Cooking

9,584 topics in this forum

1. Modernist technique for including alcohol in cupcakes

   By Anonymous Modernist 5626, February 17, 2012
   • 0 replies
   • 2.1k views
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   • Anonymous Modernist 5626
   • February 17, 2012

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

   By seabream, February 16, 2012
   • 0 replies
   • 3.4k views
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   • seabream
   • February 16, 2012

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

   By Douglas Winship, February 15, 2012
   • 6 replies
   • 1.7k views
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   • Tri2Cook
   • February 20, 2012

4. Pan Searing

   By Morkai, February 14, 2012
   • 17 replies
   • 5k views
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   • Shalmanese
   • February 16, 2012

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

   By pastameshugana, February 14, 2012
   • 8 replies
   • 9.3k views
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   • Robert Jueneman
   • February 15, 2012

6. Retrogradation question

   By Charcuterer, February 14, 2012
   • 1 reply
   • 1.7k views
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   • HowardLi
   • February 15, 2012

7. Salt Preserved Oranges

   By BadRabbit, February 14, 2012
   • 16 replies
   • 7.7k views
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   • andiesenji
   • February 22, 2012

8. Making fish stock with freshwater fish

   By Ufimizm, February 13, 2012
   • 12 replies
   • 9.2k views
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   • heidih
   • February 17, 2012

9. What did I buy?

   By Kim Shook, February 13, 2012
   • 5 replies
   • 1.7k views
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   • baconburner
   • February 13, 2012

10. Substitution for Methocel SGA 150

    By Anonymous Modernist 2753, February 13, 2012
    • 1 reply
    • 4.1k views
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    • Anonymous Modernist 1681
    • June 14, 2012

11. Is cryosearing possible with dry ice?

    By Anonymous Modernist 1843, February 13, 2012
    • 4 replies
    • 3k views
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    • Anonymous Modernist 8822
    • August 22, 2012

12. Experimenting with ultrasonic cavitation

    By Robert Jueneman, February 13, 2012
    • 13 replies
    • 13.1k views
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    • lesliec
    • September 9, 2013

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

    By Ted Blockley, February 12, 2012
    • 0 replies
    • 3.6k views
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    • Ted Blockley
    • February 12, 2012

14. Peeling Huge Quantities of Ginger 1 2

    By Panaderia Canadiense, February 11, 2012
    • 26 replies
    • 12.9k views
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    • Panaderia Canadiense
    • February 14, 2012

15. Pressure cooker recipes and uses for a beginner

    By bonkboo, February 10, 2012
    • 13 replies
    • 4k views
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    • jmolinari
    • February 21, 2012

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

    By pazzaglia, February 10, 2012
    • 22 replies
    • 11k views
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    • Franci
    • May 21, 2014

17. Meatballs

    By TylerK, February 9, 2012
    • 7 replies
    • 1.8k views
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    • TylerK
    • February 15, 2012

18. Cooking for 26! 1 2 3 4 8

    By jrshaul, February 9, 2012
    • 181 replies
    • 28.8k views
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    • HungryC
    • March 26, 2012

19. Savory meringues

    By _john, February 9, 2012
    • 4 replies
    • 6.7k views
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    • Tri2Cook
    • February 9, 2012

20. Soy Sauce, pH, and other questions

    By Anonymous Modernist 2696, February 6, 2012
    • 3 replies
    • 4.7k views
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    • Anonymous Modernist 2696
    • February 22, 2012

21. White Spring Truffle (Tuber Borchii)

    By ermintrude, February 6, 2012
    • 2 replies
    • 3k views
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    • ermintrude
    • February 10, 2012

22. Rabbit + foie gras

    By thelawnet, February 5, 2012
    • 11 replies
    • 3.5k views
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    • budrichard
    • February 8, 2012

23. [Modernist Cuisine] Warming up Spheres

    By Anonymous Modernist 3337, February 5, 2012
    • 2 replies
    • 2.3k views
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    • Anonymous Modernist 6607
    • February 24, 2012

24. Versawhip 600k and xanthan gum

    By boondocker, February 5, 2012
    • 1 reply
    • 5.9k views
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    • boondocker
    • February 13, 2012

25. seasoning sous vide

    By Anonymous Modernist 5626, February 4, 2012
    • 4 replies
    • 4.3k views
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    • Anonymous Modernist 6826
    • April 3, 2012