Cooking

9,562 topics in this forum

1. Black sesame powder in savory applications

   By Franci, April 23, 2013
   • 2 replies
   • 1.4k views
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   • TinaYuan
   • April 23, 2013

2. [Modernist Cuisine] Cook the Perfect Hamburger Sous Vide (3•86)

   By Anonymous Modernist 317, August 25, 2011
   • 12 replies
   • 7.2k views
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   • Anonymous Modernist 310
   • April 23, 2013

3. Instant Vacuum Chamber Pickles

   By SmokingCrab, January 28, 2013
   • 6 replies
   • 3.4k views
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   • ryanmatthewsmith
   • April 22, 2013

4. Chestnuts 1 2 3

   By pjs, November 23, 2003
   • 54 replies
   • 7.2k views
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   • olmoelisa
   • April 22, 2013

5. White Gravy Pasta

   By Anonymous Modernist 17467, April 19, 2013
   • 0 replies
   • 1.1k views
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   • Anonymous Modernist 17467
   • April 19, 2013

6. Cooking at sea... any tips?

   By tukicook, February 18, 2013
   • 11 replies
   • 2.8k views
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   • Smithy
   • April 18, 2013

7. Horseradish – Prepared, bottled and not so hot anymore 1 2

   By Toliver, December 28, 2012
   • 26 replies
   • 22.6k views
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   • andiesenji
   • April 17, 2013

8. Uses for sorbitol

   By mm84321, April 15, 2013
   • 4 replies
   • 3.6k views
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   • Bojana
   • April 16, 2013

9. Parmesan forgotten in the fridge: very hard – what to do with it?

   By philie, April 15, 2013
   • 8 replies
   • 32k views
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   • lindag
   • April 16, 2013

10. [Modernist Cuisine at Home] Pizza Sauce

    By Anonymous Modernist 15027, April 6, 2013
    • 10 replies
    • 3.7k views
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    • Anonymous Modernist 310
    • April 16, 2013

11. Goaty goatastic goat shanks (sous vide)

    By ChrisTaylor, April 14, 2013
    • 3 replies
    • 2.1k views
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    • ChrisTaylor
    • April 15, 2013

12. Walrus

    By Easyezzy Foods, March 9, 2013
    • 14 replies
    • 17.9k views
    • 
    • Easyezzy Foods
    • April 14, 2013

13. Prime T-Bone, how would you cook it?

    By OliverB, April 12, 2013
    • 8 replies
    • 2.9k views
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    • lancastermike
    • April 13, 2013

14. Suggestions for uncured ham steak?

    By tikidoc, January 28, 2012
    • 17 replies
    • 13.4k views
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    • abadoozy
    • April 13, 2013

15. Home Made Potato Chips 1 2 3

    By prasad2, November 8, 2003
    • 50 replies
    • 14.1k views
    • 
    • OliverB
    • April 12, 2013

16. [Modernist Cuisine] Double Strength Stock

    By Anonymous Modernist 15541, April 8, 2013
    • 3 replies
    • 2.6k views
    • 
    • Sam Fahey-Burke
    • April 11, 2013

17. Sweetness disappearing with long cooking times?

    By Anonymous Modernist 12008, December 5, 2012
    • 4 replies
    • 1.2k views
    • 
    • Anonymous Modernist 17467
    • April 11, 2013

18. Air-Frying??

    By Anonymous Modernist 17424, April 8, 2013
    • 1 reply
    • 1.1k views
    • 
    • Sam Fahey-Burke
    • April 10, 2013

19. Back to the Basics: Salt 1 2

    By Lawless Cooks, March 9, 2013
    • 25 replies
    • 4k views
    • 
    • benthescientist
    • April 10, 2013

20. Beef Cheeks cooked sous vide

    By ElsieD, April 6, 2013
    • 7 replies
    • 13.5k views
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    • Simon Lewinson
    • April 9, 2013

21. Ideas for a vegetarian feast

    By pep., March 31, 2013
    • 18 replies
    • 7.5k views
    • 
    • pep.
    • April 9, 2013

22. [Modernist Cuisine at Home] Pressure vs Vacuum Marinade

    By Anonymous Modernist 11787, April 2, 2013
    • 4 replies
    • 7.5k views
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    • Anonymous Modernist 11787
    • April 9, 2013

23. [Modernist Cuisine at Home] Sandwich Bread

    By Anonymous Modernist 14405, March 3, 2013
    • 5 replies
    • 3.1k views
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    • Judy Wilson
    • April 9, 2013

24. Reheating sous vide

    By bonkboo, April 5, 2013
    • 9 replies
    • 30.7k views
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    • Todd in Chicago
    • April 8, 2013

25. How would I make mashed cauliflower that is firm like mashed potatoes?

    By gfweb, April 6, 2013
    • 12 replies
    • 25.4k views
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    • GlorifiedRice
    • April 7, 2013