Cooking

9,602 topics in this forum

1. Knife Use When Cutting Sandwiches 1 2

   By cutter, March 5, 2017
   • 28 replies
   • 15.3k views
   • 
   • IndyRob
   • March 10, 2017

2. Rub on sous vide? 1 2

   By TdeV, February 25, 2017
   • 25 replies
   • 9.9k views
   • 
   • FeChef
   • March 9, 2017

3. Food waste assignment, thinking innovative.

   By HTGC, March 8, 2017
   • 0 replies
   • 774 views
   • 
   • HTGC
   • March 8, 2017

4. Chicken thigh sous vide "confit" times and temps?

   By torolover, March 26, 2015
   • 8 replies
   • 9.5k views
   • 
   • paulraphael
   • March 7, 2017

5. Advice on this Tuna on Rice recipe

   By oofencocotte, March 6, 2017
   • 2 replies
   • 1.1k views
   • 
   • Anna N
   • March 6, 2017

6. Sous Vide + Crispy Chicken Thighs

   By TdeV, February 28, 2017
   • 8 replies
   • 2.3k views
   • 
   • IndyRob
   • March 4, 2017

7. Dinner 2017 (Part 2) 1 2 3 4 20

   By Dejah, January 29, 2017
   • 497 replies
   • 62.5k views
   • 
   • sartoric
   • March 4, 2017

8. Pork Wings? - sous vide

   By TdeV, February 18, 2017
   • 16 replies
   • 6.1k views
   • 
   • TdeV
   • March 1, 2017

9. Advice: Braising in Smoker?

   By Franzisaurus_Rex, February 25, 2017
   • 24 replies
   • 8.4k views
   • 
   • kayb
   • March 1, 2017

10. lamb: beyond the roasted leg 1 2

    By ChrisTaylor, April 18, 2011
    • 33 replies
    • 8.1k views
    • 
    • Okanagancook
    • February 28, 2017

11. Veal stock 1 2 3 4

    By ktdid56, March 27, 2004
    • 85 replies
    • 18.8k views
    • 
    • paul o' vendange
    • February 26, 2017

12. Chicken stock rolling boil - for clarity?

    By paul o' vendange, February 17, 2017
    • 9 replies
    • 2.1k views
    • 
    • paul o' vendange
    • February 20, 2017

13. [Modernist Cuisine at Home] Aromatic Chicken Broth

    By Anonymous Modernist 10517, October 28, 2012
    • 5 replies
    • 5.4k views
    • 
    • paulraphael
    • February 19, 2017

14. Meat cutting

    By cutter, February 16, 2017
    • 13 replies
    • 5.5k views
    • 
    • btbyrd
    • February 18, 2017

15. How should I cook this expensive steak? 1 2

    By Mike Forman, February 11, 2017
    • 38 replies
    • 7.4k views
    • 
    • dcarch
    • February 17, 2017

16. Dehydrator as a warmer?

    By FeChef, February 13, 2017
    • 13 replies
    • 4.3k views
    • 
    • FeChef
    • February 15, 2017

17. [Modernist Cuisine at Home] Freezing Garlic Confit

    By Anonymous Modernist 12636, January 17, 2013
    • 5 replies
    • 8.8k views
    • 
    • kayb
    • February 14, 2017

18. [Modernist Cuisine at Home] Caramelized Onions

    By Anonymous Modernist 13523, January 18, 2013
    • 1 reply
    • 3.9k views
    • 
    • Nicholas Zendrowski
    • February 14, 2017

19. Dispensing fine salt

    By TdeV, February 12, 2017
    • 14 replies
    • 2.4k views
    • 
    • blue_dolphin
    • February 14, 2017

20. Sous vide short ribs, times, and temperatures 1 2 3 4 7

    By AVFOOL, January 14, 2009
    • 170 replies
    • 75.6k views
    • 
    • FrogPrincesse
    • February 13, 2017

21. Fines Herbes

    By GlorifiedRice, February 10, 2017
    • 2 replies
    • 1k views
    • 
    • GlorifiedRice
    • February 11, 2017

22. Knife techniques 1 2

    By cutter, February 4, 2017
    • 32 replies
    • 5.9k views
    • 
    • rotuts
    • February 10, 2017

23. Salted Pasta Water: How Much Salt. 1 2

    By Porthos, February 1, 2017
    • 47 replies
    • 8.1k views
    • 
    • quiet1
    • February 9, 2017

24. Inspiration? Low fat low fiber?

    By quiet1, February 6, 2017
    • 16 replies
    • 2.4k views
    • 
    • paulraphael
    • February 8, 2017

25. Cooking and Eating Animal Genitals 1 2

    By liuzhou, February 1, 2017
    • 30 replies
    • 35.6k views
    • 
    • JoNorvelleWalker
    • February 8, 2017