Jump to content

Cooking

Savory cooking techniques and ingredients.

9,590 topics in this forum

  1. [Modernist Cuisine] Making irreversible konjac gel

    By Anonymous Modernist 13797,
    • 0 replies
    • 2.4k views

  2. Storing cooked potatoes

    By mm84321,
    • 5 replies
    • 2.1k views

  3. The best dish you cooked in 2012 1 2 3

    By David Ross,
    • 67 replies
    • 16.7k views

  4. [Modernist Cuisine] Roasted chicken in combi oven

    By Anonymous Modernist 13231,
    • 1 reply
    • 2.8k views

  5. Horseradish – Prepared, bottled and not so hot anymore 1 2

    By Toliver,
    • 26 replies
    • 27.5k views

  6. [Modernist Cuisine at Home] Panna Cotta

    By Anonymous Modernist 13479,
    • 1 reply
    • 4k views

  7. Braised short ribs for New Year's Eve

    By eldereno,
    • 6 replies
    • 4.4k views

  8. Using prime rib for kalbi (instead of flaken short rib)?

    By Soup,
    • 3 replies
    • 2.3k views
    • tim
    • tim

  9. What makes the food stick to the pot or pan?

    By skyhskyh,
    • 4 replies
    • 2.6k views

  10. Can you keep potato salad?

    By OliverB,
    • 2 replies
    • 1.8k views

  11. Can MC help with a Gluten-free Phyllo Dough?

    By Anonymous Modernist 12636,   
    • 0 replies
    • 1.5k views

  12. Making Bacon

    By Anonymous Modernist 12920,
    • 1 reply
    • 1.8k views

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

    By torolover,
    • 2 replies
    • 1.6k views

  14. Keeping Chlorophyll

    By ninagluck,
    • 3 replies
    • 1.9k views

  15. Sous Vide Sausages

    By Merkinz,
    • 17 replies
    • 17.9k views

  16. Sous vide lamb shoulder, bone-in

    By TdeV,
    • 6 replies
    • 11.5k views

  17. Quick sous vide question: reheating

    By Greg Honeycutt,
    • 7 replies
    • 3k views

  18. Smoking with sawdust

    By mm84321,
    • 8 replies
    • 4.6k views

  19. Cook foie gras sous vide in its original packaging

    By Jon Tseng,
    • 9 replies
    • 3.6k views

  20. Amateur Butcher's Question

    By zachariasj,
    • 7 replies
    • 2.5k views

  21. Sous vide shortribs without full vacuum: issues?

    By Bojana,
    • 13 replies
    • 3.2k views

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

    By weinoo,
    • 13 replies
    • 11.3k views

  23. Cooking for One 1 2 3 4 5

    By liuzhou,
    • 111 replies
    • 25.9k views

  24. Vegetable Ash? Thoughts. Tips.

    By jfresch,
    • 2 replies
    • 2k views

  25. Cooking Chicken for Chicken Salad

    By Kim Shook,
    • 6 replies
    • 3.1k views
×
×
  • Create New...