Cooking

9,562 topics in this forum

1. Aging Beef: tenderizing vs flavor enhancement

   By rotuts, August 4, 2012
   • 5 replies
   • 2.1k views
   • 
   • Alex Parker
   • September 12, 2012

2. [Modernist Cuisine] Tomato Whey (perhaps aka Liquid Caprese, Caprese)

   By Anonymous Modernist 5979, June 26, 2012
   • 1 reply
   • 2.8k views
   • 
   • Judy Wilson
   • September 11, 2012

3. [Modernist Cuisine] Risotto Milanese inspired by Gualtiero Marchesi 3•306

   By Anonymous Modernist 4664, January 3, 2012
   • 1 reply
   • 3k views
   • 
   • Judy Wilson
   • September 11, 2012

4. Geoduck -- Vacuum molded

   By Anonymous Modernist 5979, June 29, 2012
   • 1 reply
   • 1.7k views
   • 
   • Judy Wilson
   • September 11, 2012

5. Rocher/Quenelles

   By Anonymous Modernist 9078, September 5, 2012
   • 1 reply
   • 4.1k views
   • 
   • Judy Wilson
   • September 11, 2012

6. "Charcuterie" – Moving away from pink salt?

   By rgruby, September 7, 2012
   • 13 replies
   • 12.5k views
   • 
   • thayes1c
   • September 10, 2012

7. Alternate uses for fondue pots

   By mskerr, September 9, 2012
   • 5 replies
   • 5.6k views
   • 
   • DesertTinker
   • September 9, 2012

8. Trouble with Smoked Salmon deviled eggs

   By gfweb, August 27, 2012
   • 11 replies
   • 1.8k views
   • 
   • gfweb
   • September 9, 2012

9. Tripe: Preparing, Cooking 1 2 3 4

   By NulloModo, June 10, 2004
   • 89 replies
   • 31.8k views
   • 
   • MickeyB
   • September 4, 2012

10. Cream of [?] Soups 1 2

    By DanM, February 11, 2011
    • 33 replies
    • 5.1k views
    • 
    • Shel_B
    • September 4, 2012

11. Tuna Salad 1 2 3 4

    By Jinmyo, June 19, 2002
    • 95 replies
    • 12.3k views
    • 
    • toolprincess
    • September 4, 2012

12. Alternative ways of cutting meat

    By Shalmanese, June 15, 2012
    • 8 replies
    • 3.9k views
    • 
    • budrichard
    • September 2, 2012

13. Preserving colors of fruits when drying (thinking Green Apples)

    By Anonymous Modernist 8787, August 20, 2012
    • 1 reply
    • 1.9k views
    • 
    • Ted Blockley
    • August 30, 2012

14. How Do You Tenderize Goat?

    By jfrater, August 29, 2012
    • 14 replies
    • 6.8k views
    • 
    • jfrater
    • August 30, 2012

15. Giardiniera – What do I do with it?

    By mskerr, August 29, 2012
    • 9 replies
    • 13.8k views
    • 
    • Toliver
    • August 30, 2012

16. The Wonders of Fresh Lamb

    By Butterbean, August 23, 2012
    • 19 replies
    • 4k views
    • 
    • harrysnapperorgans
    • August 30, 2012

17. Sea scallops with attached roe

    By gpark, August 28, 2012
    • 6 replies
    • 4.6k views
    • 
    • Broken English
    • August 29, 2012

18. Vermouth in Leek Soup

    By Shel_B, August 3, 2012
    • 7 replies
    • 1.9k views
    • 
    • Shel_B
    • August 28, 2012

19. Duck Tongues

    By Daniel, November 8, 2005
    • 20 replies
    • 12.1k views
    • 
    • judiu
    • August 27, 2012

20. Borlotti beans – what should I make?

    By patrickamory, August 23, 2012
    • 2 replies
    • 973 views
    • 
    • patrickamory
    • August 25, 2012

21. Puffed skin shelf life

    By KennethT, August 23, 2012
    • 1 reply
    • 1.3k views
    • 
    • Panaderia Canadiense
    • August 23, 2012

22. Can you bake toast?

    By KennethT, August 22, 2012
    • 5 replies
    • 4k views
    • 
    • Pierogi
    • August 23, 2012

23. Modernist roux: an emulsifier, a gelling agent?

    By Doodad, December 9, 2012   

    • Modernist Cuisine Forums
    • Modernist
    • 11 replies
    • 5.5k views
    • 
    • Anonymous Modernist 8822
    • August 22, 2012

24. Is cryosearing possible with dry ice?

    By Anonymous Modernist 1843, February 13, 2012
    • 4 replies
    • 2.7k views
    • 
    • Anonymous Modernist 8822
    • August 22, 2012

25. Sugary machinations – butane and Alinea and everything else

    By ChrisTaylor, August 20, 2012
    • 3 replies
    • 2.4k views
    • 
    • KennethT
    • August 20, 2012