Cooking

9,567 topics in this forum

1. Red wine butter mousse, or how to reheat butter-mounted sauces?

   By demo, January 28, 2013
   • 4 replies
   • 4.5k views
   • 
   • demo
   • January 29, 2013

2. Query about lamb fell and sous vide

   By TdeV, October 11, 2018
   • 4 replies
   • 669 views
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   • rotuts
   • October 16, 2018

3. Curing Ham

   By Preserver, December 15, 2007
   • 4 replies
   • 2.1k views
   • 
   • Baron d'Apcher
   • July 24, 2013

4. Modernist failure

   By Doodad, December 16, 2011
   • 4 replies
   • 7.5k views
   • 
   • mezze
   • December 17, 2011

5. Kitchen Disasters- that you can laugh about today.

   By Tropicalsenior, June 4
   • 4 replies
   • 420 views
   • 
   • Tropicalsenior
   • June 4

6. Trout Roe

   By Darcie B, May 31, 2008
   • 4 replies
   • 1.7k views
   • 
   • scottie
   • June 4, 2008

7. Sweet Corn Soup with a Bitter aftertaste

   By Varun Sheth, December 23, 2010
   • 4 replies
   • 5.7k views
   • 
   • Varun Sheth
   • December 24, 2010

8. Game night

   By CDRFloppingham, February 9, 2009
   • 4 replies
   • 1.6k views
   • 
   • CDRFloppingham
   • February 11, 2009

9. Passover 2023

   By BeeZee, April 1, 2023
   • 3 replies
   • 909 views
   • 
   • Margaret Pilgrim
   • April 6, 2023

10. Ideal temp. to get best veggie flavor extraction for soup?

    By torolover, April 6, 2014
    • 3 replies
    • 2.6k views
    • 
    • Plantes Vertes
    • April 6, 2014

11. Dehydrating in an Oven

    By Judy Wilson, August 4, 2011
    • 3 replies
    • 2.1k views
    • 
    • Scott Heimendinger
    • October 20, 2011

12. Baies Roses

    By mcdowell, September 11, 2007
    • 3 replies
    • 2.5k views
    • 
    • Catriona
    • September 11, 2007

13. Found food

    By Margaret Pilgrim, November 21, 2011
    • 3 replies
    • 1.5k views
    • 
    • Margaret Pilgrim
    • November 23, 2011

14. Beef for Fondue

    By Kim Shook, December 8, 2007
    • 3 replies
    • 1.9k views
    • 
    • Kim Shook
    • December 8, 2007

15. Proofing bread dough sous vide

    By Anonymous Modernist 760, August 16, 2011   

    • Modernist Cuisine Forums
    • Modernist
    • 3 replies
    • 5.4k views
    • 
    • Anonymous Modernist 760
    • August 22, 2011

16. Smoked pork loin

    By jdtofbna, August 13, 2007
    • 3 replies
    • 1.2k views
    • 
    • jdtofbna
    • August 14, 2007

17. Grouse

    By mm84321, August 14, 2012
    • 3 replies
    • 1.6k views
    • 
    • Mallet
    • August 16, 2012

18. Blood Emulsification?

    By jsin44, September 22, 2014
    • 3 replies
    • 1.3k views
    • 
    • pbear
    • September 26, 2014

19. Best autumn fish

    By helenjp, September 15, 2009
    • 3 replies
    • 1.7k views
    • 
    • torakris
    • September 17, 2009

20. Blooming gelatin

    By chef koo, June 22, 2022
    • 3 replies
    • 2.3k views
    • 
    • JeanneCake
    • September 11, 2022

21. Jarred Foie Gras - Any Advice?

    By MissAmy, April 24, 2007
    • 3 replies
    • 1.7k views
    • 
    • MissAmy
    • April 25, 2007

22. Freezing question

    By kangarool, October 18, 2006
    • 3 replies
    • 6k views
    • 
    • NancyH
    • October 19, 2006

23. What's the difference between jian bing & dosa?

    By sri24, May 20, 2014
    • 3 replies
    • 3.4k views
    • 
    • liuzhou
    • May 22, 2014

24. Filleting a Fish

    By paulraphael, August 15, 2008
    • 3 replies
    • 2.7k views
    • 
    • paulraphael
    • August 20, 2008

25. The Science of Herbs and Spices

    By liuzhou, January 12, 2016
    • 3 replies
    • 1.5k views
    • 
    • Anna N
    • January 12, 2016