Cooking

9,603 topics in this forum

1. Using fish sauce in non-Asian cuisines

   By LindaK, November 18, 2012
   • 18 replies
   • 4.9k views
   • 
   • radtek
   • November 21, 2012

2. Using food scraps and 'trash'

   By jgm, September 19, 2007
   • 2 replies
   • 1.6k views
   • 
   • shellfishfiend
   • September 19, 2007

3. Using fresh figs

   By Paul Kierstead, November 27, 2009
   • 17 replies
   • 6.6k views
   • 
   • Tom Gengo
   • July 24, 2010

4. Using Fresh Spinach

   By Bella S.F., June 16, 2007
   • 3 replies
   • 1.7k views
   • 
   • Anna N
   • June 18, 2007

5. Using fresh water chestnuts 1 2

   By sabg, December 1, 2004
   • 28 replies
   • 6.7k views
   • 
   • psiweaver
   • February 2, 2010

6. Using frozen versus fresh spinach

   By heidih, January 18, 2011
   • 7 replies
   • 7.5k views
   • 
   • Jenni
   • January 18, 2011

7. Using koji to "age" steaks

   By Shalmanese, April 18, 2016
   • 10 replies
   • 9k views
   • 
   • Anna N
   • June 17, 2018

8. Using manitol to make edible eggshell

   By Anonymous Modernist 6927, August 1, 2013
   • 0 replies
   • 2k views
   • 
   • Anonymous Modernist 6927
   • August 1, 2013

9. Using Margarine 1 2

   By Pam R, February 5, 2008
   • 38 replies
   • 7.3k views
   • 
   • jsmeeker
   • February 6, 2008

10. Using marinated artichoke hearts

    By SpaghettiWestern, May 1, 2010
    • 20 replies
    • 7.3k views
    • 
    • Kouign Aman
    • May 4, 2010

11. Using Modernist Ingredients 1 2

    By LOG, March 19, 2011   

    • Modernist
    • 29 replies
    • 12.8k views
    • 
    • Mutleyracers
    • December 23, 2021

12. Using natural pH indicators in cooking

    By Anonymous Modernist 15855, February 6, 2013
    • 6 replies
    • 2.7k views
    • 
    • Anonymous Modernist 3840
    • February 11, 2013

13. Using orange cauliflower

    By heidih, February 2, 2013
    • 7 replies
    • 2.6k views
    • 
    • HungryC
    • February 20, 2013

14. Using parchment paper as lids

    By zeitoun, February 24, 2005
    • 16 replies
    • 3.7k views
    • 
    • LindaK
    • February 25, 2005

15. Using Plum Pits?

    By TheStarvingArtist, October 16, 2013
    • 1 reply
    • 1.8k views
    • 
    • Edward J
    • October 16, 2013

16. Using Pork in Bolognese

    By Shel_B, March 10, 2024
    • 13 replies
    • 2.2k views
    • 
    • Shel_B
    • March 13, 2024

17. Using pre-blended cures for different purposes

    By Phil, August 24, 2011   

    • Charcuterie
    • 7 replies
    • 2.2k views
    • 
    • Phil
    • August 26, 2011

18. Using prik chii faa chilies or substitutes in Thai cooking

    By seabream, February 24, 2012
    • 13 replies
    • 7.9k views
    • 
    • Shalmanese
    • February 26, 2012

19. Using prime rib for kalbi (instead of flaken short rib)?

    By Soup, December 27, 2012
    • 3 replies
    • 2.1k views
    • 
    • tim
    • December 27, 2012

20. Using quince paste/membrillo: beyond manchego

    By marvelous_marvin, January 4, 2008
    • 7 replies
    • 4k views
    • 
    • markemorse
    • January 5, 2008

21. Using Rice to Keep Salt Dry-------Theory All Wet? 1 2

    By dcarch, August 22, 2011
    • 31 replies
    • 53.7k views
    • 
    • andiesenji
    • August 24, 2011

22. Using Salt Packed Anchovies in Cooking

    By Calw, March 7, 2009
    • 9 replies
    • 2.8k views
    • 
    • budrichard
    • March 13, 2009

23. Using sea-water in cooking

    By Shalmanese, January 29, 2005
    • 18 replies
    • 10.6k views
    • 
    • Sam Salmon
    • February 1, 2005

24. Using Seafood from a Can 1 2 3 4 5

    By Peter the eater, October 15, 2010
    • 107 replies
    • 20.8k views
    • 
    • kayb
    • August 31, 2020

25. Using Stock I for Stock II then Stock III rather than reducing 1 2

    By rotuts, November 13, 2016
    • 42 replies
    • 5.3k views
    • 
    • rotuts
    • January 25, 2017