Cooking

9,586 topics in this forum

1. Making Schmaltz ...

   By Shel_B, April 20, 2011
   • 11 replies
   • 3.2k views
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   • Edward J
   • April 22, 2011

2. Making 'Modernist' process cheeses at home 1 2 3

   By jsmeeker, April 20, 2011
   • 50 replies
   • 19.4k views
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   • avaserfi
   • April 25, 2011

3. Pork Skirts

   By eternal, April 20, 2011
   • 10 replies
   • 1.5k views
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   • AlaMoi
   • August 11, 2023

4. Updating Easter Supper

   By BadRabbit, April 20, 2011
   • 4 replies
   • 1.3k views
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   • gfweb
   • April 20, 2011

5. Split shift cooking problem

   By Doodad, April 20, 2011
   • 4 replies
   • 1.5k views
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   • heidih
   • April 20, 2011

6. Introducing game flavor to meat

   By rjchew, April 19, 2011
   • 2 replies
   • 1.9k views
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   • hathor
   • April 19, 2011

7. Sorrel substitute 1 2

   By ChrisTaylor, April 18, 2011
   • 28 replies
   • 29.1k views
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   • chromedome
   • January 10, 2017

8. lamb: beyond the roasted leg 1 2

   By ChrisTaylor, April 18, 2011
   • 33 replies
   • 7.5k views
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   • Okanagancook
   • February 28, 2017

9. Salt Pork question

   By Emily_R, April 17, 2011
   • 7 replies
   • 2.5k views
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   • patrickamory
   • May 27, 2012

10. Would tomato coagulate aioli?

    By gfweb, April 16, 2011
    • 3 replies
    • 1.4k views
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    • minas6907
    • April 17, 2011

11. Black Trumpet Mushrooms

    By SobaAddict70, April 16, 2011
    • 19 replies
    • 4k views
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    • SobaAddict70
    • April 19, 2011

12. Sous Vide of stuffed food.

    By Alex Parker, April 16, 2011
    • 8 replies
    • 5.3k views
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    • Alex Parker
    • April 17, 2011

13. Testing the type of gellan

    By Chris Hennes, April 15, 2011
    • 12 replies
    • 2.6k views
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    • OliverB
    • April 15, 2011

14. Par Boiled Brown Rice

    By saturnbar, April 13, 2011
    • 2 replies
    • 1.4k views
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    • saturnbar
    • April 13, 2011

15. Is there a gelling agent that can stand up to intense heat?

    By Alex Parker, April 13, 2011
    • 5 replies
    • 1.5k views
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    • Alex Parker
    • April 15, 2011

16. Undercured bacon?

    By JHeald, April 13, 2011   

    • Charcuterie
    • 11 replies
    • 6.9k views
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    • docdix
    • April 16, 2011

17. Fromage blanc

    By SobaAddict70, April 12, 2011
    • 5 replies
    • 1.9k views
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    • andiesenji
    • April 13, 2011

18. Cooking with "Modernist Cuisine" (Part 2) 1 2 3 4 21

    By Msk, April 12, 2011
    • 511 replies
    • 69.4k views
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    • LoftyNotions
    • June 8, 2011

19. Room Temperature Appetizers/Entrees

    By Jen Rehm, April 11, 2011
    • 16 replies
    • 9.4k views
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    • thirtyoneknots
    • April 18, 2011

20. "Modernist" Thickeners

    By AnneN, April 11, 2011
    • 1 reply
    • 2.2k views
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    • mkayahara
    • April 20, 2011

21. A unified theory of perfect roast pork belly

    By ChrisTaylor, April 11, 2011
    • 21 replies
    • 10.9k views
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    • Broken English
    • November 16, 2011

22. Okara

    By ...tm..., April 11, 2011
    • 1 reply
    • 1.6k views
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    • CFT
    • April 11, 2011

23. Suggestions For First Sous Vide Attempts

    By Markm, April 11, 2011
    • 19 replies
    • 9.9k views
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    • Msk
    • September 26, 2011

24. Wild Hog Leg

    By avaserfi, April 10, 2011
    • 9 replies
    • 4.5k views
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    • avaserfi
    • April 29, 2011

25. Spring Vegetables

    By David Ross, April 9, 2011
    • 20 replies
    • 4.4k views
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    • dcarch
    • May 8, 2011