Cooking

9,590 topics in this forum

1. Booze in Bean Cooking Liquid

   By Mjx, February 8, 2013
   • 19 replies
   • 6.3k views
   • 
   • patrickamory
   • February 16, 2013

2. Sous vide beef heart

   By TdeV, February 7, 2013
   • 6 replies
   • 24.9k views
   • 
   • FeChef
   • February 18, 2013

3. Spaghetti w Clams in Parchment

   By rotuts, February 7, 2013
   • 10 replies
   • 2.3k views
   • 
   • budrichard
   • February 9, 2013

4. Sodium citrate in pizza cheese mixes

   By ryansm, February 7, 2013
   • 4 replies
   • 5.4k views
   • 
   • ryansm
   • February 7, 2013

5. Sous vide vs. pressure cooking for vegetables

   By Robert Jueneman, February 7, 2013
   • 3 replies
   • 6.4k views
   • 
   • Baselerd
   • February 7, 2013

6. Griddle help wanted!

   By Lindsey, February 6, 2013
   • 4 replies
   • 1.7k views
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   • andiesenji
   • February 6, 2013

7. Help with crispy or crunchy vegetarian side dish

   By NadyaDuke, February 6, 2013
   • 10 replies
   • 3.6k views
   • 
   • radtek
   • February 7, 2013

8. Using natural pH indicators in cooking

   By Anonymous Modernist 15855, February 6, 2013
   • 6 replies
   • 3.1k views
   • 
   • Anonymous Modernist 3840
   • February 11, 2013

9. Cooking with Fuchsia Dunlop's "Every Grain of Rice" 1 2

   By jmolinari, February 5, 2013
   • 49 replies
   • 32.3k views
   • 
   • liuzhou
   • December 6, 2016

10. [Modernist Cuisine at Home] Cheese Grits! (p.338)

    By Anonymous Modernist 14040, February 5, 2013
    • 2 replies
    • 3.3k views
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    • Anonymous Modernist 5246
    • February 15, 2013

11. Xanthan Gum Mango Passion Fruit Mousse

    By Anonymous Modernist 13249, February 5, 2013
    • 0 replies
    • 3.1k views
    • 
    • Anonymous Modernist 13249
    • February 5, 2013

12. Making aspic for a head cheese terrine

    By piracer, February 4, 2013
    • 4 replies
    • 2.3k views
    • 
    • jayt90
    • November 29, 2013

13. Bushel of Kaffir Lime Leaves and Fruit – Ideas?

    By Dejah, February 4, 2013
    • 5 replies
    • 2.9k views
    • 
    • annabelle
    • February 5, 2013

14. Caviar for newbies

    By kayb, February 3, 2013
    • 13 replies
    • 4.1k views
    • 
    • sigma
    • February 6, 2013

15. Aging food sous vide

    By Anonymous Modernist 3840, February 3, 2013
    • 0 replies
    • 1.5k views
    • 
    • Anonymous Modernist 3840
    • February 3, 2013

16. Using orange cauliflower

    By heidih, February 2, 2013
    • 7 replies
    • 3k views
    • 
    • HungryC
    • February 20, 2013

17. Alinea Table-Side Dessert (Warm Chocolate Pudding)

    By Anonymous Modernist 9638, February 2, 2013
    • 0 replies
    • 2.2k views
    • 
    • Anonymous Modernist 9638
    • February 2, 2013

18. Is pan sauce still ok to eat 2 weeks later?

    By mskerr, February 1, 2013
    • 3 replies
    • 1.9k views
    • 
    • Todd in Chicago
    • February 1, 2013

19. Freezing the easy way, possible?

    By Anonymous Modernist 15646, February 1, 2013
    • 3 replies
    • 2k views
    • 
    • Anonymous Modernist 310
    • February 1, 2013

20. [Modernist Cuisine at Home] Instant Chocolate Sponge

    By Anonymous Modernist 14818, February 1, 2013
    • 1 reply
    • 2.3k views
    • 
    • Anonymous Modernist 5246
    • February 5, 2013

21. Citric acid VS Sodium Citrate?

    By Anonymous Modernist 15605, January 29, 2013
    • 7 replies
    • 20.8k views
    • 
    • Judy Wilson
    • April 4, 2013

22. Smoked herring - AKA Blind Robins, Kippers, etc.

    By loki, January 29, 2013
    • 9 replies
    • 17.6k views
    • 
    • Deryn
    • May 21, 2016

23. Buxom Cluckers

    By Shel_B, January 28, 2013
    • 14 replies
    • 2.7k views
    • 
    • huiray
    • January 31, 2013

24. Cooking with "Modernist Cuisine at Home" (Part 2) 1 2 3 4 8

    By Erik Shear, January 28, 2013
    • 180 replies
    • 88.5k views
    • 
    • EatingBen
    • December 27, 2016

25. [Modernist Cuisine at Home] Beef short ribs

    By Anonymous Modernist 15382, January 28, 2013
    • 2 replies
    • 3.4k views
    • 
    • Sam Fahey-Burke
    • March 5, 2013