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Cooking

Savory cooking techniques and ingredients.

9,590 topics in this forum

  1. Is smaller brisket possible? Any tips?

    By Oblique may,
    • 0 replies
    • 1.2k views

  2. [Modernist Cuisine at Home] MC Special Sauce

    By Anonymous Modernist 11055,
    • 0 replies
    • 3k views

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

    By abadoozy,
    • 12 replies
    • 43.2k views

  4. Using fish sauce in non-Asian cuisines

    By LindaK,
    • 18 replies
    • 5.7k views

  5. Large Volume Stock Production Logistics 1 2

    By Chris Amirault,
    • 44 replies
    • 7.5k views

  6. [Modernist Cuisine at Home] Marinara

    By Anonymous Modernist 3323,
    • 1 reply
    • 2.7k views

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

    By Anonymous Modernist 597,
    • 9 replies
    • 4.3k views

  8. Question on methylcellulose clarification

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

  9. Deviled eggs and foamer

    By bonkboo,
    • 2 replies
    • 3.8k views

  10. Blender, Food Processor or Food Mill

    By weinoo,
    • 8 replies
    • 12k views

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

    By jburnie,
    • 3 replies
    • 2.3k views

  12. Best way to transfer bulk hot liquid 1 2

    By Fat Guy,
    • 33 replies
    • 14.5k views

  13. What can you really freeze ?

    By sabg,
    • 3 replies
    • 1.9k views

  14. Anita Lo Cider Brine

    By bonkboo,
    • 0 replies
    • 1.2k views

  15. Flex Mex

    By lindag,
    • 2 replies
    • 1.5k views

  16. My first sous vide effort 1 2

    By pacman1978,
    • 42 replies
    • 10.2k views

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

    By piracer,
    • 4 replies
    • 2.7k views

  18. Dissolving Gelatin

    By Shel_B,
    • 6 replies
    • 2k views

  19. Thanksgiving Menus 2002–2011: The Topic 1 2 3 4 22

    By awbrig,
    • 531 replies
    • 107.8k views

  20. How to make pastry without touching it so much?

    By Anonymous Modernist 11223,
    • 0 replies
    • 1.2k views

  21. [Modernist Cuisine] Basic Brine (3•168)

    By Anonymous Modernist 2976,
    • 3 replies
    • 5.4k views

  22. [Modernist Cuisine] Hot Banana Gel (4•166, 3•288)

    By Anonymous Modernist 5247,
    • 1 reply
    • 3.1k views

  23. Modernist Demi Glacé and Espanol Sauce

    By Anonymous Modernist 571,
    • 1 reply
    • 1.3k views

  24. Dark meat turkey temps?

    By rotuts,
    • 2 replies
    • 2k views

  25. Bottarga 1 2

    By davebr,
    • 25 replies
    • 10k views
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