Cooking

9,579 topics in this forum

1. Clam experts, lots of questions

   By pennbrew, March 27, 2007
   • 9 replies
   • 33k views
   • 
   • budrichard
   • April 6, 2013

2. Roasting a Chicken 1 2 3 4 22

   By lullyloo, May 9, 2002
   • 540 replies
   • 103.1k views
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   • patrickamory
   • April 6, 2013

3. [Modernist Cuisine at Home] Marinara and garlic confit

   By Anonymous Modernist 17299, April 2, 2013
   • 2 replies
   • 2.4k views
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   • Sam Fahey-Burke
   • April 5, 2013

4. [Modernist Cuisine at Home] Vanilla Creme Anglaise

   By Anonymous Modernist 17317, April 3, 2013
   • 1 reply
   • 4.1k views
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   • Sam Fahey-Burke
   • April 5, 2013

5. Savory cheesecake

   By Anonymous Modernist 429, March 26, 2013
   • 6 replies
   • 3.4k views
   • 
   • Sam Fahey-Burke
   • April 5, 2013

6. Alternative method of making brown stock

   By Anonymous Modernist 6826, March 29, 2013
   • 1 reply
   • 1.3k views
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   • Judy Wilson
   • April 5, 2013

7. Vacuum drying meat

   By Anonymous Modernist 3840, April 4, 2013
   • 1 reply
   • 1.8k views
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   • Anonymous Modernist 14
   • April 4, 2013

8. Dehydrated Red Wine Reduction

   By Anonymous Modernist 17334, April 4, 2013
   • 2 replies
   • 1.9k views
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   • Anonymous Modernist 3840
   • April 4, 2013

9. Citric acid VS Sodium Citrate?

   By Anonymous Modernist 15605, January 29, 2013
   • 7 replies
   • 20.3k views
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   • Judy Wilson
   • April 4, 2013

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

    By Kim Shook, March 30, 2013
    • 7 replies
    • 1.8k views
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    • Kim Shook
    • April 4, 2013

11. Half a pig, need ideas 1 2

    By Peter the eater, October 19, 2007
    • 49 replies
    • 19.2k views
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    • naguere
    • April 4, 2013

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

    By Anonymous Modernist 17179, March 28, 2013
    • 1 reply
    • 2.6k views
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    • Judy Wilson
    • April 3, 2013

13. Dried Shitakes 1 2

    By snowangel, January 1, 2007
    • 25 replies
    • 4.7k views
    • 
    • Plantes Vertes
    • April 3, 2013

14. [Modernist Cuisine] Lecithin and Vinaigrette

    By Anonymous Modernist 11058, March 14, 2013
    • 2 replies
    • 3.4k views
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    • Sam Fahey-Burke
    • April 2, 2013

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

    By Judy Wilson, January 10, 2013
    • 3 replies
    • 3.4k views
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    • Sam Fahey-Burke
    • April 2, 2013

16. Alcohol and the Pressure Cooker

    By percival, August 23, 2010
    • 20 replies
    • 20.1k views
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    • Dexter
    • April 2, 2013

17. Metallic Tasting Eggs

    By LuckyGirl, April 1, 2013
    • 6 replies
    • 14k views
    • 
    • Rico
    • April 1, 2013

18. How to bone a lamb Neck?

    By thecuriousone, April 1, 2013
    • 3 replies
    • 7.5k views
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    • Plantes Vertes
    • April 1, 2013

19. Saddle of rabbit off the bone

    By ninagluck, March 29, 2013
    • 10 replies
    • 5k views
    • 
    • sigma
    • March 31, 2013

20. Sous Vide Kangaroo fillet

    By Anonymous Modernist 16283, March 17, 2013
    • 3 replies
    • 8.2k views
    • 
    • Anonymous Modernist 14040
    • March 30, 2013

21. Stock from Supermarket Rotisserie Chicken 1 2

    By Crouton, December 5, 2012
    • 29 replies
    • 8.9k views
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    • brianl
    • March 29, 2013

22. Garlic Flavor Without The Garlic

    By Porthos, March 22, 2013
    • 12 replies
    • 2.7k views
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    • Porthos
    • March 26, 2013

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

    By Caruso, August 7, 2012
    • 17 replies
    • 4.7k views
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    • Plantes Vertes
    • March 25, 2013

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

    By Judy Wilson, January 25, 2013
    • 2 replies
    • 3.3k views
    • 
    • Anonymous Modernist 17114
    • March 25, 2013

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

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