Cooking

9,587 topics in this forum

1. Sous Vide: Recipes, Techniques & Equipment (Part 8) 1 2 3 4 24

   By e_monster, November 3, 2010
   • 576 replies
   • 346.9k views
   • 
   • furzzy
   • June 1, 2013

2. [Modernist Cuisine] Pasta Marinara (3•386)

   By Anonymous Modernist 3265, December 14, 2011
   • 12 replies
   • 4.8k views
   • 
   • Anonymous Modernist 17857
   • May 30, 2013

3. Flavored oils in spheres and foams

   By Anonymous Modernist 16095, February 22, 2013
   • 1 reply
   • 1.2k views
   • 
   • Anonymous Modernist 18304
   • May 30, 2013

4. 'Prime' ground beef: worth it or gimmick ? 1 2

   By rotuts, May 24, 2013
   • 27 replies
   • 11.5k views
   • 
   • FeChef
   • May 30, 2013

5. [Modernist Cuisine at Home] Panna Cotta

   By Anonymous Modernist 13479, December 27, 2012
   • 1 reply
   • 3.5k views
   • 
   • Anonymous Modernist 17857
   • May 29, 2013

6. Cooking from Grace Young's "Breath of a Wok" 1 2

   By Chris Hennes, March 4, 2010
   • 27 replies
   • 16.3k views
   • 
   • Chris Hennes
   • May 28, 2013

7. [Modernist Cuisine at Home] Spinach Butter

   By Anonymous Modernist 15990, February 10, 2013
   • 1 reply
   • 3.3k views
   • 
   • Anonymous Modernist 17857
   • May 28, 2013

8. Wing sauce

   By TylerK, May 24, 2013
   • 13 replies
   • 2.4k views
   • 
   • TylerK
   • May 27, 2013

9. Getting the most out of spices.

   By MikeMac, May 27, 2013
   • 1 reply
   • 1k views
   • 
   • Anonymous Modernist 310
   • May 27, 2013

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

    By Anonymous Modernist 10452, October 25, 2012
    • 5 replies
    • 9.6k views
    • 
    • Anonymous Modernist 5066
    • May 27, 2013

11. [Modernist Cuisine] Spaghetti Carbonara

    By Anonymous Modernist 16321, February 20, 2013
    • 3 replies
    • 3.1k views
    • 
    • Anonymous Modernist 17857
    • May 27, 2013

12. Smooth hazelnut butter?

    By Martin Baadsgaard, May 24, 2013
    • 7 replies
    • 2.8k views
    • 
    • Martin Baadsgaard
    • May 27, 2013

13. How to render a quail semi-boneless

    By Dave the Cook, May 23, 2013
    • 4 replies
    • 5.6k views
    • 
    • weinoo
    • May 24, 2013

14. [Modernist Cuisine at Home] Coffee Crème Brûlée

    By Anonymous Modernist 5766, December 12, 2012
    • 3 replies
    • 5.5k views
    • 
    • Anonymous Modernist 17857
    • May 23, 2013

15. [Modernist Cuisine at Home] Microwave

    By Anonymous Modernist 18203, May 21, 2013
    • 0 replies
    • 1.2k views
    • 
    • Anonymous Modernist 18203
    • May 21, 2013

16. Visually pleasing rhubarb?

    By fvandrog, May 15, 2013
    • 6 replies
    • 2.2k views
    • 
    • Bojana
    • May 21, 2013

17. Hazelnutbutter smoothed with Pectinase?

    By Anonymous Modernist 18180, May 20, 2013
    • 0 replies
    • 1.1k views
    • 
    • Anonymous Modernist 18180
    • May 20, 2013

18. Dried Chickpeas / Garbanzo Beans Questions

    By Shel_B, May 15, 2013
    • 3 replies
    • 1.6k views
    • 
    • Carole Grogloth Hawaii
    • May 19, 2013

19. Which Cut - "London Broil" or Sirloin

    By Porthos, May 15, 2013
    • 24 replies
    • 30.7k views
    • 
    • janeer
    • May 18, 2013

20. Kohlrabi 1 2

    By liuzhou, January 8, 2013
    • 46 replies
    • 8k views
    • 
    • Twyst
    • May 17, 2013

21. [Modernist Cuisine at Home] Buffalo Sauce

    By Anonymous Modernist 11548, May 12, 2013
    • 1 reply
    • 2.6k views
    • 
    • Sam Fahey-Burke
    • May 16, 2013

22. Dry aged steak cut offs usable?

    By OliverB, May 13, 2013
    • 4 replies
    • 9.7k views
    • 
    • Simon Lewinson
    • May 15, 2013

23. First time making confit de canard en sous vide

    By Simon Lewinson, May 5, 2013
    • 4 replies
    • 7.2k views
    • 
    • Simon Lewinson
    • May 15, 2013

24. Brining pork chops

    By billyhill, May 23, 2010
    • 17 replies
    • 8k views
    • 
    • Ttogull
    • May 14, 2013

25. Onglet, does it need to be butterflied

    By pacman1978, May 7, 2013
    • 10 replies
    • 2.8k views
    • 
    • ElsieD
    • May 13, 2013