Cooking

9,590 topics in this forum

1. Greek fine dining 1 2

   By ScottyBoy, January 31, 2012
   • 25 replies
   • 5.1k views
   • 
   • SylviaLovegren
   • February 14, 2012

2. Preserved Lemon Aioli 1 2

   By thirtyoneknots, January 30, 2012
   • 28 replies
   • 6.8k views
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   • AAQuesada
   • January 31, 2012

3. New taste sensation using kimchee and mango

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

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

   By emannths, January 29, 2012
   • 3 replies
   • 5k views
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   • SylviaLovegren
   • January 30, 2012

5. Measuring Fat Content of Meat

   By Anonymous Modernist 4516, January 29, 2012
   • 0 replies
   • 1.9k views
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   • Anonymous Modernist 4516
   • January 29, 2012

6. Saurkraut not fermenting

   By Obese-Wan Kenobi, January 29, 2012
   • 20 replies
   • 5.7k views
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   • Panaderia Canadiense
   • February 2, 2012

7. Crisp Pizza Crust 1 2

   By Chris Hennes, January 29, 2012
   • 31 replies
   • 9.6k views
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   • Paul Bacino
   • September 16, 2012

8. Suggestions for uncured ham steak?

   By tikidoc, January 28, 2012
   • 17 replies
   • 15.1k views
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   • abadoozy
   • April 13, 2013

9. Game Meat and Mushiness in Sous Vide

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

10. Herbs - Fresh versus dried

    By ElsieD, January 27, 2012
    • 13 replies
    • 4.2k views
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    • mgaretz
    • January 29, 2012

11. Lamb's Quarters - how to season?

    By Kouign Aman, January 27, 2012
    • 0 replies
    • 1.1k views
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    • Kouign Aman
    • January 27, 2012

12. Expectations for Spherification

    By Anonymous Modernist 3449, January 26, 2012
    • 3 replies
    • 2.3k views
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    • Anonymous Modernist 6607
    • February 24, 2012

13. Lentil Soup

    By DanM, January 26, 2012
    • 16 replies
    • 4.5k views
    • 
    • Kim Shook
    • April 29, 2012

14. Venison Sausage Base Recipe

    By BadRabbit, January 26, 2012
    • 17 replies
    • 4k views
    • 
    • BadRabbit
    • February 2, 2012

15. Can I use fresh basil stems?

    By runwestierun, January 26, 2012
    • 4 replies
    • 20.8k views
    • 
    • lesliec
    • January 27, 2012

16. Ratio of clay powder to water

    By Anonymous Modernist 5766, January 26, 2012
    • 1 reply
    • 2.3k views
    • 
    • Anonymous Modernist 10
    • February 8, 2012

17. Gimme an Herb ...

    By Shel_B, January 25, 2012
    • 20 replies
    • 2.9k views
    • 
    • Shel_B
    • January 27, 2012

18. Trader Joe's Bacon Ends

    By Shel_B, January 24, 2012
    • 4 replies
    • 3.9k views
    • 
    • threestars
    • January 25, 2012

19. Dry Aging Success

    By Kerry Beal, January 24, 2012
    • 16 replies
    • 5.7k views
    • 
    • tim
    • February 3, 2012

20. Crispy Brussels Sprout Leaves

    By TheNoodleIncident, January 24, 2012
    • 15 replies
    • 6.2k views
    • 
    • ddelima
    • January 26, 2012

21. Problems with the Modernist Cuisine sous vide tables

    By Anonymous Modernist 3337, January 24, 2012
    • 0 replies
    • 2.7k views
    • 
    • Anonymous Modernist 3337
    • January 24, 2012

22. Boiling off the alcohol

    By _john, January 24, 2012
    • 13 replies
    • 19.1k views
    • 
    • Mikels
    • February 20, 2012

23. Canning (Jarring) Duck Confit

    By NoviceModernistCook, January 24, 2012
    • 8 replies
    • 12.8k views
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    • NoviceModernistCook
    • January 24, 2012

24. Goose Breast - freshly shotgunned

    By TheNoodleIncident, January 23, 2012
    • 6 replies
    • 1.8k views
    • 
    • tim
    • January 24, 2012

25. Whipped Milk Paste

    By Anonymous Modernist 5513, January 23, 2012
    • 1 reply
    • 1.9k views
    • 
    • Anonymous Modernist 10
    • February 8, 2012