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Cooking

Savory cooking techniques and ingredients.

9,580 topics in this forum

  1. Aging Beef: tenderizing vs flavor enhancement

    By rotuts,
    • 5 replies
    • 2.5k views

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

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

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

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

  4. Geoduck -- Vacuum molded

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

  5. Rocher/Quenelles

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

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

    By rgruby,
    • 13 replies
    • 13.2k views

  7. Alternate uses for fondue pots

    By mskerr,
    • 5 replies
    • 6.9k views

  8. Trouble with Smoked Salmon deviled eggs

    By gfweb,
    • 11 replies
    • 2.3k views

  9. Tripe: Preparing, Cooking 1 2 3 4

    By NulloModo,
    • 89 replies
    • 38.1k views

  10. Cream of [?] Soups 1 2

    By DanM,
    • 33 replies
    • 6.3k views

  11. Tuna Salad 1 2 3 4

    By Jinmyo,
    • 95 replies
    • 15.7k views

  12. Alternative ways of cutting meat

    By Shalmanese,
    • 8 replies
    • 4.7k views

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

    By Anonymous Modernist 8787,
    • 1 reply
    • 2.1k views

  14. Giardiniera – What do I do with it?

    By mskerr,
    • 9 replies
    • 15.2k views

  15. The Wonders of Fresh Lamb

    By Butterbean,
    • 19 replies
    • 5.2k views

  16. Sea scallops with attached roe

    By gpark,
    • 6 replies
    • 5.8k views

  17. Vermouth in Leek Soup

    By Shel_B,
    • 7 replies
    • 2.5k views

  18. Duck Tongues

    By Daniel,
    • 20 replies
    • 13k views

  19. Borlotti beans – what should I make?

    By patrickamory,
    • 2 replies
    • 1.2k views

  20. Puffed skin shelf life

    By KennethT,
    • 1 reply
    • 1.5k views

  21. Can you bake toast?

    By KennethT,
    • 5 replies
    • 4.9k views

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

    By Doodad,   
    • 11 replies
    • 6.5k views

  23. Is cryosearing possible with dry ice?

    By Anonymous Modernist 1843,
    • 4 replies
    • 3.1k views

  24. Sugary machinations – butane and Alinea and everything else

    By ChrisTaylor,
    • 3 replies
    • 2.7k views

  25. parasites in fish

    By Anonymous Modernist 8770,
    • 0 replies
    • 2.6k views
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