Cooking

9,585 topics in this forum

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

   By Broken English, October 5, 2011
   • 2 replies
   • 2.1k views
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   • Broken English
   • October 5, 2011

2. Cooking recombined duck and sirloin in Sous Vide

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

3. Vegetables for a vitamin-K restricted diet

   By thecuriousone, March 20, 2011
   • 2 replies
   • 3.3k views
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   • gfweb
   • March 20, 2011

4. Introducing game flavor to meat

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

5. Heating Buttermilk in Baking Application

   By Shel_B, April 2, 2024
   • 2 replies
   • 3.7k views
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   • Shel_B
   • April 2, 2024

6. Brining Cooked Shrimp

   By zenpup, December 23, 2007
   • 2 replies
   • 5.6k views
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   • rooftop1000
   • December 24, 2007

7. Help with catering a wedding reception

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

8. Green Peanuts

   By DanM, September 9, 2011
   • 2 replies
   • 1.8k views
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   • GlorifiedRice
   • September 10, 2011

9. Pasta thickness

   By pacman1978, November 13, 2012
   • 2 replies
   • 5.8k views
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   • ChrisZ
   • November 14, 2012

10. Homemade 'Sel Fou'

    By pufin3, April 18, 2016
    • 2 replies
    • 1.2k views
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    • Deryn
    • April 18, 2016

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

    By oofencocotte, May 5, 2017
    • 2 replies
    • 5.1k views
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    • Franci
    • May 6, 2017

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

    By Anonymous Modernist 1205, August 25, 2011
    • 2 replies
    • 3.9k views
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    • Anonymous Modernist 310
    • September 7, 2011

13. Basting proteins in restaurants

    By wax311, January 9, 2008
    • 2 replies
    • 2.5k views
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    • Qwerty
    • January 9, 2008

14. Newbury College: What do you know?

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

15. last stop on a progressive dinner....

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

16. The season for fresh mussels?

    By rotuts, November 23, 2011
    • 2 replies
    • 1.8k views
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    • Country
    • November 23, 2011

17. HELP ! Willie Dufresne Shrimp Cannelloni recipe

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

18. Duck fat versus Goose Fat

    By abadoozy, April 4, 2011
    • 2 replies
    • 8.7k views
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    • HKDave
    • April 5, 2011

19. Dark meat turkey temps?

    By rotuts, November 15, 2012
    • 2 replies
    • 1.9k views
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    • nickrey
    • November 15, 2012

20. Cooking with Black truffle. Need advice.

    By glennbech, February 11, 2007
    • 2 replies
    • 1.6k views
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    • markk
    • February 11, 2007

21. Buttermilk Marinade Leftover

    By wilsonrabbit, July 14, 2009
    • 2 replies
    • 6.3k views
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    • prasantrin
    • July 14, 2009

22. Non-sushi restaurants with sushi on the menu

    By sivasushi, July 23, 2011
    • 2 replies
    • 1.6k views
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    • sivasushi
    • July 23, 2011

23. Light Butter:

    By Shel_B, June 18, 2010
    • 2 replies
    • 1.6k views
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    • Nicholas Ellan
    • June 19, 2010

24. Paneer/cottage cheese whey

    By Alex Black, November 27, 2014
    • 2 replies
    • 3.4k views
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    • Martin Fisher
    • November 27, 2014

25. Baby kiwi

    By Kent Wang, March 23, 2007
    • 2 replies
    • 1.5k views
    • 
    • doviakw
    • March 23, 2007