or Oven?

    By Blondelle, May 5, 2005
    • 5 replies
    • 2k views
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    • Carolyn Tillie
    • May 5, 2005

19. Are Tomatoes Over-Represented in the Fruit/Veg Sauce World?

    By IndyRob, July 18, 2010
    • 5 replies
    • 1.5k views
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    • jk1002
    • July 19, 2010

20. Minor's Soup Base

    By rotuts, February 18, 2013
    • 5 replies
    • 2.6k views
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    • rotuts
    • February 20, 2013

21. Deesgusting... help me!

    By Akiko, January 6, 2003
    • 5 replies
    • 1.7k views
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    • Jinmyo
    • January 6, 2003

22. Bisque is not Gazpacho

    By Toliver, July 8, 2003
    • 5 replies
    • 11.6k views
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    • tissue
    • July 9, 2003

23. Reheating potatoes

    By Fernwood, September 13, 2006
    • 5 replies
    • 2.6k views
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    • Anna N
    • September 15, 2006

24. Suggestions on how to cook Korobuta pork?

    By CRUZMISL, November 15, 2003
    • 5 replies
    • 1.7k views
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    • Sinbad
    • November 17, 2003

25. Why use fondant when wrapping savory dishes in caramel?

    By KennethT, October 22, 2010
    • 5 replies
    • 2.7k views
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    • Tri2Cook
    • October 23, 2010