Cooking

9,584 topics in this forum

1. Cooking meat in a Pressure Cooker

   By thampik, March 15, 2011
   • 15 replies
   • 20.5k views
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   • lindag
   • April 3, 2015

2. Soba Noodles 1 2

   By TJHarris, September 8, 2004
   • 31 replies
   • 5.7k views
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   • Thanks for the Crepes
   • April 3, 2015

3. Sous vide cooking directly in packaging?

   By chris_s, April 1, 2015
   • 15 replies
   • 9.7k views
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   • dcarch
   • April 3, 2015

4. A Lemon Trick: Caramelized Lemon Juice

   By Shel_B, April 1, 2015
   • 6 replies
   • 4.6k views
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   • daveb
   • April 3, 2015

5. Percebes (Gooseneck Barnacles) Ideas?

   By Paul Bacino, March 30, 2015
   • 8 replies
   • 3.4k views
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   • rotuts
   • March 31, 2015

6. Wet vs Dry Brine Sous vide?

   By FeChef, March 28, 2015
   • 6 replies
   • 4.3k views
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   • FeChef
   • March 31, 2015

7. Best Double Oven?

   By Zacky, March 29, 2015
   • 3 replies
   • 1.8k views
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   • DTBarton
   • March 30, 2015

8. Dinner 2015 (Part 1) 1 2 3 4 24

   By Paul Bacino, February 1, 2015
   • 589 replies
   • 79.3k views
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   • Norm Matthews
   • March 29, 2015

9. Short ribs under pressure

   By FeChef, March 24, 2015
   • 17 replies
   • 3.1k views
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   • Ttogull
   • March 27, 2015

10. Momofuku Bo Ssam, rinse brine or don't rinse?

    By torolover, November 26, 2014
    • 6 replies
    • 4.1k views
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    • FeChef
    • March 26, 2015

11. Ideas for pork belly dish in 45 mins

    By Bojana, March 18, 2015
    • 11 replies
    • 2.5k views
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    • Bojana
    • March 24, 2015

12. Show Us Your Ladles! 1 2

    By Chris Amirault, September 4, 2006
    • 31 replies
    • 8.2k views
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    • palo
    • March 24, 2015

13. Roasting pan material

    By GRoston, March 22, 2015
    • 5 replies
    • 1.6k views
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    • Darienne
    • March 22, 2015

14. Xanthan Gum

    By Jboots, March 20, 2015
    • 4 replies
    • 1.6k views
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    • daveb
    • March 22, 2015

15. Duck Prosciutto advice!

    By Boris Abrams, March 21, 2015
    • 12 replies
    • 2.5k views
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    • btbyrd
    • March 21, 2015

16. [Modernist Cuisine at Home] Brown Beef Stock

    By Anonymous Modernist 10517, November 25, 2012
    • 5 replies
    • 5.1k views
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    • Theos
    • March 21, 2015

17. Transforming foods. NEED HELP PLEASE!!!

    By Zachary Klusmeier, March 19, 2015
    • 3 replies
    • 1.4k views
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    • jayt90
    • March 19, 2015

18. Foie Gras: Recipes 1 2 3

    By phlawless, March 2, 2005
    • 66 replies
    • 14.3k views
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    • Franci
    • March 19, 2015

19. Hollandaise in Microwave

    By gulfporter, March 1, 2015
    • 7 replies
    • 2.3k views
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    • monavano
    • March 19, 2015

20. What temp to avoid solidifying an egg yolk dropped into a hot cream soup?

    By Caruso, March 12, 2015
    • 3 replies
    • 2.4k views
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    • monavano
    • March 19, 2015

21. Sous vide Chicken Stock with no added water?

    By torolover, March 14, 2015
    • 16 replies
    • 3.7k views
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    • nickrey
    • March 18, 2015

22. Pressure Cookers – what's cooking? 1 2 3 4 7

    By Kerry Beal, May 23, 2011
    • 159 replies
    • 42.9k views
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    • Dave W
    • March 17, 2015

23. Asking about Roasting !!! please help

    By Việt Hồng, March 13, 2015
    • 8 replies
    • 1.9k views
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    • Jaymes
    • March 14, 2015

24. Techniques for Lamb Ribs and Breast 1 2 3

    By Chris Amirault, August 18, 2007
    • 74 replies
    • 23.5k views
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    • jmacnaughtan
    • March 14, 2015

25. Need help from the lard-o-philes... 1 2 3

    By Pierogi, May 10, 2012
    • 58 replies
    • 10.1k views
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    • rane008
    • March 13, 2015