Cooking

9,598 topics in this forum

1. Experiment: Cook stuff in salted water

   By skyhskyh, December 8, 2012
   • 13 replies
   • 3.5k views
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   • Bjs229
   • February 2, 2013

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

   By mskerr, February 1, 2013
   • 3 replies
   • 1.8k views
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   • Todd in Chicago
   • February 1, 2013

3. Freezing the easy way, possible?

   By Anonymous Modernist 15646, February 1, 2013
   • 3 replies
   • 1.8k views
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   • Anonymous Modernist 310
   • February 1, 2013

4. Smoke now or smoke later?

   By SmokingCrab, December 17, 2012
   • 10 replies
   • 2.9k views
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   • gfweb
   • February 1, 2013

5. Buxom Cluckers

   By Shel_B, January 28, 2013
   • 14 replies
   • 2.4k views
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   • huiray
   • January 31, 2013

6. Chicken Pasta?

   By Paul Bacino, January 22, 2013
   • 8 replies
   • 2.3k views
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   • Paul Bacino
   • January 31, 2013

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

   By Chris Amirault, November 15, 2010
   • 60 replies
   • 43.4k views
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   • thock
   • January 31, 2013

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

   By mkayahara, March 9, 2011
   • 66 replies
   • 16.2k views
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   • Bojana
   • January 30, 2013

9. [Modernist Cuisine at Home] Red Wine Glaze

   By Anonymous Modernist 9803, October 21, 2012
   • 12 replies
   • 5.7k views
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   • Sam Fahey-Burke
   • January 29, 2013

10. Momofuku vs. MC short rib technique

    By Mayur, December 20, 2011
    • 14 replies
    • 11.9k views
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    • Baselerd
    • January 29, 2013

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

    By demo, January 28, 2013
    • 4 replies
    • 5k views
    • 
    • demo
    • January 29, 2013

12. The soufflé. Educate me...

    By ChrisZ, January 25, 2013
    • 9 replies
    • 3.8k views
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    • Darienne
    • January 25, 2013

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

    By jfresch, January 24, 2013
    • 6 replies
    • 7.8k views
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    • seabream
    • January 25, 2013

14. Making Chicken Noodles

    By Anonymous Modernist 15328, January 22, 2013
    • 3 replies
    • 1.6k views
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    • Anonymous Modernist 310
    • January 23, 2013

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

    By Anonymous Modernist 15340, January 23, 2013
    • 1 reply
    • 5k views
    • 
    • Anonymous Modernist 12636
    • January 23, 2013

16. Soy Milk

    By Anonymous Modernist 15197, January 19, 2013
    • 2 replies
    • 2.9k views
    • 
    • Anonymous Modernist 15197
    • January 23, 2013

17. Pressure-Cooked Carnitas

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

18. The Temperature Stall 1 2

    By infernooo, August 16, 2010
    • 34 replies
    • 28.6k views
    • 
    • Martin Fisher
    • January 21, 2013

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

    By David Ross, December 30, 2012
    • 67 replies
    • 15.3k views
    • 
    • Ericpo
    • January 20, 2013

20. Freezing citrus

    By TeakettleSlim, January 16, 2013
    • 2 replies
    • 1.6k views
    • 
    • TeakettleSlim
    • January 17, 2013

21. DIY smoking rig

    By HowardLi, January 14, 2013
    • 8 replies
    • 2.5k views
    • 
    • HowardLi
    • January 16, 2013

22. Pop Rocks

    By Anonymous Modernist 4342, January 13, 2012
    • 4 replies
    • 3k views
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    • Sam Fahey-Burke
    • January 15, 2013

23. Charcuterie – dry curing in less than ideal conditions

    By TylerK, January 4, 2013
    • 24 replies
    • 7.8k views
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    • ninagluck
    • January 15, 2013

24. Pressure-cooking

    By Anonymous Modernist 14296, January 6, 2013
    • 10 replies
    • 2.1k views
    • 
    • Anonymous Modernist 310
    • January 15, 2013

25. [Modernist Cuisine] Roasted chicken in combi oven

    By Anonymous Modernist 13231, December 29, 2012
    • 1 reply
    • 2.6k views
    • 
    • Sam Fahey-Burke
    • January 14, 2013