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Cooking

Savory cooking techniques and ingredients.

9,586 topics in this forum

  1. Planning Christmas Dinner Menus: 2012 1 2

    By HowardLi,
    • 26 replies
    • 4.5k views

  2. [Modernist Cuisine] Sous Vide Cooking Safety: Times, Temperatures, Storage, and Reheating 1 2 3

    By Anonymous Modernist 9078,
    • 63 replies
    • 10.6k views

  3. Lobster bisque from frozen lobster

    By Hendrik,
    • 6 replies
    • 3.6k views

  4. [Modernist Cuisine at Home] Brown Beef Stock

    By Anonymous Modernist 10517,
    • 5 replies
    • 5.2k views

  5. Diastase

    By Anonymous Modernist 10299,
    • 0 replies
    • 1.2k views

  6. Vacuum Chamber Distillation Idea

    By Jarren Tupper,
    • 3 replies
    • 2.6k views

  7. Is smaller brisket possible? Any tips?

    By Oblique may,
    • 0 replies
    • 1.1k views

  8. [Modernist Cuisine at Home] MC Special Sauce

    By Anonymous Modernist 11055,
    • 0 replies
    • 2.6k views

  9. [Modernist Cuisine at Home] Pressure-caramelized ketchup

    By Anonymous Modernist 11055,
    • 2 replies
    • 4.5k views

  10. Cooking sous vide at low temp for long time

    By Anonymous Modernist 11055,
    • 2 replies
    • 1.7k views

  11. Cooking the can: A Maillard solution, or kitchen hand grenade?

    By jrshaul,
    • 16 replies
    • 3k views

  12. Using fish sauce in non-Asian cuisines

    By LindaK,
    • 18 replies
    • 4.4k views

  13. Deviled eggs and foamer

    By bonkboo,
    • 2 replies
    • 3.4k views

  14. Anita Lo Cider Brine

    By bonkboo,
    • 0 replies
    • 1.1k views

  15. Discussion of commercial chefs' use of eggs...

    By jburnie,
    • 3 replies
    • 2.1k views

  16. Substitution for Maltose in David Chang's rotisserie duck?

    By abadoozy,
    • 12 replies
    • 40.8k views

  17. Flex Mex

    By lindag,
    • 2 replies
    • 1.3k views

  18. What can you really freeze ?

    By sabg,
    • 3 replies
    • 1.7k views

  19. Best way to transfer bulk hot liquid 1 2

    By Fat Guy,
    • 33 replies
    • 12.2k views

  20. Making head cheese or a terrine with a pigs head

    By piracer,
    • 4 replies
    • 2.1k views

  21. How to make pastry without touching it so much?

    By Anonymous Modernist 11223,
    • 0 replies
    • 1k views

  22. Dissolving Gelatin

    By Shel_B,
    • 6 replies
    • 1.5k views

  23. Largest Sous Vide?

    By dcarch,
    • 2 replies
    • 2.4k views

  24. Dark meat turkey temps?

    By rotuts,
    • 2 replies
    • 1.7k views

  25. [Modernist Cuisine at Home] Marinara

    By Anonymous Modernist 3323,
    • 1 reply
    • 2.4k views
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