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Cooking

Savory cooking techniques and ingredients.

9,579 topics in this forum

  1. Leftover whole chicken – help!

    By jfrater,
    • 7 replies
    • 2.4k views

  2. Fun things to do with an industrial deep fryer and liquid nitrogen?

    By Anonymous Modernist 8822,
    • 1 reply
    • 2.2k views

  3. thickening jus

    By Anonymous Modernist 9265,
    • 1 reply
    • 1.9k views

  4. To peel or not to peel pears for pear butter

    By zoe b,
    • 6 replies
    • 8.5k views

  5. Burger juice-stuffed burger from Serious Eats

    By mskerr,
    • 11 replies
    • 3.5k views

  6. Pizza Dough: Tips, Troubleshooting, Storage 1 2 3 4

    By markf424,
    • 85 replies
    • 26.6k views

  7. Crisp Pizza Crust 1 2

    By Chris Hennes,
    • 31 replies
    • 8.9k views

  8. Making the Best Hamburger 1 2 3 4

    By tommy,
    • 89 replies
    • 30.5k views

  9. Stone soup recipes?

    By Kouign Aman,
    • 10 replies
    • 4.7k views

  10. Maitre de Buerre and Compound Butters

    By Paul Bacino,
    • 2 replies
    • 2.1k views

  11. Shelf life of uncured bacon in a refrigerator

    By JBailey,
    • 6 replies
    • 57.9k views

  12. Freezing or Storing Turkey Burgers

    By Shel_B,
    • 10 replies
    • 7.5k views

  13. Pomegranate Concentrate – what to do with it?

    By mskerr,
    • 19 replies
    • 12.1k views

  14. Gluten-free vegan roux

    By rebgold,
    • 1 reply
    • 1.9k views

  15. Storing Pectin

    By Anonymous Modernist 4940,
    • 1 reply
    • 1.9k views

  16. [Modernist Cuisine] Eggnog Cocktails

    By Anonymous Modernist 310,
    • 2 replies
    • 3k views

  17. Chicken Leg Confit: time and temperature needed?

    By Anonymous Modernist 6555,
    • 1 reply
    • 1.7k views

  18. Ingredients. Magic Powders

    By Anonymous Modernist 8077,
    • 3 replies
    • 2.2k views

  19. Aging Beef: tenderizing vs flavor enhancement

    By rotuts,
    • 5 replies
    • 2.5k views

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

    By Anonymous Modernist 5979,
    • 1 reply
    • 3k views

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

    By Anonymous Modernist 4664,
    • 1 reply
    • 3.3k views

  22. Geoduck -- Vacuum molded

    By Anonymous Modernist 5979,
    • 1 reply
    • 1.9k views

  23. Rocher/Quenelles

    By Anonymous Modernist 9078,
    • 1 reply
    • 4.5k views

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

    By rgruby,
    • 13 replies
    • 13.1k views

  25. Alternate uses for fondue pots

    By mskerr,
    • 5 replies
    • 6.8k views
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