Cooking

9,586 topics in this forum

1. Can you brûlée on top of a foam?

   By Josho, November 2, 2012
   • 8 replies
   • 2.7k views
   • 
   • nickrey
   • November 4, 2012

2. Perfectly Poaching Eggs 1 2

   By porpoise_oil, November 2, 2012
   • 39 replies
   • 8.4k views
   • 
   • jayt90
   • September 19, 2013

3. A woman CAN have too much spaghetti sauce: what to do?

   By Darienne, November 1, 2012
   • 9 replies
   • 1.9k views
   • 
   • Emily_R
   • November 2, 2012

4. [Modernist Cuisine at Home] Aging Steaks with Fish sauce (p 186)

   By Anonymous Modernist 10563, November 1, 2012
   • 5 replies
   • 4.6k views
   • 
   • Sam Fahey-Burke
   • March 5, 2013

5. Question on methylcellulose clarification

   By Anonymous Modernist 6050, November 1, 2012
   • 1 reply
   • 1.7k views
   • 
   • Sam Fahey-Burke
   • November 19, 2012

6. Goat Cheese Sheet

   By Anonymous Modernist 10642, November 1, 2012
   • 1 reply
   • 1.2k views
   • 
   • Anonymous Modernist 10299
   • November 25, 2012

7. Thai Inspired Menu

   By patricia, October 31, 2012
   • 21 replies
   • 2.6k views
   • 
   • HungryC
   • November 2, 2012

8. Squish Squash

   By Lindacakes, October 31, 2012
   • 9 replies
   • 1.9k views
   • 
   • Lindacakes
   • November 4, 2012

9. Did I buy saffron?

   By iainpb, October 31, 2012
   • 5 replies
   • 2.1k views
   • 
   • Hassouni
   • October 31, 2012

10. [Modernist Cuisine at Home] Aromatic Chicken Broth

    By Anonymous Modernist 10517, October 28, 2012
    • 5 replies
    • 5.1k views
    • 
    • paulraphael
    • February 19, 2017

11. Using up frozen meat

    By pep., October 27, 2012
    • 10 replies
    • 2.5k views
    • 
    • pacman1978
    • November 5, 2012

12. Sous Vide ribs - When to smoke or grill?

    By Anonymous Modernist 10452, October 25, 2012
    • 5 replies
    • 9.7k views
    • 
    • Anonymous Modernist 5066
    • May 27, 2013

13. Smoke Point 1 2

    By gfweb, October 25, 2012
    • 28 replies
    • 6k views
    • 
    • rotuts
    • May 24, 2017

14. Considering Scotch Broth

    By Shel_B, October 24, 2012
    • 2 replies
    • 1.3k views
    • 
    • SylviaLovegren
    • October 24, 2012

15. Burgers - mimicking a seasoned grill?

    By mskerr, October 24, 2012
    • 4 replies
    • 1.4k views
    • 
    • Stephen Bosse
    • October 24, 2012

16. Savory (not sweet) puff pastry ideas

    By mskerr, October 24, 2012
    • 15 replies
    • 3.7k views
    • 
    • FrogPrincesse
    • October 26, 2012

17. Ridiculicious things to do with leftovers

    By ChefRobb, October 23, 2012
    • 1 reply
    • 1.9k views
    • 
    • ChefRobb
    • October 23, 2012

18. Pasteurized Eggs

    By jburnie, October 23, 2012
    • 5 replies
    • 3.9k views
    • 
    • jmolinari
    • October 24, 2012

19. Cooking with Zak Pelaccio's 'Eat With Your Hands'

    By ChrisTaylor, October 22, 2012
    • 6 replies
    • 2.5k views
    • 
    • ChrisTaylor
    • December 17, 2013

20. Improved Sous Vide French Toast

    By ChefRobb, October 21, 2012
    • 3 replies
    • 6k views
    • 
    • ChefRobb
    • October 23, 2012

21. [Modernist Cuisine at Home] Red Wine Glaze

    By Anonymous Modernist 9803, October 21, 2012
    • 12 replies
    • 5.4k views
    • 
    • Sam Fahey-Burke
    • January 29, 2013

22. Cooking with "Modernist Cuisine" (Part 4) 1 2 3

    By Twyst, October 21, 2012
    • 63 replies
    • 16.5k views
    • 
    • Raamo
    • August 15, 2016

23. Wedding dinner suggestions

    By TylerK, October 19, 2012
    • 20 replies
    • 3.5k views
    • 
    • TylerK
    • January 4, 2013

24. Add vegetables at the end or beginning of an 8+ hour stock?

    By acidfrog, October 19, 2012
    • 11 replies
    • 3k views
    • 
    • Shel_B
    • October 25, 2012

25. Braising help needed 1 2 3

    By JoNorvelleWalker, October 19, 2012
    • 72 replies
    • 15.1k views
    • 
    • Tropicalsenior
    • June 7, 2024