Cooking

9,567 topics in this forum

1. Deviled eggs and foamer

   By bonkboo, November 17, 2012
   • 2 replies
   • 3.2k views
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   • splice42
   • November 19, 2012

2. What do you get when you freeze an egg?

   By chefadamg, February 25, 2007
   • 2 replies
   • 1.4k views
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   • Nyleve Baar
   • February 25, 2007

3. Making Your Own Ham Base for Gravy

   By highchef, October 9, 2011
   • 2 replies
   • 3.4k views
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   • rotuts
   • October 9, 2011

4. How long should confit duck legs store?

   By Anonymous Modernist 602, September 26, 2011
   • 2 replies
   • 5.5k views
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   • Anonymous Modernist 10
   • October 5, 2011

5. can i make 40 garlic clove chicken using peeled garlic?

   By eugenep, June 12, 2019
   • 2 replies
   • 971 views
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   • eugenep
   • June 12, 2019

6. Cumin herb

   By Dejah, January 16, 2012
   • 2 replies
   • 2k views
   • 
   • Dejah
   • January 17, 2012

7. Low-Fat Kosher Cooking/Recipes

   By morjan, August 9, 2007
   • 2 replies
   • 1.8k views
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   • Gifted Gourmet
   • August 10, 2007

8. Fancy Tuiles / Overly Decorative Small Thin Foods

   By andrewk512, July 12, 2022
   • 2 replies
   • 796 views
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   • btbyrd
   • July 12, 2022

9. Nicoise Olives

   By Porthos, July 19, 2007
   • 2 replies
   • 1.6k views
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   • Porthos
   • July 19, 2007

10. Has anyone tried Sous Vide DungenessCrabs

    By AVFOOL, January 21, 2009
    • 2 replies
    • 3.7k views
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    • Peter the eater
    • January 21, 2009

11. Maitre de Buerre and Compound Butters

    By Paul Bacino, March 7, 2011
    • 2 replies
    • 1.7k views
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    • TheCulinaryLibrary
    • September 15, 2012

12. Eggs

    By et alors, November 22, 2007
    • 2 replies
    • 1.4k views
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    • jackal10
    • November 22, 2007

13. Freezing scalloped potatoes?

    By amccomb, July 17, 2008
    • 2 replies
    • 5.6k views
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    • snowangel
    • July 17, 2008

14. [Modernist Cuisine] Baked Potato Foam (6•324)

    By Larry B, October 3, 2011
    • 2 replies
    • 4.1k views
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    • Larry B
    • October 6, 2011

15. Achacha

    By ChrisTaylor, January 17, 2012
    • 2 replies
    • 2.6k views
    • 
    • ChrisTaylor
    • January 17, 2012

16. Goose liver?

    By Ponchovilla, December 24, 2019
    • 2 replies
    • 646 views
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    • Smithy
    • January 2, 2020

17. Slicing Meat

    By Norman Walsh, November 15, 2007
    • 2 replies
    • 1.3k views
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    • rlibkind
    • April 22, 2008

18. Sechuan/Sancho Buttons aka Jambu, Paracress and Toothache plant

    By CeeCee, October 31, 2014
    • 2 replies
    • 1.2k views
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    • huiray
    • October 31, 2014

19. Non-fried croquettes, how to add texture and crunch?

    By cteavin, April 26, 2016
    • 2 replies
    • 1.1k views
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    • gfron1
    • April 26, 2016

20. Does pink curing salt make meat taste better and can you recommend any book-recipes?

    By eugenep, July 14, 2022   

    • Charcuterie
    • 2 replies
    • 595 views
    • 
    • gfweb
    • July 14, 2022

21. Oyster terrine/pâte/rillette recipe

    By epicurious, September 23, 2013
    • 2 replies
    • 2.1k views
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    • Dave Hatfield
    • September 24, 2013

22. Green Onions

    By chow guy, August 31, 2009
    • 2 replies
    • 1.3k views
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    • Anna N
    • August 31, 2009

23. Spherification on a molecular level

    By heirloom, May 3, 2007
    • 2 replies
    • 2.7k views
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    • pimptenshi
    • May 4, 2007

24. Sous Vide and the correct vacuum pressure...

    By Anonymous Modernist 11936, December 10, 2012
    • 2 replies
    • 1.6k views
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    • Sam Fahey-Burke
    • January 2, 2013

25. Mi cuit salmon

    By boudin noir, August 31, 2015
    • 2 replies
    • 2.5k views
    • 
    • daveb
    • September 1, 2015