Cooking

9,598 topics in this forum

1. Carrot catastrophe

   By Anonymous Modernist 799, October 2, 2011
   • 4 replies
   • 2.3k views
   • 
   • Judy Wilson
   • October 3, 2011

2. Meat ball recipe... what are the functions of ...

   By skyhskyh, October 1, 2011
   • 10 replies
   • 5.3k views
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   • Toliver
   • October 3, 2011

3. Solo holiday dinner prep?

   By HowardLi, September 30, 2011
   • 12 replies
   • 2.3k views
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   • Shalmanese
   • October 3, 2011

4. Suggestions for super tender calamari

   By SamC, September 25, 2011
   • 8 replies
   • 22.7k views
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   • nickrey
   • October 2, 2011

5. (Marinade and or Stew) Liquid vs the amount of food...

   By skyhskyh, October 1, 2011
   • 1 reply
   • 1.2k views
   • 
   • Lisa Shock
   • October 1, 2011

6. Salting a rib roast

   By HowardLi, September 30, 2011
   • 6 replies
   • 4.9k views
   • 
   • mr_meanor
   • October 1, 2011

7. Peel a head of garlic in 10 seconds

   By conifer, September 29, 2011
   • 19 replies
   • 3.9k views
   • 
   • djyee100
   • September 30, 2011

8. Spicy/Cooling combos

   By Shalmanese, September 29, 2011
   • 3 replies
   • 1.7k views
   • 
   • Smitty
   • September 29, 2011

9. Aluminum foil and acid or salt

   By JAZ, September 27, 2011
   • 11 replies
   • 13.9k views
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   • andiesenji
   • September 28, 2011

10. Cooking pork to 130F OK? (according to Modernist Cuisine)

    By torolover, September 25, 2011
    • 5 replies
    • 14.5k views
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    • torolover
    • September 28, 2011

11. Frozen Tomatoes

    By KingLear, September 28, 2011
    • 1 reply
    • 1.5k views
    • 
    • threestars
    • September 28, 2011

12. Cold pizza 1 2 3

    By Fat Guy, September 23, 2011
    • 73 replies
    • 16.3k views
    • 
    • TheCulinaryLibrary
    • September 28, 2011

13. Scallop roe - eating it raw? 1 2

    By rarerollingobject, September 18, 2011
    • 34 replies
    • 15.5k views
    • 
    • rarerollingobject
    • September 27, 2011

14. Cooking With A Plancha 1 2

    By weinoo, September 24, 2011
    • 33 replies
    • 16k views
    • 
    • andiesenji
    • September 27, 2011

15. Suggestions For First Sous Vide Attempts

    By Markm, April 11, 2011
    • 19 replies
    • 10.2k views
    • 
    • Msk
    • September 26, 2011

16. Freeze fresh apples

    By Darienne, September 25, 2011
    • 14 replies
    • 4.6k views
    • 
    • Darienne
    • September 26, 2011

17. Good foods: frozen, thawed and reheated

    By Darienne, September 24, 2011
    • 11 replies
    • 2.9k views
    • 
    • avaserfi
    • September 26, 2011

18. Yellowfin tuna chunk in need of inspiration 1 2

    By heidih, September 16, 2011
    • 34 replies
    • 4.6k views
    • 
    • Pierogi
    • September 26, 2011

19. Molecular gastronomy index or list

    By OliverB, September 16, 2009
    • 11 replies
    • 3k views
    • 
    • Kevin Liu
    • September 26, 2011

20. Sous Vide Perfectly Matched with Espuma Sauces

    By siliconvalleysousvide, September 25, 2011
    • 0 replies
    • 1.5k views
    • 
    • siliconvalleysousvide
    • September 25, 2011

21. Sous Vide "Char Siew"

    By Anonymous Modernist 1920, September 15, 2011
    • 11 replies
    • 5.8k views
    • 
    • Anonymous Modernist 1920
    • September 25, 2011

22. Adzuki Beans

    By Richard Kilgore, September 23, 2011
    • 7 replies
    • 2.5k views
    • 
    • teonzo
    • September 24, 2011

23. Corny Broth

    By eternal, September 23, 2011
    • 8 replies
    • 2.2k views
    • 
    • janeer
    • September 24, 2011

24. [Modernist Cuisine] Oysters with Cava Foam (6•327)

    By Anonymous Modernist 347, September 13, 2011
    • 3 replies
    • 4.3k views
    • 
    • Anonymous Modernist 310
    • September 23, 2011

25. Which vegetables need to be cooked before/during pickling?

    By Kent Wang, September 22, 2011
    • 1 reply
    • 1.3k views
    • 
    • Blether
    • September 22, 2011