Cooking

9,585 topics in this forum

1. Making Bacon

   By Anonymous Modernist 12920, December 26, 2012
   • 1 reply
   • 1.8k views
   • 
   • Anonymous Modernist 310
   • January 5, 2013

2. Conflicting "ideal" sous vide temperatures in MC at Home and original

   By torolover, December 26, 2012
   • 2 replies
   • 1.6k views
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   • torolover
   • December 26, 2012

3. Keeping Chlorophyll

   By ninagluck, December 23, 2012
   • 3 replies
   • 1.8k views
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   • Baselerd
   • December 24, 2012

4. Sous Vide Sausages

   By Merkinz, December 23, 2012
   • 17 replies
   • 17.6k views
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   • Baselerd
   • December 27, 2012

5. Sous vide lamb shoulder, bone-in

   By TdeV, December 22, 2012
   • 6 replies
   • 11.3k views
   • 
   • TdeV
   • December 24, 2012

6. Quick sous vide question: reheating

   By Greg Honeycutt, December 22, 2012
   • 7 replies
   • 2.9k views
   • 
   • Greg Honeycutt
   • December 22, 2012

7. Smoking with sawdust

   By mm84321, December 20, 2012
   • 8 replies
   • 4.5k views
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   • nickrey
   • December 21, 2012

8. Cook foie gras sous vide in its original packaging

   By Jon Tseng, December 20, 2012
   • 9 replies
   • 3.4k views
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   • ninagluck
   • December 23, 2012

9. Amateur Butcher's Question

   By zachariasj, December 20, 2012
   • 7 replies
   • 2.4k views
   • 
   • zachariasj
   • December 21, 2012

10. Sous vide shortribs without full vacuum: issues?

    By Bojana, December 20, 2012
    • 13 replies
    • 3.1k views
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    • paulpegg
    • December 23, 2012

11. To Purée or not to Purée - Soups, That Is

    By weinoo, December 19, 2012
    • 13 replies
    • 10.9k views
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    • huiray
    • December 20, 2012

12. Cooking for One 1 2 3 4 5

    By liuzhou, December 19, 2012
    • 111 replies
    • 24.8k views
    • 
    • Chelseabun
    • August 18, 2015

13. Vegetable Ash? Thoughts. Tips.

    By jfresch, December 19, 2012
    • 2 replies
    • 2k views
    • 
    • liuzhou
    • December 20, 2012

14. Cooking Chicken for Chicken Salad

    By Kim Shook, December 19, 2012
    • 6 replies
    • 2.8k views
    • 
    • Kim Shook
    • December 20, 2012

15. Smoke now or smoke later?

    By SmokingCrab, December 17, 2012
    • 10 replies
    • 3.1k views
    • 
    • gfweb
    • February 1, 2013

16. Messy final sear for rib roast

    By Junkbot, December 17, 2012
    • 18 replies
    • 9.3k views
    • 
    • tim
    • December 20, 2012

17. Uses for butter solids

    By heidih, December 17, 2012
    • 2 replies
    • 4k views
    • 
    • Martin Fisher
    • December 17, 2012

18. Ketchup foam

    By Anonymous Modernist 12390, December 16, 2012
    • 0 replies
    • 4.5k views
    • 
    • Anonymous Modernist 12390
    • December 16, 2012

19. Filet Mignon - What now?

    By pistolabella, December 15, 2012
    • 9 replies
    • 3k views
    • 
    • catdaddy
    • December 18, 2012

20. [Modernist Cuisine at Home] Marinade and steak questions

    By Anonymous Modernist 9970, December 14, 2012
    • 0 replies
    • 2.1k views
    • 
    • Anonymous Modernist 9970
    • December 14, 2012

21. Sous Vide Stuffed Turkey Breast

    By &roid, December 14, 2012
    • 16 replies
    • 4.9k views
    • 
    • JBailey
    • December 17, 2012

22. Cooking duck breast sous vide

    By Bojana, December 13, 2012
    • 16 replies
    • 9k views
    • 
    • Broken English
    • December 25, 2012

23. Rice: Varieties, Storage, Preparation, Use 1 2 3 4 12

    By liuzhou, December 13, 2012
    • 285 replies
    • 48k views
    • 
    • Annie_H
    • August 11, 2022

24. Slow cooked congee

    By TdeV, December 12, 2012
    • 21 replies
    • 11.7k views
    • 
    • SobaAddict70
    • December 21, 2012

25. Sous Vide Halibut

    By Rico, December 12, 2012
    • 9 replies
    • 6.1k views
    • 
    • ScottyBoy
    • December 13, 2012