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Cooking

Savory cooking techniques and ingredients.

9,585 topics in this forum

  1. Modernist Goulash 1 2

    By pep.,
    • 25 replies
    • 10.7k views

  2. Preparing custards

    By mm84321,
    • 6 replies
    • 2.4k views

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

    By Anonymous Modernist 11766,
    • 0 replies
    • 3.8k views

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

    By jrshaul,
    • 16 replies
    • 3.4k views

  5. Lobster bisque from frozen lobster

    By Hendrik,
    • 6 replies
    • 4.3k views

  6. Crème Brûlée

    By Anonymous Modernist 3225,
    • 11 replies
    • 3.6k views

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

    By beans,
    • 779 replies
    • 179.8k views

  8. Largest Sous Vide?

    By dcarch,
    • 2 replies
    • 2.5k views

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

    By Chris Amirault,
    • 83 replies
    • 7.3k views

  10. Diastase

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

  11. Goat Cheese Sheet

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

  12. Vacuum Chamber Distillation Idea

    By Jarren Tupper,
    • 3 replies
    • 3k views

  13. Is smaller brisket possible? Any tips?

    By Oblique may,
    • 0 replies
    • 1.2k views

  14. [Modernist Cuisine at Home] MC Special Sauce

    By Anonymous Modernist 11055,
    • 0 replies
    • 2.9k views

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

    By abadoozy,
    • 12 replies
    • 42.4k views

  16. Using fish sauce in non-Asian cuisines

    By LindaK,
    • 18 replies
    • 5.3k views

  17. Large Volume Stock Production Logistics 1 2

    By Chris Amirault,
    • 44 replies
    • 7.2k views

  18. [Modernist Cuisine at Home] Marinara

    By Anonymous Modernist 3323,
    • 1 reply
    • 2.6k views

  19. [Modernist Cuisine] Carbonated Fruit (2•469)

    By Anonymous Modernist 597,
    • 9 replies
    • 4.2k views

  20. Question on methylcellulose clarification

    By Anonymous Modernist 6050,
    • 1 reply
    • 1.9k views

  21. Deviled eggs and foamer

    By bonkboo,
    • 2 replies
    • 3.7k views

  22. Blender, Food Processor or Food Mill

    By weinoo,
    • 8 replies
    • 11.6k views

  23. Discussion of commercial chefs' use of eggs...

    By jburnie,
    • 3 replies
    • 2.2k views

  24. Best way to transfer bulk hot liquid 1 2

    By Fat Guy,
    • 33 replies
    • 13.9k views

  25. What can you really freeze ?

    By sabg,
    • 3 replies
    • 1.9k views
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