Cooking

9,581 topics in this forum

1. Ratio of clay powder to water

   By Anonymous Modernist 5766, January 26, 2012
   • 1 reply
   • 2.2k views
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   • Anonymous Modernist 10
   • February 8, 2012

2. Whipped Milk Paste

   By Anonymous Modernist 5513, January 23, 2012
   • 1 reply
   • 1.9k views
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   • Anonymous Modernist 10
   • February 8, 2012

3. Problems with Gellan

   By Anonymous Modernist 3337, January 14, 2012
   • 1 reply
   • 2k views
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   • Anonymous Modernist 10
   • February 8, 2012

4. [Modernist Cuisine] Curing Pork Belly (Bacon)

   By Anonymous Modernist 4946, January 12, 2012
   • 1 reply
   • 4.4k views
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   • Anonymous Modernist 10
   • February 8, 2012

5. [Modernist Cuisine] Cantonese Fried Rice (6•2)

   By Anonymous Modernist 5220, January 4, 2012
   • 1 reply
   • 4.1k views
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   • Anonymous Modernist 10
   • February 8, 2012

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

   By Anonymous Modernist 4664, January 3, 2012
   • 1 reply
   • 2.6k views
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   • Anonymous Modernist 10
   • February 8, 2012

7. Rabbit + foie gras

   By thelawnet, February 5, 2012
   • 11 replies
   • 3.6k views
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   • budrichard
   • February 8, 2012

8. Help with agar filtration

   By KennethT, August 23, 2009
   • 10 replies
   • 5k views
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   • thampik
   • February 8, 2012

9. Salting Cabbage for Slaw

   By Kim Shook, February 4, 2012
   • 17 replies
   • 19.4k views
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   • amapola
   • February 7, 2012

10. [Modernist Cuisine] Cheese Puffs

    By Anonymous Modernist 4764, February 3, 2012
    • 1 reply
    • 3.1k views
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    • Chris Young
    • February 6, 2012

11. What is your favorite tuna/pasta recipe?

    By Goatjunky, February 2, 2012
    • 15 replies
    • 6.2k views
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    • merstar
    • February 6, 2012

12. Adventures with sodium alginate 1 2 3 4 19

    By Jonathan M. Guberman, April 27, 2006
    • 451 replies
    • 252.4k views
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    • sigma
    • February 5, 2012

13. The Greatest Salad 1 2

    By ChrisTaylor, October 20, 2011
    • 36 replies
    • 5.6k views
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    • Norm Matthews
    • February 3, 2012

14. Dry Aging Success

    By Kerry Beal, January 24, 2012
    • 16 replies
    • 5.4k views
    • 
    • tim
    • February 3, 2012

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

    By thelawnet, February 2, 2012
    • 8 replies
    • 13.8k views
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    • Norm Matthews
    • February 3, 2012

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

    By Nicholo P, February 2, 2012
    • 0 replies
    • 9.1k views
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    • Nicholo P
    • February 2, 2012

17. Venison Sausage Base Recipe

    By BadRabbit, January 26, 2012
    • 17 replies
    • 3.8k views
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    • BadRabbit
    • February 2, 2012

18. Saurkraut not fermenting

    By Obese-Wan Kenobi, January 29, 2012
    • 20 replies
    • 5.4k views
    • 
    • Panaderia Canadiense
    • February 2, 2012

19. Desiree potato

    By annachan, February 1, 2012
    • 15 replies
    • 4.8k views
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    • ChrisZ
    • February 2, 2012

20. Preserved Lemon Aioli 1 2

    By thirtyoneknots, January 30, 2012
    • 28 replies
    • 6.4k views
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    • AAQuesada
    • January 31, 2012

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

    By Anonymous Modernist 2174, September 26, 2011
    • 3 replies
    • 4k views
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    • Anonymous Modernist 5246
    • January 30, 2012

22. Using chicken feet for stock making 1 2

    By jgm, July 5, 2006
    • 45 replies
    • 16.3k views
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    • sparrowgrass
    • January 30, 2012

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

    By emannths, January 29, 2012
    • 3 replies
    • 4.6k views
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    • SylviaLovegren
    • January 30, 2012

24. Measuring Fat Content of Meat

    By Anonymous Modernist 4516, January 29, 2012
    • 0 replies
    • 1.8k views
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    • Anonymous Modernist 4516
    • January 29, 2012

25. Herbs - Fresh versus dried

    By ElsieD, January 27, 2012
    • 13 replies
    • 3.9k views
    • 
    • mgaretz
    • January 29, 2012