Cooking

9,588 topics in this forum

1. Aging food sous vide

   By Anonymous Modernist 3840, February 3, 2013
   • 0 replies
   • 1.3k views
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   • Anonymous Modernist 3840
   • February 3, 2013

2. Alinea Table-Side Dessert (Warm Chocolate Pudding)

   By Anonymous Modernist 9638, February 2, 2013
   • 0 replies
   • 2k views
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   • Anonymous Modernist 9638
   • February 2, 2013

3. Experiment: Cook stuff in salted water

   By skyhskyh, December 8, 2012
   • 13 replies
   • 3.1k views
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   • Bjs229
   • February 2, 2013

4. Is pan sauce still ok to eat 2 weeks later?

   By mskerr, February 1, 2013
   • 3 replies
   • 1.7k views
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   • Todd in Chicago
   • February 1, 2013

5. Freezing the easy way, possible?

   By Anonymous Modernist 15646, February 1, 2013
   • 3 replies
   • 1.7k views
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   • Anonymous Modernist 310
   • February 1, 2013

6. Smoke now or smoke later?

   By SmokingCrab, December 17, 2012
   • 10 replies
   • 2.7k views
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   • gfweb
   • February 1, 2013

7. Buxom Cluckers

   By Shel_B, January 28, 2013
   • 14 replies
   • 2.3k views
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   • huiray
   • January 31, 2013

8. Chicken Pasta?

   By Paul Bacino, January 22, 2013
   • 8 replies
   • 2.2k views
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   • Paul Bacino
   • January 31, 2013

9. Having Steel-Cut Irish Oats Ready in the Morning 1 2 3

   By Chris Amirault, November 15, 2010
   • 60 replies
   • 42.2k views
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   • thock
   • January 31, 2013

10. Cooking with "Ideas in Food" 1 2 3

    By mkayahara, March 9, 2011
    • 66 replies
    • 15.5k views
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    • Bojana
    • January 30, 2013

11. [Modernist Cuisine at Home] Red Wine Glaze

    By Anonymous Modernist 9803, October 21, 2012
    • 12 replies
    • 5.4k views
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    • Sam Fahey-Burke
    • January 29, 2013

12. Momofuku vs. MC short rib technique

    By Mayur, December 20, 2011
    • 14 replies
    • 11.6k views
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    • Baselerd
    • January 29, 2013

13. Red wine butter mousse, or how to reheat butter-mounted sauces?

    By demo, January 28, 2013
    • 4 replies
    • 4.8k views
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    • demo
    • January 29, 2013

14. The soufflé. Educate me...

    By ChrisZ, January 25, 2013
    • 9 replies
    • 3.6k views
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    • Darienne
    • January 25, 2013

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

    By jfresch, January 24, 2013
    • 6 replies
    • 7.2k views
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    • seabream
    • January 25, 2013

16. 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

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

    By Anonymous Modernist 15340, January 23, 2013
    • 1 reply
    • 4.8k views
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    • Anonymous Modernist 12636
    • January 23, 2013

18. Soy Milk

    By Anonymous Modernist 15197, January 19, 2013
    • 2 replies
    • 2.8k views
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    • Anonymous Modernist 15197
    • January 23, 2013

19. Pressure-Cooked Carnitas

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

20. The Temperature Stall 1 2

    By infernooo, August 16, 2010
    • 34 replies
    • 27.8k views
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    • Martin Fisher
    • January 21, 2013

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

    By David Ross, December 30, 2012
    • 67 replies
    • 14.5k views
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    • Ericpo
    • January 20, 2013

22. Freezing citrus

    By TeakettleSlim, January 16, 2013
    • 2 replies
    • 1.5k views
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    • TeakettleSlim
    • January 17, 2013

23. DIY smoking rig

    By HowardLi, January 14, 2013
    • 8 replies
    • 2.3k views
    • 
    • HowardLi
    • January 16, 2013

24. Pop Rocks

    By Anonymous Modernist 4342, January 13, 2012
    • 4 replies
    • 2.8k views
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    • Sam Fahey-Burke
    • January 15, 2013

25. Charcuterie – dry curing in less than ideal conditions

    By TylerK, January 4, 2013
    • 24 replies
    • 7.5k views
    • 
    • ninagluck
    • January 15, 2013