Cooking

9,593 topics in this forum

1. Crème Brûlée

   By Anonymous Modernist 3225, November 9, 2011
   • 11 replies
   • 4k views
   • 
   • Anonymous Modernist 3281
   • November 27, 2012

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

   By beans, October 21, 2003
   • 779 replies
   • 187.9k views
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   • Emily_R
   • November 27, 2012

3. Largest Sous Vide?

   By dcarch, November 16, 2012
   • 2 replies
   • 2.6k views
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   • doorkfood
   • November 27, 2012

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

   By Chris Amirault, November 14, 2012
   • 83 replies
   • 8.1k views
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   • radtek
   • November 26, 2012

5. Diastase

   By Anonymous Modernist 10299, November 25, 2012
   • 0 replies
   • 1.4k views
   • 
   • Anonymous Modernist 10299
   • November 25, 2012

6. Goat Cheese Sheet

   By Anonymous Modernist 10642, November 1, 2012
   • 1 reply
   • 1.4k views
   • 
   • Anonymous Modernist 10299
   • November 25, 2012

7. Vacuum Chamber Distillation Idea

   By Jarren Tupper, November 23, 2012
   • 3 replies
   • 3.3k views
   • 
   • larryroohr
   • November 24, 2012

8. Is smaller brisket possible? Any tips?

   By Oblique may, November 22, 2012
   • 0 replies
   • 1.2k views
   • 
   • Oblique may
   • November 22, 2012

9. [Modernist Cuisine at Home] MC Special Sauce

   By Anonymous Modernist 11055, November 22, 2012
   • 0 replies
   • 3k views
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   • Anonymous Modernist 11055
   • November 22, 2012

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

    By abadoozy, November 17, 2012
    • 12 replies
    • 43.5k views
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    • Kerry Beal
    • November 22, 2012

11. Using fish sauce in non-Asian cuisines

    By LindaK, November 18, 2012
    • 18 replies
    • 5.9k views
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    • radtek
    • November 21, 2012

12. Large Volume Stock Production Logistics 1 2

    By Chris Amirault, September 20, 2012
    • 44 replies
    • 7.7k views
    • 
    • HowardLi
    • November 20, 2012

13. [Modernist Cuisine at Home] Marinara

    By Anonymous Modernist 3323, November 15, 2012
    • 1 reply
    • 2.7k views
    • 
    • Sam Fahey-Burke
    • November 19, 2012

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

    By Anonymous Modernist 597, November 22, 2011
    • 9 replies
    • 4.3k views
    • 
    • Sam Fahey-Burke
    • November 19, 2012

15. Question on methylcellulose clarification

    By Anonymous Modernist 6050, November 1, 2012
    • 1 reply
    • 1.9k views
    • 
    • Sam Fahey-Burke
    • November 19, 2012

16. Deviled eggs and foamer

    By bonkboo, November 17, 2012
    • 2 replies
    • 3.9k views
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    • splice42
    • November 19, 2012

17. Blender, Food Processor or Food Mill

    By weinoo, January 15, 2011
    • 8 replies
    • 12.2k views
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    • pbear
    • November 19, 2012

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

    By jburnie, November 17, 2012
    • 3 replies
    • 2.3k views
    • 
    • pastrygirl
    • November 19, 2012

19. Best way to transfer bulk hot liquid 1 2

    By Fat Guy, November 16, 2012
    • 33 replies
    • 14.8k views
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    • IndyRob
    • November 19, 2012

20. What can you really freeze ?

    By sabg, November 17, 2012
    • 3 replies
    • 2k views
    • 
    • sabg
    • November 18, 2012

21. Anita Lo Cider Brine

    By bonkboo, November 17, 2012
    • 0 replies
    • 1.3k views
    • 
    • bonkboo
    • November 17, 2012

22. Flex Mex

    By lindag, November 17, 2012
    • 2 replies
    • 1.5k views
    • 
    • HungryChris
    • November 17, 2012

23. My first sous vide effort 1 2

    By pacman1978, November 13, 2012
    • 42 replies
    • 10.4k views
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    • bhsimon
    • November 17, 2012

24. Making head cheese or a terrine with a pigs head

    By piracer, November 16, 2012
    • 4 replies
    • 2.7k views
    • 
    • Mountfort
    • November 16, 2012

25. Dissolving Gelatin

    By Shel_B, November 16, 2012
    • 6 replies
    • 2.1k views
    • 
    • pacman1978
    • November 16, 2012