Cooking

9,585 topics in this forum

1. Cooking with Your Absurdly Expensive Chamber Sealer 1 2

   By Chris Amirault, March 24, 2011
   • 40 replies
   • 29k views
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   • Okanagancook
   • May 4, 2013

2. 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

3. Veal Cheeks Sous Vide

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

4. Alternative to Pork Tenderloin

   By Shel_B, April 30, 2013
   • 20 replies
   • 23.7k views
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   • Shel_B
   • May 2, 2013

5. Meat Stretcher & Meatless Meatloaf

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

6. Modern Solution for No-Rice Sushi?

   By bigchef, April 26, 2013
   • 10 replies
   • 3.7k views
   • 
   • bigchef
   • May 2, 2013

7. Heritage Chicken Eggs 1 2

   By huiray, April 27, 2013
   • 26 replies
   • 7.7k views
   • 
   • andiesenji
   • May 1, 2013

8. [Modernist Cuisine at Home] Risotto

   By Anonymous Modernist 16119, April 21, 2013
   • 2 replies
   • 3.2k views
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   • Anonymous Modernist 16119
   • April 30, 2013

9. Hosta!

   By dcarch, April 27, 2013
   • 9 replies
   • 4.7k views
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   • Smithy
   • April 29, 2013

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

    By Anonymous Modernist 5246, March 15, 2012
    • 5 replies
    • 4.2k views
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    • Anonymous Modernist 5246
    • April 28, 2013

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

    By Anonymous Modernist 15013, April 15, 2013
    • 1 reply
    • 4.1k views
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    • Anonymous Modernist 14
    • April 25, 2013

12. Balloon : helium, green apple

    By Anonymous Modernist 4141, April 19, 2013
    • 1 reply
    • 3.7k views
    • 
    • Judy Wilson
    • April 25, 2013

13. My tough proteins come out dry sous vide!

    By shantzzz, April 3, 2013
    • 24 replies
    • 24.8k views
    • 
    • Zmaster
    • April 25, 2013

14. Greek-American Gyro

    By FeChef, April 22, 2013
    • 12 replies
    • 5.4k views
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    • DTBarton
    • April 24, 2013

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

    By ChrisTaylor, April 20, 2013
    • 23 replies
    • 7.5k views
    • 
    • Baron d'Apcher
    • April 23, 2013

16. Lobster Stock

    By paradise, August 11, 2002
    • 11 replies
    • 4.1k views
    • 
    • Plantes Vertes
    • April 23, 2013

17. Black sesame powder in savory applications

    By Franci, April 23, 2013
    • 2 replies
    • 1.8k views
    • 
    • TinaYuan
    • April 23, 2013

18. [Modernist Cuisine] Cook the Perfect Hamburger Sous Vide (3•86)

    By Anonymous Modernist 317, August 25, 2011
    • 12 replies
    • 8.2k views
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    • Anonymous Modernist 310
    • April 23, 2013

19. Instant Vacuum Chamber Pickles

    By SmokingCrab, January 28, 2013
    • 6 replies
    • 4k views
    • 
    • ryanmatthewsmith
    • April 22, 2013

20. Chestnuts 1 2 3

    By pjs, November 23, 2003
    • 54 replies
    • 9.3k views
    • 
    • olmoelisa
    • April 22, 2013

21. White Gravy Pasta

    By Anonymous Modernist 17467, April 19, 2013
    • 0 replies
    • 1.4k views
    • 
    • Anonymous Modernist 17467
    • April 19, 2013

22. Cooking at sea... any tips?

    By tukicook, February 18, 2013
    • 11 replies
    • 3.6k views
    • 
    • Smithy
    • April 18, 2013

23. Horseradish – Prepared, bottled and not so hot anymore 1 2

    By Toliver, December 28, 2012
    • 26 replies
    • 26.3k views
    • 
    • andiesenji
    • April 17, 2013

24. Uses for sorbitol

    By mm84321, April 15, 2013
    • 4 replies
    • 4.1k views
    • 
    • Bojana
    • April 16, 2013

25. [Modernist Cuisine at Home] Pizza Sauce

    By Anonymous Modernist 15027, April 6, 2013
    • 10 replies
    • 4.5k views
    • 
    • Anonymous Modernist 310
    • April 16, 2013