Cooking

9,590 topics in this forum

1. Using Rice to Keep Salt Dry-------Theory All Wet? 1 2

   By dcarch, August 22, 2011
   • 31 replies
   • 56.7k views
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   • andiesenji
   • August 24, 2011

2. Homemade Mozzarella

   By &roid, August 23, 2011
   • 5 replies
   • 4.7k views
   • 
   • pkeibel
   • August 23, 2011

3. [Modernist Cuisine] Potato Salad

   By Anonymous Modernist 833, August 23, 2011
   • 2 replies
   • 3.9k views
   • 
   • Anonymous Modernist 833
   • August 23, 2011

4. Proofing bread dough sous vide

   By Anonymous Modernist 760, August 16, 2011   

   • Modernist
   • Modernist Cuisine Forums
   • 3 replies
   • 6.5k views
   • 
   • Anonymous Modernist 760
   • August 22, 2011

5. Cold smoked duck

   By Simon Patrice, September 28, 2008
   • 2 replies
   • 2.1k views
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   • Broken English
   • August 21, 2011

6. Making a frittata 1 2

   By Fat Guy, August 2, 2002
   • 29 replies
   • 11.7k views
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   • Katie Meadow
   • August 20, 2011

7. Canning tomatoes

   By DanM, August 14, 2011
   • 7 replies
   • 2.7k views
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   • DanM
   • August 19, 2011

8. Foolproof fish dishes for the landlocked 1 2

   By Fat Guy, August 2, 2011
   • 28 replies
   • 8.8k views
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   • suzilightning
   • August 18, 2011

9. [Modernist Cuisine] Carbonated Mojito Spheres (4•188 and 6•291)

   By Judy Wilson, August 4, 2011
   • 5 replies
   • 5k views
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   • Anonymous Modernist 737
   • August 18, 2011

10. Wild Puffball Mushrooms 1 2

    By Davydd, September 2, 2006
    • 43 replies
    • 19.6k views
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    • Darienne
    • August 18, 2011

11. Crispy Baked Sweet Potato Fries?

    By MatthewSumpter, August 17, 2011
    • 3 replies
    • 3.1k views
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    • rotuts
    • August 18, 2011

12. Sous vide offal

    By asiebengartner, July 26, 2011
    • 11 replies
    • 12.4k views
    • 
    • Jan Virtanen
    • August 17, 2011

13. curing in a vacuum marinator

    By Anonymous Modernist 288, August 16, 2011
    • 0 replies
    • 2.1k views
    • 
    • Anonymous Modernist 288
    • August 16, 2011

14. Frying Tomato Paste

    By Brasshopper, August 14, 2011
    • 23 replies
    • 28.2k views
    • 
    • EatNopales
    • August 16, 2011

15. Actual Plating Techniques?

    By bigchef, August 15, 2011
    • 6 replies
    • 4.3k views
    • 
    • Dakki
    • August 15, 2011

16. Curing

    By Modernist Cuisine Daniel , August 15, 2011
    • 0 replies
    • 1.8k views
    • 
    • Modernist Cuisine Daniel
    • August 15, 2011

17. Roast marrow bones for service

    By saltimbocca, June 4, 2010
    • 6 replies
    • 3.4k views
    • 
    • nikkib
    • August 15, 2011

18. Marks of a bad cook 1 2 3 4

    By gfweb, July 12, 2011
    • 99 replies
    • 22.9k views
    • 
    • larryroohr
    • August 15, 2011

19. Caramelizing Sugar for Kugel

    By Shel_B, August 15, 2011
    • 1 reply
    • 2k views
    • 
    • Pam R
    • August 15, 2011

20. Sous Vide Kidney

    By Brasshopper, August 14, 2011
    • 2 replies
    • 4.3k views
    • 
    • ScottyBoy
    • August 14, 2011

21. Chesapeake Ray

    By eldereno, August 13, 2011
    • 2 replies
    • 1.8k views
    • 
    • Brasshopper
    • August 13, 2011

22. Sous Vide rump, I expected more from it.

    By Shirley03, August 11, 2011
    • 17 replies
    • 15.8k views
    • 
    • Shirley03
    • August 13, 2011

23. Sweet Basil Flowering Tops

    By Paul Bacino, August 10, 2011
    • 11 replies
    • 8.5k views
    • 
    • Panaderia Canadiense
    • August 13, 2011

24. Small Amounts of Molecular Ingredients?

    By bigchef, July 26, 2011
    • 5 replies
    • 2.6k views
    • 
    • KennethT
    • August 12, 2011

25. How long can cryrovac'd steak stay at room temp?

    By melissafitz, July 26, 2011
    • 9 replies
    • 2.9k views
    • 
    • Robert Jueneman
    • August 12, 2011