Cooking

9,585 topics in this forum

1. Savory meringues

   By _john, February 9, 2012
   • 4 replies
   • 6.8k views
   • 
   • Tri2Cook
   • February 9, 2012

2. Soy Sauce, pH, and other questions

   By Anonymous Modernist 2696, February 6, 2012
   • 3 replies
   • 4.9k views
   • 
   • Anonymous Modernist 2696
   • February 22, 2012

3. White Spring Truffle (Tuber Borchii)

   By ermintrude, February 6, 2012
   • 2 replies
   • 3.2k views
   • 
   • ermintrude
   • February 10, 2012

4. Rabbit + foie gras

   By thelawnet, February 5, 2012
   • 11 replies
   • 3.6k views
   • 
   • budrichard
   • February 8, 2012

5. [Modernist Cuisine] Warming up Spheres

   By Anonymous Modernist 3337, February 5, 2012
   • 2 replies
   • 2.4k views
   • 
   • Anonymous Modernist 6607
   • February 24, 2012

6. Versawhip 600k and xanthan gum

   By boondocker, February 5, 2012
   • 1 reply
   • 6.1k views
   • 
   • boondocker
   • February 13, 2012

7. seasoning sous vide

   By Anonymous Modernist 5626, February 4, 2012
   • 4 replies
   • 4.4k views
   • 
   • Anonymous Modernist 6826
   • April 3, 2012

8. Salting Cabbage for Slaw

   By Kim Shook, February 4, 2012
   • 17 replies
   • 19.5k views
   • 
   • amapola
   • February 7, 2012

9. [Modernist Cuisine] Cheese Puffs

   By Anonymous Modernist 4764, February 3, 2012
   • 1 reply
   • 3.1k views
   • 
   • Chris Young
   • February 6, 2012

10. eG Cook-Off 58: Hash 1 2 3 4 5

    By David Ross, February 3, 2012   

    • Cookoff
    • 118 replies
    • 45.9k views
    • 
    • Margaret Pilgrim
    • March 18, 2020

11. Making butter with a centrifuge @ 8,000 rpm

    By Nicholo P, February 2, 2012
    • 0 replies
    • 9.2k views
    • 
    • Nicholo P
    • February 2, 2012

12. Veal stock specified – substitute commercial beef stock or home-made?

    By thelawnet, February 2, 2012
    • 8 replies
    • 13.9k views
    • 
    • Norm Matthews
    • February 3, 2012

13. What is your favorite tuna/pasta recipe?

    By Goatjunky, February 2, 2012
    • 15 replies
    • 6.3k views
    • 
    • merstar
    • February 6, 2012

14. Desiree potato

    By annachan, February 1, 2012
    • 15 replies
    • 4.8k views
    • 
    • ChrisZ
    • February 2, 2012

15. [Modernist Cuisine] Sous vide times appropriate for what starting temperature?

    By Anonymous Modernist 6277, January 31, 2012
    • 5 replies
    • 3.9k views
    • 
    • Anonymous Modernist 6927
    • April 5, 2012

16. Partially dehydrating food to deep-fry

    By Franci, January 31, 2012
    • 12 replies
    • 12.8k views
    • 
    • kayb
    • October 13, 2017

17. Greek fine dining 1 2

    By ScottyBoy, January 31, 2012
    • 25 replies
    • 4.9k views
    • 
    • SylviaLovegren
    • February 14, 2012

18. Preserved Lemon Aioli 1 2

    By thirtyoneknots, January 30, 2012
    • 28 replies
    • 6.4k views
    • 
    • AAQuesada
    • January 31, 2012

19. New taste sensation using kimchee and mango

    By Doodad, January 30, 2012
    • 8 replies
    • 3.1k views
    • 
    • KennethT
    • April 26, 2012

20. Ratio of baking powder to baking soda in acidic recipes

    By emannths, January 29, 2012
    • 3 replies
    • 4.6k views
    • 
    • SylviaLovegren
    • January 30, 2012

21. Measuring Fat Content of Meat

    By Anonymous Modernist 4516, January 29, 2012
    • 0 replies
    • 1.8k views
    • 
    • Anonymous Modernist 4516
    • January 29, 2012

22. Saurkraut not fermenting

    By Obese-Wan Kenobi, January 29, 2012
    • 20 replies
    • 5.4k views
    • 
    • Panaderia Canadiense
    • February 2, 2012

23. Crisp Pizza Crust 1 2

    By Chris Hennes, January 29, 2012
    • 31 replies
    • 9.1k views
    • 
    • Paul Bacino
    • September 16, 2012

24. Suggestions for uncured ham steak?

    By tikidoc, January 28, 2012
    • 17 replies
    • 14.7k views
    • 
    • abadoozy
    • April 13, 2013

25. Game Meat and Mushiness in Sous Vide

    By Anonymous Modernist 3207, January 28, 2012
    • 0 replies
    • 1.9k views
    • 
    • Anonymous Modernist 3207
    • January 28, 2012