Cooking

9,601 topics in this forum

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

   By rob1234, May 11, 2013
   • 6 replies
   • 4.6k views
   • 
   • rob1234
   • May 11, 2013

2. Espuma Question

   By demo5, May 1, 2011
   • 9 replies
   • 7.7k views
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   • ojisan
   • May 11, 2013

3. Kudzu Starch

   By jfresch, May 8, 2013
   • 5 replies
   • 3.1k views
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   • KennethT
   • May 10, 2013

4. Rib eye from specific retailer overcooked sous vide

   By Anonymous Modernist 17713, April 24, 2013
   • 3 replies
   • 2.2k views
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   • Anonymous Modernist 3840
   • May 9, 2013

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

   By dcarch, February 27, 2013
   • 594 replies
   • 104.8k views
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   • Baselerd
   • May 9, 2013

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

   By Judy Wilson, October 14, 2011
   • 5 replies
   • 4.2k views
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   • Anonymous Modernist 14442
   • May 9, 2013

7. Baby Hot Browns...thoughts...

   By Unpopular Poet, May 2, 2013
   • 10 replies
   • 2.2k views
   • 
   • Unpopular Poet
   • May 8, 2013

8. Convert Egg Substitute to Whole Eggs

   By Shel_B, May 6, 2013
   • 7 replies
   • 3.6k views
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   • JAZ
   • May 7, 2013

9. [Modernist Cuisine at Home] Vegetable Stock

   By Anonymous Modernist 14818, January 23, 2013
   • 3 replies
   • 3.2k views
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   • Anonymous Modernist 17857
   • May 7, 2013

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

    By Chris Hennes, May 26, 2008
    • 73 replies
    • 44k views
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    • iguana
    • May 7, 2013

11. Saganaki

    By IndyRob, May 5, 2013
    • 2 replies
    • 2.2k views
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    • budrichard
    • May 6, 2013

12. Cooking with Your Absurdly Expensive Chamber Sealer 1 2

    By Chris Amirault, March 24, 2011
    • 40 replies
    • 28.4k views
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    • Okanagancook
    • May 4, 2013

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

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

14. Veal Cheeks Sous Vide

    By ElsieD, May 2, 2013
    • 4 replies
    • 6k views
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    • EnriqueB
    • May 3, 2013

15. Alternative to Pork Tenderloin

    By Shel_B, April 30, 2013
    • 20 replies
    • 23k views
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    • Shel_B
    • May 2, 2013

16. Meat Stretcher & Meatless Meatloaf

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

17. Modern Solution for No-Rice Sushi?

    By bigchef, April 26, 2013
    • 10 replies
    • 3.5k views
    • 
    • bigchef
    • May 2, 2013

18. Heritage Chicken Eggs 1 2

    By huiray, April 27, 2013
    • 26 replies
    • 7.3k views
    • 
    • andiesenji
    • May 1, 2013

19. [Modernist Cuisine at Home] Risotto

    By Anonymous Modernist 16119, April 21, 2013
    • 2 replies
    • 3k views
    • 
    • Anonymous Modernist 16119
    • April 30, 2013

20. Hosta!

    By dcarch, April 27, 2013
    • 9 replies
    • 4.5k views
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    • Smithy
    • April 29, 2013

21. [Modernist Cuisine] Sour Cream Spaetzle (4•117 and 6•252)

    By Anonymous Modernist 5246, March 15, 2012
    • 5 replies
    • 4.1k views
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    • Anonymous Modernist 5246
    • April 28, 2013

22. [Modernist Cuisine at Home] Confit of Leg (duck or chicken)

    By Anonymous Modernist 15013, April 15, 2013
    • 1 reply
    • 3.9k views
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    • Anonymous Modernist 14
    • April 25, 2013

23. Balloon : helium, green apple

    By Anonymous Modernist 4141, April 19, 2013
    • 1 reply
    • 3.6k views
    • 
    • Judy Wilson
    • April 25, 2013

24. My tough proteins come out dry sous vide!

    By shantzzz, April 3, 2013
    • 24 replies
    • 24.4k views
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    • Zmaster
    • April 25, 2013

25. Greek-American Gyro

    By FeChef, April 22, 2013
    • 12 replies
    • 5.2k views
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    • DTBarton
    • April 24, 2013