Cooking

9,602 topics in this forum

1. Wet vs Dry Brine Sous vide?

   By FeChef, March 28, 2015
   • 6 replies
   • 4.8k views
   • 
   • FeChef
   • March 31, 2015

2. Best Double Oven?

   By Zacky, March 29, 2015
   • 3 replies
   • 1.9k views
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   • DTBarton
   • March 30, 2015

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

   By Paul Bacino, February 1, 2015
   • 589 replies
   • 87.4k views
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   • Norm Matthews
   • March 29, 2015

4. Short ribs under pressure

   By FeChef, March 24, 2015
   • 17 replies
   • 3.6k views
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   • Ttogull
   • March 27, 2015

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

   By torolover, November 26, 2014
   • 6 replies
   • 4.4k views
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   • FeChef
   • March 26, 2015

6. Ideas for pork belly dish in 45 mins

   By Bojana, March 18, 2015
   • 11 replies
   • 2.8k views
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   • Bojana
   • March 24, 2015

7. Show Us Your Ladles! 1 2

   By Chris Amirault, September 4, 2006
   • 31 replies
   • 8.9k views
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   • palo
   • March 24, 2015

8. Roasting pan material

   By GRoston, March 22, 2015
   • 5 replies
   • 1.7k views
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   • Darienne
   • March 22, 2015

9. Xanthan Gum

   By Jboots, March 20, 2015
   • 4 replies
   • 1.8k views
   • 
   • daveb
   • March 22, 2015

10. Duck Prosciutto advice!

    By Boris Abrams, March 21, 2015
    • 12 replies
    • 2.8k views
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    • btbyrd
    • March 21, 2015

11. [Modernist Cuisine at Home] Brown Beef Stock

    By Anonymous Modernist 10517, November 25, 2012
    • 5 replies
    • 5.4k views
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    • Theos
    • March 21, 2015

12. Transforming foods. NEED HELP PLEASE!!!

    By Zachary Klusmeier, March 19, 2015
    • 3 replies
    • 1.5k views
    • 
    • jayt90
    • March 19, 2015

13. Foie Gras: Recipes 1 2 3

    By phlawless, March 2, 2005
    • 66 replies
    • 15.8k views
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    • Franci
    • March 19, 2015

14. Hollandaise in Microwave

    By gulfporter, March 1, 2015
    • 7 replies
    • 2.5k views
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    • monavano
    • March 19, 2015

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

    By Caruso, March 12, 2015
    • 3 replies
    • 2.7k views
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    • monavano
    • March 19, 2015

16. Sous vide Chicken Stock with no added water?

    By torolover, March 14, 2015
    • 16 replies
    • 4.2k views
    • 
    • nickrey
    • March 18, 2015

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

    By Kerry Beal, May 23, 2011
    • 159 replies
    • 45.7k views
    • 
    • Dave W
    • March 17, 2015

18. Asking about Roasting !!! please help

    By Việt Hồng, March 13, 2015
    • 8 replies
    • 2.1k views
    • 
    • Jaymes
    • March 14, 2015

19. Techniques for Lamb Ribs and Breast 1 2 3

    By Chris Amirault, August 18, 2007
    • 74 replies
    • 25.3k views
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    • jmacnaughtan
    • March 14, 2015

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

    By Pierogi, May 10, 2012
    • 58 replies
    • 11.2k views
    • 
    • rane008
    • March 13, 2015

21. DIY miniature smoke house 1 2 3

    By ChrisTaylor, April 19, 2014
    • 50 replies
    • 46.2k views
    • 
    • Dave W
    • March 11, 2015

22. Pork Ribs -- Baby Back and Spare 1 2 3 4 13

    By tommy, May 8, 2002
    • 323 replies
    • 79.1k views
    • 
    • Norm Matthews
    • March 11, 2015

23. Few questions about BBQ

    By HowardLi, March 7, 2015
    • 15 replies
    • 3.5k views
    • 
    • gdenby
    • March 10, 2015

24. Grated bone marrow

    By cookalong, March 5, 2015
    • 6 replies
    • 3.4k views
    • 
    • mkayahara
    • March 6, 2015

25. Transglutaminase Failures

    By KosherDIY, March 2, 2015
    • 4 replies
    • 3.3k views
    • 
    • btbyrd
    • March 3, 2015