Cooking

9,585 topics in this forum

1. pan frying fish filets question

   By KennethT, September 17, 2018
   • 3 replies
   • 1.1k views
   • 
   • KennethT
   • September 19, 2018

2. When is food cooked?

   By jedovaty, April 25, 2022
   • 3 replies
   • 1.4k views
   • 
   • Dave the Cook
   • April 25, 2022

3. [Modernist Cuisine at Home] Low-Temp Oven Steak

   By Judy Wilson, January 10, 2013
   • 3 replies
   • 3.5k views
   • 
   • Sam Fahey-Burke
   • April 2, 2013

4. Green tea solubility

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

5. [Modernist Cuisine at Home] Baked Mac 'n Cheese

   By Anonymous Modernist 12636, January 11, 2013
   • 3 replies
   • 2.7k views
   • 
   • Anonymous Modernist 12636
   • January 14, 2013

6. Artichokes sous vide

   By Ruth, August 10, 2007
   • 3 replies
   • 8.5k views
   • 
   • kpzachary
   • August 12, 2007

7. Half of a bone in turkey breast

   By rooftop1000, December 2, 2011
   • 3 replies
   • 1.6k views
   • 
   • rooftop1000
   • December 3, 2011

8. Dried Chickpeas / Garbanzo Beans Questions

   By Shel_B, May 15, 2013
   • 3 replies
   • 1.9k views
   • 
   • Carole Grogloth Hawaii
   • May 19, 2013

9. How well does egg salad freeze?

   By HowardLi, May 11, 2009
   • 3 replies
   • 24.2k views
   • 
   • Kajikit
   • May 12, 2009

10. Gond Katira......say what?!

    By TicTac, July 18, 2024
    • 3 replies
    • 1.6k views
    • 
    • liuzhou
    • July 19, 2024

11. [Modernist Cuisine] Puff the Skin on a Pork Roast (3-126; 6-93)

    By Anonymous Modernist 2442, December 2, 2011
    • 3 replies
    • 4k views
    • 
    • Anonymous Modernist 5186
    • February 22, 2012

12. Long-lasting chocolate caviar

    By Nut chef, February 11, 2015
    • 3 replies
    • 4.3k views
    • 
    • Tri2Cook
    • February 11, 2015

13. What can I do with a buffalo (bison) liver? Pate?

    By technogypsy, August 1, 2010
    • 3 replies
    • 2.8k views
    • 
    • technogypsy
    • August 6, 2010

14. Brining with hydrocolloids

    By kostbill, April 4, 2021   

    • Modernist
    • 3 replies
    • 10.6k views
    • 
    • weinoo
    • April 6, 2021

15. Broiling frozen broccoli

    By Beusho, March 9
    • 3 replies
    • 1.5k views
    • 
    • chromedome
    • March 9

16. [Modernist Cuisine] Texture of sous vide eggs: Time *Does* Matter

    By Anonymous Modernist 2623, December 3, 2011
    • 3 replies
    • 3.6k views
    • 
    • Anonymous Modernist 4797
    • January 19, 2012

17. [Modernist Cuisine at Home] Sous Vide Salmon in the Kitchen Sink

    By Judy Wilson, January 17, 2013
    • 3 replies
    • 4.8k views
    • 
    • paulraphael
    • July 9, 2014

18. pickle sauce

    By phlawless, January 21, 2007
    • 3 replies
    • 1.8k views
    • 
    • Gifted Gourmet
    • January 22, 2007

19. Smoking a ham

    By Andrew Fenton, November 8, 2009
    • 3 replies
    • 2.5k views
    • 
    • Dave Hatfield
    • November 9, 2009

20. Broccoli Caesar

    By project, October 19, 2008
    • 3 replies
    • 1.6k views
    • 
    • project
    • October 20, 2008

21. Celery: can't stand the ribs but what about the dried leaves?

    By rotuts, December 3, 2011
    • 3 replies
    • 1.7k views
    • 
    • Martin Fisher
    • December 6, 2011

22. Sous vide in reverse- sear then sousvide

    By Anonymous Modernist 660, December 11, 2011
    • 3 replies
    • 2.6k views
    • 
    • Anonymous Modernist 18281
    • June 10, 2013

23. Brining Cucumber (jabara-cut, serpent belly cut) to take water out VS

    By skyhskyh, February 19, 2012
    • 3 replies
    • 2.3k views
    • 
    • Mikels
    • February 19, 2012

24. Making Chicken Noodles

    By Anonymous Modernist 15328, January 22, 2013
    • 3 replies
    • 1.7k views
    • 
    • Anonymous Modernist 310
    • January 23, 2013

25. Mojama

    By gulfporter, November 7, 2014
    • 3 replies
    • 1.7k views
    • 
    • AAQuesada
    • November 11, 2014