Cooking

9,585 topics in this forum

1. Veal stock 1 2 3 4

   By ktdid56, March 27, 2004
   • 85 replies
   • 19.7k views
   • 
   • paul o' vendange
   • February 26, 2017

2. Chicken stock rolling boil - for clarity?

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

3. [Modernist Cuisine at Home] Aromatic Chicken Broth

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

4. Meat cutting

   By cutter, February 16, 2017
   • 13 replies
   • 5.9k views
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   • btbyrd
   • February 18, 2017

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

   By Mike Forman, February 11, 2017
   • 38 replies
   • 7.8k views
   • 
   • dcarch
   • February 17, 2017

6. Dehydrator as a warmer?

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

7. [Modernist Cuisine at Home] Freezing Garlic Confit

   By Anonymous Modernist 12636, January 17, 2013
   • 5 replies
   • 9.3k views
   • 
   • kayb
   • February 14, 2017

8. [Modernist Cuisine at Home] Caramelized Onions

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

9. Dispensing fine salt

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

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

    By AVFOOL, January 14, 2009
    • 170 replies
    • 77.4k views
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    • FrogPrincesse
    • February 13, 2017

11. Fines Herbes

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

12. Knife techniques 1 2

    By cutter, February 4, 2017
    • 32 replies
    • 6.3k views
    • 
    • rotuts
    • February 10, 2017

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

    By Porthos, February 1, 2017
    • 47 replies
    • 9.3k views
    • 
    • quiet1
    • February 9, 2017

14. Inspiration? Low fat low fiber?

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

15. Cooking and Eating Animal Genitals 1 2

    By liuzhou, February 1, 2017
    • 30 replies
    • 36.2k views
    • 
    • JoNorvelleWalker
    • February 8, 2017

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

    By scubadoo97, October 9, 2016
    • 500 replies
    • 86.1k views
    • 
    • quiet1
    • February 7, 2017

17. Capers 1 2 3

    By prasantrin, May 27, 2008
    • 74 replies
    • 16k views
    • 
    • Smithy
    • February 6, 2017

18. Portioning Parmesan 1 2

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

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

    By daveb, July 3, 2015
    • 499 replies
    • 87.7k views
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    • scubadoo97
    • February 1, 2017

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

    By liuzhou, January 1, 2017
    • 488 replies
    • 75k views
    • 
    • Dejah
    • January 29, 2017

21. Makhlouta

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

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

    By rotuts, November 13, 2016
    • 42 replies
    • 5.7k views
    • 
    • rotuts
    • January 25, 2017

23. Twice Roasted Pecans?

    By keetpy, January 24, 2017
    • 6 replies
    • 2.5k views
    • 
    • pastrygirl
    • January 25, 2017

24. No Morbier

    By Paul Fink, January 23, 2017
    • 9 replies
    • 1.7k views
    • 
    • Paul Fink
    • January 24, 2017

25. Apples in savory dishes 1 2

    By devlin, September 13, 2006
    • 40 replies
    • 6.5k views
    • 
    • Okanagancook
    • January 22, 2017