Cooking

9,554 topics in this forum

1. Determing when brining is complete

   By Anonymous Modernist 2103, November 13, 2012
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   • Anonymous Modernist 2103
   • November 13, 2012

2. How to make pastry without touching it so much?

   By Anonymous Modernist 11223, November 16, 2012
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   • 940 views
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   • Anonymous Modernist 11223
   • November 16, 2012

3. Pan Size for Whole Gammon

   By ElwoodP, December 14, 2017
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   • 751 views
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   • ElwoodP
   • December 14, 2017

4. Sweet Sallow ?

   By liuzhou, February 3
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   • 280 views
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   • liuzhou
   • February 3

5. Defrosting/refreezing lobster coral

   By mm84321, February 13, 2014
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   • 794 views
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   • mm84321
   • February 13, 2014

6. [Modernist Cuisine at Home] MC Special Sauce

   By Anonymous Modernist 11055, November 22, 2012
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   • Anonymous Modernist 11055
   • November 22, 2012

7. Is smaller brisket possible? Any tips?

   By Oblique may, November 22, 2012
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   • 969 views
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   • Oblique may
   • November 22, 2012

8. Anita Lo Cider Brine

   By bonkboo, November 17, 2012
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   • 944 views
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   • bonkboo
   • November 17, 2012

9. Melted cheese with gelling agent problems.

   By kostbill, January 25, 2022   

   • Modernist
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   • kostbill
   • January 25, 2022

10. Dry Ice Recipes

    By AaronM, March 21, 2011
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    • AaronM
    • March 21, 2011

11. Diastase

    By Anonymous Modernist 10299, November 25, 2012
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    • Anonymous Modernist 10299
    • November 25, 2012

12. New Caribbean Market Find - Unknown Fish and Roots

    By DanM, March 4, 2009
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    • DanM
    • March 4, 2009

13. Little neck clams

    By IrishJersey, June 3, 2018
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    • 533 views
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    • IrishJersey
    • June 3, 2018

14. Cooking with Serious Eats (the column)

    By ElsieD, January 22, 2016
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    • 493 views
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    • ElsieD
    • January 22, 2016

15. Can Baked Baking Soda substitute for Kansui and/or Food-Grade Lye?

    By Anonymous Modernist 11766, November 28, 2012
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    • Anonymous Modernist 11766
    • November 28, 2012

16. RCP:Thin Crisper White Pizza & Reg

    By Don Giovanni, February 2, 2009
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    • 1.5k views
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    • Don Giovanni
    • February 2, 2009

17. Ultra Tex-3

    By Chefb28, March 4, 2009
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    • Chefb28
    • March 4, 2009

18. Egg flavors in cooked seafood (or vice versa)

    By Craig Bayliss, September 7, 2007
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    • Craig Bayliss
    • September 7, 2007

19. Modernist Latkes

    By Anonymous Modernist 11870, December 4, 2012
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    • 1.2k views
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    • Anonymous Modernist 11870
    • December 4, 2012

20. Spherification - Palate Cleanser

    By CAFC, October 31, 2014
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    • 1.1k views
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    • CAFC
    • October 31, 2014

21. Ingredient substitutes and methods?

    By piazzola, March 4, 2009
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    • piazzola
    • March 4, 2009

22. Beef Bourguignon and other casseroles

    By ravelda, November 13, 2006
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    • 1k views
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    • ravelda
    • November 13, 2006

23. Sucrine lettuce

    By SobaAddict70, June 19, 2011
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    • SobaAddict70
    • June 19, 2011

24. Laver

    By William Higham, February 1, 2007
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    • 896 views
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    • William Higham
    • February 1, 2007

25. Mushrooms: HawksWing and Honey

    By D90, February 2, 2009
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    • 1.2k views
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    • D90
    • February 2, 2009