Cooking

9,553 topics in this forum

1. [Modernist Cuisine] Heating alginate beads to keep the centers liquid

   By Anonymous Modernist 16669, March 6, 2013
   • 0 replies
   • 1.7k views
   • 
   • Anonymous Modernist 16669
   • March 6, 2013

2. [Modernist Cuisine at Home] Bell pepper soup, pressure cooked

   By Anonymous Modernist 16754, March 10, 2013
   • 0 replies
   • 1.8k views
   • 
   • Anonymous Modernist 16754
   • March 10, 2013

3. Good sources for fall release EVOO?

   By Graphix, September 23, 2009
   • 0 replies
   • 866 views
   • 
   • Graphix
   • September 23, 2009

4. Boudin Blanc

   By Busboy, December 19, 2008
   • 0 replies
   • 1k views
   • 
   • Busboy
   • December 19, 2008

5. Game Meat and Mushiness in Sous Vide

   By Anonymous Modernist 3207, January 28, 2012
   • 0 replies
   • 1.6k views
   • 
   • Anonymous Modernist 3207
   • January 28, 2012

6. Big ol' Meatballs...

   By Chef Bradley, January 29, 2007
   • 0 replies
   • 1.2k views
   • 
   • Chef Bradley
   • January 29, 2007

7. Measuring Fat Content of Meat

   By Anonymous Modernist 4516, January 29, 2012
   • 0 replies
   • 1.4k views
   • 
   • Anonymous Modernist 4516
   • January 29, 2012

8. Sea Beans, Bitter Melon, King Mushrooms

   By bonkboo, April 16, 2017
   • 0 replies
   • 656 views
   • 
   • bonkboo
   • April 16, 2017

9. why artificial coloring is just fine

   By Nathan, March 14, 2007
   • 0 replies
   • 1k views
   • 
   • Nathan
   • March 14, 2007

10. Mouse Melons ?

    By dockhl, March 21, 2008
    • 0 replies
    • 985 views
    • 
    • dockhl
    • March 21, 2008

11. Sous Vide Perfectly Matched with Espuma Sauces

    By siliconvalleysousvide, September 25, 2011
    • 0 replies
    • 1.4k views
    • 
    • siliconvalleysousvide
    • September 25, 2011

12. scored some turkey and pheasant eggs

    By hazardnc, May 29, 2008
    • 0 replies
    • 879 views
    • 
    • hazardnc
    • May 29, 2008

13. Refrigerator Cornichons?

    By zoe b, February 27, 2009
    • 0 replies
    • 952 views
    • 
    • zoe b
    • February 27, 2009

14. [Modernist Cuisine] Brown Beef Stock (6•10)

    By Ted Blockley, February 12, 2012
    • 0 replies
    • 3.3k views
    • 
    • Ted Blockley
    • February 12, 2012

15. Hot smoked (hickory) duck breast salad w/deep fried chevre

    By glennbech, August 2, 2012
    • 0 replies
    • 3.1k views
    • 
    • glennbech
    • August 2, 2012

16. Poultry Chorizo?

    By Dante, September 7, 2008
    • 0 replies
    • 1.1k views
    • 
    • Dante
    • September 7, 2008

17. Testing glucose levels in potatoes

    By larrylee, March 7, 2007
    • 0 replies
    • 2.8k views
    • 
    • larrylee
    • March 7, 2007

18. Modernist technique for including alcohol in cupcakes

    By Anonymous Modernist 5626, February 17, 2012
    • 0 replies
    • 1.8k views
    • 
    • Anonymous Modernist 5626
    • February 17, 2012

19. Harvesting and Storing Apples

    By Thanks for the Crepes, October 10, 2014
    • 0 replies
    • 684 views
    • 
    • Thanks for the Crepes
    • October 10, 2014

20. Whole Moulard?

    By paul o' vendange, February 27, 2021
    • 0 replies
    • 312 views
    • 
    • paul o' vendange
    • February 27, 2021

21. [Modernist Cuisine] Thai Crab Miang

    By Anonymous Modernist 2728, March 2, 2012
    • 0 replies
    • 2.7k views
    • 
    • Anonymous Modernist 2728
    • March 2, 2012

22. Top Sirloin Roast Question

    By firedogut, April 13, 2010
    • 0 replies
    • 1.6k views
    • 
    • firedogut
    • April 13, 2010

23. Anaerobic curing times

    By faronem, June 12, 2014
    • 0 replies
    • 1.4k views
    • 
    • faronem
    • June 12, 2014

24. Spherification fail

    By weedy, November 26, 2016
    • 0 replies
    • 456 views
    • 
    • weedy
    • November 26, 2016

25. Truffle Juice

    By Jonathan Kaplan, January 7, 2008
    • 0 replies
    • 1.1k views
    • 
    • Jonathan Kaplan
    • January 7, 2008