Cooking

9,585 topics in this forum

1. Soy Sauce, pH, and other questions

   By Anonymous Modernist 2696, February 6, 2012
   • 3 replies
   • 4.9k views
   • 
   • Anonymous Modernist 2696
   • February 22, 2012

2. [Modernist Cuisine at Home] Carotene Butter

   By Anonymous Modernist 16119, March 30, 2013
   • 3 replies
   • 7.3k views
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   • Anonymous Modernist 20056
   • December 25, 2013

3. How long to reheat Turkey Sous Vide?

   By FeChef, November 24, 2016
   • 3 replies
   • 10k views
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   • FeChef
   • November 24, 2016

4. Use Date of fresh ground butcher/supermarket beef

   By rotuts, March 8, 2022
   • 3 replies
   • 3.4k views
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   • heidih
   • March 10, 2022

5. DIY Bourbon 'Barrel' Aged Maple Syrup

   By Kerry Beal, March 29, 2014
   • 3 replies
   • 3.4k views
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   • Tri2Cook
   • March 29, 2014

6. Upsizing recipes for the holidays

   By BadRabbit, November 14, 2011
   • 3 replies
   • 1.7k views
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   • janeer
   • November 15, 2011

7. Coconut milk separating

   By pufin3, February 14, 2016
   • 3 replies
   • 3.5k views
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   • pufin3
   • February 15, 2016

8. Glazed walnuts

   By UnConundrum, July 14, 2007
   • 3 replies
   • 2.6k views
   • 
   • nhconner
   • July 15, 2007

9. Potluck recipes without eggs or poultry?

   By lutefisk, January 20, 2008
   • 3 replies
   • 1.5k views
   • 
   • lutefisk
   • January 21, 2008

10. Cooking from "Buvette: The Pleasure of Good Food"

    By SobaAddict70, September 14, 2014
    • 3 replies
    • 6.7k views
    • 
    • SusieQ
    • September 14, 2014

11. King of the Ducks

    By sjemac, December 9, 2012
    • 3 replies
    • 2.4k views
    • 
    • Creola
    • December 9, 2012

12. Cabernet "Caviar"

    By Anonymous Modernist 6745, March 2, 2012
    • 3 replies
    • 2.2k views
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    • Anonymous Modernist 393
    • March 24, 2012

13. Rendered Goose Fat Confusion

    By agray, December 26, 2009
    • 3 replies
    • 7.7k views
    • 
    • Shalmanese
    • December 30, 2009

14. Pork Maws?

    By sandercohan, October 4, 2006
    • 3 replies
    • 4.5k views
    • 
    • Dana
    • October 5, 2006

15. Aside from braising, how to cook lamb necks?

    By Obese-Wan Kenobi, October 22, 2011
    • 3 replies
    • 1.6k views
    • 
    • Obese-Wan Kenobi
    • October 22, 2011

16. [Modernist Cuisine] Double Strength Stock

    By Anonymous Modernist 15541, April 8, 2013
    • 3 replies
    • 3.1k views
    • 
    • Sam Fahey-Burke
    • April 11, 2013

17. Help identifying fresh fish roe/eggs? pics in post

    By keepquiet, August 5, 2017
    • 3 replies
    • 1.2k views
    • 
    • Duvel
    • August 6, 2017

18. Mixing Lean/Fatty Mince

    By 4mylgl6, December 25, 2021
    • 3 replies
    • 3k views
    • 
    • FlashJack
    • December 27, 2021

19. Salumi Questions...

    By Erich vG, February 21, 2008
    • 3 replies
    • 2.1k views
    • 
    • cookingkid
    • March 2, 2008

20. Making Sherry Vinegar

    By Indy D, December 19, 2014
    • 3 replies
    • 2k views
    • 
    • Norm Matthews
    • December 20, 2014

21. Exploring sauces

    By jgm, April 29, 2007
    • 3 replies
    • 1.8k views
    • 
    • moosnsqrl
    • May 6, 2007

22. Roasting time vs. temperature

    By paulraphael, August 24, 2010
    • 3 replies
    • 2.1k views
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    • paulraphael
    • August 25, 2010

23. Refrigerated stock where fat has blue streaks

    By TdeV, November 30, 2018
    • 3 replies
    • 1k views
    • 
    • chromedome
    • December 1, 2018

24. On Potatoes ...

    By lesliec, September 25, 2009
    • 3 replies
    • 2k views
    • 
    • lesliec
    • September 28, 2009

25. Afternoon Tea

    By Nicolai, July 25, 2019
    • 3 replies
    • 1.7k views
    • 
    • Nicolai
    • July 27, 2019