Cooking

9,586 topics in this forum

1. Help ID'ing this dried Oriental Fungus

   By rotuts, January 12, 2017
   • 12 replies
   • 1.8k views
   • 
   • rotuts
   • January 13, 2017

2. Problem with lobster tail

   By Josh71, December 30, 2016
   • 16 replies
   • 9.8k views
   • 
   • weedy
   • January 11, 2017

3. Sorrel substitute 1 2

   By ChrisTaylor, April 18, 2011
   • 28 replies
   • 28.2k views
   • 
   • chromedome
   • January 10, 2017

4. Kitchen Notebooks - "I'll show you mine..." 1 2

   By Kerry Beal, January 28, 2014
   • 35 replies
   • 5.5k views
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   • quiet1
   • January 8, 2017

5. Cold Pheasant

   By Paul Fink, January 3, 2017
   • 12 replies
   • 3.7k views
   • 
   • Paul Fink
   • January 5, 2017

6. Turkey Carcass for soup

   By The Questioner, December 31, 2016
   • 24 replies
   • 6k views
   • 
   • GlorifiedRice
   • January 4, 2017

7. Bagging up leftovers and pasteurising them

   By benjamin163, January 1, 2017
   • 1 reply
   • 944 views
   • 
   • JoNorvelleWalker
   • January 2, 2017

8. Small eggs

   By Paul Fink, December 19, 2016
   • 20 replies
   • 5.1k views
   • 
   • dscheidt
   • January 1, 2017

9. Dinner 2016 (Part 11) 1 2 3 4 26

   By liuzhou, November 14, 2016
   • 636 replies
   • 89.1k views
   • 
   • liuzhou
   • January 1, 2017

10. Thinning a Gellan Fluid Gel

    By weedy, December 31, 2016
    • 0 replies
    • 1.5k views
    • 
    • weedy
    • December 31, 2016

11. Breakfast! 2016 (Part 3) 1 2 3 4 15

    By blue_dolphin, October 14, 2016
    • 365 replies
    • 48.3k views
    • 
    • Sparren
    • December 30, 2016

12. Can potatoes go stale?

    By gfweb, December 26, 2016
    • 10 replies
    • 1.9k views
    • 
    • Paul Fink
    • December 27, 2016

13. Cooking with "Modernist Cuisine at Home" (Part 2) 1 2 3 4 8

    By Erik Shear, January 28, 2013
    • 180 replies
    • 79.5k views
    • 
    • EatingBen
    • December 27, 2016

14. Who's cooking on salt blocks

    By Paul Bacino, February 5, 2011
    • 10 replies
    • 2.9k views
    • 
    • scubadoo97
    • December 25, 2016

15. Dry Mustard Powder

    By Shel_B, December 23, 2016
    • 3 replies
    • 873 views
    • 
    • Kerry Beal
    • December 25, 2016

16. How do you create a new dish?

    By nonkeyman, December 25, 2016
    • 4 replies
    • 1.8k views
    • 
    • Anna N
    • December 25, 2016

17. Ideas for Duck Confit 1 2

    By Paul Fink, December 4, 2016
    • 36 replies
    • 5.2k views
    • 
    • Anna N
    • December 24, 2016

18. Mega slow Sous Vide beef joint cook 1 2

    By stonypaul, December 14, 2016
    • 29 replies
    • 5.6k views
    • 
    • rotuts
    • December 20, 2016

19. Adding Starch to Pasta Water

    By Shel_B, December 18, 2016
    • 12 replies
    • 4.6k views
    • 
    • torolover
    • December 19, 2016

20. What is the cheapest wine brand you rec for cooking French/Italian?

    By torolover, December 18, 2016
    • 3 replies
    • 1.2k views
    • 
    • liuzhou
    • December 19, 2016

21. Has anyone used dry-aged beef trimmings as a seasoning?

    By paulraphael, December 15, 2016
    • 11 replies
    • 4.4k views
    • 
    • scubadoo97
    • December 18, 2016

22. Too Much Salt in Soup

    By Shel_B, December 15, 2016
    • 19 replies
    • 4.5k views
    • 
    • jmacnaughtan
    • December 16, 2016

23. Sous Vide Stock and Defatting

    By EatingBen, December 11, 2016
    • 16 replies
    • 1.9k views
    • 
    • EatingBen
    • December 16, 2016

24. What is your favorite and least favorite egg-only preparation method? 1 2

    By robie, December 12, 2016
    • 49 replies
    • 6k views
    • 
    • andiesenji
    • December 15, 2016

25. My First Pop Up Restaurant w/pics!

    By nonkeyman, December 9, 2016
    • 19 replies
    • 3.6k views
    • 
    • nonkeyman
    • December 11, 2016