Cooking

9,584 topics in this forum

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

   By Crouton, December 6, 2010
   • 1 reply
   • 1.4k views
   • 
   • slkinsey
   • December 6, 2010

2. Storing Pectin

   By Anonymous Modernist 4940, September 1, 2012
   • 1 reply
   • 2k views
   • 
   • Judy Wilson
   • September 12, 2012

3. Vacuum sealing

   By Anonymous Modernist 19835, August 16, 2013
   • 1 reply
   • 1.4k views
   • 
   • Anonymous Modernist 310
   • August 16, 2013

4. Making apple juice taste like cider

   By Susanwusan, January 21, 2024
   • 1 reply
   • 2.4k views
   • 
   • Duvel
   • January 21, 2024

5. Substituting butter with clarified butter

   By Anonymous Modernist 19856, August 17, 2013
   • 1 reply
   • 2.8k views
   • 
   • Anonymous Modernist 310
   • August 19, 2013

6. Agar Agar amount question

   By bonkboo, March 18, 2017
   • 1 reply
   • 1.3k views
   • 
   • pastrygirl
   • March 18, 2017

7. Rocher/Quenelles

   By Anonymous Modernist 9078, September 5, 2012
   • 1 reply
   • 4.5k views
   • 
   • Judy Wilson
   • September 11, 2012

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

   By Anonymous Modernist 5247, September 6, 2012
   • 1 reply
   • 3k views
   • 
   • Sam Fahey-Burke
   • November 15, 2012

9. thickening jus

   By Anonymous Modernist 9265, September 17, 2012
   • 1 reply
   • 2k views
   • 
   • Judy Wilson
   • September 18, 2012

10. Help me with this appetizer?

    By raxelita, November 18, 2006
    • 1 reply
    • 2k views
    • 
    • HKDave
    • November 18, 2006

11. Tomato soup ... with scum?

    By pastameshugana, October 4
    • 1 reply
    • 358 views
    • 
    • weinoo
    • October 4

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

    By Paul Bacino, March 1, 2012
    • 1 reply
    • 1.7k views
    • 
    • gfweb
    • March 1, 2012

13. Using Plum Pits?

    By TheStarvingArtist, October 16, 2013
    • 1 reply
    • 2.1k views
    • 
    • Edward J
    • October 16, 2013

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

    By Judy Wilson, August 23, 2011
    • 1 reply
    • 3.2k views
    • 
    • Anonymous Modernist 1843
    • December 21, 2011

15. truffle paste?

    By alexurzopia, December 15, 2006
    • 1 reply
    • 1.5k views
    • 
    • melkor
    • December 15, 2006

16. New Take On Colcannon

    By pufin3, April 17, 2016
    • 1 reply
    • 1k views
    • 
    • pufin3
    • April 18, 2016

17. Rabbit casserole sous vide

    By froggiechef, August 23, 2011
    • 1 reply
    • 4.1k views
    • 
    • Anonymous Modernist 10
    • August 29, 2011

18. Caramelizing Sugar for Kugel

    By Shel_B, August 15, 2011
    • 1 reply
    • 1.9k views
    • 
    • Pam R
    • August 15, 2011

19. making jamie geller gefilte fish ring

    By sabg, September 5, 2021
    • 1 reply
    • 798 views
    • 
    • Alex
    • September 5, 2021

20. The roast beef thread

    By Mike Forman, October 24, 2016
    • 1 reply
    • 2k views
    • 
    • gfweb
    • October 24, 2016

21. Beaver Pudding

    By Darienne, October 26, 2008
    • 1 reply
    • 1.8k views
    • 
    • Peter the eater
    • October 26, 2008

22. "A boil" or "the boil"?

    By thayes1c, January 30, 2009
    • 1 reply
    • 1.6k views
    • 
    • MarkinHouston
    • January 31, 2009

23. Calville Blanc d'hiver apples in the US

    By mm84321, October 4, 2012
    • 1 reply
    • 1.3k views
    • 
    • tim
    • October 4, 2012

24. Curing Chamber

    By Raoul Duke, October 11, 2010
    • 1 reply
    • 1.7k views
    • 
    • heidih
    • October 12, 2010

25. Wildebeest pate

    By FWD, April 2, 2008
    • 1 reply
    • 2.5k views
    • 
    • maher
    • April 3, 2008