Cooking

9,590 topics in this forum

1. Espuma Question

   By demo5, May 1, 2011
   • 9 replies
   • 8.1k views
   • 
   • ojisan
   • May 11, 2013

2. Kudzu Starch

   By jfresch, May 8, 2013
   • 5 replies
   • 3.8k views
   • 
   • KennethT
   • May 10, 2013

3. Rib eye from specific retailer overcooked sous vide

   By Anonymous Modernist 17713, April 24, 2013
   • 3 replies
   • 2.4k views
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   • Anonymous Modernist 3840
   • May 9, 2013

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

   By dcarch, February 27, 2013
   • 594 replies
   • 115.2k views
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   • Baselerd
   • May 9, 2013

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

   By Judy Wilson, October 14, 2011
   • 5 replies
   • 4.4k views
   • 
   • Anonymous Modernist 14442
   • May 9, 2013

6. Baby Hot Browns...thoughts...

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

7. Convert Egg Substitute to Whole Eggs

   By Shel_B, May 6, 2013
   • 7 replies
   • 4.8k views
   • 
   • JAZ
   • May 7, 2013

8. [Modernist Cuisine at Home] Vegetable Stock

   By Anonymous Modernist 14818, January 23, 2013
   • 3 replies
   • 3.5k views
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   • Anonymous Modernist 17857
   • May 7, 2013

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

   By Chris Hennes, May 26, 2008
   • 73 replies
   • 46k views
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   • iguana
   • May 7, 2013

10. Saganaki

    By IndyRob, May 5, 2013
    • 2 replies
    • 2.5k views
    • 
    • budrichard
    • May 6, 2013

11. Cooking with Your Absurdly Expensive Chamber Sealer 1 2

    By Chris Amirault, March 24, 2011
    • 40 replies
    • 29.5k views
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    • Okanagancook
    • May 4, 2013

12. 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

13. Veal Cheeks Sous Vide

    By ElsieD, May 2, 2013
    • 4 replies
    • 6.3k views
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    • EnriqueB
    • May 3, 2013

14. Alternative to Pork Tenderloin

    By Shel_B, April 30, 2013
    • 20 replies
    • 24.2k views
    • 
    • Shel_B
    • May 2, 2013

15. Meat Stretcher & Meatless Meatloaf

    By GlorifiedRice, September 4, 2012
    • 2 replies
    • 2.4k views
    • 
    • GlorifiedRice
    • May 2, 2013

16. Modern Solution for No-Rice Sushi?

    By bigchef, April 26, 2013
    • 10 replies
    • 3.8k views
    • 
    • bigchef
    • May 2, 2013

17. Heritage Chicken Eggs 1 2

    By huiray, April 27, 2013
    • 26 replies
    • 8k views
    • 
    • andiesenji
    • May 1, 2013

18. [Modernist Cuisine at Home] Risotto

    By Anonymous Modernist 16119, April 21, 2013
    • 2 replies
    • 3.3k views
    • 
    • Anonymous Modernist 16119
    • April 30, 2013

19. Hosta!

    By dcarch, April 27, 2013
    • 9 replies
    • 4.8k views
    • 
    • Smithy
    • April 29, 2013

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

    By Anonymous Modernist 5246, March 15, 2012
    • 5 replies
    • 4.3k views
    • 
    • Anonymous Modernist 5246
    • April 28, 2013

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

    By Anonymous Modernist 15013, April 15, 2013
    • 1 reply
    • 4.3k views
    • 
    • Anonymous Modernist 14
    • April 25, 2013

22. Balloon : helium, green apple

    By Anonymous Modernist 4141, April 19, 2013
    • 1 reply
    • 3.8k views
    • 
    • Judy Wilson
    • April 25, 2013

23. My tough proteins come out dry sous vide!

    By shantzzz, April 3, 2013
    • 24 replies
    • 25.1k views
    • 
    • Zmaster
    • April 25, 2013

24. Greek-American Gyro

    By FeChef, April 22, 2013
    • 12 replies
    • 5.6k views
    • 
    • DTBarton
    • April 24, 2013

25. Cassoulet without duck confit: a crime worthy of death?

    By ChrisTaylor, April 20, 2013
    • 23 replies
    • 7.8k views
    • 
    • Baron d'Apcher
    • April 23, 2013