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Cooking

Savory cooking techniques and ingredients.

9,590 topics in this forum

  1. Cooking sous vide at low temp for long time

    By Anonymous Modernist 11055,
    • 2 replies
    • 1.9k views

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

    By jrshaul,
    • 16 replies
    • 3.5k views

  3. Using fish sauce in non-Asian cuisines

    By LindaK,
    • 18 replies
    • 5.7k views

  4. Deviled eggs and foamer

    By bonkboo,
    • 2 replies
    • 3.8k views

  5. Anita Lo Cider Brine

    By bonkboo,
    • 0 replies
    • 1.2k views

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

    By jburnie,
    • 3 replies
    • 2.3k views

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

    By abadoozy,
    • 12 replies
    • 43.2k views

  8. Flex Mex

    By lindag,
    • 2 replies
    • 1.5k views

  9. What can you really freeze ?

    By sabg,
    • 3 replies
    • 1.9k views

  10. Best way to transfer bulk hot liquid 1 2

    By Fat Guy,
    • 33 replies
    • 14.6k views

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

    By piracer,
    • 4 replies
    • 2.7k views

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

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

  13. Dissolving Gelatin

    By Shel_B,
    • 6 replies
    • 2k views

  14. Largest Sous Vide?

    By dcarch,
    • 2 replies
    • 2.6k views

  15. Dark meat turkey temps?

    By rotuts,
    • 2 replies
    • 2k views

  16. [Modernist Cuisine at Home] Marinara

    By Anonymous Modernist 3323,
    • 1 reply
    • 2.7k views

  17. Classical vs Contemporary Sauces

    By mrdecoy1970,
    • 5 replies
    • 13.3k views

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

    By Chris Amirault,
    • 83 replies
    • 7.9k views

  19. My first sous vide effort 1 2

    By pacman1978,
    • 42 replies
    • 10.2k views

  20. Pasta thickness

    By pacman1978,
    • 2 replies
    • 5.9k views

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

    By mache,
    • 5 replies
    • 3.6k views

  22. Determing when brining is complete

    By Anonymous Modernist 2103,
    • 0 replies
    • 1.4k views

  23. [Modernist Cuisine at Home] Pressure caramelized banana

    By Anonymous Modernist 5911,
    • 11 replies
    • 44.1k views

  24. Dry sous vide eye of round...

    By Franklin,
    • 8 replies
    • 4.3k views

  25. Pressure Cooker Carnitas

    By LindaK,
    • 12 replies
    • 6k views
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