Cooking

9,581 topics in this forum

1. Stuffing alternatives to bread in veal breast dish

   By thecuriousone, December 20, 2011
   • 3 replies
   • 2.8k views
   • 
   • Mikels
   • December 21, 2011

2. Meatball holding during service

   By Chefboy74, December 20, 2011
   • 5 replies
   • 3.5k views
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   • Karri
   • December 21, 2011

3. Trehalose

   By BadRabbit, December 20, 2011
   • 1 reply
   • 4.1k views
   • 
   • BadRabbit
   • December 20, 2011

4. Activa RM (Transglutaminase)

   By Anonymous Modernist 3083, December 19, 2011
   • 3 replies
   • 2.9k views
   • 
   • Anonymous Modernist 3083
   • December 20, 2011

5. Where to find pork fat?

   By mrsadm, December 19, 2005
   • 19 replies
   • 16.6k views
   • 
   • patrickamory
   • December 19, 2011

6. Beef Pancreas

   By Jan Virtanen, December 18, 2011
   • 5 replies
   • 8.8k views
   • 
   • Jan Virtanen
   • December 19, 2011

7. [Modernist Cuisine] Melon Caviar (6•291)

   By Anonymous Modernist 4342, December 19, 2011
   • 0 replies
   • 3.1k views
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   • Anonymous Modernist 4342
   • December 19, 2011

8. Prime Rib 1 2 3

   By Bella S.F., December 18, 2007
   • 74 replies
   • 17.1k views
   • 
   • Dignan
   • December 18, 2011

9. Modernist failure

   By Doodad, December 16, 2011
   • 4 replies
   • 7.7k views
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   • mezze
   • December 17, 2011

10. Cooking octopus

    By boudin noir, December 16, 2011
    • 2 replies
    • 7k views
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    • boudin noir
    • December 17, 2011

11. Paper towel as filter

    By STP, December 6, 2011
    • 20 replies
    • 41.9k views
    • 
    • Shamanjoe
    • December 17, 2011

12. Granulated onion?

    By rotuts, December 15, 2011
    • 9 replies
    • 5.7k views
    • 
    • Shamanjoe
    • December 17, 2011

13. Food Gifts 2011 1 2

    By Goatjunky, December 2, 2011
    • 38 replies
    • 7.5k views
    • 
    • onrushpam
    • December 17, 2011

14. Pork Ribs - Barbecue

    By Anonymous Modernist 446, October 17, 2011
    • 3 replies
    • 2.6k views
    • 
    • Anonymous Modernist 446
    • December 16, 2011

15. Wet-Cured (Brined) and Vacuum-Cured Bacon 1 2

    By Chris Amirault, May 4, 2007   

    • Charcuterie
    • 36 replies
    • 32.2k views
    • 
    • dachickenfarmer
    • December 15, 2011

16. Braising below broiler

    By Anonymous Modernist 1635, October 1, 2011
    • 4 replies
    • 2.6k views
    • 
    • Anonymous Modernist 10
    • December 14, 2011

17. Alginate

    By Anonymous Modernist 3364, November 9, 2011
    • 5 replies
    • 2.3k views
    • 
    • Anonymous Modernist 10
    • December 14, 2011

18. Home Flash Freezing without LN

    By THE_COW_IS_OK, December 14, 2011
    • 0 replies
    • 7.6k views
    • 
    • THE_COW_IS_OK
    • December 14, 2011

19. Making yogurt - cooler vs sous vide

    By seabream, December 12, 2011
    • 4 replies
    • 10.7k views
    • 
    • seabream
    • December 13, 2011

20. Foie gras au sel

    By Franci, December 8, 2011
    • 2 replies
    • 1.7k views
    • 
    • Franci
    • December 11, 2011

21. Goose on sale - what can I do with 'em? 1 2

    By abadoozy, March 28, 2011
    • 36 replies
    • 7.7k views
    • 
    • JBailey
    • December 11, 2011

22. Whole Pork Filet

    By ambra, December 6, 2011
    • 9 replies
    • 2.6k views
    • 
    • Franci
    • December 10, 2011

23. Odd question: canned moose meat?

    By Goatjunky, December 9, 2011
    • 5 replies
    • 4.1k views
    • 
    • Icanmakeit
    • December 10, 2011

24. Going Cold Turkey

    By dcarch, December 5, 2011
    • 14 replies
    • 2.7k views
    • 
    • dcarch
    • December 10, 2011

25. Copious quantities of egg whites 1 2

    By chromedome, February 2, 2004
    • 38 replies
    • 5.8k views
    • 
    • Sentiamo
    • December 9, 2011