Cooking

9,587 topics in this forum

1. Pork Wings? - sous vide

   By TdeV, February 18, 2017
   • 16 replies
   • 6.8k views
   • 
   • TdeV
   • March 1, 2017

2. Advice: Braising in Smoker?

   By Franzisaurus_Rex, February 25, 2017
   • 24 replies
   • 9k views
   • 
   • kayb
   • March 1, 2017

3. lamb: beyond the roasted leg 1 2

   By ChrisTaylor, April 18, 2011
   • 33 replies
   • 8.5k views
   • 
   • Okanagancook
   • February 28, 2017

4. Veal stock 1 2 3 4

   By ktdid56, March 27, 2004
   • 85 replies
   • 20k views
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   • paul o' vendange
   • February 26, 2017

5. Chicken stock rolling boil - for clarity?

   By paul o' vendange, February 17, 2017
   • 9 replies
   • 2.3k views
   • 
   • paul o' vendange
   • February 20, 2017

6. [Modernist Cuisine at Home] Aromatic Chicken Broth

   By Anonymous Modernist 10517, October 28, 2012
   • 5 replies
   • 5.6k views
   • 
   • paulraphael
   • February 19, 2017

7. Meat cutting

   By cutter, February 16, 2017
   • 13 replies
   • 6k views
   • 
   • btbyrd
   • February 18, 2017

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

   By Mike Forman, February 11, 2017
   • 38 replies
   • 7.9k views
   • 
   • dcarch
   • February 17, 2017

9. Dehydrator as a warmer?

   By FeChef, February 13, 2017
   • 13 replies
   • 4.6k views
   • 
   • FeChef
   • February 15, 2017

10. [Modernist Cuisine at Home] Freezing Garlic Confit

    By Anonymous Modernist 12636, January 17, 2013
    • 5 replies
    • 9.4k views
    • 
    • kayb
    • February 14, 2017

11. [Modernist Cuisine at Home] Caramelized Onions

    By Anonymous Modernist 13523, January 18, 2013
    • 1 reply
    • 4k views
    • 
    • Nicholas Zendrowski
    • February 14, 2017

12. Dispensing fine salt

    By TdeV, February 12, 2017
    • 14 replies
    • 2.6k views
    • 
    • blue_dolphin
    • February 14, 2017

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

    By AVFOOL, January 14, 2009
    • 170 replies
    • 77.9k views
    • 
    • FrogPrincesse
    • February 13, 2017

14. Fines Herbes

    By GlorifiedRice, February 10, 2017
    • 2 replies
    • 1.2k views
    • 
    • GlorifiedRice
    • February 11, 2017

15. Knife techniques 1 2

    By cutter, February 4, 2017
    • 32 replies
    • 6.4k views
    • 
    • rotuts
    • February 10, 2017

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

    By Porthos, February 1, 2017
    • 47 replies
    • 9.6k views
    • 
    • quiet1
    • February 9, 2017

17. Inspiration? Low fat low fiber?

    By quiet1, February 6, 2017
    • 16 replies
    • 2.6k views
    • 
    • paulraphael
    • February 8, 2017

18. Cooking and Eating Animal Genitals 1 2

    By liuzhou, February 1, 2017
    • 30 replies
    • 36.3k views
    • 
    • JoNorvelleWalker
    • February 8, 2017

19. Lunch! What'd ya have? (Late 2016–Early 2017) 1 2 3 4 21

    By scubadoo97, October 9, 2016
    • 500 replies
    • 87k views
    • 
    • quiet1
    • February 7, 2017

20. Capers 1 2 3

    By prasantrin, May 27, 2008
    • 74 replies
    • 16.2k views
    • 
    • Smithy
    • February 6, 2017

21. Portioning Parmesan 1 2

    By JoNorvelleWalker, January 16, 2017
    • 34 replies
    • 6.4k views
    • 
    • rustwood
    • February 5, 2017

22. What Are You Cooking Sous Vide Today? (Part 2) 1 2 3 4 20

    By daveb, July 3, 2015
    • 499 replies
    • 88.6k views
    • 
    • scubadoo97
    • February 1, 2017

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

    By liuzhou, January 1, 2017
    • 488 replies
    • 75.7k views
    • 
    • Dejah
    • January 29, 2017

24. Makhlouta

    By Shel_B, January 25, 2017
    • 1 reply
    • 1k views
    • 
    • shain
    • January 26, 2017

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

    By rotuts, November 13, 2016
    • 42 replies
    • 5.8k views
    • 
    • rotuts
    • January 25, 2017