Cooking

9,599 topics in this forum

1. Superbowl – 2013 1 2

   By Toliver, January 18, 2013
   • 44 replies
   • 6.2k views
   • 
   • dcarch
   • February 6, 2013

2. Bushel of Kaffir Lime Leaves and Fruit – Ideas?

   By Dejah, February 4, 2013
   • 5 replies
   • 2.6k views
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   • annabelle
   • February 5, 2013

3. [Modernist Cuisine at Home] Instant Chocolate Sponge

   By Anonymous Modernist 14818, February 1, 2013
   • 1 reply
   • 2.1k views
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   • Anonymous Modernist 5246
   • February 5, 2013

4. Xanthan Gum Mango Passion Fruit Mousse

   By Anonymous Modernist 13249, February 5, 2013
   • 0 replies
   • 2.9k views
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   • Anonymous Modernist 13249
   • February 5, 2013

5. [Modernist Cuisine at Home] Pressure-caramelized ketchup

   By Anonymous Modernist 11055, November 20, 2012
   • 2 replies
   • 4.7k views
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   • Anonymous Modernist 5246
   • February 4, 2013

6. Aging food sous vide

   By Anonymous Modernist 3840, February 3, 2013
   • 0 replies
   • 1.4k views
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   • Anonymous Modernist 3840
   • February 3, 2013

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

   By Anonymous Modernist 9638, February 2, 2013
   • 0 replies
   • 2.1k views
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   • Anonymous Modernist 9638
   • February 2, 2013

8. Experiment: Cook stuff in salted water

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

9. 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

10. 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

11. Smoke now or smoke later?

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

12. Buxom Cluckers

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

13. Chicken Pasta?

    By Paul Bacino, January 22, 2013
    • 8 replies
    • 2.4k views
    • 
    • Paul Bacino
    • January 31, 2013

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

    By Chris Amirault, November 15, 2010
    • 60 replies
    • 43.8k views
    • 
    • thock
    • January 31, 2013

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

    By mkayahara, March 9, 2011
    • 66 replies
    • 16.4k views
    • 
    • Bojana
    • January 30, 2013

16. [Modernist Cuisine at Home] Red Wine Glaze

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

17. Momofuku vs. MC short rib technique

    By Mayur, December 20, 2011
    • 14 replies
    • 12k views
    • 
    • Baselerd
    • January 29, 2013

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

    By demo, January 28, 2013
    • 4 replies
    • 5.1k views
    • 
    • demo
    • January 29, 2013

19. The soufflé. Educate me...

    By ChrisZ, January 25, 2013
    • 9 replies
    • 3.9k views
    • 
    • Darienne
    • January 25, 2013

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

    By jfresch, January 24, 2013
    • 6 replies
    • 8k views
    • 
    • seabream
    • January 25, 2013

21. Making Chicken Noodles

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

22. 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

23. Soy Milk

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

24. Pressure-Cooked Carnitas

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

25. The Temperature Stall 1 2

    By infernooo, August 16, 2010
    • 34 replies
    • 28.8k views
    • 
    • Martin Fisher
    • January 21, 2013