Cooking

9,602 topics in this forum

1. mushroom wildness!

   By Mirandar, September 30, 2007
   • 1 reply
   • 1.3k views
   • 
   • DTBarton
   • October 1, 2007

2. Vanilla beans

   By ElsieD, June 2, 2010
   • 1 reply
   • 1.8k views
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   • ChickenStu
   • June 2, 2010

3. Cream and butter in sauces

   By stuartlikesstrudel, January 10, 2009
   • 1 reply
   • 1.6k views
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   • Magictofu
   • January 10, 2009

4. Canning with a European style pressure cooker

   By pep., October 5, 2011
   • 1 reply
   • 3k views
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   • Chris Young
   • October 5, 2011

5. Tofu Recipe

   By NoNiceTime, September 8, 2009
   • 1 reply
   • 1.1k views
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   • feedmec00kies
   • September 8, 2009

6. Cooking with vinegar

   By Anonymous Modernist 7222, December 5, 2012
   • 1 reply
   • 1.6k views
   • 
   • Anonymous Modernist 7222
   • December 5, 2012

7. Puffed barley treats

   By Tri2Cook, January 22, 2009
   • 1 reply
   • 2.4k views
   • 
   • HYoungJoo
   • January 22, 2009

8. Ultra Gel and Thick Gel

   By ElsieD, January 12, 2011
   • 1 reply
   • 1.8k views
   • 
   • Kerry Beal
   • January 13, 2011

9. DIY Pineapple Blackberries & Banana Mango Enzymes

   By karlim, October 13, 2012
   • 1 reply
   • 2.1k views
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   • pep.
   • October 18, 2012

10. Holy Vongole - help me with these frozen clams

    By oofencocotte, June 5, 2018
    • 1 reply
    • 10.5k views
    • 
    • joesan
    • June 5, 2018

11. Avant Garde Techniques

    By ravelda, April 4, 2007
    • 1 reply
    • 2.2k views
    • 
    • Corinna Dunne
    • April 6, 2007

12. [Modernist Cuisine] Lamb Jus

    By Anonymous Modernist 833, October 13, 2011
    • 1 reply
    • 3.2k views
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    • Anonymous Modernist 10
    • October 20, 2011

13. Galangal

    By liuzhou, December 20, 2022
    • 1 reply
    • 2k views
    • 
    • pastameshugana
    • December 20, 2022

14. Father's Country Ham - Bake & Fry Country Ham - FBF

    By TdeV, February 25
    • 1 reply
    • 833 views
    • 
    • rotuts
    • February 25

15. Retrogradation question

    By Charcuterer, February 14, 2012
    • 1 reply
    • 1.7k views
    • 
    • HowardLi
    • February 15, 2012

16. Cruise Cuisine

    By Camano Chef, November 23, 2008
    • 1 reply
    • 1.4k views
    • 
    • Jaymes
    • November 25, 2008

17. Making Bacon

    By Anonymous Modernist 12920, December 26, 2012
    • 1 reply
    • 1.7k views
    • 
    • Anonymous Modernist 310
    • January 5, 2013

18. Best large batch food processor that emulsifies

    By growninbrooklyn, July 13, 2015
    • 1 reply
    • 2.6k views
    • 
    • Dave W
    • July 13, 2015

19. Can someone clarify safety of eating Sous Vide leftovers?

    By torolover, December 21, 2017
    • 1 reply
    • 1.6k views
    • 
    • btbyrd
    • December 21, 2017

20. Dry Aged Rib Roast: Cooking options

    By jono, December 25, 2007
    • 1 reply
    • 1.5k views
    • 
    • rooftop1000
    • December 26, 2007

21. Substitute ingredients that made the product better than the original

    By nickrey, March 23, 2013
    • 1 reply
    • 1.9k views
    • 
    • huiray
    • March 23, 2013

22. Substituting Fresh Creamed Spinach for Frozen

    By gulfporter, December 23, 2017
    • 1 reply
    • 1.1k views
    • 
    • blue_dolphin
    • December 23, 2017

23. Space Chillies

    By liuzhou, December 20, 2024
    • 1 reply
    • 583 views
    • 
    • Tropicalsenior
    • December 20, 2024

24. Duck based cured meats

    By Wesley1, August 10, 2007
    • 1 reply
    • 1.4k views
    • 
    • Dave the Cook
    • August 10, 2007

25. Pan Sauces and burnt Fond

    By alanjesq, October 19, 2010
    • 1 reply
    • 1.8k views
    • 
    • therippa
    • October 19, 2010