Cooking

9,587 topics in this forum

1. The soufflé. Educate me...

   By ChrisZ, January 25, 2013
   • 9 replies
   • 3.5k views
   • 
   • Darienne
   • January 25, 2013

2. Proper ratio of roux to liquid for a medium bind

   By jfresch, January 24, 2013
   • 6 replies
   • 6.7k views
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   • seabream
   • January 25, 2013

3. Making Chicken Noodles

   By Anonymous Modernist 15328, January 22, 2013
   • 3 replies
   • 1.5k views
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   • Anonymous Modernist 310
   • January 23, 2013

4. The science of injera, the East-African flat bread

   By Anonymous Modernist 15340, January 23, 2013
   • 1 reply
   • 4.7k views
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   • Anonymous Modernist 12636
   • January 23, 2013

5. Soy Milk

   By Anonymous Modernist 15197, January 19, 2013
   • 2 replies
   • 2.7k views
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   • Anonymous Modernist 15197
   • January 23, 2013

6. Pressure-Cooked Carnitas

   By Judy Wilson, January 22, 2013
   • 0 replies
   • 1.3k views
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   • Judy Wilson
   • January 22, 2013

7. The Temperature Stall 1 2

   By infernooo, August 16, 2010
   • 34 replies
   • 27.4k views
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   • Martin Fisher
   • January 21, 2013

8. The best dish you cooked in 2012 1 2 3

   By David Ross, December 30, 2012
   • 67 replies
   • 14.1k views
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   • Ericpo
   • January 20, 2013

9. Freezing citrus

   By TeakettleSlim, January 16, 2013
   • 2 replies
   • 1.4k views
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   • TeakettleSlim
   • January 17, 2013

10. DIY smoking rig

    By HowardLi, January 14, 2013
    • 8 replies
    • 2.2k views
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    • HowardLi
    • January 16, 2013

11. Pop Rocks

    By Anonymous Modernist 4342, January 13, 2012
    • 4 replies
    • 2.7k views
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    • Sam Fahey-Burke
    • January 15, 2013

12. Charcuterie – dry curing in less than ideal conditions

    By TylerK, January 4, 2013
    • 24 replies
    • 7.4k views
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    • ninagluck
    • January 15, 2013

13. Pressure-cooking

    By Anonymous Modernist 14296, January 6, 2013
    • 10 replies
    • 1.9k views
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    • Anonymous Modernist 310
    • January 15, 2013

14. [Modernist Cuisine] Roasted chicken in combi oven

    By Anonymous Modernist 13231, December 29, 2012
    • 1 reply
    • 2.5k views
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    • Sam Fahey-Burke
    • January 14, 2013

15. [Modernist Cuisine] Cocoa Nib Curds

    By Anonymous Modernist 12636, January 2, 2013
    • 1 reply
    • 7.5k views
    • 
    • Judy Wilson
    • January 14, 2013

16. [Modernist Cuisine at Home] Cauliflower soup

    By Anonymous Modernist 12848, January 10, 2013
    • 6 replies
    • 3.3k views
    • 
    • Anonymous Modernist 310
    • January 14, 2013

17. [Modernist Cuisine at Home] Baked Mac 'n Cheese

    By Anonymous Modernist 12636, January 11, 2013
    • 3 replies
    • 2.4k views
    • 
    • Anonymous Modernist 12636
    • January 14, 2013

18. Ajinomoto – Kokumi seasoning. Tried it?

    By SmokingCrab, January 14, 2013
    • 0 replies
    • 1.4k views
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    • SmokingCrab
    • January 14, 2013

19. Should EVOO taste like olives? 1 2

    By Derek J, January 9, 2013
    • 27 replies
    • 4.7k views
    • 
    • Lisa Shock
    • January 13, 2013

20. [Modernist Cuisine] Tomato Spheres with Basil Oil (4•192)

    By Anonymous Modernist 3281, January 8, 2013
    • 1 reply
    • 2.2k views
    • 
    • Anonymous Modernist 310
    • January 8, 2013

21. Malabar gourd and metal

    By seabream, January 7, 2013
    • 0 replies
    • 1.5k views
    • 
    • seabream
    • January 7, 2013

22. Why is it so? Sous Vide & shelf life, Pressure Cookers & tende

    By Ozcook, December 11, 2012
    • 14 replies
    • 6.1k views
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    • FeChef
    • January 7, 2013

23. Picadillo: my first try

    By SimSportPlyr, January 4, 2013
    • 24 replies
    • 4.2k views
    • 
    • Martin Fisher
    • January 5, 2013

24. Off bottles of wine as vinegar?

    By Alex Parker, December 30, 2012
    • 12 replies
    • 2.2k views
    • 
    • OliverB
    • January 5, 2013

25. Making Bacon

    By Anonymous Modernist 12920, December 26, 2012
    • 1 reply
    • 1.5k views
    • 
    • Anonymous Modernist 310
    • January 5, 2013