Cooking

9,585 topics in this forum

1. [Modernist Cuisine at Home] Brown Beef Stock

   By Anonymous Modernist 10517, November 25, 2012
   • 5 replies
   • 5.6k views
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   • Theos
   • March 21, 2015

2. Transforming foods. NEED HELP PLEASE!!!

   By Zachary Klusmeier, March 19, 2015
   • 3 replies
   • 1.6k views
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   • jayt90
   • March 19, 2015

3. Foie Gras: Recipes 1 2 3

   By phlawless, March 2, 2005
   • 66 replies
   • 16.7k views
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   • Franci
   • March 19, 2015

4. Hollandaise in Microwave

   By gulfporter, March 1, 2015
   • 7 replies
   • 2.6k views
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   • monavano
   • March 19, 2015

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

   By Caruso, March 12, 2015
   • 3 replies
   • 2.8k views
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   • monavano
   • March 19, 2015

6. Sous vide Chicken Stock with no added water?

   By torolover, March 14, 2015
   • 16 replies
   • 4.5k views
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   • nickrey
   • March 18, 2015

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

   By Kerry Beal, May 23, 2011
   • 159 replies
   • 47.3k views
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   • Dave W
   • March 17, 2015

8. Asking about Roasting !!! please help

   By Việt Hồng, March 13, 2015
   • 8 replies
   • 2.2k views
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   • Jaymes
   • March 14, 2015

9. Techniques for Lamb Ribs and Breast 1 2 3

   By Chris Amirault, August 18, 2007
   • 74 replies
   • 26.3k views
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   • jmacnaughtan
   • March 14, 2015

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

    By Pierogi, May 10, 2012
    • 58 replies
    • 11.8k views
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    • rane008
    • March 13, 2015

11. DIY miniature smoke house 1 2 3

    By ChrisTaylor, April 19, 2014
    • 50 replies
    • 47.2k views
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    • Dave W
    • March 11, 2015

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

    By tommy, May 8, 2002
    • 323 replies
    • 82k views
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    • Norm Matthews
    • March 11, 2015

13. Few questions about BBQ

    By HowardLi, March 7, 2015
    • 15 replies
    • 3.6k views
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    • gdenby
    • March 10, 2015

14. Grated bone marrow

    By cookalong, March 5, 2015
    • 6 replies
    • 3.6k views
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    • mkayahara
    • March 6, 2015

15. Transglutaminase Failures

    By KosherDIY, March 2, 2015
    • 4 replies
    • 3.4k views
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    • btbyrd
    • March 3, 2015

16. Exactly what temp. is bare simmer?

    By torolover, March 2, 2015
    • 10 replies
    • 18k views
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    • Simon Lewinson
    • March 3, 2015

17. Pork Cushion Meat

    By Porthos, July 31, 2014
    • 4 replies
    • 2.5k views
    • 
    • Porthos
    • March 2, 2015

18. Favorite non-obvious uses for stock

    By btbyrd, February 27, 2015
    • 17 replies
    • 4.3k views
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    • djyee100
    • February 27, 2015

19. Any trick to making super rich cream sauces?

    By chris_s, February 2, 2015
    • 16 replies
    • 3.2k views
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    • gfweb
    • February 27, 2015

20. What is the science of blanching garlic many times in milk?

    By torolover, February 24, 2015
    • 21 replies
    • 19.9k views
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    • pbear
    • February 26, 2015

21. Infusing Milk or Cream with Mushroom Flavor 1 2

    By Shel_B, February 18, 2015
    • 37 replies
    • 8.6k views
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    • MetsFan5
    • February 25, 2015

22. Sous vide steak - make-ahead options?

    By chris_s, January 28, 2015
    • 20 replies
    • 17.7k views
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    • chris_s
    • February 25, 2015

23. Fat: The sixth taste?

    By Shalmanese, February 21, 2015
    • 22 replies
    • 3.8k views
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    • Toliver
    • February 24, 2015

24. Sriracha "Caviar"

    By IndyRob, February 29, 2012
    • 7 replies
    • 8.1k views
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    • IndyRob
    • February 24, 2015

25. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 18.7k views
    • 
    • IndyRob
    • February 24, 2015