Cooking

9,590 topics in this forum

1. Risotto alla Milanese: a few questions

   By Alex, March 17, 2017
   • 12 replies
   • 3.3k views
   • 
   • winedoc
   • March 23, 2017

2. Bangers and mash 1 2 3

   By lindag, March 9, 2017
   • 68 replies
   • 12.8k views
   • 
   • Tammy
   • March 20, 2017

3. Agar Agar amount question

   By bonkboo, March 18, 2017
   • 1 reply
   • 1.4k views
   • 
   • pastrygirl
   • March 18, 2017

4. Challenge: Cook your way through your freezer (part 1) 1 2 3 4 21

   By Anna N, January 18, 2017
   • 501 replies
   • 76.2k views
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   • Thanks for the Crepes
   • March 11, 2017

5. Knife Use When Cutting Sandwiches 1 2

   By cutter, March 5, 2017
   • 28 replies
   • 16.8k views
   • 
   • IndyRob
   • March 10, 2017

6. Rub on sous vide? 1 2

   By TdeV, February 25, 2017
   • 25 replies
   • 10.7k views
   • 
   • FeChef
   • March 9, 2017

7. Food waste assignment, thinking innovative.

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

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

   By torolover, March 26, 2015
   • 8 replies
   • 10.2k views
   • 
   • paulraphael
   • March 7, 2017

9. Advice on this Tuna on Rice recipe

   By oofencocotte, March 6, 2017
   • 2 replies
   • 1.3k views
   • 
   • Anna N
   • March 6, 2017

10. Sous Vide + Crispy Chicken Thighs

    By TdeV, February 28, 2017
    • 8 replies
    • 2.6k views
    • 
    • IndyRob
    • March 4, 2017

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

    By Dejah, January 29, 2017
    • 497 replies
    • 70.7k views
    • 
    • sartoric
    • March 4, 2017

12. Pork Wings? - sous vide

    By TdeV, February 18, 2017
    • 16 replies
    • 7.1k views
    • 
    • TdeV
    • March 1, 2017

13. Advice: Braising in Smoker?

    By Franzisaurus_Rex, February 25, 2017
    • 24 replies
    • 9.5k views
    • 
    • kayb
    • March 1, 2017

14. lamb: beyond the roasted leg 1 2

    By ChrisTaylor, April 18, 2011
    • 33 replies
    • 8.8k views
    • 
    • Okanagancook
    • February 28, 2017

15. Veal stock 1 2 3 4

    By ktdid56, March 27, 2004
    • 85 replies
    • 20.9k views
    • 
    • paul o' vendange
    • February 26, 2017

16. Chicken stock rolling boil - for clarity?

    By paul o' vendange, February 17, 2017
    • 9 replies
    • 2.5k views
    • 
    • paul o' vendange
    • February 20, 2017

17. [Modernist Cuisine at Home] Aromatic Chicken Broth

    By Anonymous Modernist 10517, October 28, 2012
    • 5 replies
    • 5.8k views
    • 
    • paulraphael
    • February 19, 2017

18. Meat cutting

    By cutter, February 16, 2017
    • 13 replies
    • 6.5k views
    • 
    • btbyrd
    • February 18, 2017

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

    By Mike Forman, February 11, 2017
    • 38 replies
    • 8.2k views
    • 
    • dcarch
    • February 17, 2017

20. Dehydrator as a warmer?

    By FeChef, February 13, 2017
    • 13 replies
    • 4.9k views
    • 
    • FeChef
    • February 15, 2017

21. [Modernist Cuisine at Home] Freezing Garlic Confit

    By Anonymous Modernist 12636, January 17, 2013
    • 5 replies
    • 9.7k views
    • 
    • kayb
    • February 14, 2017

22. [Modernist Cuisine at Home] Caramelized Onions

    By Anonymous Modernist 13523, January 18, 2013
    • 1 reply
    • 4.1k views
    • 
    • Nicholas Zendrowski
    • February 14, 2017

23. Dispensing fine salt

    By TdeV, February 12, 2017
    • 14 replies
    • 2.8k views
    • 
    • blue_dolphin
    • February 14, 2017

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

    By AVFOOL, January 14, 2009
    • 170 replies
    • 79.8k views
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    • FrogPrincesse
    • February 13, 2017

25. Fines Herbes

    By GlorifiedRice, February 10, 2017
    • 2 replies
    • 1.3k views
    • 
    • GlorifiedRice
    • February 11, 2017