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Cooking

Savory cooking techniques and ingredients.

9,580 topics in this forum

  1. Making Bacon

    By Anonymous Modernist 12920,
    • 1 reply
    • 1.8k views

  2. Wedding dinner suggestions

    By TylerK,
    • 20 replies
    • 4k views

  3. Ceviche and Aguachiles

    By Jason Perlow,
    • 4 replies
    • 3.5k views

  4. Pork Reconstructed

    By FeChef,
    • 21 replies
    • 5.1k views

  5. Wolfert No Stir Polenta

    By Paul Tepper,
    • 8 replies
    • 3.9k views

  6. [Modernist Cuisine at Home] Lentils

    By Anonymous Modernist 11039,
    • 0 replies
    • 5.5k views

  7. Sous Vide and the correct vacuum pressure...

    By Anonymous Modernist 11936,
    • 2 replies
    • 2.1k views

  8. Carbonating Spirits

    By MikeMac,   
    • 1 reply
    • 6k views

  9. Can peppercorns go "off" (stale, rancid, spoiled)?

    By pstock,
    • 12 replies
    • 14.6k views

  10. Dinner! 2012 1 2 3 4 120

    By rarerollingobject,
    • 3k replies
    • 431k views

  11. Sous Vide: Recipes, Techniques & Equipment, 2012 1 2 3 4 37

    By rotuts,
    • 906 replies
    • 127.4k views

  12. Breakfast! The most important meal of the day (2012) 1 2 3 4 16

    By ddelima,
    • 393 replies
    • 75.1k views

  13. The Soup Topic (2007–2012) 1 2 3 4 22

    By Carrot Top,
    • 527 replies
    • 51.8k views

  14. Storing cooked potatoes

    By mm84321,
    • 5 replies
    • 2k views

  15. [Modernist Cuisine] Making irreversible konjac gel

    By Anonymous Modernist 13797,
    • 0 replies
    • 2.3k views

  16. Braised short ribs for New Year's Eve

    By eldereno,
    • 6 replies
    • 4.1k views

  17. Spherification

    By Montreal,
    • 21 replies
    • 9.9k views

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

    By skyhskyh,
    • 4 replies
    • 2.4k views

  19. Sous Vide Sausages

    By Merkinz,
    • 17 replies
    • 17.6k views

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

    By Soup,
    • 3 replies
    • 2.2k views
    • tim
    • tim

  21. Can you keep potato salad?

    By OliverB,
    • 2 replies
    • 1.7k views

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

    By Anonymous Modernist 12636,   
    • 0 replies
    • 1.4k views

  23. Whole Wheat Pizza Crust 1 2

    By weinoo,
    • 28 replies
    • 7.3k views

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

    By torolover,
    • 2 replies
    • 1.6k views

  25. Cooking duck breast sous vide

    By Bojana,
    • 16 replies
    • 8.9k views
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