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Cooking

Savory cooking techniques and ingredients.

9,585 topics in this forum

  1. Can Baked Baking Soda substitute for Kansui and/or Food-Grade Lye?

    By Anonymous Modernist 11766,
    • 0 replies
    • 3.8k views

  2. Carbonating Spirits

    By MikeMac,   
    • 1 reply
    • 6k views

  3. Dinner when life is too stressful 1 2

    By ElainaA,
    • 35 replies
    • 5.7k views

  4. Preparing custards

    By mm84321,
    • 6 replies
    • 2.4k views

  5. Lunch! What'd ya have? (2012–2014) 1 2 3 4 22

    By Chris Hennes,
    • 549 replies
    • 166.5k views

  6. Planning Christmas Dinner Menus: 2012 1 2

    By HowardLi,
    • 26 replies
    • 5.1k views

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

    By Anonymous Modernist 9078,
    • 63 replies
    • 13k views

  8. Lobster bisque from frozen lobster

    By Hendrik,
    • 6 replies
    • 4.3k views

  9. [Modernist Cuisine at Home] Brown Beef Stock

    By Anonymous Modernist 10517,
    • 5 replies
    • 5.6k views

  10. Diastase

    By Anonymous Modernist 10299,
    • 0 replies
    • 1.3k views

  11. Vacuum Chamber Distillation Idea

    By Jarren Tupper,
    • 3 replies
    • 3k views

  12. Is smaller brisket possible? Any tips?

    By Oblique may,
    • 0 replies
    • 1.2k views

  13. [Modernist Cuisine at Home] MC Special Sauce

    By Anonymous Modernist 11055,
    • 0 replies
    • 2.9k views

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

    By Anonymous Modernist 11055,
    • 2 replies
    • 4.8k views

  15. Cooking sous vide at low temp for long time

    By Anonymous Modernist 11055,
    • 2 replies
    • 1.8k views

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

    By jrshaul,
    • 16 replies
    • 3.4k views

  17. Using fish sauce in non-Asian cuisines

    By LindaK,
    • 18 replies
    • 5.3k views

  18. Deviled eggs and foamer

    By bonkboo,
    • 2 replies
    • 3.7k views

  19. Anita Lo Cider Brine

    By bonkboo,
    • 0 replies
    • 1.2k views

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

    By jburnie,
    • 3 replies
    • 2.2k views

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

    By abadoozy,
    • 12 replies
    • 42.4k views

  22. Flex Mex

    By lindag,
    • 2 replies
    • 1.4k views

  23. What can you really freeze ?

    By sabg,
    • 3 replies
    • 1.9k views

  24. Best way to transfer bulk hot liquid 1 2

    By Fat Guy,
    • 33 replies
    • 13.9k views

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

    By piracer,
    • 4 replies
    • 2.5k views
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