Cooking

9,580 topics in this forum

1. Sous vide & Archimedes principle++

   By Mike Forman, March 13, 2013
   • 2 replies
   • 2.9k views
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   • ElsieD
   • March 14, 2013

2. Making Truffle Butter?

   By Paul Bacino, March 13, 2013
   • 3 replies
   • 1.7k views
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   • Bjs229
   • March 13, 2013

3. Storing of ravioli

   By pacman1978, February 27, 2013
   • 9 replies
   • 6.5k views
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   • Syzygies
   • March 12, 2013

4. [Modernist Cuisine] Asparagus Royale (6•241)

   By Anonymous Modernist 15843, February 26, 2013
   • 1 reply
   • 3.3k views
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   • Sam Fahey-Burke
   • March 12, 2013

5. Problem with Kenwood sausage filler attachment

   By glennbech, March 10, 2013
   • 4 replies
   • 14.6k views
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   • pbear
   • March 12, 2013

6. Vegan Jackfruit Tacos

   By GlorifiedRice, March 7, 2013
   • 2 replies
   • 2.4k views
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   • Carole Grogloth Hawaii
   • March 10, 2013

7. [Modernist Cuisine at Home] Bell pepper soup, pressure cooked

   By Anonymous Modernist 16754, March 10, 2013
   • 0 replies
   • 2.1k views
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   • Anonymous Modernist 16754
   • March 10, 2013

8. Effect of starch on crispy potatoes

   By somanytoes, January 7, 2013
   • 12 replies
   • 69k views
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   • Zmaster
   • March 9, 2013

9. Jar of sun-dried tomatoes in oil - what to do with it

   By lmarshal1, March 4, 2013
   • 13 replies
   • 48.7k views
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   • huiray
   • March 9, 2013

10. Deer Heart & Liver? Recipes?

    By Stone, March 5, 2013
    • 9 replies
    • 5k views
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    • sparrowgrass
    • March 8, 2013

11. [Modernist Cuisine] Heating alginate beads to keep the centers liquid

    By Anonymous Modernist 16669, March 6, 2013
    • 0 replies
    • 1.9k views
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    • Anonymous Modernist 16669
    • March 6, 2013

12. [Modernist Cuisine at Home] Aging Steaks with Fish sauce (p 186)

    By Anonymous Modernist 10563, November 1, 2012
    • 5 replies
    • 4.9k views
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    • Sam Fahey-Burke
    • March 5, 2013

13. [Modernist Cuisine at Home] Beef short ribs

    By Anonymous Modernist 15382, January 28, 2013
    • 2 replies
    • 3.2k views
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    • Sam Fahey-Burke
    • March 5, 2013

14. Commercial Broth/Stock Concentrates

    By Porthos, February 26, 2013
    • 4 replies
    • 1.7k views
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    • huiray
    • February 27, 2013

15. Some Garlic Questions

    By Shel_B, February 26, 2013
    • 14 replies
    • 2.8k views
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    • JoNorvelleWalker
    • February 27, 2013

16. Fried then Braised (Steamed)/Basted Hamburger

    By Paul Bacino, February 26, 2013
    • 9 replies
    • 3.4k views
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    • janeer
    • February 27, 2013

17. Burned caramelized ketchup

    By Anonymous Modernist 3421, February 23, 2013
    • 2 replies
    • 2.8k views
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    • Anonymous Modernist 13842
    • February 26, 2013

18. Sous vide 72 hours lamb shoulder (with bone)

    By Anonymous Modernist 2826, February 14, 2013
    • 4 replies
    • 5.7k views
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    • Anonymous Modernist 310
    • February 26, 2013

19. Onion Powder Substitution

    By Shel_B, February 22, 2013
    • 9 replies
    • 11.1k views
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    • Shel_B
    • February 26, 2013

20. Cooking with "Modernist Cuisine at Home" (Part 1) 1 2 3 4 23

    By Chris Hennes, September 29, 2012
    • 565 replies
    • 181.3k views
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    • Judy Wilson
    • February 26, 2013

21. Caramelized gram flour

    By Ttogull, February 24, 2013
    • 4 replies
    • 2.5k views
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    • Ttogull
    • February 25, 2013

22. Fish resources

    By TylerK, February 25, 2013
    • 1 reply
    • 1.4k views
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    • weinoo
    • February 25, 2013

23. Whole grain risotto

    By PeterLG, February 24, 2013
    • 8 replies
    • 2.6k views
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    • Ashen
    • February 25, 2013

24. Nasi Lemak in a pressure Cooker, help needed

    By Prawncrackers, February 24, 2013
    • 2 replies
    • 2.7k views
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    • Prawncrackers
    • February 25, 2013

25. When to Add Butter to Soup

    By Shel_B, February 22, 2013
    • 1 reply
    • 16k views
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    • mm84321
    • February 23, 2013