Cooking

9,599 topics in this forum

1. Vacuum drying meat

   By Anonymous Modernist 3840, April 4, 2013
   • 1 reply
   • 1.7k views
   • 
   • Anonymous Modernist 14
   • April 4, 2013

2. Dehydrated Red Wine Reduction

   By Anonymous Modernist 17334, April 4, 2013
   • 2 replies
   • 1.8k views
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   • Anonymous Modernist 3840
   • April 4, 2013

3. Citric acid VS Sodium Citrate?

   By Anonymous Modernist 15605, January 29, 2013
   • 7 replies
   • 20.1k views
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   • Judy Wilson
   • April 4, 2013

4. I need help making the outside of my dates sticky

   By Kim Shook, March 30, 2013
   • 7 replies
   • 1.7k views
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   • Kim Shook
   • April 4, 2013

5. Half a pig, need ideas 1 2

   By Peter the eater, October 19, 2007
   • 49 replies
   • 18.8k views
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   • naguere
   • April 4, 2013

6. [Modernist Cuisine at Home] Sous Vide Steak Garnish

   By Anonymous Modernist 17179, March 28, 2013
   • 1 reply
   • 2.5k views
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   • Judy Wilson
   • April 3, 2013

7. Dried Shitakes 1 2

   By snowangel, January 1, 2007
   • 25 replies
   • 4.5k views
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   • Plantes Vertes
   • April 3, 2013

8. [Modernist Cuisine] Lecithin and Vinaigrette

   By Anonymous Modernist 11058, March 14, 2013
   • 2 replies
   • 3.3k views
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   • Sam Fahey-Burke
   • April 2, 2013

9. [Modernist Cuisine at Home] Low-Temp Oven Steak

   By Judy Wilson, January 10, 2013
   • 3 replies
   • 3.3k views
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   • Sam Fahey-Burke
   • April 2, 2013

10. Alcohol and the Pressure Cooker

    By percival, August 23, 2010
    • 20 replies
    • 19.7k views
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    • Dexter
    • April 2, 2013

11. Metallic Tasting Eggs

    By LuckyGirl, April 1, 2013
    • 6 replies
    • 13.8k views
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    • Rico
    • April 1, 2013

12. How to bone a lamb Neck?

    By thecuriousone, April 1, 2013
    • 3 replies
    • 7.3k views
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    • Plantes Vertes
    • April 1, 2013

13. Saddle of rabbit off the bone

    By ninagluck, March 29, 2013
    • 10 replies
    • 4.9k views
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    • sigma
    • March 31, 2013

14. Sous Vide Kangaroo fillet

    By Anonymous Modernist 16283, March 17, 2013
    • 3 replies
    • 8.1k views
    • 
    • Anonymous Modernist 14040
    • March 30, 2013

15. Stock from Supermarket Rotisserie Chicken 1 2

    By Crouton, December 5, 2012
    • 29 replies
    • 8.6k views
    • 
    • brianl
    • March 29, 2013

16. Corned Beef

    By Anonymous Modernist 14040, March 16, 2013
    • 8 replies
    • 4.5k views
    • 
    • Sam Fahey-Burke
    • March 26, 2013

17. Garlic Flavor Without The Garlic

    By Porthos, March 22, 2013
    • 12 replies
    • 2.5k views
    • 
    • Porthos
    • March 26, 2013

18. Tips for quickly preparing/packing great lunches for work

    By Caruso, August 7, 2012
    • 17 replies
    • 4.6k views
    • 
    • Plantes Vertes
    • March 25, 2013

19. [Modernist Cuisine at Home] Crispy Chicken Wings, Korean-Style

    By Judy Wilson, January 25, 2013
    • 2 replies
    • 3.2k views
    • 
    • Anonymous Modernist 17114
    • March 25, 2013

20. Substitute ingredients that made the product better than the original

    By nickrey, March 23, 2013
    • 1 reply
    • 1.9k views
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    • huiray
    • March 23, 2013

21. Charcoal Oil?

    By &roid, March 22, 2013
    • 9 replies
    • 12.6k views
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    • Ttogull
    • March 23, 2013

22. Lefse – Modern Recipe?

    By Raamo, March 16, 2013
    • 3 replies
    • 4k views
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    • kjente2
    • March 23, 2013

23. When water is as good or better than using stock 1 2 3

    By heidih, September 3, 2012
    • 50 replies
    • 15.5k views
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    • patrickamory
    • March 22, 2013

24. Storing/shelf life of self made pesto?

    By OliverB, March 20, 2013
    • 9 replies
    • 6.7k views
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    • huiray
    • March 21, 2013

25. Circulating the oil

    By gfweb, March 17, 2013
    • 9 replies
    • 1.9k views
    • 
    • Broken English
    • March 21, 2013