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Cooking

Savory cooking techniques and ingredients.

9,599 topics in this forum

  1. Vegan Crepes

    By rebgold,
    • 17 replies
    • 8.1k views

  2. Classical vs Contemporary Sauces

    By mrdecoy1970,
    • 5 replies
    • 12.6k views

  3. Storing olives

    By Creola,
    • 3 replies
    • 1.7k views

  4. Keep butter melted, without heat.

    By Anonymous Modernist 11836,
    • 1 reply
    • 3.3k views

  5. Thai Cooking at Home, 2007 – 2012 1 2 3 4 19

    By Jen Keenan,
    • 460 replies
    • 46.6k views

  6. East meets West ideas: menu planning for the Holidays

    By Franci,
    • 2 replies
    • 1.9k views

  7. Modernist Goulash 1 2

    By pep.,
    • 25 replies
    • 10.1k views

  8. Preparing custards

    By mm84321,
    • 6 replies
    • 2.2k views

  9. How do you properly cook oxtails? 1 2 3 4

    By Gastro888,
    • 75 replies
    • 26.1k views

  10. Can Baked Baking Soda substitute for Kansui and/or Food-Grade Lye?

    By Anonymous Modernist 11766,
    • 0 replies
    • 3.5k views

  11. Cooking the can: A Maillard solution, or kitchen hand grenade?

    By jrshaul,
    • 16 replies
    • 3.2k views

  12. Lobster bisque from frozen lobster

    By Hendrik,
    • 6 replies
    • 3.9k views

  13. Crème Brûlée

    By Anonymous Modernist 3225,
    • 11 replies
    • 3.3k views

  14. Lunch! (2003-2012) 1 2 3 4 32

    By beans,
    • 779 replies
    • 171.7k views

  15. Largest Sous Vide?

    By dcarch,
    • 2 replies
    • 2.5k views

  16. Thanksgiving Menu 2012: The Topic 1 2 3 4

    By Chris Amirault,
    • 83 replies
    • 6.4k views

  17. Diastase

    By Anonymous Modernist 10299,
    • 0 replies
    • 1.3k views

  18. Goat Cheese Sheet

    By Anonymous Modernist 10642,
    • 1 reply
    • 1.3k views

  19. Vacuum Chamber Distillation Idea

    By Jarren Tupper,
    • 3 replies
    • 2.7k views

  20. Is smaller brisket possible? Any tips?

    By Oblique may,
    • 0 replies
    • 1.1k views

  21. [Modernist Cuisine at Home] MC Special Sauce

    By Anonymous Modernist 11055,
    • 0 replies
    • 2.7k views

  22. Substitution for Maltose in David Chang's rotisserie duck?

    By abadoozy,
    • 12 replies
    • 41.6k views

  23. Using fish sauce in non-Asian cuisines

    By LindaK,
    • 18 replies
    • 4.8k views

  24. Large Volume Stock Production Logistics 1 2

    By Chris Amirault,
    • 44 replies
    • 6.7k views

  25. [Modernist Cuisine at Home] Marinara

    By Anonymous Modernist 3323,
    • 1 reply
    • 2.5k views
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