Cooking

9,584 topics in this forum

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

   By skyhskyh, October 1, 2011
   • 1 reply
   • 1.2k views
   • 
   • Lisa Shock
   • October 1, 2011

2. Salting a rib roast

   By HowardLi, September 30, 2011
   • 6 replies
   • 4.9k views
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   • mr_meanor
   • October 1, 2011

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

   By Anonymous Modernist 1681, September 30, 2011
   • 5 replies
   • 6.6k views
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   • Anonymous Modernist 310
   • June 5, 2013

4. Marinading bacon in Dr Pepper

   By fryguy, September 30, 2011   

   • Charcuterie
   • 9 replies
   • 6.3k views
   • 
   • bmdaniel
   • October 6, 2011

5. Solo holiday dinner prep?

   By HowardLi, September 30, 2011
   • 12 replies
   • 2.3k views
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   • Shalmanese
   • October 3, 2011

6. Peel a head of garlic in 10 seconds

   By conifer, September 29, 2011
   • 19 replies
   • 3.9k views
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   • djyee100
   • September 30, 2011

7. Spicy/Cooling combos

   By Shalmanese, September 29, 2011
   • 3 replies
   • 1.7k views
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   • Smitty
   • September 29, 2011

8. Frozen Tomatoes

   By KingLear, September 28, 2011
   • 1 reply
   • 1.5k views
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   • threestars
   • September 28, 2011

9. Aluminum foil and acid or salt

   By JAZ, September 27, 2011
   • 11 replies
   • 13.9k views
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   • andiesenji
   • September 28, 2011

10. [Modernist Cuisine] Crispy Corn Pudding ( 5•104 and 6•172)

    By Anonymous Modernist 2174, September 26, 2011
    • 3 replies
    • 3.9k views
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    • Anonymous Modernist 5246
    • January 30, 2012

11. How long should confit duck legs store?

    By Anonymous Modernist 602, September 26, 2011
    • 2 replies
    • 6.4k views
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    • Anonymous Modernist 10
    • October 5, 2011

12. Sous Vide Perfectly Matched with Espuma Sauces

    By siliconvalleysousvide, September 25, 2011
    • 0 replies
    • 1.5k views
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    • siliconvalleysousvide
    • September 25, 2011

13. Suggestions for super tender calamari

    By SamC, September 25, 2011
    • 8 replies
    • 22.7k views
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    • nickrey
    • October 2, 2011

14. Freeze fresh apples

    By Darienne, September 25, 2011
    • 14 replies
    • 4.7k views
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    • Darienne
    • September 26, 2011

15. [Modernist Cuisine] Pommes Pont-Neuf (3•323, 6•160), Pommes Soufflees (4•306, 6•343)

    By Anonymous Modernist 347, September 25, 2011
    • 6 replies
    • 5.6k views
    • 
    • Tuber magnatum
    • November 24, 2017

16. Cooking pork to 130F OK? (according to Modernist Cuisine)

    By torolover, September 25, 2011
    • 5 replies
    • 14.6k views
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    • torolover
    • September 28, 2011

17. Good foods: frozen, thawed and reheated

    By Darienne, September 24, 2011
    • 11 replies
    • 2.9k views
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    • avaserfi
    • September 26, 2011

18. Cooking With A Plancha 1 2

    By weinoo, September 24, 2011
    • 33 replies
    • 16.1k views
    • 
    • andiesenji
    • September 27, 2011

19. Adzuki Beans

    By Richard Kilgore, September 23, 2011
    • 7 replies
    • 2.5k views
    • 
    • teonzo
    • September 24, 2011

20. Aquarium Bubbler

    By Anonymous Modernist 698, September 23, 2011
    • 4 replies
    • 2.1k views
    • 
    • Anonymous Modernist 10
    • November 14, 2011

21. Cold pizza 1 2 3

    By Fat Guy, September 23, 2011
    • 73 replies
    • 16.4k views
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    • TheCulinaryLibrary
    • September 28, 2011

22. Dishes you can never recreate

    By JAZ, September 23, 2011
    • 10 replies
    • 2.5k views
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    • Peter the eater
    • October 4, 2011

23. Corny Broth

    By eternal, September 23, 2011
    • 8 replies
    • 2.2k views
    • 
    • janeer
    • September 24, 2011

24. Omelet - Pale and Blond, or Browned 1 2 3

    By weinoo, September 22, 2011
    • 52 replies
    • 16.3k views
    • 
    • weinoo
    • October 2, 2019

25. Which vegetables need to be cooked before/during pickling?

    By Kent Wang, September 22, 2011
    • 1 reply
    • 1.3k views
    • 
    • Blether
    • September 22, 2011