Cooking

9,593 topics in this forum

1. Hosta!

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

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

   By Anonymous Modernist 5246, March 15, 2012
   • 5 replies
   • 4.4k views
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   • Anonymous Modernist 5246
   • April 28, 2013

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

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

4. Balloon : helium, green apple

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

5. My tough proteins come out dry sous vide!

   By shantzzz, April 3, 2013
   • 24 replies
   • 25.3k views
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   • Zmaster
   • April 25, 2013

6. Greek-American Gyro

   By FeChef, April 22, 2013
   • 12 replies
   • 5.8k views
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   • DTBarton
   • April 24, 2013

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

   By ChrisTaylor, April 20, 2013
   • 23 replies
   • 8k views
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   • Baron d'Apcher
   • April 23, 2013

8. Lobster Stock

   By paradise, August 11, 2002
   • 11 replies
   • 4.3k views
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   • Plantes Vertes
   • April 23, 2013

9. Black sesame powder in savory applications

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

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

    By Anonymous Modernist 317, August 25, 2011
    • 12 replies
    • 8.5k views
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    • Anonymous Modernist 310
    • April 23, 2013

11. Instant Vacuum Chamber Pickles

    By SmokingCrab, January 28, 2013
    • 6 replies
    • 4.1k views
    • 
    • ryanmatthewsmith
    • April 22, 2013

12. Chestnuts 1 2 3

    By pjs, November 23, 2003
    • 54 replies
    • 10k views
    • 
    • olmoelisa
    • April 22, 2013

13. White Gravy Pasta

    By Anonymous Modernist 17467, April 19, 2013
    • 0 replies
    • 1.5k views
    • 
    • Anonymous Modernist 17467
    • April 19, 2013

14. Cooking at sea... any tips?

    By tukicook, February 18, 2013
    • 11 replies
    • 3.8k views
    • 
    • Smithy
    • April 18, 2013

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

    By Toliver, December 28, 2012
    • 26 replies
    • 27.9k views
    • 
    • andiesenji
    • April 17, 2013

16. Uses for sorbitol

    By mm84321, April 15, 2013
    • 4 replies
    • 4.2k views
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    • Bojana
    • April 16, 2013

17. [Modernist Cuisine at Home] Pizza Sauce

    By Anonymous Modernist 15027, April 6, 2013
    • 10 replies
    • 4.7k views
    • 
    • Anonymous Modernist 310
    • April 16, 2013

18. Walrus

    By Easyezzy Foods, March 9, 2013
    • 14 replies
    • 25.1k views
    • 
    • Easyezzy Foods
    • April 14, 2013

19. Prime T-Bone, how would you cook it?

    By OliverB, April 12, 2013
    • 8 replies
    • 4.4k views
    • 
    • lancastermike
    • April 13, 2013

20. Suggestions for uncured ham steak?

    By tikidoc, January 28, 2012
    • 17 replies
    • 15.2k views
    • 
    • abadoozy
    • April 13, 2013

21. Home Made Potato Chips 1 2 3

    By prasad2, November 8, 2003
    • 50 replies
    • 17.6k views
    • 
    • OliverB
    • April 12, 2013

22. [Modernist Cuisine] Double Strength Stock

    By Anonymous Modernist 15541, April 8, 2013
    • 3 replies
    • 3.3k views
    • 
    • Sam Fahey-Burke
    • April 11, 2013

23. Sweetness disappearing with long cooking times?

    By Anonymous Modernist 12008, December 5, 2012
    • 4 replies
    • 1.5k views
    • 
    • Anonymous Modernist 17467
    • April 11, 2013

24. Air-Frying??

    By Anonymous Modernist 17424, April 8, 2013
    • 1 reply
    • 1.4k views
    • 
    • Sam Fahey-Burke
    • April 10, 2013

25. Back to the Basics: Salt 1 2

    By Lawless Cooks, March 9, 2013
    • 25 replies
    • 6k views
    • 
    • benthescientist
    • April 10, 2013