Cooking

9,598 topics in this forum

1. Mizu Shingen Mochi

   By jameswo, January 20, 2015
   • 2 replies
   • 3.8k views
   • 
   • helenjp
   • January 23, 2015

2. Gravy "foam"

   By Martin Baadsgaard, January 20, 2015
   • 7 replies
   • 4.5k views
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   • nickrey
   • January 23, 2015

3. Washing homemade cultured butter - improving the process?

   By Matt Powell, January 6, 2015
   • 9 replies
   • 2.1k views
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   • andiesenji
   • January 22, 2015

4. [Modernist Cuisine] Caramelized Carrot Soup (3•301 and 6•150) 1 2 3

   By Judy Wilson, August 4, 2011
   • 72 replies
   • 21.8k views
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   • Chris Hubbard
   • January 22, 2015

5. Whole chicken yield?

   By Kim Shook, January 21, 2015
   • 5 replies
   • 2.3k views
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   • pbear
   • January 22, 2015

6. The Club House Sandwich: Is there a standard? 1 2 3 4

   By Beth Wilson, January 16, 2015
   • 76 replies
   • 11.3k views
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   • Norm Matthews
   • January 21, 2015

7. Pork hock aka knuckle aka goodness

   By ChrisTaylor, January 18, 2015
   • 13 replies
   • 3.8k views
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   • ChrisTaylor
   • January 21, 2015

8. Radish

   By liuzhou, November 29, 2013
   • 12 replies
   • 2.6k views
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   • Thanks for the Crepes
   • January 21, 2015

9. Does "resting" Sous Vide meat BEFORE icing, really help absorb more juice?

   By torolover, January 19, 2015
   • 5 replies
   • 5.5k views
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   • pbear
   • January 20, 2015

10. What causes the sous vide meat to become "mealy"? An enzyme?

    By torolover, January 16, 2015
    • 8 replies
    • 13.3k views
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    • paulraphael
    • January 20, 2015

11. Making Pappardelle 1 2

    By scubadoo97, December 20, 2014
    • 36 replies
    • 6.6k views
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    • Okanagancook
    • January 17, 2015

12. How to prevent clam bake bags from burning?

    By FeChef, January 16, 2015
    • 8 replies
    • 1.7k views
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    • weinoo
    • January 16, 2015

13. Scottish nibbles!

    By Alex Black, January 8, 2015
    • 24 replies
    • 9.1k views
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    • bethesdabakers
    • January 16, 2015

14. Sauce gelling agent with best mouthfeel

    By Martin Baadsgaard, January 15, 2015
    • 17 replies
    • 3.4k views
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    • paulraphael
    • January 16, 2015

15. Sous Vide "Map" From Chef Steps

    By weinoo, January 15, 2015
    • 4 replies
    • 2.5k views
    • 
    • lesliec
    • January 16, 2015

16. Why do 12-hour 185F short ribs have more gelatin then 72-hour 140F short ribs?

    By torolover, January 9, 2015
    • 12 replies
    • 7k views
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    • pbear
    • January 15, 2015

17. Leftover liquid in chicken thighs cooked sous vide

    By the_one_the_only, January 14, 2015
    • 3 replies
    • 2.5k views
    • 
    • paulraphael
    • January 15, 2015

18. Cooking with Sesame Seeds

    By Chris Hennes, October 28, 2010
    • 20 replies
    • 3.9k views
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    • ChrisTaylor
    • January 15, 2015

19. Serious Eats say bones have no flavor. True or not? 1 2

    By torolover, January 10, 2015
    • 34 replies
    • 9.8k views
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    • Paul Bacino
    • January 13, 2015

20. Why don't we brine beef?

    By &roid, January 7, 2015
    • 10 replies
    • 9.5k views
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    • gfweb
    • January 12, 2015

21. Cooking with the Momofuku cookbook 1 2 3 4 6

    By MikeHartnett, October 27, 2009
    • 133 replies
    • 57.3k views
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    • Franci
    • January 12, 2015

22. Seeking recipe: Taiwanese ground pork with watercress

    By GRoston, January 12, 2015
    • 0 replies
    • 1.2k views
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    • GRoston
    • January 12, 2015

23. Storing chili/chile verde

    By Shel_B, January 6, 2015
    • 10 replies
    • 12.6k views
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    • Jaymes
    • January 9, 2015

24. Grits 1 2

    By catdaddy, February 24, 2011
    • 43 replies
    • 9.1k views
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    • andiesenji
    • January 8, 2015

25. Creating Syrups

    By CanGumby, January 7, 2015
    • 10 replies
    • 1.7k views
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    • CatPoet
    • January 8, 2015