Cooking

9,561 topics in this forum

1. At what temperature does fat render out of meat?

   By haresfur, October 24, 2018   

   • Modernist
   • 3 replies
   • 8.6k views
   • 
   • Robenco15
   • October 27, 2018

2. The Strangest Apple Sauce

   By Shel_B, March 18, 2013
   • 3 replies
   • 1.4k views
   • 
   • Darienne
   • March 18, 2013

3. Cooking a Young Rooster

   By tim, November 1, 2007
   • 3 replies
   • 4.2k views
   • 
   • dsquare
   • November 1, 2007

4. If Calcium Gluconate + Calcium Lactate =

   By Tri2Cook, January 16, 2008
   • 3 replies
   • 1.8k views
   • 
   • Tri2Cook
   • January 16, 2008

5. Discussion of commercial chefs' use of eggs...

   By jburnie, November 17, 2012
   • 3 replies
   • 2k views
   • 
   • pastrygirl
   • November 19, 2012

6. Using Cartouches: Beneficial or Bunk?

   By Chris Amirault, January 12, 2011
   • 3 replies
   • 8.4k views
   • 
   • Pierogi
   • January 13, 2011

7. storing my caviar???Molecular..

   By Base_nz, December 11, 2013
   • 3 replies
   • 2.5k views
   • 
   • Base_nz
   • December 13, 2013

8. [Modernist Cuisine] Crispy Corn Pudding ( 5•104 and 6•172)

   By Anonymous Modernist 2174, September 26, 2011
   • 3 replies
   • 3.6k views
   • 
   • Anonymous Modernist 5246
   • January 30, 2012

9. Need recipe/method of cooking help

   By Dave Hatfield, November 13, 2006
   • 3 replies
   • 1.4k views
   • 
   • Dave Hatfield
   • November 14, 2006

10. Poaching fish off the heat

    By Fat Guy, January 5, 2010
    • 3 replies
    • 1.7k views
    • 
    • Shalmanese
    • January 5, 2010

11. Freezing Salami etc.

    By joesan, June 2, 2010   

    • Charcuterie
    • 3 replies
    • 7.9k views
    • 
    • Luke
    • June 3, 2010

12. Writing and Testing Recipes

    By nakji, November 4, 2010
    • 3 replies
    • 1.3k views
    • 
    • stuartlikesstrudel
    • November 4, 2010

13. Curing weight loss plateau

    By Chris Hennes, January 3, 2015
    • 3 replies
    • 3.7k views
    • 
    • Don Nalley
    • February 16, 2015

14. yield on cooking octopus

    By pervis, May 29, 2014
    • 3 replies
    • 4.5k views
    • 
    • dcarch
    • May 30, 2014

15. Menu planning

    By jackal10, December 23, 2006
    • 3 replies
    • 1.5k views
    • 
    • racheld
    • December 23, 2006

16. Upcoming dinner party

    By Harry91, September 23, 2007
    • 3 replies
    • 1.2k views
    • 
    • Kouign Aman
    • September 24, 2007

17. Venison fridge life

    By Kerala, December 18, 2017
    • 3 replies
    • 823 views
    • 
    • Kerala
    • December 19, 2017

18. Parsley root

    By Catherine Iino, July 7, 2011
    • 3 replies
    • 1.2k views
    • 
    • Lior
    • July 7, 2011

19. "Red meat" radishes

    By JAZ, January 10, 2009
    • 3 replies
    • 2.1k views
    • 
    • nakji
    • January 11, 2009

20. black chicken

    By OliverB, September 17, 2009
    • 3 replies
    • 1.7k views
    • 
    • John Rosevear
    • September 19, 2009

21. What is the cheapest wine brand you rec for cooking French/Italian?

    By torolover, December 18, 2016
    • 3 replies
    • 1k views
    • 
    • liuzhou
    • December 19, 2016

22. Beef heart

    By Soul_Venom, June 14, 2019
    • 3 replies
    • 814 views
    • 
    • Margaret Pilgrim
    • June 19, 2019

23. TRANSGLUTAMINASE aka "meat glue"

    By hambone, December 23, 2006
    • 3 replies
    • 2.7k views
    • 
    • Reefpimp
    • December 23, 2006

24. Transforming foods. NEED HELP PLEASE!!!

    By Zachary Klusmeier, March 19, 2015
    • 3 replies
    • 1.3k views
    • 
    • jayt90
    • March 19, 2015

25. Measure for Measure...

    By joesan, April 14, 2008
    • 3 replies
    • 1.2k views
    • 
    • rooftop1000
    • April 14, 2008