Cooking

9,585 topics in this forum

1. [Modernist Cuisine at Home] Microwave

   By Anonymous Modernist 18203, May 21, 2013
   • 0 replies
   • 1.3k views
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   • Anonymous Modernist 18203
   • May 21, 2013

2. Visually pleasing rhubarb?

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

3. Hazelnutbutter smoothed with Pectinase?

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

4. Dried Chickpeas / Garbanzo Beans Questions

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

5. Which Cut - "London Broil" or Sirloin

   By Porthos, May 15, 2013
   • 24 replies
   • 31.3k views
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   • janeer
   • May 18, 2013

6. Kohlrabi 1 2

   By liuzhou, January 8, 2013
   • 46 replies
   • 8.2k views
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   • Twyst
   • May 17, 2013

7. [Modernist Cuisine at Home] Buffalo Sauce

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

8. Dry aged steak cut offs usable?

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

9. First time making confit de canard en sous vide

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

10. Brining pork chops

    By billyhill, May 23, 2010
    • 17 replies
    • 8.1k views
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    • Ttogull
    • May 14, 2013

11. Onglet, does it need to be butterflied

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

12. What's Going On With This Shrimp?!?

    By Panaderia Canadiense, May 13, 2013
    • 4 replies
    • 1.9k views
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    • gfweb
    • May 13, 2013

13. [Modernist Cuisine at Home] Potato purée

    By Anonymous Modernist 16644, March 14, 2013
    • 2 replies
    • 2.3k views
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    • Anonymous Modernist 17857
    • May 13, 2013

14. Bradley smoker broke 1/2way through, still safe to eat?

    By rob1234, May 11, 2013
    • 6 replies
    • 4.4k views
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    • rob1234
    • May 11, 2013

15. Espuma Question

    By demo5, May 1, 2011
    • 9 replies
    • 7.2k views
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    • ojisan
    • May 11, 2013

16. Kudzu Starch

    By jfresch, May 8, 2013
    • 5 replies
    • 2.5k views
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    • KennethT
    • May 10, 2013

17. Rib eye from specific retailer overcooked sous vide

    By Anonymous Modernist 17713, April 24, 2013
    • 3 replies
    • 2k views
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    • Anonymous Modernist 3840
    • May 9, 2013

18. Dinner! 2013 (Part 2) 1 2 3 4 24

    By dcarch, February 27, 2013
    • 594 replies
    • 97.1k views
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    • Baselerd
    • May 9, 2013

19. [Modernist Cuisine] Pistachio Gelato (4•236 and 6•310)

    By Judy Wilson, October 14, 2011
    • 5 replies
    • 3.9k views
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    • Anonymous Modernist 14442
    • May 9, 2013

20. Baby Hot Browns...thoughts...

    By Unpopular Poet, May 2, 2013
    • 10 replies
    • 2k views
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    • Unpopular Poet
    • May 8, 2013

21. Convert Egg Substitute to Whole Eggs

    By Shel_B, May 6, 2013
    • 7 replies
    • 2.8k views
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    • JAZ
    • May 7, 2013

22. [Modernist Cuisine at Home] Vegetable Stock

    By Anonymous Modernist 14818, January 23, 2013
    • 3 replies
    • 3k views
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    • Anonymous Modernist 17857
    • May 7, 2013

23. Cooking with "Fine Cooking" (the magazine) 1 2 3

    By Chris Hennes, May 26, 2008
    • 73 replies
    • 42.3k views
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    • iguana
    • May 7, 2013

24. Saganaki

    By IndyRob, May 5, 2013
    • 2 replies
    • 2.1k views
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    • budrichard
    • May 6, 2013

25. Cooking with Your Absurdly Expensive Chamber Sealer 1 2

    By Chris Amirault, March 24, 2011
    • 40 replies
    • 27.2k views
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    • Okanagancook
    • May 4, 2013