Cooking

9,599 topics in this forum

1. Braising below broiler

   By Anonymous Modernist 1635, October 1, 2011
   • 4 replies
   • 2.5k views
   • 
   • Anonymous Modernist 10
   • December 14, 2011

2. Osmotic pressure in meat

   By Bernie, February 16, 2021
   • 13 replies
   • 2.5k views
   • 
   • IndyRob
   • February 19, 2021

3. Online butchery

   By brendan mc aleer, September 25, 2007
   • 6 replies
   • 2.5k views
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   • Thanks for the Crepes
   • May 27, 2017

4. confit jelly

   By James Satriano, December 5, 2006
   • 7 replies
   • 2.5k views
   • 
   • Kerry Beal
   • December 6, 2006

5. What materials are safe to include IN vacuum bags?

   By Marius, December 5, 2013
   • 12 replies
   • 2.5k views
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   • Lisa Shock
   • December 9, 2013

6. Green tea solubility

   By alexw, January 20, 2010
   • 3 replies
   • 2.5k views
   • 
   • alexw
   • January 25, 2010

7. Piccatta, chicken or veal

   By Kouign Aman, August 31, 2011
   • 5 replies
   • 2.5k views
   • 
   • Rodi
   • September 5, 2011

8. Crispy Baked Sweet Potato Fries?

   By MatthewSumpter, August 17, 2011
   • 3 replies
   • 2.5k views
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   • rotuts
   • August 18, 2011

9. alinea's tricks

   By Harry91, July 10, 2007
   • 2 replies
   • 2.5k views
   • 
   • nick.kokonas
   • July 11, 2007

10. Problem with searing chicken skins after cooking sous vide

    By Josh71, June 24, 2015
    • 6 replies
    • 2.5k views
    • 
    • scubadoo97
    • June 25, 2015

11. cooking chicken breasts

    By torakris, April 8, 2004
    • 19 replies
    • 2.4k views
    • 
    • Rachel Perlow
    • April 9, 2004

12. [Modernist Cuisine] Tomato Spheres with Basil Oil (4•192)

    By Anonymous Modernist 3281, January 8, 2013
    • 1 reply
    • 2.4k views
    • 
    • Anonymous Modernist 310
    • January 8, 2013

13. Sous Vide "Map" From Chef Steps

    By weinoo, January 15, 2015
    • 4 replies
    • 2.4k views
    • 
    • lesliec
    • January 16, 2015

14. Vegetarian grilling

    By cathyeats, June 9, 2010
    • 5 replies
    • 2.4k views
    • 
    • Snadra
    • June 10, 2010

15. Semi-dried Vegetables

    By helenjp, October 18, 2009
    • 2 replies
    • 2.4k views
    • 
    • helenjp
    • October 18, 2009

16. Small batch frying

    By heidih, June 14, 2011
    • 17 replies
    • 2.4k views
    • 
    • AAQuesada
    • June 15, 2011

17. Low-Carb Dinners

    By Sophie Cook, August 27, 2014
    • 12 replies
    • 2.4k views
    • 
    • naguere
    • September 1, 2014

18. Sous Chef/Chef de Cuisine/Line Cook Recognition

    By inventolux, August 22, 2003
    • 10 replies
    • 2.4k views
    • 
    • MatthewB
    • August 22, 2003

19. Gunter Wilhelm knifes?

    By sirseb, April 18, 2006
    • 8 replies
    • 2.4k views
    • 
    • joiei
    • April 18, 2006

20. Need help - chicken dinner

    By swelbo, June 8, 2007
    • 7 replies
    • 2.4k views
    • 
    • stephle
    • June 9, 2007

21. Spoilage?

    By ylm23, December 30, 2005
    • 16 replies
    • 2.4k views
    • 
    • ylm23
    • January 3, 2006

22. What's your favorite quick-to-make sauce?

    By Orbit, February 10, 2018
    • 17 replies
    • 2.4k views
    • 
    • jmacnaughtan
    • February 19, 2018

23. Hmmm... What to Make

    By Chris Amirault, December 2, 2004
    • 16 replies
    • 2.4k views
    • 
    • suzilightning
    • December 8, 2004

24. Does Sous Vide with water lose more moisture than Sous Vide with nothing in pouch?

    By torolover, August 11, 2018
    • 8 replies
    • 2.4k views
    • 
    • rotuts
    • September 28, 2018

25. Recipe Frustration

    By snowangel, January 19, 2009
    • 5 replies
    • 2.4k views
    • 
    • Becca Porter
    • January 20, 2009