Cooking

9,585 topics in this forum

1. Thai and Indian pre-prepared 'paste': do you saute first?

   By rotuts, July 30, 2013
   • 16 replies
   • 2.2k views
   • 
   • patrickamory
   • August 3, 2013

2. Using manitol to make edible eggshell

   By Anonymous Modernist 6927, August 1, 2013
   • 0 replies
   • 1.9k views
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   • Anonymous Modernist 6927
   • August 1, 2013

3. Lemon Mint: How can I use it?

   By pastameshugana, July 31, 2013
   • 1 reply
   • 4.2k views
   • 
   • djyee100
   • August 1, 2013

4. [Modernist Cuisine] Sous vide custards not setting/firming?

   By Anonymous Modernist 19539, July 31, 2013
   • 0 replies
   • 3.5k views
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   • Anonymous Modernist 19539
   • July 31, 2013

5. Worms in fish

   By Goatjunky, July 30, 2013
   • 9 replies
   • 3k views
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   • Arey
   • July 30, 2013

6. Leftover Rib-Eyes? 1 2

   By furzzy, July 24, 2013
   • 27 replies
   • 3.7k views
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   • furzzy
   • July 30, 2013

7. Cyanide and Fresh bamboo shoots?

   By Anonymous Modernist 3281, May 17, 2012
   • 2 replies
   • 3.1k views
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   • Anonymous Modernist 18279
   • July 29, 2013

8. Sous Vide Straight From the Freezer

   By Anonymous Modernist 3762, December 17, 2011
   • 5 replies
   • 5.7k views
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   • Anonymous Modernist 18279
   • July 29, 2013

9. Cooking with Thomas Keller's Ad Hoc at Home 1 2 3 4 5

   By OliverB, December 7, 2009
   • 105 replies
   • 37.8k views
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   • ChrisTaylor
   • July 28, 2013

10. Savory mousses

    By borgr, July 25, 2013
    • 4 replies
    • 2.2k views
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    • Plantes Vertes
    • July 28, 2013

11. Octopus and cork

    By boudin noir, July 26, 2013
    • 5 replies
    • 1.9k views
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    • dcarch
    • July 26, 2013

12. Question About a Black Bean Burger Recipe

    By Shel_B, July 19, 2013
    • 15 replies
    • 2.7k views
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    • Shel_B
    • July 26, 2013

13. Clean out the pantry challenge

    By Franci, July 22, 2013
    • 11 replies
    • 3k views
    • 
    • hongda
    • July 24, 2013

14. Curing Ham

    By Preserver, December 15, 2007
    • 4 replies
    • 2.2k views
    • 
    • Baron d'Apcher
    • July 24, 2013

15. Looking for one more element to make a new dish "pop" 1 2

    By Tim Chambers, July 8, 2013
    • 31 replies
    • 8.9k views
    • 
    • djyee100
    • July 23, 2013

16. Lemon juice and its oxidation properties

    By piracer, July 23, 2013
    • 3 replies
    • 2.8k views
    • 
    • piracer
    • July 23, 2013

17. Does chopped onion attracts to the outside environment immediately.

    By alankar, July 10, 2013
    • 9 replies
    • 2.4k views
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    • alankar
    • July 23, 2013

18. Onion overload

    By sabg, June 29, 2013
    • 12 replies
    • 3.2k views
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    • piracer
    • July 23, 2013

19. Goose liver terrine

    By pAitch, July 21, 2013
    • 4 replies
    • 2.3k views
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    • Baselerd
    • July 22, 2013

20. Work-friendly sous vide dishes (8, 16 or 24 hour-long preps)

    By Marius, July 10, 2013
    • 21 replies
    • 11.3k views
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    • haresfur
    • July 21, 2013

21. Dinner! 2013 (Part 3) 1 2 3 4 23

    By patrickamory, May 10, 2013
    • 550 replies
    • 103.3k views
    • 
    • menuinprogress
    • July 21, 2013

22. [Modernist Cuisine] Garlic Confit 1 2

    By Anonymous Modernist 339, October 8, 2011
    • 46 replies
    • 18.8k views
    • 
    • Anonymous Modernist 18862
    • July 20, 2013

23. Fig Leaves

    By Tom Gengo, September 9, 2010
    • 5 replies
    • 7.7k views
    • 
    • heidih
    • July 18, 2013

24. Modernist Ingredients' Shelf Lives

    By rx6006, July 13, 2013
    • 10 replies
    • 2.7k views
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    • Tri2Cook
    • July 18, 2013

25. [Modernist Cuisine] Chicken Tikka Masala

    By Anonymous Modernist 5246, April 21, 2013
    • 3 replies
    • 5k views
    • 
    • Anonymous Modernist 19312
    • July 17, 2013