Cooking

9,590 topics in this forum

1. Making Your Own Ham Base for Gravy

   By highchef, October 9, 2011
   • 2 replies
   • 4k views
   • 
   • rotuts
   • October 9, 2011

2. [Modernist Cuisine] Garlic Confit 1 2

   By Anonymous Modernist 339, October 8, 2011
   • 46 replies
   • 21.1k views
   • 
   • Anonymous Modernist 18862
   • July 20, 2013

3. Cooking with Anne Willan’s "The Country Cooking of France" 1 2

   By FrogPrincesse, October 5, 2011
   • 31 replies
   • 23.4k views
   • 
   • FrogPrincesse
   • November 18, 2016

4. Caramelizing v. browning onions

   By JAZ, October 5, 2011
   • 15 replies
   • 24.6k views
   • 
   • jrshaul
   • December 7, 2011

5. Canning with a European style pressure cooker

   By pep., October 5, 2011
   • 1 reply
   • 3.2k views
   • 
   • Chris Young
   • October 5, 2011

6. Sous Vide in busy a la carte setting...

   By Broken English, October 5, 2011
   • 2 replies
   • 2.1k views
   • 
   • Broken English
   • October 5, 2011

7. Substitutions that do better than the genuine article?

   By Shalmanese, October 5, 2011
   • 13 replies
   • 5.1k views
   • 
   • TheNoodleIncident
   • October 5, 2011

8. [Modernist Cuisine] Baked Potato Foam (6•324)

   By Larry B, October 3, 2011
   • 2 replies
   • 4.8k views
   • 
   • Larry B
   • October 6, 2011

9. Yogurt Goes With... 1 2 3

   By weinoo, October 3, 2011
   • 66 replies
   • 11.9k views
   • 
   • Beebs
   • March 30, 2012

10. Produce in which you specifically seek out the industrialised version

    By Shalmanese, October 3, 2011
    • 4 replies
    • 1.9k views
    • 
    • annabelle
    • October 4, 2011

11. Carrot catastrophe

    By Anonymous Modernist 799, October 2, 2011
    • 4 replies
    • 2.5k views
    • 
    • Judy Wilson
    • October 3, 2011

12. Doing it yourself – butchering and similar tasks

    By liuzhou, October 2, 2011
    • 17 replies
    • 2.7k views
    • 
    • liuzhou
    • October 6, 2011

13. Oxtail consommé with reverse-spherification mushroom balls.

    By Anonymous Modernist 347, October 2, 2011
    • 1 reply
    • 2.7k views
    • 
    • Anonymous Modernist 1843
    • February 12, 2012

14. Cooking and the low-FODMAP diet

    By Viktoria, October 2, 2011
    • 24 replies
    • 11.8k views
    • 
    • Mjx
    • April 30, 2023

15. Braising below broiler

    By Anonymous Modernist 1635, October 1, 2011
    • 4 replies
    • 2.8k views
    • 
    • Anonymous Modernist 10
    • December 14, 2011

16. Meat ball recipe... what are the functions of ...

    By skyhskyh, October 1, 2011
    • 10 replies
    • 5.7k views
    • 
    • Toliver
    • October 3, 2011

17. (Marinade and or Stew) Liquid vs the amount of food...

    By skyhskyh, October 1, 2011
    • 1 reply
    • 1.3k views
    • 
    • Lisa Shock
    • October 1, 2011

18. Salting a rib roast

    By HowardLi, September 30, 2011
    • 6 replies
    • 5.3k views
    • 
    • mr_meanor
    • October 1, 2011

19. [Modernist Cuisine] Autoclaved French Onion Soup (3•302 and 6•150)

    By Anonymous Modernist 1681, September 30, 2011
    • 5 replies
    • 6.9k views
    • 
    • Anonymous Modernist 310
    • June 5, 2013

20. Marinading bacon in Dr Pepper

    By fryguy, September 30, 2011   

    • Charcuterie
    • 9 replies
    • 6.7k views
    • 
    • bmdaniel
    • October 6, 2011

21. Solo holiday dinner prep?

    By HowardLi, September 30, 2011
    • 12 replies
    • 2.5k views
    • 
    • Shalmanese
    • October 3, 2011

22. Peel a head of garlic in 10 seconds

    By conifer, September 29, 2011
    • 19 replies
    • 4.3k views
    • 
    • djyee100
    • September 30, 2011

23. Spicy/Cooling combos

    By Shalmanese, September 29, 2011
    • 3 replies
    • 1.8k views
    • 
    • Smitty
    • September 29, 2011

24. Frozen Tomatoes

    By KingLear, September 28, 2011
    • 1 reply
    • 1.6k views
    • 
    • threestars
    • September 28, 2011

25. Aluminum foil and acid or salt

    By JAZ, September 27, 2011
    • 11 replies
    • 14.8k views
    • 
    • andiesenji
    • September 28, 2011