Cooking

9,586 topics in this forum

1. Sous Vide: Recipes, Techniques & Equipment (Part 9) 1 2 3 4 23

   By Rahxephon1, June 1, 2013
   • 566 replies
   • 81.3k views
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   • katace
   • December 2, 2014

2. Grapes - How Long Do They Keep

   By Porthos, June 1, 2013
   • 9 replies
   • 5.2k views
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   • Dave Hatfield
   • June 3, 2013

3. How to cook pork rack sous vide

   By Bojana, May 31, 2013
   • 4 replies
   • 8.4k views
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   • Bojana
   • June 3, 2013

4. [Modernist Cuisine] Tomato water

   By Anonymous Modernist 18395, May 31, 2013
   • 7 replies
   • 4.1k views
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   • Anonymous Modernist 18493
   • June 27, 2013

5. Making Elderflower Cordial 1 2

   By Amirah, May 30, 2013
   • 29 replies
   • 12.3k views
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   • sverreef
   • May 20, 2023

6. [Modernist Cuisine] Escolar with red wine butter

   By Anonymous Modernist 18279, May 29, 2013
   • 3 replies
   • 3.6k views
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   • Anonymous Modernist 18279
   • June 2, 2013

7. A glut of mandarin oranges: ideas?

   By bhsimon, May 28, 2013
   • 15 replies
   • 10.8k views
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   • bhsimon
   • June 17, 2013

8. Getting the most out of spices.

   By MikeMac, May 27, 2013
   • 1 reply
   • 1.1k views
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   • Anonymous Modernist 310
   • May 27, 2013

9. Smooth hazelnut butter?

   By Martin Baadsgaard, May 24, 2013
   • 7 replies
   • 2.9k views
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   • Martin Baadsgaard
   • May 27, 2013

10. 'Prime' ground beef: worth it or gimmick ? 1 2

    By rotuts, May 24, 2013
    • 27 replies
    • 11.8k views
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    • FeChef
    • May 30, 2013

11. Wing sauce

    By TylerK, May 24, 2013
    • 13 replies
    • 2.5k views
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    • TylerK
    • May 27, 2013

12. How to render a quail semi-boneless

    By Dave the Cook, May 23, 2013
    • 4 replies
    • 5.6k views
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    • weinoo
    • May 24, 2013

13. My cilantro tastes like stinkbug 1 2

    By gfweb, May 21, 2013
    • 47 replies
    • 18.9k views
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    • furzzy
    • June 9, 2013

14. [Modernist Cuisine at Home] Microwave

    By Anonymous Modernist 18203, May 21, 2013
    • 0 replies
    • 1.3k views
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    • Anonymous Modernist 18203
    • May 21, 2013

15. Hazelnutbutter smoothed with Pectinase?

    By Anonymous Modernist 18180, May 20, 2013
    • 0 replies
    • 1.1k views
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    • Anonymous Modernist 18180
    • May 20, 2013

16. HELP! re prime rib in the oven 1 2

    By PassionateAmateur, May 17, 2013
    • 31 replies
    • 9.1k views
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    • ChrisTaylor
    • December 26, 2013

17. Making Homemade Almond Milk

    By Shel_B, May 16, 2013
    • 13 replies
    • 4.5k views
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    • Shel_B
    • July 18, 2014

18. Dried Chickpeas / Garbanzo Beans Questions

    By Shel_B, May 15, 2013
    • 3 replies
    • 1.6k views
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    • Carole Grogloth Hawaii
    • May 19, 2013

19. Which Cut - "London Broil" or Sirloin

    By Porthos, May 15, 2013
    • 24 replies
    • 31.7k views
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    • janeer
    • May 18, 2013

20. Visually pleasing rhubarb?

    By fvandrog, May 15, 2013
    • 6 replies
    • 2.3k views
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    • Bojana
    • May 21, 2013

21. Dry aged steak cut offs usable?

    By OliverB, May 13, 2013
    • 4 replies
    • 9.7k views
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    • Simon Lewinson
    • May 15, 2013

22. What's Going On With This Shrimp?!?

    By Panaderia Canadiense, May 13, 2013
    • 4 replies
    • 1.9k views
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    • gfweb
    • May 13, 2013

23. [Modernist Cuisine at Home] Buffalo Sauce

    By Anonymous Modernist 11548, May 12, 2013
    • 1 reply
    • 2.6k views
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    • Sam Fahey-Burke
    • May 16, 2013

24. Bradley smoker broke 1/2way through, still safe to eat?

    By rob1234, May 11, 2013
    • 6 replies
    • 4.4k views
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    • rob1234
    • May 11, 2013

25. Dinner! 2013 (Part 3) 1 2 3 4 23

    By patrickamory, May 10, 2013
    • 550 replies
    • 104.1k views
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    • menuinprogress
    • July 21, 2013