Cooking

9,599 topics in this forum

1. Sous Vide - to season early or not?

   By Judy Wilson, August 15, 2011
   • 11 replies
   • 4.9k views
   • 
   • Anonymous Modernist 6607
   • February 24, 2012

2. Expectations for Spherification

   By Anonymous Modernist 3449, January 26, 2012
   • 3 replies
   • 2.2k views
   • 
   • Anonymous Modernist 6607
   • February 24, 2012

3. [Modernist Cuisine] Warming up Spheres

   By Anonymous Modernist 3337, February 5, 2012
   • 2 replies
   • 2.3k views
   • 
   • Anonymous Modernist 6607
   • February 24, 2012

4. The Perfect Chicken Sandwich

   By UnCulinary, February 21, 2012
   • 9 replies
   • 3.9k views
   • 
   • sculptor
   • February 24, 2012

5. Red Clam Sauce

   By TheNoodleIncident, February 22, 2012
   • 6 replies
   • 2.2k views
   • 
   • TheNoodleIncident
   • February 23, 2012

6. Dried mushrooms

   By ojisan, February 22, 2012
   • 1 reply
   • 1.4k views
   • 
   • Panaderia Canadiense
   • February 22, 2012

7. Salt Preserved Oranges

   By BadRabbit, February 14, 2012
   • 16 replies
   • 7.7k views
   • 
   • andiesenji
   • February 22, 2012

8. Pastrami Brown..... Why?!

   By gekichan, February 22, 2012
   • 7 replies
   • 12.8k views
   • 
   • gekichan
   • February 22, 2012

9. "New" Steak Cuts

   By JHeald, February 17, 2012
   • 12 replies
   • 3.4k views
   • 
   • Paul Bacino
   • February 22, 2012

10. Duck Skin Perfection - Now What?

    By GlowingGhoul, February 19, 2012
    • 7 replies
    • 2.4k views
    • 
    • rotuts
    • February 22, 2012

11. Soy Sauce, pH, and other questions

    By Anonymous Modernist 2696, February 6, 2012
    • 3 replies
    • 4.7k views
    • 
    • Anonymous Modernist 2696
    • February 22, 2012

12. [Modernist Cuisine] Puff the Skin on a Pork Roast (3-126; 6-93)

    By Anonymous Modernist 2442, December 2, 2011
    • 3 replies
    • 3.9k views
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    • Anonymous Modernist 5186
    • February 22, 2012

13. Oscars Party

    By sisofdiva2, February 17, 2007
    • 17 replies
    • 3.5k views
    • 
    • barolo
    • February 22, 2012

14. Pressure cooker recipes and uses for a beginner

    By bonkboo, February 10, 2012
    • 13 replies
    • 4k views
    • 
    • jmolinari
    • February 21, 2012

15. What are we skimming off stock?

    By cteavin, February 20, 2012
    • 6 replies
    • 3.1k views
    • 
    • cteavin
    • February 21, 2012

16. MxMo: Looking for some tiki food items, too

    By Douglas Winship, February 15, 2012
    • 6 replies
    • 1.7k views
    • 
    • Tri2Cook
    • February 20, 2012

17. Boiling off the alcohol

    By _john, January 24, 2012
    • 13 replies
    • 16.6k views
    • 
    • Mikels
    • February 20, 2012

18. Brining Cucumber (jabara-cut, serpent belly cut) to take water out VS

    By skyhskyh, February 19, 2012
    • 3 replies
    • 2.2k views
    • 
    • Mikels
    • February 19, 2012

19. What to do with this stock/essence?

    By cteavin, February 19, 2012
    • 7 replies
    • 1.9k views
    • 
    • cteavin
    • February 19, 2012

20. How long until vegetables die, after adding dressing (vinaigrette)?

    By skyhskyh, February 19, 2012
    • 1 reply
    • 1.4k views
    • 
    • skyhskyh
    • February 19, 2012

21. Iceberg lettuce ideas

    By piracer, February 18, 2012
    • 8 replies
    • 2.6k views
    • 
    • annabelle
    • February 19, 2012

22. Foie Gras: The Topic 1 2 3 4 8

    By glenn, November 20, 2002
    • 179 replies
    • 43.7k views
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    • Franci
    • February 17, 2012

23. Making fish stock with freshwater fish

    By Ufimizm, February 13, 2012
    • 12 replies
    • 9.1k views
    • 
    • heidih
    • February 17, 2012

24. Modernist technique for including alcohol in cupcakes

    By Anonymous Modernist 5626, February 17, 2012
    • 0 replies
    • 2.1k views
    • 
    • Anonymous Modernist 5626
    • February 17, 2012

25. Pan Searing

    By Morkai, February 14, 2012
    • 17 replies
    • 5k views
    • 
    • Shalmanese
    • February 16, 2012