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Cooking

Savory cooking techniques and ingredients.

9,584 topics in this forum

  1. Can someone clarify safety of eating Sous Vide leftovers?

    By torolover,
    • 1 reply
    • 1.7k views

  2. Dry Aged Rib Roast: Cooking options

    By jono,
    • 1 reply
    • 1.5k views

  3. Substitute ingredients that made the product better than the original

    By nickrey,
    • 1 reply
    • 2k views

  4. Substituting Fresh Creamed Spinach for Frozen

    By gulfporter,
    • 1 reply
    • 1.2k views

  5. Space Chillies

    By liuzhou,
    • 1 reply
    • 853 views

  6. Duck based cured meats

    By Wesley1,
    • 1 reply
    • 1.5k views

  7. Pan Sauces and burnt Fond

    By alanjesq,
    • 1 reply
    • 1.9k views

  8. [Modernist Cuisine at Home] Panna Cotta

    By Anonymous Modernist 13479,
    • 1 reply
    • 3.9k views

  9. Eating Healthy(ish) - Seek quality products/brands

    By paperwatermelon,
    • 1 reply
    • 1.4k views

  10. Denver Leg of Venison

    By Truffle,
    • 1 reply
    • 5.4k views

  11. [Modernist Cuisine] Roasted chicken in combi oven

    By Anonymous Modernist 13231,
    • 1 reply
    • 2.7k views

  12. Saving and Storing Brine

    By Beusho,
    • 1 reply
    • 2.1k views

  13. Double frying and fats

    By jessicahowles,
    • 1 reply
    • 2.6k views
    • CFT
    • CFT

  14. Using a Roaster Oven

    By aliaseater,
    • 1 reply
    • 2.2k views

  15. Please Teach Me How To Strain Stuff

    By alwang,
    • 1 reply
    • 2.4k views

  16. [Modernist Cuisine] Cocoa Nib Curds

    By Anonymous Modernist 12636,
    • 1 reply
    • 7.8k views

  17. How to stop Yogurt /stock split

    By Bernie,   
    • 1 reply
    • 1.6k views

  18. Oops!

    By patti,
    • 1 reply
    • 1.6k views

  19. Hot foam help

    By ChefJB,
    • 1 reply
    • 1.7k views

  20. Culinary cold streaks

    By Pierogi,
    • 1 reply
    • 1.7k views

  21. Can you add color/flavor to sodium alginate bath?

    By Tuber magnatum,
    • 1 reply
    • 1.2k views

  22. Calculation Tables

    By Anonymous Modernist 698,
    • 1 reply
    • 1.7k views

  23. Anyone try sous vide Octopus at low temps for better yield?

    By torolover,
    • 1 reply
    • 1.8k views

  24. Egg free pasta recipe

    By NoEggs,
    • 1 reply
    • 2.2k views

  25. Crust for frozen meat pies?

    By dtremit,
    • 1 reply
    • 1.2k views
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