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Cooking

Savory cooking techniques and ingredients.

9,585 topics in this forum

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

    By Anonymous Modernist 11223,
    • 0 replies
    • 1.2k views

  2. Dissolving Gelatin

    By Shel_B,
    • 6 replies
    • 1.9k views

  3. Largest Sous Vide?

    By dcarch,
    • 2 replies
    • 2.5k views

  4. Dark meat turkey temps?

    By rotuts,
    • 2 replies
    • 1.9k views

  5. [Modernist Cuisine at Home] Marinara

    By Anonymous Modernist 3323,
    • 1 reply
    • 2.6k views

  6. Classical vs Contemporary Sauces

    By mrdecoy1970,
    • 5 replies
    • 13k views

  7. Thanksgiving Menu 2012: The Topic 1 2 3 4

    By Chris Amirault,
    • 83 replies
    • 7.3k views

  8. My first sous vide effort 1 2

    By pacman1978,
    • 42 replies
    • 9.9k views

  9. Pasta thickness

    By pacman1978,
    • 2 replies
    • 5.8k views

  10. Jacques Pépin Steamed and Roasted Turkey in New York Times

    By mache,
    • 5 replies
    • 3.4k views

  11. Determing when brining is complete

    By Anonymous Modernist 2103,
    • 0 replies
    • 1.3k views

  12. [Modernist Cuisine at Home] Pressure caramelized banana

    By Anonymous Modernist 5911,
    • 11 replies
    • 43.9k views

  13. Dry sous vide eye of round...

    By Franklin,
    • 8 replies
    • 4.1k views

  14. Pressure Cooker Carnitas

    By LindaK,
    • 12 replies
    • 5.8k views

  15. [Modernist Cuisine] Basic Brine (3•168)

    By Anonymous Modernist 2976,
    • 3 replies
    • 5.1k views

  16. Black Bean Soup: How do you make yours? 1 2

    By Shel_B,
    • 25 replies
    • 5.7k views

  17. Cranberry Jelly

    By ncorrigbl,
    • 5 replies
    • 2k views

  18. Russet Potato Skin Thickness

    By Shel_B,
    • 7 replies
    • 5.4k views

  19. Choucrute

    By Dave Hatfield,
    • 5 replies
    • 2.4k views

  20. Egg life 1 2

    By bonkboo,
    • 34 replies
    • 7k views

  21. Keeping meat warm

    By mm84321,
    • 8 replies
    • 3.2k views

  22. Keeping cooked potatoes

    By rotuts,
    • 11 replies
    • 9k views

  23. Panzanella Soup?

    By radtek,
    • 4 replies
    • 2.5k views

  24. Pre-cooking risotto

    By pacman1978,
    • 6 replies
    • 3k views

  25. Cooking a potato

    By acidfrog,
    • 7 replies
    • 2.3k views
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