Cooking

9,584 topics in this forum

1. Nutritional content of stock

   By Fat Guy, September 29, 2009
   • 3 replies
   • 1.3k views
   • 
   • Kent Wang
   • September 30, 2009

2. Veal short ribs

   By rlibkind, November 8, 2013
   • 3 replies
   • 1.4k views
   • 
   • tim
   • November 11, 2013

3. Is pan sauce still ok to eat 2 weeks later?

   By mskerr, February 1, 2013
   • 3 replies
   • 1.8k views
   • 
   • Todd in Chicago
   • February 1, 2013

4. Tasso recipes

   By MollyB, May 6, 2010
   • 3 replies
   • 3.7k views
   • 
   • Tom Gengo
   • August 26, 2010

5. Can I freeze crayfish with liquid nitrogen?

   By mm84321, April 25, 2012
   • 3 replies
   • 3.2k views
   • 
   • Twyst
   • April 25, 2012

6. Sugary machinations – butane and Alinea and everything else

   By ChrisTaylor, August 20, 2012
   • 3 replies
   • 2.7k views
   • 
   • KennethT
   • August 20, 2012

7. Weighting (pressing down on stuff)

   By Fat Guy, October 22, 2009
   • 3 replies
   • 1.5k views
   • 
   • David A. Goldfarb
   • October 22, 2009

8. Mascarpone as sub for clotted cream?

   By Kim Shook, April 5, 2019
   • 3 replies
   • 2.2k views
   • 
   • caroled
   • April 6, 2019

9. Gibelotte with baby sweet peppers

   By ElainaA, January 5, 2014
   • 3 replies
   • 1.8k views
   • 
   • ElainaA
   • January 6, 2014

10. ISO: Yucan Cicken soup

    By oli, May 2
    • 3 replies
    • 618 views
    • 
    • weinoo
    • May 3

11. Keeping Chlorophyll

    By ninagluck, December 23, 2012
    • 3 replies
    • 1.7k views
    • 
    • Baselerd
    • December 24, 2012

12. [Modernist Cuisine] Tomato Confit (5•62 and 6•179)

    By Anonymous Modernist 210, August 28, 2011
    • 3 replies
    • 4k views
    • 
    • Anonymous Modernist 708
    • September 9, 2011

13. Nam Prik Pao

    By GlorifiedRice, October 9, 2015
    • 3 replies
    • 1.7k views
    • 
    • hummingbirdkiss
    • October 9, 2015

14. Troubleshooting help requested for sous vide beef

    By TdeV, March 1, 2016
    • 3 replies
    • 2.2k views
    • 
    • TdeV
    • March 1, 2016

15. Modernist Cuisine

    By Mutleyracers, July 3, 2022
    • 3 replies
    • 1.8k views
    • 
    • JoNorvelleWalker
    • July 4, 2022

16. Sodium Alginate for good or evil

    By battlepanda, August 14, 2007
    • 3 replies
    • 2k views
    • 
    • battlepanda
    • August 14, 2007

17. Shriveled Olives

    By nickrey, April 28, 2009
    • 3 replies
    • 1.7k views
    • 
    • melamed
    • April 29, 2009

18. What temp to avoid solidifying an egg yolk dropped into a hot cream soup?

    By Caruso, March 12, 2015
    • 3 replies
    • 2.7k views
    • 
    • monavano
    • March 19, 2015

19. Cooking Wagyu Beef

    By Aloha Steve, September 16, 2009
    • 3 replies
    • 2.4k views
    • 
    • budrichard
    • September 16, 2009

20. pommes pont neuf

    By kawa, February 15, 2010
    • 3 replies
    • 4.3k views
    • 
    • kawa
    • February 15, 2010

21. "DrybagSteak" aging meat: Does it work? Have you tried it?

    By rotuts, July 10, 2012
    • 3 replies
    • 1.7k views
    • 
    • Paul Bacino
    • July 10, 2012

22. Freezing bacon and reheating it

    By Susanwusan, January 17, 2022
    • 3 replies
    • 2.5k views
    • 
    • heidih
    • January 17, 2022

23. Quinoa in a Zojirushi

    By Beusho, April 4, 2024
    • 3 replies
    • 7k views
    • 
    • haresfur
    • April 6, 2024

24. Holding nearly cooked vegetables

    By sheepish, June 18, 2010
    • 3 replies
    • 1.7k views
    • 
    • ChickenStu
    • June 18, 2010

25. Dried Okra

    By Mmmpomps, October 26, 2014
    • 3 replies
    • 2k views
    • 
    • Mmmpomps
    • October 26, 2014