Cooking

9,580 topics in this forum

1. [Modernist Cuisine at Home] Buffalo Sauce

   By Anonymous Modernist 11548, May 12, 2013
   • 1 reply
   • 2.8k views
   • 
   • Sam Fahey-Burke
   • May 16, 2013

2. Dry aged steak cut offs usable?

   By OliverB, May 13, 2013
   • 4 replies
   • 9.9k views
   • 
   • Simon Lewinson
   • May 15, 2013

3. First time making confit de canard en sous vide

   By Simon Lewinson, May 5, 2013
   • 4 replies
   • 7.7k views
   • 
   • Simon Lewinson
   • May 15, 2013

4. Brining pork chops

   By billyhill, May 23, 2010
   • 17 replies
   • 8.6k views
   • 
   • Ttogull
   • May 14, 2013

5. Onglet, does it need to be butterflied

   By pacman1978, May 7, 2013
   • 10 replies
   • 3.3k views
   • 
   • ElsieD
   • May 13, 2013

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

   By Panaderia Canadiense, May 13, 2013
   • 4 replies
   • 2.1k views
   • 
   • gfweb
   • May 13, 2013

7. [Modernist Cuisine at Home] Potato purée

   By Anonymous Modernist 16644, March 14, 2013
   • 2 replies
   • 2.7k views
   • 
   • Anonymous Modernist 17857
   • May 13, 2013

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

   By rob1234, May 11, 2013
   • 6 replies
   • 4.7k views
   • 
   • rob1234
   • May 11, 2013

9. Espuma Question

   By demo5, May 1, 2011
   • 9 replies
   • 7.9k views
   • 
   • ojisan
   • May 11, 2013

10. Kudzu Starch

    By jfresch, May 8, 2013
    • 5 replies
    • 3.4k views
    • 
    • KennethT
    • May 10, 2013

11. Rib eye from specific retailer overcooked sous vide

    By Anonymous Modernist 17713, April 24, 2013
    • 3 replies
    • 2.3k views
    • 
    • Anonymous Modernist 3840
    • May 9, 2013

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

    By dcarch, February 27, 2013
    • 594 replies
    • 109.3k views
    • 
    • Baselerd
    • May 9, 2013

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

    By Judy Wilson, October 14, 2011
    • 5 replies
    • 4.3k views
    • 
    • Anonymous Modernist 14442
    • May 9, 2013

14. Baby Hot Browns...thoughts...

    By Unpopular Poet, May 2, 2013
    • 10 replies
    • 2.3k views
    • 
    • Unpopular Poet
    • May 8, 2013

15. Convert Egg Substitute to Whole Eggs

    By Shel_B, May 6, 2013
    • 7 replies
    • 4k views
    • 
    • JAZ
    • May 7, 2013

16. [Modernist Cuisine at Home] Vegetable Stock

    By Anonymous Modernist 14818, January 23, 2013
    • 3 replies
    • 3.3k views
    • 
    • Anonymous Modernist 17857
    • May 7, 2013

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

    By Chris Hennes, May 26, 2008
    • 73 replies
    • 44.8k views
    • 
    • iguana
    • May 7, 2013

18. Saganaki

    By IndyRob, May 5, 2013
    • 2 replies
    • 2.4k views
    • 
    • budrichard
    • May 6, 2013

19. Cooking with Your Absurdly Expensive Chamber Sealer 1 2

    By Chris Amirault, March 24, 2011
    • 40 replies
    • 28.9k views
    • 
    • Okanagancook
    • May 4, 2013

20. Sous vide meats with fat vs no fat..does it make a difference?

    By torolover, May 4, 2013
    • 1 reply
    • 1.3k views
    • 
    • nickrey
    • May 4, 2013

21. Veal Cheeks Sous Vide

    By ElsieD, May 2, 2013
    • 4 replies
    • 6.2k views
    • 
    • EnriqueB
    • May 3, 2013

22. Alternative to Pork Tenderloin

    By Shel_B, April 30, 2013
    • 20 replies
    • 23.5k views
    • 
    • Shel_B
    • May 2, 2013

23. Meat Stretcher & Meatless Meatloaf

    By GlorifiedRice, September 4, 2012
    • 2 replies
    • 2.3k views
    • 
    • GlorifiedRice
    • May 2, 2013

24. Modern Solution for No-Rice Sushi?

    By bigchef, April 26, 2013
    • 10 replies
    • 3.6k views
    • 
    • bigchef
    • May 2, 2013

25. Heritage Chicken Eggs 1 2

    By huiray, April 27, 2013
    • 26 replies
    • 7.6k views
    • 
    • andiesenji
    • May 1, 2013