Cooking

9,593 topics in this forum

1. Game Meat and Mushiness in Sous Vide

   By Anonymous Modernist 3207, January 28, 2012
   • 0 replies
   • 1.9k views
   • 
   • Anonymous Modernist 3207
   • January 28, 2012

2. Roast Beef

   By howard88, March 25, 2005
   • 10 replies
   • 3.1k views
   • 
   • Baron d'Apcher
   • January 27, 2012

3. Can I use fresh basil stems?

   By runwestierun, January 26, 2012
   • 4 replies
   • 20.9k views
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   • lesliec
   • January 27, 2012

4. Gimme an Herb ...

   By Shel_B, January 25, 2012
   • 20 replies
   • 2.9k views
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   • Shel_B
   • January 27, 2012

5. Lamb's Quarters - how to season?

   By Kouign Aman, January 27, 2012
   • 0 replies
   • 1.2k views
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   • Kouign Aman
   • January 27, 2012

6. Crispy Brussels Sprout Leaves

   By TheNoodleIncident, January 24, 2012
   • 15 replies
   • 6.2k views
   • 
   • ddelima
   • January 26, 2012

7. Superbowl Food 1 2 3 4 8

   By jhlurie, February 4, 2002
   • 181 replies
   • 38k views
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   • Twyst
   • January 25, 2012

8. Savory Flavored Pop Rocks

   By UnCulinary, January 21, 2012
   • 10 replies
   • 9.5k views
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   • Digijam
   • January 25, 2012

9. Resting A Roasting Bird

   By Gregg, January 23, 2012
   • 8 replies
   • 4k views
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   • piracer
   • January 25, 2012

10. Trader Joe's Bacon Ends

    By Shel_B, January 24, 2012
    • 4 replies
    • 3.9k views
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    • threestars
    • January 25, 2012

11. Canning (Jarring) Duck Confit

    By NoviceModernistCook, January 24, 2012
    • 8 replies
    • 12.9k views
    • 
    • NoviceModernistCook
    • January 24, 2012

12. Goose Breast - freshly shotgunned

    By TheNoodleIncident, January 23, 2012
    • 6 replies
    • 1.8k views
    • 
    • tim
    • January 24, 2012

13. Problems with the Modernist Cuisine sous vide tables

    By Anonymous Modernist 3337, January 24, 2012
    • 0 replies
    • 2.7k views
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    • Anonymous Modernist 3337
    • January 24, 2012

14. Crock Pot Cooking?

    By Paul Bacino, January 18, 2012
    • 8 replies
    • 2.4k views
    • 
    • Paul Bacino
    • January 24, 2012

15. Parmesan Whey

    By GlowingGhoul, January 9, 2012
    • 3 replies
    • 3.3k views
    • 
    • ChefJohnny
    • January 24, 2012

16. Anyone have this recipe for an Asian Beef Braise?

    By zoe b, January 20, 2012
    • 2 replies
    • 1.8k views
    • 
    • zoe b
    • January 23, 2012

17. The Cooking Date 1 2

    By meatz, August 2, 2006
    • 47 replies
    • 9.8k views
    • 
    • Gregg
    • January 23, 2012

18. Warm foams 1 2

    By Mussina, March 2, 2006
    • 38 replies
    • 23.8k views
    • 
    • A Patric
    • January 23, 2012

19. Wriggling Noodles

    By beauregard, January 22, 2012
    • 1 reply
    • 3.1k views
    • 
    • Joe Blowe
    • January 22, 2012

20. Can I slow-roast brussels sprouts?

    By Emily_R, January 20, 2012
    • 8 replies
    • 21.1k views
    • 
    • SylviaLovegren
    • January 21, 2012

21. Cooking Modern Cuisine in the Philippines

    By Nicholo P, January 4, 2012
    • 8 replies
    • 3.6k views
    • 
    • Jaymes
    • January 20, 2012

22. Heat Oil Until It Smokes

    By Shel_B, January 18, 2012
    • 14 replies
    • 8k views
    • 
    • Norm Matthews
    • January 19, 2012

23. [Modernist Cuisine] Texture of sous vide eggs: Time *Does* Matter

    By Anonymous Modernist 2623, December 3, 2011
    • 3 replies
    • 3.9k views
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    • Anonymous Modernist 4797
    • January 19, 2012

24. Can we improve this "noodles & cheese" recipe? 1 2

    By Shel_B, August 6, 2011
    • 32 replies
    • 10.3k views
    • 
    • Pam R
    • January 19, 2012

25. [Modernist Cuisine] Duck leg confit with pommes sarladaises (3•178; 6•105)

    By Anonymous Modernist 210, September 2, 2011
    • 9 replies
    • 8.6k views
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    • Anonymous Modernist 2044
    • January 18, 2012