Cooking

9,586 topics in this forum

1. Smoking with tea

   By iainpb, April 16, 2013
   • 13 replies
   • 2.3k views
   • 
   • andiesenji
   • August 19, 2014

2. Uses for sorbitol

   By mm84321, April 15, 2013
   • 4 replies
   • 3.8k views
   • 
   • Bojana
   • April 16, 2013

3. Very hard cheese, long-forgotten in the fridge: What to do with it? 1 2

   By philie, April 15, 2013
   • 39 replies
   • 42.5k views
   • 
   • weinoo
   • March 6

4. [Modernist Cuisine at Home] Confit of Leg (duck or chicken)

   By Anonymous Modernist 15013, April 15, 2013
   • 1 reply
   • 3.7k views
   • 
   • Anonymous Modernist 14
   • April 25, 2013

5. Goaty goatastic goat shanks (sous vide)

   By ChrisTaylor, April 14, 2013
   • 3 replies
   • 2.1k views
   • 
   • ChrisTaylor
   • April 15, 2013

6. Prime T-Bone, how would you cook it?

   By OliverB, April 12, 2013
   • 8 replies
   • 3.1k views
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   • lancastermike
   • April 13, 2013

7. [Modernist Cuisine at Home] Roast Chicken

   By Anonymous Modernist 2882, April 11, 2013
   • 4 replies
   • 5.8k views
   • 
   • paulraphael
   • May 17, 2014

8. Air-Frying??

   By Anonymous Modernist 17424, April 8, 2013
   • 1 reply
   • 1.2k views
   • 
   • Sam Fahey-Burke
   • April 10, 2013

9. [Modernist Cuisine] Double Strength Stock

   By Anonymous Modernist 15541, April 8, 2013
   • 3 replies
   • 2.8k views
   • 
   • Sam Fahey-Burke
   • April 11, 2013

10. [Modernist Cuisine] Beef Cheek Pastrami (6•121)

    By Anonymous Modernist 16497, April 7, 2013
    • 8 replies
    • 5.7k views
    • 
    • gfweb
    • July 30, 2020

11. How would I make mashed cauliflower that is firm like mashed potatoes?

    By gfweb, April 6, 2013
    • 12 replies
    • 25.9k views
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    • GlorifiedRice
    • April 7, 2013

12. Beef Cheeks cooked sous vide

    By ElsieD, April 6, 2013
    • 7 replies
    • 14k views
    • 
    • Simon Lewinson
    • April 9, 2013

13. [Modernist Cuisine at Home] Pizza Sauce

    By Anonymous Modernist 15027, April 6, 2013
    • 10 replies
    • 4k views
    • 
    • Anonymous Modernist 310
    • April 16, 2013

14. Reheating sous vide

    By bonkboo, April 5, 2013
    • 9 replies
    • 31.8k views
    • 
    • Todd in Chicago
    • April 8, 2013

15. Questions re: Cooking with Sparkling Water

    By Shel_B, April 5, 2013
    • 21 replies
    • 5.6k views
    • 
    • Shel_B
    • June 10, 2013

16. Smoked Ham--Strange Occurrence

    By Shelby, April 4, 2013
    • 9 replies
    • 16.4k views
    • 
    • budrichard
    • April 6, 2013

17. Vacuum drying meat

    By Anonymous Modernist 3840, April 4, 2013
    • 1 reply
    • 1.6k views
    • 
    • Anonymous Modernist 14
    • April 4, 2013

18. Dehydrated Red Wine Reduction

    By Anonymous Modernist 17334, April 4, 2013
    • 2 replies
    • 1.8k views
    • 
    • Anonymous Modernist 3840
    • April 4, 2013

19. My tough proteins come out dry sous vide!

    By shantzzz, April 3, 2013
    • 24 replies
    • 23.7k views
    • 
    • Zmaster
    • April 25, 2013

20. [Modernist Cuisine at Home] Vanilla Creme Anglaise

    By Anonymous Modernist 17317, April 3, 2013
    • 1 reply
    • 3.9k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013

21. [Modernist Cuisine at Home] Marinara and garlic confit

    By Anonymous Modernist 17299, April 2, 2013
    • 2 replies
    • 2.3k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013

22. [Modernist Cuisine at Home] Pressure vs Vacuum Marinade

    By Anonymous Modernist 11787, April 2, 2013
    • 4 replies
    • 7.9k views
    • 
    • Anonymous Modernist 11787
    • April 9, 2013

23. Salt Varieties used for curing, pickling and fermenting.

    By RobertCollins, April 1, 2013
    • 16 replies
    • 13.1k views
    • 
    • RobertCollins
    • October 4, 2013

24. Metallic Tasting Eggs

    By LuckyGirl, April 1, 2013
    • 6 replies
    • 13.5k views
    • 
    • Rico
    • April 1, 2013

25. How to bone a lamb Neck?

    By thecuriousone, April 1, 2013
    • 3 replies
    • 7.1k views
    • 
    • Plantes Vertes
    • April 1, 2013