Cooking

9,586 topics in this forum

1. Using bean powder to make mashed beans.

   By Silhorn, September 13, 2015
   • 6 replies
   • 1.7k views
   • 
   • btbyrd
   • September 15, 2015

2. Using canning jar for sous vide confit egg yolk

   By Josh71, July 17, 2015
   • 5 replies
   • 3.1k views
   • 
   • Josh71
   • July 21, 2015

3. Using Cartouches: Beneficial or Bunk?

   By Chris Amirault, January 12, 2011
   • 3 replies
   • 8.8k views
   • 
   • Pierogi
   • January 13, 2011

4. Using chicken feet for stock making 1 2

   By jgm, July 5, 2006
   • 45 replies
   • 14.5k views
   • 
   • sparrowgrass
   • January 30, 2012

5. Using dehydrated food in cooking

   By ElsieD, October 21, 2024
   • 21 replies
   • 3.5k views
   • 
   • ElsieD
   • November 7, 2024

6. Using dried fig leaves

   By ninagluck, June 5, 2014
   • 1 reply
   • 1.7k views
   • 
   • Plantes Vertes
   • June 5, 2014

7. Using dried/dehydrated foodstuffs as spice

   By TdeV, April 12, 2023
   • 8 replies
   • 1.1k views
   • 
   • lemniscate
   • April 13, 2023

8. Using Elderflower Cordial

   By Saffy, August 8, 2002
   • 6 replies
   • 1.7k views
   • 
   • Saffy
   • August 8, 2002

9. Using fish sauce in non-Asian cuisines

   By LindaK, November 18, 2012
   • 18 replies
   • 4.4k views
   • 
   • radtek
   • November 21, 2012

10. Using food scraps and 'trash'

    By jgm, September 19, 2007
    • 2 replies
    • 1.5k views
    • 
    • shellfishfiend
    • September 19, 2007

11. Using fresh figs

    By Paul Kierstead, November 27, 2009
    • 17 replies
    • 6.2k views
    • 
    • Tom Gengo
    • July 24, 2010

12. Using Fresh Spinach

    By Bella S.F., June 16, 2007
    • 3 replies
    • 1.6k views
    • 
    • Anna N
    • June 18, 2007

13. Using fresh water chestnuts 1 2

    By sabg, December 1, 2004
    • 28 replies
    • 6.1k views
    • 
    • psiweaver
    • February 2, 2010

14. Using frozen versus fresh spinach

    By heidih, January 18, 2011
    • 7 replies
    • 7.1k views
    • 
    • Jenni
    • January 18, 2011

15. Using koji to "age" steaks

    By Shalmanese, April 18, 2016
    • 10 replies
    • 8.6k views
    • 
    • Anna N
    • June 17, 2018

16. Using manitol to make edible eggshell

    By Anonymous Modernist 6927, August 1, 2013
    • 0 replies
    • 1.9k views
    • 
    • Anonymous Modernist 6927
    • August 1, 2013

17. Using Margarine 1 2

    By Pam R, February 5, 2008
    • 38 replies
    • 6.5k views
    • 
    • jsmeeker
    • February 6, 2008

18. Using marinated artichoke hearts

    By SpaghettiWestern, May 1, 2010
    • 20 replies
    • 6.9k views
    • 
    • Kouign Aman
    • May 4, 2010

19. Using Modernist Ingredients 1 2

    By LOG, March 19, 2011   

    • Modernist
    • 29 replies
    • 12k views
    • 
    • Mutleyracers
    • December 23, 2021

20. Using natural pH indicators in cooking

    By Anonymous Modernist 15855, February 6, 2013
    • 6 replies
    • 2.4k views
    • 
    • Anonymous Modernist 3840
    • February 11, 2013

21. Using orange cauliflower

    By heidih, February 2, 2013
    • 7 replies
    • 2.5k views
    • 
    • HungryC
    • February 20, 2013

22. Using parchment paper as lids

    By zeitoun, February 24, 2005
    • 16 replies
    • 3.1k views
    • 
    • LindaK
    • February 25, 2005

23. Using Plum Pits?

    By TheStarvingArtist, October 16, 2013
    • 1 reply
    • 1.6k views
    • 
    • Edward J
    • October 16, 2013

24. Using Pork in Bolognese

    By Shel_B, March 10, 2024
    • 13 replies
    • 1.8k views
    • 
    • Shel_B
    • March 13, 2024

25. Using pre-blended cures for different purposes

    By Phil, August 24, 2011   

    • Charcuterie
    • 7 replies
    • 2.1k views
    • 
    • Phil
    • August 26, 2011