Cooking

9,585 topics in this forum

1. Goose liver?

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

2. Slicing Meat

   By Norman Walsh, November 15, 2007
   • 2 replies
   • 1.6k views
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   • rlibkind
   • April 22, 2008

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

   By CeeCee, October 31, 2014
   • 2 replies
   • 1.4k views
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   • huiray
   • October 31, 2014

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

   By cteavin, April 26, 2016
   • 2 replies
   • 1.6k views
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   • gfron1
   • April 26, 2016

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

   By eugenep, July 14, 2022   

   • Charcuterie
   • 2 replies
   • 1k views
   • 
   • gfweb
   • July 14, 2022

6. Oyster terrine/pâte/rillette recipe

   By epicurious, September 23, 2013
   • 2 replies
   • 2.5k views
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   • Dave Hatfield
   • September 24, 2013

7. Green Onions

   By chow guy, August 31, 2009
   • 2 replies
   • 1.6k views
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   • Anna N
   • August 31, 2009

8. Spherification on a molecular level

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

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

   By Anonymous Modernist 11936, December 10, 2012
   • 2 replies
   • 2.1k views
   • 
   • Sam Fahey-Burke
   • January 2, 2013

10. Mi cuit salmon

    By boudin noir, August 31, 2015
    • 2 replies
    • 2.9k views
    • 
    • daveb
    • September 1, 2015

11. Checking fish bones for doneness

    By edwardsboi, February 12, 2009
    • 2 replies
    • 1.8k views
    • 
    • Prawncrackers
    • February 12, 2009

12. Pear and Almond Jam - Recipe assistance request!

    By TicTac, August 31, 2015
    • 2 replies
    • 3.1k views
    • 
    • TicTac
    • September 3, 2015

13. Pandan Leaves in Ontario

    By SteveCooks!, October 13, 2012
    • 2 replies
    • 3.4k views
    • 
    • SteveCooks!
    • October 13, 2012

14. Fines Herbes

    By GlorifiedRice, February 10, 2017
    • 2 replies
    • 1.2k views
    • 
    • GlorifiedRice
    • February 11, 2017

15. Tastes and Flavors of Fall

    By Shel_B, December 11, 2007
    • 2 replies
    • 1.4k views
    • 
    • Doodad
    • December 17, 2007

16. eBay has Trader Joe's foodstuffs .. news to me ...

    By Gifted Gourmet, January 7, 2007
    • 2 replies
    • 1.8k views
    • 
    • rooftop1000
    • January 8, 2007

17. Freezing Bordelaise Sauce

    By Robenco15, March 14, 2014
    • 2 replies
    • 4.3k views
    • 
    • TheCulinaryLibrary
    • March 17, 2014

18. Melba Toast

    By Pam Brunning, August 14, 2010
    • 2 replies
    • 2.1k views
    • 
    • Pam Brunning
    • August 14, 2010

19. Smoking soup?

    By Obese-Wan Kenobi, November 1, 2007
    • 2 replies
    • 1.5k views
    • 
    • Obese-Wan Kenobi
    • November 2, 2007

20. Borsh (or Borsch, Borscht, Borsht, Bortsch...) - cooked on open fire

    By ImportantElements, April 6, 2018
    • 2 replies
    • 1.5k views
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    • lemniscate
    • April 10, 2018

21. Lyo-Sabores: Just Freeze Dried Fruit?

    By Harky, November 17, 2009
    • 2 replies
    • 4.6k views
    • 
    • Harky
    • November 18, 2009

22. Maltodextrin - fat powders

    By Robert Watts, October 14, 2012
    • 2 replies
    • 1.7k views
    • 
    • Bojana
    • October 23, 2012

23. Ceviche - best way to execute in restaurant kitchen?

    By SNewman004, May 22, 2017
    • 2 replies
    • 1.2k views
    • 
    • Auro
    • May 23, 2017

24. [Modernist Cuisine] Edible Soap Bar with Honey Bubbles (4•267)

    By Anonymous Modernist 3093, October 29, 2011
    • 2 replies
    • 3.8k views
    • 
    • Anonymous Modernist 3093
    • November 16, 2011

25. Dried Chestnuts

    By Nancy in Pátzcuaro, February 24, 2019
    • 2 replies
    • 1.1k views
    • 
    • Nancy in Pátzcuaro
    • February 25, 2019