Cooking

9,587 topics in this forum

1. Suggestions for uncured ham steak?

   By tikidoc, January 28, 2012
   • 17 replies
   • 13.9k views
   • 
   • abadoozy
   • April 13, 2013

2. Game Meat and Mushiness in Sous Vide

   By Anonymous Modernist 3207, January 28, 2012
   • 0 replies
   • 1.7k views
   • 
   • Anonymous Modernist 3207
   • January 28, 2012

3. Herbs - Fresh versus dried

   By ElsieD, January 27, 2012
   • 13 replies
   • 3.6k views
   • 
   • mgaretz
   • January 29, 2012

4. Lamb's Quarters - how to season?

   By Kouign Aman, January 27, 2012
   • 0 replies
   • 992 views
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   • Kouign Aman
   • January 27, 2012

5. Expectations for Spherification

   By Anonymous Modernist 3449, January 26, 2012
   • 3 replies
   • 2k views
   • 
   • Anonymous Modernist 6607
   • February 24, 2012

6. Lentil Soup

   By DanM, January 26, 2012
   • 16 replies
   • 3.6k views
   • 
   • Kim Shook
   • April 29, 2012

7. Venison Sausage Base Recipe

   By BadRabbit, January 26, 2012
   • 17 replies
   • 3.3k views
   • 
   • BadRabbit
   • February 2, 2012

8. Can I use fresh basil stems?

   By runwestierun, January 26, 2012
   • 4 replies
   • 19.7k views
   • 
   • lesliec
   • January 27, 2012

9. Ratio of clay powder to water

   By Anonymous Modernist 5766, January 26, 2012
   • 1 reply
   • 2k views
   • 
   • Anonymous Modernist 10
   • February 8, 2012

10. Gimme an Herb ...

    By Shel_B, January 25, 2012
    • 20 replies
    • 2.2k views
    • 
    • Shel_B
    • January 27, 2012

11. Trader Joe's Bacon Ends

    By Shel_B, January 24, 2012
    • 4 replies
    • 3.5k views
    • 
    • threestars
    • January 25, 2012

12. Dry Aging Success

    By Kerry Beal, January 24, 2012
    • 16 replies
    • 4.9k views
    • 
    • tim
    • February 3, 2012

13. Crispy Brussels Sprout Leaves

    By TheNoodleIncident, January 24, 2012
    • 15 replies
    • 5.3k views
    • 
    • ddelima
    • January 26, 2012

14. Problems with the Modernist Cuisine sous vide tables

    By Anonymous Modernist 3337, January 24, 2012
    • 0 replies
    • 2.5k views
    • 
    • Anonymous Modernist 3337
    • January 24, 2012

15. Boiling off the alcohol

    By _john, January 24, 2012
    • 13 replies
    • 15.4k views
    • 
    • Mikels
    • February 20, 2012

16. Canning (Jarring) Duck Confit

    By NoviceModernistCook, January 24, 2012
    • 8 replies
    • 11.8k views
    • 
    • NoviceModernistCook
    • January 24, 2012

17. Goose Breast - freshly shotgunned

    By TheNoodleIncident, January 23, 2012
    • 6 replies
    • 1.5k views
    • 
    • tim
    • January 24, 2012

18. Whipped Milk Paste

    By Anonymous Modernist 5513, January 23, 2012
    • 1 reply
    • 1.7k views
    • 
    • Anonymous Modernist 10
    • February 8, 2012

19. Resting A Roasting Bird

    By Gregg, January 23, 2012
    • 8 replies
    • 3.4k views
    • 
    • piracer
    • January 25, 2012

20. Dry-age Meat

    By Anonymous Modernist 5975, January 23, 2012
    • 4 replies
    • 2.4k views
    • 
    • Anonymous Modernist 310
    • March 13, 2012

21. Wriggling Noodles

    By beauregard, January 22, 2012
    • 1 reply
    • 2.6k views
    • 
    • Joe Blowe
    • January 22, 2012

22. Pasteurizing Eggs Sous Vide 1 2 3 4

    By shar999, January 21, 2012
    • 84 replies
    • 38.7k views
    • 
    • JoNorvelleWalker
    • January 18, 2021

23. Savory Flavored Pop Rocks

    By UnCulinary, January 21, 2012
    • 10 replies
    • 8.1k views
    • 
    • Digijam
    • January 25, 2012

24. Baby Shower "Tapas"/"Pintxos" for 20 1 2

    By Chris Amirault, January 20, 2012
    • 32 replies
    • 7.2k views
    • 
    • Chris Amirault
    • February 24, 2012

25. Can I slow-roast brussels sprouts?

    By Emily_R, January 20, 2012
    • 8 replies
    • 18.5k views
    • 
    • SylviaLovegren
    • January 21, 2012