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Cooking

Savory cooking techniques and ingredients.

9,585 topics in this forum

  1. Tomato foam prior to canning

    By Paul Bacino,
    • 4 replies
    • 16.6k views

  2. 12 oz leftover Cambozola - what would you do?

    By TdeV,
    • 11 replies
    • 11.4k views

  3. Red Clover Recipes

    By redclover,
    • 1 reply
    • 1.6k views

  4. Passion fruit 101

    By heidih,
    • 7 replies
    • 11.9k views

  5. Popcorn...Revisited 1 2 3 4

    By weinoo,
    • 79 replies
    • 14.5k views

  6. Coconut Cream (Cracked or not) vs Coconut Oil for Thai food

    By rotuts,
    • 19 replies
    • 4.7k views

  7. Substituting butter with clarified butter

    By Anonymous Modernist 19856,
    • 1 reply
    • 2.8k views

  8. Vacuum sealing

    By Anonymous Modernist 19835,
    • 1 reply
    • 1.4k views

  9. Maillard Solution

    By Beusho,
    • 3 replies
    • 2.7k views

  10. Deveining Shrimp/Prawns

    By liuzhou,
    • 14 replies
    • 3.1k views

  11. Making Muffulettas - Cheese Question

    By Kim Shook,
    • 5 replies
    • 1.8k views

  12. "Dry aging" steak with fish sauce 1 2 3

    By rx6006,
    • 50 replies
    • 23.7k views

  13. [Plan] 8 Free Pressure Cooker Demostrations in S.F. Bay Area

    By pazzaglia,
    • 1 reply
    • 1.8k views

  14. A Quick Tomato Question ...

    By Shel_B,
    • 7 replies
    • 1.8k views

  15. Veal Shoulder "Square Cut"

    By mm84321,
    • 2 replies
    • 2.2k views

  16. Wagyu - anyone else disappointed 1 2

    By iainpb,
    • 36 replies
    • 12.8k views

  17. Cook-Off 63: Summer Squash 1 2 3 4 14

    By David Ross,   
    • 332 replies
    • 81.3k views

  18. Using manitol to make edible eggshell

    By Anonymous Modernist 6927,
    • 0 replies
    • 2k views

  19. Syrup+gelatin based foam not working

    By Anonymous Modernist 19551,   
    • 2 replies
    • 2.3k views

  20. Lemon Mint: How can I use it?

    By pastameshugana,
    • 1 reply
    • 4.5k views

  21. [Modernist Cuisine] Sous vide custards not setting/firming?

    By Anonymous Modernist 19539,
    • 0 replies
    • 3.8k views

  22. Thai and Indian pre-prepared 'paste': do you saute first?

    By rotuts,
    • 16 replies
    • 2.7k views

  23. Worms in fish

    By Goatjunky,
    • 9 replies
    • 3.4k views

  24. Octopus and cork

    By boudin noir,
    • 5 replies
    • 2.2k views

  25. Savory mousses

    By borgr,
    • 4 replies
    • 2.7k views
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