Cooking

9,587 topics in this forum

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

   By Doodad, December 9, 2012   

   • Modernist Cuisine Forums
   • Modernist
   • 11 replies
   • 5.8k views
   • 
   • Anonymous Modernist 8822
   • August 22, 2012

2. Is cryosearing possible with dry ice?

   By Anonymous Modernist 1843, February 13, 2012
   • 4 replies
   • 2.8k views
   • 
   • Anonymous Modernist 8822
   • August 22, 2012

3. Sugary machinations – butane and Alinea and everything else

   By ChrisTaylor, August 20, 2012
   • 3 replies
   • 2.5k views
   • 
   • KennethT
   • August 20, 2012

4. parasites in fish

   By Anonymous Modernist 8770, August 19, 2012
   • 0 replies
   • 2.3k views
   • 
   • Anonymous Modernist 8770
   • August 19, 2012

5. Grouse

   By mm84321, August 14, 2012
   • 3 replies
   • 1.7k views
   • 
   • Mallet
   • August 16, 2012

6. Quesadillas... I'd like some fresh ideas.

   By Shel_B, August 14, 2012
   • 18 replies
   • 2.5k views
   • 
   • blue_dolphin
   • August 15, 2012

7. Zucchini and octopus stock

   By seabream, August 7, 2012
   • 7 replies
   • 3.6k views
   • 
   • seabream
   • August 13, 2012

8. Vadouvan - Please post your favorite recipe using this seasoning.

   By Heartsurgeon, August 4, 2012
   • 14 replies
   • 5k views
   • 
   • TheCulinaryLibrary
   • August 13, 2012

9. Suggestions to solve a sorrel situation

   By Pierogi, August 10, 2012
   • 8 replies
   • 2.1k views
   • 
   • pastrygirl
   • August 12, 2012

10. Tomato Jam

    By blurby, September 11, 2008
    • 17 replies
    • 6.4k views
    • 
    • Okanagancook
    • August 10, 2012

11. How to Make a Chick-Fil-A Sandwich at Home

    By Crouton, July 30, 2012
    • 12 replies
    • 7.4k views
    • 
    • Keith_W
    • August 7, 2012

12. Torches and sous vide

    By ElsieD, August 7, 2012
    • 4 replies
    • 2.7k views
    • 
    • Shalmanese
    • August 7, 2012

13. Thawing cryovac-ed fish

    By Dianabanana, March 27, 2010
    • 19 replies
    • 18.1k views
    • 
    • nickrey
    • August 5, 2012

14. What to do with Delicious apples?

    By abadoozy, July 31, 2012
    • 12 replies
    • 3.3k views
    • 
    • abadoozy
    • August 3, 2012

15. Hot smoked (hickory) duck breast salad w/deep fried chevre

    By glennbech, August 2, 2012
    • 0 replies
    • 3.2k views
    • 
    • glennbech
    • August 2, 2012

16. Can I freeze marinated anchovies?

    By abadoozy, July 31, 2012
    • 3 replies
    • 4k views
    • 
    • Alex
    • July 31, 2012

17. Home Made Ice Cream (2002–2012) 1 2 3 4 15

    By snowangel, September 12, 2002
    • 352 replies
    • 93.4k views
    • 
    • Darienne
    • July 31, 2012

18. Proposed New Sous Vide Device for Home Use

    By MSRadell, June 22, 2012
    • 12 replies
    • 4.5k views
    • 
    • kleinebre
    • July 31, 2012

19. Liver parfait from a whipped cream charger

    By Andrew Winks, July 20, 2012
    • 5 replies
    • 9.4k views
    • 
    • mkayahara
    • July 30, 2012

20. Chamber vacuum for drying chicken prior to frying?

    By larryroohr, July 28, 2012
    • 1 reply
    • 1.4k views
    • 
    • larryroohr
    • July 30, 2012

21. What Makes Your "Best" 2012 BLT or Something Similar?

    By Paul Bacino, July 8, 2012
    • 23 replies
    • 4.7k views
    • 
    • Paul Bacino
    • July 30, 2012

22. Georgian pork mtsvadi (shashlik) – what cut?

    By Hassouni, July 10, 2012
    • 7 replies
    • 4.3k views
    • 
    • gfweb
    • July 29, 2012

23. How to make excellent quality dumplings, please help.

    By Joel Hicks, July 23, 2012
    • 19 replies
    • 23.2k views
    • 
    • Joel Hicks
    • July 29, 2012

24. Wrapping it up with rice paper

    By dcarch, July 22, 2012
    • 9 replies
    • 2.7k views
    • 
    • Will
    • July 25, 2012

25. Speck, mortadella and prosciutto

    By scase805, December 30, 2004
    • 14 replies
    • 3.5k views
    • 
    • LindaK
    • July 25, 2012