Cooking

9,602 topics in this forum

1. Is smaller brisket possible? Any tips?

   By Oblique may, November 22, 2012
   • 0 replies
   • 1.1k views
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   • Oblique may
   • November 22, 2012

2. Sauce/dressing ideas for tri-tip ( Post griilled )

   By Paul Bacino, September 27, 2016
   • 4 replies
   • 1.1k views
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   • fledflew
   • September 28, 2016

3. Borlotti beans – what should I make?

   By patrickamory, August 23, 2012
   • 2 replies
   • 1.1k views
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   • patrickamory
   • August 25, 2012

4. Low or High Acyl Gellan Gum for chicory root ice cream

   By daniel123456789876543, December 11, 2021
   • 1 reply
   • 1.1k views
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   • scott123
   • December 11, 2021

5. Homemade 'Sel Fou'

   By pufin3, April 18, 2016
   • 2 replies
   • 1.1k views
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   • Deryn
   • April 18, 2016

6. Meat WSJ sat 6 July

   By rotuts, July 6, 2019
   • 1 reply
   • 1.1k views
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   • AlaMoi
   • July 6, 2019

7. Modernist Demi Glacé and Espanol Sauce

   By Anonymous Modernist 571, July 10, 2012
   • 1 reply
   • 1.1k views
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   • Sam Fahey-Burke
   • November 15, 2012

8. Seafood choucroute with beurre blanc

   By Margaret Pilgrim, October 4, 2012
   • 0 replies
   • 1.1k views
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   • Margaret Pilgrim
   • October 4, 2012

9. Beef heart

   By Soul_Venom, June 14, 2019
   • 3 replies
   • 1.1k views
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   • Margaret Pilgrim
   • June 19, 2019

10. aji amarillo - pastes, uses, etc

    By jedovaty, September 23, 2023
    • 4 replies
    • 1.1k views
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    • ElsieD
    • September 24, 2023

11. ISO butchery class in San Diego

    By MetsFan5, December 3, 2016
    • 2 replies
    • 1.1k views
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    • blue_dolphin
    • December 3, 2016

12. Plant-based faux gras flies off shelves.

    By Anna N, January 2, 2023
    • 5 replies
    • 1.1k views
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    • Anna N
    • January 2, 2023

13. Winter recipes for melons

    By Natho, April 26, 2008
    • 0 replies
    • 1.1k views
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    • Natho
    • April 26, 2008

14. Help with 2 layer savory custard

    By Anonymous Modernist 14262, February 22, 2013
    • 0 replies
    • 1.1k views
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    • Anonymous Modernist 14262
    • February 22, 2013

15. Pine needles

    By shain, February 13, 2016
    • 4 replies
    • 1.1k views
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    • Thanks for the Crepes
    • February 14, 2016

16. What is the best way making flavored mayonaise

    By Dennis1404, August 11, 2016
    • 6 replies
    • 1.1k views
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    • JoNorvelleWalker
    • August 12, 2016

17. Candying limes. Worth it?

    By cteavin, November 11, 2024
    • 6 replies
    • 1.1k views
    • 
    • lemniscate
    • November 13, 2024

18. Need unusual Fried Food Ideas!

    By Anonymous Modernist 1879, July 9, 2013
    • 0 replies
    • 1.1k views
    • 
    • Anonymous Modernist 1879
    • July 9, 2013

19. How to make pastry without touching it so much?

    By Anonymous Modernist 11223, November 16, 2012
    • 0 replies
    • 1.1k views
    • 
    • Anonymous Modernist 11223
    • November 16, 2012

20. Agar Agar amount question

    By bonkboo, March 18, 2017
    • 1 reply
    • 1.1k views
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    • pastrygirl
    • March 18, 2017

21. Daube du Gardian

    By jackal10, October 14, 2003
    • 5 replies
    • 1.1k views
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    • essvee
    • October 15, 2003

22. Bagging up leftovers and pasteurising them

    By benjamin163, January 1, 2017
    • 1 reply
    • 1.1k views
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    • JoNorvelleWalker
    • January 2, 2017

23. Seafood shopping in Atlanta / Southeast coast

    By Katie Meadow, June 5, 2021
    • 1 reply
    • 1.1k views
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    • Dave the Cook
    • June 5, 2021

24. Fried Rice New York Chinese Restaurant Style

    By weinoo, February 9
    • 3 replies
    • 1.1k views
    • 
    • Katie Meadow
    • February 25

25. Chicken egg bottargue?

    By Margaret Pilgrim, July 22, 2019
    • 5 replies
    • 1.1k views
    • 
    • teonzo
    • July 22, 2019