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Cooking

Savory cooking techniques and ingredients.

9,562 topics in this forum

  1. Wolfert No Stir Polenta

    By Paul Tepper,
    • 8 replies
    • 3.3k views

  2. [Modernist Cuisine at Home] Lentils

    By Anonymous Modernist 11039,
    • 0 replies
    • 5.3k views

  3. Sous Vide and the correct vacuum pressure...

    By Anonymous Modernist 11936,
    • 2 replies
    • 1.6k views

  4. Carbonating Spirits

    By MikeMac,   
    • 1 reply
    • 5.7k views

  5. Can peppercorns go "off" (stale, rancid, spoiled)?

    By pstock,
    • 12 replies
    • 12.9k views

  6. Dinner! 2012 1 2 3 4 120

    By rarerollingobject,
    • 3k replies
    • 332.2k views

  7. Sous Vide: Recipes, Techniques & Equipment, 2012 1 2 3 4 37

    By rotuts,
    • 906 replies
    • 93.6k views

  8. Breakfast! The most important meal of the day (2012) 1 2 3 4 16

    By ddelima,
    • 393 replies
    • 61.9k views

  9. The Soup Topic (2007–2012) 1 2 3 4 22

    By Carrot Top,
    • 527 replies
    • 34.1k views

  10. Storing cooked potatoes

    By mm84321,
    • 5 replies
    • 1.7k views

  11. [Modernist Cuisine] Making irreversible konjac gel

    By Anonymous Modernist 13797,
    • 0 replies
    • 1.9k views

  12. Braised short ribs for New Year's Eve

    By eldereno,
    • 6 replies
    • 3.5k views

  13. Spherification

    By Montreal,
    • 21 replies
    • 8.4k views

  14. What makes the food stick to the pot or pan?

    By skyhskyh,
    • 4 replies
    • 2k views

  15. Sous Vide Sausages

    By Merkinz,
    • 17 replies
    • 16.8k views

  16. Using prime rib for kalbi (instead of flaken short rib)?

    By Soup,
    • 3 replies
    • 1.6k views

  17. Can you keep potato salad?

    By OliverB,
    • 2 replies
    • 1.5k views

  18. Can MC help with a Gluten Free Phyllo Dough?

    By Anonymous Modernist 12636,
    • 0 replies
    • 1.1k views

  19. Whole Wheat Pizza Crust 1 2

    By weinoo,
    • 28 replies
    • 5.9k views

  20. Conflicting "ideal" sous vide temperatures in MC at Home and original

    By torolover,
    • 2 replies
    • 1.4k views

  21. Cooking duck breast sous vide

    By Bojana,
    • 16 replies
    • 7.9k views

  22. Sous vide lamb shoulder, bone-in

    By TdeV,
    • 6 replies
    • 10.6k views

  23. Keeping Chlorophyll

    By ninagluck,
    • 3 replies
    • 1.5k views

  24. Cook foie gras sous vide in its original packaging

    By Jon Tseng,
    • 9 replies
    • 2.7k views

  25. Sous vide shortribs without full vacuum: issues?

    By Bojana,
    • 13 replies
    • 2.5k views
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