Cooking

9,585 topics in this forum

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

   By skyhskyh, December 27, 2012
   • 4 replies
   • 2.2k views
   • 
   • skyhskyh
   • December 28, 2012

2. Sous Vide Sausages

   By Merkinz, December 23, 2012
   • 17 replies
   • 17k views
   • 
   • Baselerd
   • December 27, 2012

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

   By Soup, December 27, 2012
   • 3 replies
   • 1.8k views
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   • tim
   • December 27, 2012

4. Can you keep potato salad?

   By OliverB, December 26, 2012
   • 2 replies
   • 1.5k views
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   • OliverB
   • December 27, 2012

5. Can MC help with a Gluten-free Phyllo Dough?

   By Anonymous Modernist 12636, December 26, 2012   

   • Modernist
   • Modernist Cuisine Forums
   • 0 replies
   • 1.2k views
   • 
   • Anonymous Modernist 12636
   • December 26, 2012

6. Whole Wheat Pizza Crust 1 2

   By weinoo, January 16, 2011
   • 28 replies
   • 6.3k views
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   • Wholemeal Crank
   • December 26, 2012

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

   By torolover, December 26, 2012
   • 2 replies
   • 1.4k views
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   • torolover
   • December 26, 2012

8. Cooking duck breast sous vide

   By Bojana, December 13, 2012
   • 16 replies
   • 8.1k views
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   • Broken English
   • December 25, 2012

9. Sous vide lamb shoulder, bone-in

   By TdeV, December 22, 2012
   • 6 replies
   • 10.8k views
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   • TdeV
   • December 24, 2012

10. Keeping Chlorophyll

    By ninagluck, December 23, 2012
    • 3 replies
    • 1.6k views
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    • Baselerd
    • December 24, 2012

11. Cook foie gras sous vide in its original packaging

    By Jon Tseng, December 20, 2012
    • 9 replies
    • 2.9k views
    • 
    • ninagluck
    • December 23, 2012

12. Sous vide shortribs without full vacuum: issues?

    By Bojana, December 20, 2012
    • 13 replies
    • 2.7k views
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    • paulpegg
    • December 23, 2012

13. Planning Christmas Dinner Menus: 2012 1 2

    By HowardLi, November 27, 2012
    • 26 replies
    • 4.4k views
    • 
    • David Ross
    • December 23, 2012

14. Quick sous vide question: reheating

    By Greg Honeycutt, December 22, 2012
    • 7 replies
    • 2.6k views
    • 
    • Greg Honeycutt
    • December 22, 2012

15. Risotto 1 2 3

    By TheNoodleIncident, October 12, 2011
    • 60 replies
    • 9.8k views
    • 
    • nickrey
    • December 22, 2012

16. Amateur Butcher's Question

    By zachariasj, December 20, 2012
    • 7 replies
    • 2.1k views
    • 
    • zachariasj
    • December 21, 2012

17. Slow cooked congee

    By TdeV, December 12, 2012
    • 21 replies
    • 10.5k views
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    • SobaAddict70
    • December 21, 2012

18. Smoking with sawdust

    By mm84321, December 20, 2012
    • 8 replies
    • 4.1k views
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    • nickrey
    • December 21, 2012

19. To Purée or not to Purée - Soups, That Is

    By weinoo, December 19, 2012
    • 13 replies
    • 10k views
    • 
    • huiray
    • December 20, 2012

20. Messy final sear for rib roast

    By Junkbot, December 17, 2012
    • 18 replies
    • 8.5k views
    • 
    • tim
    • December 20, 2012

21. Cooking Chicken for Chicken Salad

    By Kim Shook, December 19, 2012
    • 6 replies
    • 2.4k views
    • 
    • Kim Shook
    • December 20, 2012

22. Vegetable Ash? Thoughts. Tips.

    By jfresch, December 19, 2012
    • 2 replies
    • 1.7k views
    • 
    • liuzhou
    • December 20, 2012

23. Filet Mignon - What now?

    By pistolabella, December 15, 2012
    • 9 replies
    • 2.6k views
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    • catdaddy
    • December 18, 2012

24. Sous Vide Stuffed Turkey Breast

    By &roid, December 14, 2012
    • 16 replies
    • 4.3k views
    • 
    • JBailey
    • December 17, 2012

25. Uses for butter solids

    By heidih, December 17, 2012
    • 2 replies
    • 3.7k views
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    • Martin Fisher
    • December 17, 2012