Cooking

9,589 topics in this forum

1. [Modernist Cuisine] Best Bets for Cooking Tough Shellfish (6•83)

   By Anonymous Modernist 4664, January 3, 2012
   • 1 reply
   • 2.4k views
   • 
   • Anonymous Modernist 10
   • February 8, 2012

2. Rabbit + foie gras

   By thelawnet, February 5, 2012
   • 11 replies
   • 3.2k views
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   • budrichard
   • February 8, 2012

3. Help with agar filtration

   By KennethT, August 23, 2009
   • 10 replies
   • 4.5k views
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   • thampik
   • February 8, 2012

4. Salting Cabbage for Slaw

   By Kim Shook, February 4, 2012
   • 17 replies
   • 18.3k views
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   • amapola
   • February 7, 2012

5. [Modernist Cuisine] Cheese Puffs

   By Anonymous Modernist 4764, February 3, 2012
   • 1 reply
   • 2.9k views
   • 
   • Chris Young
   • February 6, 2012

6. What is your favorite tuna/pasta recipe?

   By Goatjunky, February 2, 2012
   • 15 replies
   • 5.6k views
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   • merstar
   • February 6, 2012

7. Adventures with sodium alginate 1 2 3 4 19

   By Jonathan M. Guberman, April 27, 2006
   • 451 replies
   • 242.5k views
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   • sigma
   • February 5, 2012

8. The Greatest Salad 1 2

   By ChrisTaylor, October 20, 2011
   • 36 replies
   • 4.8k views
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   • Norm Matthews
   • February 3, 2012

9. Dry Aging Success

   By Kerry Beal, January 24, 2012
   • 16 replies
   • 4.9k views
   • 
   • tim
   • February 3, 2012

10. Veal stock specified – substitute commercial beef stock or home-made?

    By thelawnet, February 2, 2012
    • 8 replies
    • 13.1k views
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    • Norm Matthews
    • February 3, 2012

11. Making butter with a centrifuge @ 8,000 rpm

    By Nicholo P, February 2, 2012
    • 0 replies
    • 8.8k views
    • 
    • Nicholo P
    • February 2, 2012

12. Venison Sausage Base Recipe

    By BadRabbit, January 26, 2012
    • 17 replies
    • 3.3k views
    • 
    • BadRabbit
    • February 2, 2012

13. Saurkraut not fermenting

    By Obese-Wan Kenobi, January 29, 2012
    • 20 replies
    • 4.8k views
    • 
    • Panaderia Canadiense
    • February 2, 2012

14. Desiree potato

    By annachan, February 1, 2012
    • 15 replies
    • 4.3k views
    • 
    • ChrisZ
    • February 2, 2012

15. Preserved Lemon Aioli 1 2

    By thirtyoneknots, January 30, 2012
    • 28 replies
    • 5.6k views
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    • AAQuesada
    • January 31, 2012

16. [Modernist Cuisine] Crispy Corn Pudding ( 5•104 and 6•172)

    By Anonymous Modernist 2174, September 26, 2011
    • 3 replies
    • 3.7k views
    • 
    • Anonymous Modernist 5246
    • January 30, 2012

17. Using chicken feet for stock making 1 2

    By jgm, July 5, 2006
    • 45 replies
    • 14.6k views
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    • sparrowgrass
    • January 30, 2012

18. Ratio of baking powder to baking soda in acidic recipes

    By emannths, January 29, 2012
    • 3 replies
    • 4k views
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    • SylviaLovegren
    • January 30, 2012

19. Measuring Fat Content of Meat

    By Anonymous Modernist 4516, January 29, 2012
    • 0 replies
    • 1.6k views
    • 
    • Anonymous Modernist 4516
    • January 29, 2012

20. Herbs - Fresh versus dried

    By ElsieD, January 27, 2012
    • 13 replies
    • 3.7k views
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    • mgaretz
    • January 29, 2012

21. Home Canning 1 2 3

    By nonblonde007, August 9, 2007
    • 63 replies
    • 14.6k views
    • 
    • slkinsey
    • January 28, 2012

22. Game Meat and Mushiness in Sous Vide

    By Anonymous Modernist 3207, January 28, 2012
    • 0 replies
    • 1.7k views
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    • Anonymous Modernist 3207
    • January 28, 2012

23. Roast Beef

    By howard88, March 25, 2005
    • 10 replies
    • 2.6k views
    • 
    • Baron d'Apcher
    • January 27, 2012

24. Can I use fresh basil stems?

    By runwestierun, January 26, 2012
    • 4 replies
    • 19.7k views
    • 
    • lesliec
    • January 27, 2012

25. Gimme an Herb ...

    By Shel_B, January 25, 2012
    • 20 replies
    • 2.2k views
    • 
    • Shel_B
    • January 27, 2012