Cooking

9,587 topics in this forum

1. Starch-Infused French Fry Perfection 1 2

   By Robert Jueneman, February 20, 2012
   • 34 replies
   • 21.2k views
   • 
   • Kerry Beal
   • February 19, 2015

2. What are we skimming off stock?

   By cteavin, February 20, 2012
   • 6 replies
   • 2.9k views
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   • cteavin
   • February 21, 2012

3. Duck Skin Perfection - Now What?

   By GlowingGhoul, February 19, 2012
   • 7 replies
   • 2.2k views
   • 
   • rotuts
   • February 22, 2012

4. Brining Cucumber (jabara-cut, serpent belly cut) to take water out VS

   By skyhskyh, February 19, 2012
   • 3 replies
   • 2.1k views
   • 
   • Mikels
   • February 19, 2012

5. How long until vegetables die, after adding dressing (vinaigrette)?

   By skyhskyh, February 19, 2012
   • 1 reply
   • 1.3k views
   • 
   • skyhskyh
   • February 19, 2012

6. What to do with this stock/essence?

   By cteavin, February 19, 2012
   • 7 replies
   • 1.8k views
   • 
   • cteavin
   • February 19, 2012

7. Sous Vide Pork Shoulder 1 2

   By Blues_Cookin, February 18, 2012
   • 31 replies
   • 32.1k views
   • 
   • KennethT
   • November 2, 2012

8. Iceberg lettuce ideas

   By piracer, February 18, 2012
   • 8 replies
   • 2.4k views
   • 
   • annabelle
   • February 19, 2012

9. "New" Steak Cuts

   By JHeald, February 17, 2012
   • 12 replies
   • 3.2k views
   • 
   • Paul Bacino
   • February 22, 2012

10. Modernist technique for including alcohol in cupcakes

    By Anonymous Modernist 5626, February 17, 2012
    • 0 replies
    • 2k views
    • 
    • Anonymous Modernist 5626
    • February 17, 2012

11. How long does fresh squid ink last in the fridge?

    By seabream, February 16, 2012
    • 0 replies
    • 3.3k views
    • 
    • seabream
    • February 16, 2012

12. MxMo: Looking for some tiki food items, too

    By Douglas Winship, February 15, 2012
    • 6 replies
    • 1.5k views
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    • Tri2Cook
    • February 20, 2012

13. Pan Searing

    By Morkai, February 14, 2012
    • 17 replies
    • 4.6k views
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    • Shalmanese
    • February 16, 2012

14. Combining Rib Eye Steaks Into a Roast...

    By pastameshugana, February 14, 2012
    • 8 replies
    • 8.8k views
    • 
    • Robert Jueneman
    • February 15, 2012

15. Retrogradation question

    By Charcuterer, February 14, 2012
    • 1 reply
    • 1.6k views
    • 
    • HowardLi
    • February 15, 2012

16. Salt Preserved Oranges

    By BadRabbit, February 14, 2012
    • 16 replies
    • 7.3k views
    • 
    • andiesenji
    • February 22, 2012

17. Making fish stock with freshwater fish

    By Ufimizm, February 13, 2012
    • 12 replies
    • 8.6k views
    • 
    • heidih
    • February 17, 2012

18. What did I buy?

    By Kim Shook, February 13, 2012
    • 5 replies
    • 1.6k views
    • 
    • baconburner
    • February 13, 2012

19. Substitution for Methocel SGA 150

    By Anonymous Modernist 2753, February 13, 2012
    • 1 reply
    • 4k views
    • 
    • Anonymous Modernist 1681
    • June 14, 2012

20. Is cryosearing possible with dry ice?

    By Anonymous Modernist 1843, February 13, 2012
    • 4 replies
    • 2.8k views
    • 
    • Anonymous Modernist 8822
    • August 22, 2012

21. Experimenting with ultrasonic cavitation

    By Robert Jueneman, February 13, 2012
    • 13 replies
    • 12.4k views
    • 
    • lesliec
    • September 9, 2013

22. [Modernist Cuisine] Brown Beef Stock (6•10)

    By Ted Blockley, February 12, 2012
    • 0 replies
    • 3.5k views
    • 
    • Ted Blockley
    • February 12, 2012

23. Peeling Huge Quantities of Ginger 1 2

    By Panaderia Canadiense, February 11, 2012
    • 26 replies
    • 12.2k views
    • 
    • Panaderia Canadiense
    • February 14, 2012

24. Pressure cooker recipes and uses for a beginner

    By bonkboo, February 10, 2012
    • 13 replies
    • 3.7k views
    • 
    • jmolinari
    • February 21, 2012

25. What spices, seeds, and nuts have you pressure cooked?

    By pazzaglia, February 10, 2012
    • 22 replies
    • 10.4k views
    • 
    • Franci
    • May 21, 2014