Cooking

9,599 topics in this forum

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

   By pstock, December 31, 2012
   • 12 replies
   • 14.2k views
   • 
   • andiesenji
   • January 2, 2013

2. Dinner! 2012 1 2 3 4 120

   By rarerollingobject, January 1, 2012
   • 3k replies
   • 408.2k views
   • 
   • LindaK
   • January 1, 2013

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

   By rotuts, January 2, 2012
   • 906 replies
   • 120.5k views
   • 
   • Syzygies
   • January 1, 2013

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

   By ddelima, January 7, 2012
   • 393 replies
   • 72.4k views
   • 
   • benthescientist
   • December 31, 2012

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

   By Carrot Top, January 2, 2007
   • 527 replies
   • 48.5k views
   • 
   • huiray
   • December 30, 2012

6. Storing cooked potatoes

   By mm84321, December 30, 2012
   • 5 replies
   • 1.9k views
   • 
   • Twyst
   • December 30, 2012

7. [Modernist Cuisine] Making irreversible konjac gel

   By Anonymous Modernist 13797, December 30, 2012
   • 0 replies
   • 2.2k views
   • 
   • Anonymous Modernist 13797
   • December 30, 2012

8. Braised short ribs for New Year's Eve

   By eldereno, December 27, 2012
   • 6 replies
   • 4k views
   • 
   • eldereno
   • December 29, 2012

9. Spherification

   By Montreal, January 2, 2011
   • 21 replies
   • 9.5k views
   • 
   • daydayxvi
   • December 29, 2012

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

    By skyhskyh, December 27, 2012
    • 4 replies
    • 2.3k views
    • 
    • skyhskyh
    • December 28, 2012

11. Sous Vide Sausages

    By Merkinz, December 23, 2012
    • 17 replies
    • 17.4k views
    • 
    • Baselerd
    • December 27, 2012

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

    By Soup, December 27, 2012
    • 3 replies
    • 2.1k views
    • 
    • tim
    • December 27, 2012

13. Can you keep potato salad?

    By OliverB, December 26, 2012
    • 2 replies
    • 1.6k views
    • 
    • OliverB
    • December 27, 2012

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

    By Anonymous Modernist 12636, December 26, 2012   

    • Modernist
    • Modernist Cuisine Forums
    • 0 replies
    • 1.3k views
    • 
    • Anonymous Modernist 12636
    • December 26, 2012

15. Whole Wheat Pizza Crust 1 2

    By weinoo, January 16, 2011
    • 28 replies
    • 7k views
    • 
    • Wholemeal Crank
    • December 26, 2012

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

    By torolover, December 26, 2012
    • 2 replies
    • 1.5k views
    • 
    • torolover
    • December 26, 2012

17. Cooking duck breast sous vide

    By Bojana, December 13, 2012
    • 16 replies
    • 8.7k views
    • 
    • Broken English
    • December 25, 2012

18. Sous vide lamb shoulder, bone-in

    By TdeV, December 22, 2012
    • 6 replies
    • 11.2k views
    • 
    • TdeV
    • December 24, 2012

19. Keeping Chlorophyll

    By ninagluck, December 23, 2012
    • 3 replies
    • 1.7k views
    • 
    • Baselerd
    • December 24, 2012

20. Cook foie gras sous vide in its original packaging

    By Jon Tseng, December 20, 2012
    • 9 replies
    • 3.2k views
    • 
    • ninagluck
    • December 23, 2012

21. Sous vide shortribs without full vacuum: issues?

    By Bojana, December 20, 2012
    • 13 replies
    • 2.9k views
    • 
    • paulpegg
    • December 23, 2012

22. Planning Christmas Dinner Menus: 2012 1 2

    By HowardLi, November 27, 2012
    • 26 replies
    • 4.9k views
    • 
    • David Ross
    • December 23, 2012

23. Quick sous vide question: reheating

    By Greg Honeycutt, December 22, 2012
    • 7 replies
    • 2.8k views
    • 
    • Greg Honeycutt
    • December 22, 2012

24. Risotto 1 2 3

    By TheNoodleIncident, October 12, 2011
    • 60 replies
    • 11.3k views
    • 
    • nickrey
    • December 22, 2012

25. Amateur Butcher's Question

    By zachariasj, December 20, 2012
    • 7 replies
    • 2.3k views
    • 
    • zachariasj
    • December 21, 2012