Cooking

9,591 topics in this forum

1. Oven Temp Question

   By Shel_B, November 22, 2011
   • 2 replies
   • 1.2k views
   • 
   • inductioncook
   • November 23, 2011

2. Green potatoes?

   By mrsadm, December 16, 2007
   • 2 replies
   • 1.4k views
   • 
   • Peter the eater
   • December 16, 2007

3. Sashimi Technique

   By genarog, May 7, 2009
   • 2 replies
   • 1.7k views
   • 
   • genarog
   • May 7, 2009

4. Bottarga

   By mattsea, October 22, 2009
   • 2 replies
   • 1.4k views
   • 
   • Marya
   • October 26, 2009

5. [Modernist Cuisine] Potato Salad

   By Anonymous Modernist 833, August 23, 2011
   • 2 replies
   • 3.7k views
   • 
   • Anonymous Modernist 833
   • August 23, 2011

6. Pork Belly with Crackling still Attached

   By Christopher Haatuft, December 2, 2008
   • 2 replies
   • 3.6k views
   • 
   • Dave Hatfield
   • December 2, 2008

7. Sous Vide in busy a la carte setting...

   By Broken English, October 5, 2011
   • 2 replies
   • 2k views
   • 
   • Broken English
   • October 5, 2011

8. Cooking recombined duck and sirloin in Sous Vide

   By vrghost, October 5, 2012
   • 2 replies
   • 1.4k views
   • 
   • vrghost
   • October 6, 2012

9. Vegetables for a vitamin-K restricted diet

   By thecuriousone, March 20, 2011
   • 2 replies
   • 3.1k views
   • 
   • gfweb
   • March 20, 2011

10. Introducing game flavor to meat

    By rjchew, April 19, 2011
    • 2 replies
    • 1.9k views
    • 
    • hathor
    • April 19, 2011

11. Heating Buttermilk in Baking Application

    By Shel_B, April 2, 2024
    • 2 replies
    • 3.1k views
    • 
    • Shel_B
    • April 2, 2024

12. Brining Cooked Shrimp

    By zenpup, December 23, 2007
    • 2 replies
    • 5.5k views
    • 
    • rooftop1000
    • December 24, 2007

13. Help with catering a wedding reception

    By BertaBurtonLake, September 10, 2008
    • 2 replies
    • 1.5k views
    • 
    • jfield
    • September 12, 2008

14. Green Peanuts

    By DanM, September 9, 2011
    • 2 replies
    • 1.7k views
    • 
    • GlorifiedRice
    • September 10, 2011

15. Pasta thickness

    By pacman1978, November 13, 2012
    • 2 replies
    • 5.7k views
    • 
    • ChrisZ
    • November 14, 2012

16. Homemade 'Sel Fou'

    By pufin3, April 18, 2016
    • 2 replies
    • 1.1k views
    • 
    • Deryn
    • April 18, 2016

17. Advice on flour types: substitute Atta flour for 00 in Portugal?

    By oofencocotte, May 5, 2017
    • 2 replies
    • 4.9k views
    • 
    • Franci
    • May 6, 2017

18. [Modernist Cuisine] Beer Can Chicken (2•109)

    By Anonymous Modernist 1205, August 25, 2011
    • 2 replies
    • 3.8k views
    • 
    • Anonymous Modernist 310
    • September 7, 2011

19. Basting proteins in restaurants

    By wax311, January 9, 2008
    • 2 replies
    • 2.4k views
    • 
    • Qwerty
    • January 9, 2008

20. Newbury College: What do you know?

    By MarkIsCooking, December 15, 2006
    • 2 replies
    • 1.8k views
    • 
    • MarkIsCooking
    • December 16, 2006

21. last stop on a progressive dinner....

    By zoe b, February 11, 2007
    • 2 replies
    • 1.6k views
    • 
    • LindaK
    • February 13, 2007

22. The season for fresh mussels?

    By rotuts, November 23, 2011
    • 2 replies
    • 1.7k views
    • 
    • Country
    • November 23, 2011

23. HELP ! Willie Dufresne Shrimp Cannelloni recipe

    By chefadamg, January 12, 2007
    • 2 replies
    • 2k views
    • 
    • chefadamg
    • March 14, 2007

24. Duck fat versus Goose Fat

    By abadoozy, April 4, 2011
    • 2 replies
    • 8.5k views
    • 
    • HKDave
    • April 5, 2011

25. Dark meat turkey temps?

    By rotuts, November 15, 2012
    • 2 replies
    • 1.8k views
    • 
    • nickrey
    • November 15, 2012