Cooking

9,585 topics in this forum

1. Using dried fig leaves

   By ninagluck, June 5, 2014
   • 1 reply
   • 1.9k views
   • 
   • Plantes Vertes
   • June 5, 2014

2. Fish turning technique

   By S_AndPepper, June 4, 2014
   • 17 replies
   • 3k views
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   • paulraphael
   • June 4, 2014

3. Surimi

   By boudin noir, June 3, 2014
   • 6 replies
   • 2k views
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   • Kerry Beal
   • June 4, 2014

4. Wishbone removal: Why?

   By Mofassah, June 3, 2014
   • 10 replies
   • 18.6k views
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   • rotuts
   • June 4, 2014

5. Calf's Heart Sous Vide

   By philippeberthoud, June 3, 2014
   • 7 replies
   • 3.7k views
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   • philippeberthoud
   • June 18, 2014

6. Recipe for Elway's biscuit

   By gfweb, June 2, 2014
   • 7 replies
   • 2.3k views
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   • gfweb
   • June 5, 2014

7. Quest for Singapore Noodles 1 2

   By Shel_B, June 2, 2014
   • 36 replies
   • 6.7k views
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   • FeChef
   • September 20, 2014

8. Question about safety of consuming months-old pate

   By benjamin163, May 30, 2014
   • 11 replies
   • 5.3k views
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   • benjamin163
   • June 4, 2014

9. [Modernist Cuisine at Home] Modernist Vichyssoise (p. 162–164)

   By Chris Hennes, May 30, 2014
   • 10 replies
   • 4.2k views
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   • lordratner
   • July 24, 2014

10. Cooking burgers sous vide, have some questions 1 2 3 4 6

    By seannymurrs, May 30, 2014
    • 127 replies
    • 30.5k views
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    • JoNorvelleWalker
    • May 13, 2015

11. Papaya v. Mexican Papaya v. Mexican Cooking papaya

    By gfron1, May 29, 2014
    • 1 reply
    • 1.6k views
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    • heidih
    • May 29, 2014

12. yield on cooking octopus

    By pervis, May 29, 2014
    • 3 replies
    • 5.8k views
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    • dcarch
    • May 30, 2014

13. Running butter through a meat grinder

    By paulraphael, May 29, 2014
    • 10 replies
    • 3.7k views
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    • rotuts
    • May 29, 2014

14. Pourable pizza crust ... please help

    By Johntodd, May 28, 2014
    • 18 replies
    • 5k views
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    • mgaretz
    • May 29, 2014

15. Chocolate Milk: How do you make yours?

    By Shel_B, May 26, 2014
    • 9 replies
    • 3.3k views
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    • basquecook
    • May 27, 2014

16. Which cinnamon to use in savory dishes?

    By patrickamory, May 26, 2014
    • 7 replies
    • 3.5k views
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    • patrickamory
    • May 31, 2014

17. Dipping Sauce to go with Southwest Grilled Shrimp?

    By MAL7DC, May 26, 2014
    • 8 replies
    • 4.5k views
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    • GlorifiedRice
    • May 28, 2014

18. What cooking oil do you use? 1 2 3 4 8

    By patrickamory, May 26, 2014
    • 175 replies
    • 28.1k views
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    • haresfur
    • December 12, 2022

19. [Modernist Cuisine] Lentil Salad (p. 5•267–271)

    By Chris Hennes, May 25, 2014
    • 3 replies
    • 3.1k views
    • 
    • Guest
    • June 3, 2014

20. Sous Vide stocks, how much water?

    By cteavin, May 25, 2014
    • 9 replies
    • 4.4k views
    • 
    • Guest
    • June 3, 2014

21. Ideal searing temperatures?

    By JacobJ, May 24, 2014
    • 9 replies
    • 20.4k views
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    • paulraphael
    • May 27, 2014

22. Dried Potato Leaves

    By gfron1, May 23, 2014
    • 7 replies
    • 3.4k views
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    • GlorifiedRice
    • May 24, 2014

23. Nut Flour Gnocchi

    By Paul Bacino, May 21, 2014
    • 4 replies
    • 1.7k views
    • 
    • Paul Bacino
    • May 22, 2014

24. What's the difference between jian bing & dosa?

    By sri24, May 20, 2014
    • 3 replies
    • 4k views
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    • liuzhou
    • May 22, 2014

25. Lard weight to volume

    By lame username, May 20, 2014
    • 2 replies
    • 4.7k views
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    • Shalmanese
    • May 21, 2014