Cooking

9,602 topics in this forum

1. Omega 3 & deep frying

   By Anonymous Modernist 9749, October 7, 2012
   • 0 replies
   • 1.3k views
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   • Anonymous Modernist 9749
   • October 7, 2012

2. [Modernist Cuisine at Home] Banana Cream Pie

   By Anonymous Modernist 14583, December 17, 2013
   • 0 replies
   • 2.4k views
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   • Anonymous Modernist 14583
   • December 17, 2013

3. Working with Freeze Dried Fruit Powders

   By Anonymous Modernist 23372, December 27, 2013
   • 0 replies
   • 2.6k views
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   • Anonymous Modernist 23372
   • December 27, 2013

4. [Modernist Cuisine] House-Cured Bacon (3•182 and 6•107)

   By Anonymous Modernist 210, August 28, 2011
   • 0 replies
   • 3.6k views
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   • Anonymous Modernist 210
   • August 28, 2011

5. [Modernist Cuisine] Bacon Jam (4•229 and 6•304)

   By Anonymous Modernist 210, August 28, 2011
   • 0 replies
   • 3.7k views
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   • Anonymous Modernist 210
   • August 28, 2011

6. Replacing egg yolk with liquid soy lecithin?

   By busyipesq, December 27, 2013
   • 0 replies
   • 2.9k views
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   • busyipesq
   • December 27, 2013

7. Scallopine Dishes

   By David Ross, January 22, 2011
   • 0 replies
   • 1.1k views
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   • David Ross
   • January 22, 2011

8. Ice and ice crystal

   By Anonymous Modernist 5911, January 4, 2014
   • 0 replies
   • 1.6k views
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   • Anonymous Modernist 5911
   • January 4, 2014

9. Need some ideas for lomo

   By nolnacs, February 5, 2011   

   • Charcuterie
   • 0 replies
   • 1.3k views
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   • nolnacs
   • February 5, 2011

10. Optimum Sous Vide Strategies for Bulk Buy Foods

    By Anonymous Modernist 24223, January 6, 2014
    • 0 replies
    • 2.1k views
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    • Anonymous Modernist 24223
    • January 6, 2014

11. Nitrite and Nitrate Free Corned Beef /Pastrami

    By Anonymous Modernist 24865, January 9, 2014
    • 0 replies
    • 2.2k views
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    • Anonymous Modernist 24865
    • January 9, 2014

12. Tasting Menu

    By rhinopias, August 29, 2008
    • 0 replies
    • 1.4k views
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    • rhinopias
    • August 29, 2008

13. [Modernist Cuisine] Quail with Apple-Vinegar Emulsion and Water Chestnuts (3•101 and 6•73)

    By Anonymous Modernist 210, September 2, 2011
    • 0 replies
    • 3k views
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    • Anonymous Modernist 210
    • September 2, 2011

14. Venison

    By Dejah, February 5, 2011
    • 0 replies
    • 998 views
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    • Dejah
    • February 5, 2011

15. Venison Ham

    By dpgoldman, January 8, 2009
    • 0 replies
    • 1.1k views
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    • dpgoldman
    • January 8, 2009

16. Charcuterie: weight loss in drying chamber?

    By davidcross, June 14, 2016
    • 0 replies
    • 2k views
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    • davidcross
    • June 14, 2016

17. Dehydrating Cake

    By Nachoforce, August 31, 2010
    • 0 replies
    • 2.3k views
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    • Nachoforce
    • August 31, 2010

18. Karpatskaya

    By PetersCreek, February 20, 2011   

    • Charcuterie
    • 0 replies
    • 1.3k views
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    • PetersCreek
    • February 20, 2011

19. Broiling bacon-wrapped filet

    By sahmd, March 16, 2013
    • 0 replies
    • 1.4k views
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    • sahmd
    • March 16, 2013

20. [Modernist Cuisine] Goan Curry

    By Anonymous Modernist 9028, November 4, 2012
    • 0 replies
    • 2.2k views
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    • Anonymous Modernist 9028
    • November 4, 2012

21. Determing when brining is complete

    By Anonymous Modernist 2103, November 13, 2012
    • 0 replies
    • 1.3k views
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    • Anonymous Modernist 2103
    • November 13, 2012

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

    By Anonymous Modernist 11223, November 16, 2012
    • 0 replies
    • 1.1k views
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    • Anonymous Modernist 11223
    • November 16, 2012

23. Pan Size for Whole Gammon

    By ElwoodP, December 14, 2017
    • 0 replies
    • 1.2k views
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    • ElwoodP
    • December 14, 2017

24. Sweet Sallow ?

    By liuzhou, February 3, 2024
    • 0 replies
    • 806 views
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    • liuzhou
    • February 3, 2024

25. Defrosting/refreezing lobster coral

    By mm84321, February 13, 2014
    • 0 replies
    • 939 views
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    • mm84321
    • February 13, 2014