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Cooking

Savory cooking techniques and ingredients.

9,553 topics in this forum

  1. Preserving colors of fruits when drying (thinking Green Apples)

    By Anonymous Modernist 8787,
    • 1 reply
    • 1.8k views

  2. Salting Rondelles of Zucchini

    By Porthos,
    • 1 reply
    • 1.1k views

  3. Yield from pork butt for pulled pork

    By MaryIsobel,
    • 1 reply
    • 1.2k views

  4. ISO: Recipe for Stuffed Pepper Soup

    By LaurieB,
    • 1 reply
    • 1.4k views

  5. Salumi curing question: Temperature/humidity.

    By Anders Greibe Nielsen,
    • 1 reply
    • 2.8k views

  6. Fun things to do with an industrial deep fryer and liquid nitrogen?

    By Anonymous Modernist 8822,
    • 1 reply
    • 2k views

  7. Pumpkin

    By JoNorvelleWalker,
    • 1 reply
    • 462 views

  8. Best corn for making microwave popcorn, & tips

    By Shel_B,
    • 1 reply
    • 1.6k views

  9. black cod (sablefish)

    By MITllama,
    • 1 reply
    • 1.2k views

  10. Smoked Whitefish Soup ?

    By SpaghettiWestern,
    • 1 reply
    • 1.4k views

  11. How long will chicken bones last in the deep freeze?

    By Crouton,
    • 1 reply
    • 1.1k views

  12. Storing Pectin

    By Anonymous Modernist 4940,
    • 1 reply
    • 1.7k views

  13. Vacuum sealing

    By Anonymous Modernist 19835,
    • 1 reply
    • 1.1k views

  14. Making apple juice taste like cider

    By Susanwusan,
    • 1 reply
    • 418 views

  15. Substituting butter with clarified butter

    By Anonymous Modernist 19856,
    • 1 reply
    • 2.4k views

  16. Agar Agar amount question

    By bonkboo,
    • 1 reply
    • 645 views

  17. Rocher/Quenelles

    By Anonymous Modernist 9078,
    • 1 reply
    • 4.1k views

  18. [Modernist Cuisine] Hot Banana Gel (4•166, 3•288)

    By Anonymous Modernist 5247,
    • 1 reply
    • 2.5k views

  19. thickening jus

    By Anonymous Modernist 9265,
    • 1 reply
    • 1.7k views

  20. Help me with this appetizer?

    By raxelita,
    • 1 reply
    • 1.8k views

  21. Salt to Protein or Veggie Ratio (weights)?

    By Paul Bacino,
    • 1 reply
    • 1.3k views

  22. Using Plum Pits?

    By TheStarvingArtist,
    • 1 reply
    • 1.3k views

  23. [Modernist Cuisine] Deep-Fried Brussels Sprouts (3•321 and 6•159)

    By Judy Wilson,
    • 1 reply
    • 2.8k views

  24. truffle paste?

    By alexurzopia,
    • 1 reply
    • 1.1k views

  25. New Take On Colcannon

    By pufin3,
    • 1 reply
    • 668 views
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