Cooking

9,598 topics in this forum

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

   By philie, April 15, 2013
   • 42 replies
   • 47k views
   • 
   • jedovaty
   • June 13

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

   By Anonymous Modernist 15013, April 15, 2013
   • 1 reply
   • 3.9k views
   • 
   • Anonymous Modernist 14
   • April 25, 2013

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

   By OliverB, April 12, 2013
   • 8 replies
   • 3.3k views
   • 
   • lancastermike
   • April 13, 2013

4. [Modernist Cuisine at Home] Roast Chicken

   By Anonymous Modernist 2882, April 11, 2013
   • 4 replies
   • 6k views
   • 
   • paulraphael
   • May 17, 2014

5. Air-Frying??

   By Anonymous Modernist 17424, April 8, 2013
   • 1 reply
   • 1.3k views
   • 
   • Sam Fahey-Burke
   • April 10, 2013

6. [Modernist Cuisine] Double Strength Stock

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

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

   By Anonymous Modernist 16497, April 7, 2013
   • 8 replies
   • 6k views
   • 
   • gfweb
   • July 30, 2020

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

   By gfweb, April 6, 2013
   • 12 replies
   • 26.4k views
   • 
   • GlorifiedRice
   • April 7, 2013

9. Beef Cheeks cooked sous vide

   By ElsieD, April 6, 2013
   • 7 replies
   • 14.4k views
   • 
   • Simon Lewinson
   • April 9, 2013

10. [Modernist Cuisine at Home] Pizza Sauce

    By Anonymous Modernist 15027, April 6, 2013
    • 10 replies
    • 4.3k views
    • 
    • Anonymous Modernist 310
    • April 16, 2013

11. Reheating sous vide

    By bonkboo, April 5, 2013
    • 9 replies
    • 32.7k views
    • 
    • Todd in Chicago
    • April 8, 2013

12. Questions re: Cooking with Sparkling Water

    By Shel_B, April 5, 2013
    • 21 replies
    • 6.1k views
    • 
    • Shel_B
    • June 10, 2013

13. Smoked Ham--Strange Occurrence

    By Shelby, April 4, 2013
    • 9 replies
    • 17k views
    • 
    • budrichard
    • April 6, 2013

14. Vacuum drying meat

    By Anonymous Modernist 3840, April 4, 2013
    • 1 reply
    • 1.7k views
    • 
    • Anonymous Modernist 14
    • April 4, 2013

15. Dehydrated Red Wine Reduction

    By Anonymous Modernist 17334, April 4, 2013
    • 2 replies
    • 1.9k views
    • 
    • Anonymous Modernist 3840
    • April 4, 2013

16. My tough proteins come out dry sous vide!

    By shantzzz, April 3, 2013
    • 24 replies
    • 24.4k views
    • 
    • Zmaster
    • April 25, 2013

17. [Modernist Cuisine at Home] Vanilla Creme Anglaise

    By Anonymous Modernist 17317, April 3, 2013
    • 1 reply
    • 4k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013

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

    By Anonymous Modernist 17299, April 2, 2013
    • 2 replies
    • 2.4k views
    • 
    • Sam Fahey-Burke
    • April 5, 2013

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

    By Anonymous Modernist 11787, April 2, 2013
    • 4 replies
    • 8.3k views
    • 
    • Anonymous Modernist 11787
    • April 9, 2013

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

    By RobertCollins, April 1, 2013
    • 16 replies
    • 13.8k views
    • 
    • RobertCollins
    • October 4, 2013

21. Metallic Tasting Eggs

    By LuckyGirl, April 1, 2013
    • 6 replies
    • 13.9k views
    • 
    • Rico
    • April 1, 2013

22. How to bone a lamb Neck?

    By thecuriousone, April 1, 2013
    • 3 replies
    • 7.4k views
    • 
    • Plantes Vertes
    • April 1, 2013

23. Ideas for a vegetarian feast

    By pep., March 31, 2013
    • 18 replies
    • 8.2k views
    • 
    • pep.
    • April 9, 2013

24. [Modernist Cuisine] Sous vide tenderizing stage and enzymatic activity

    By Anonymous Modernist 17226, March 31, 2013
    • 20 replies
    • 12.9k views
    • 
    • paulraphael
    • June 21, 2014

25. I need help making the outside of my dates sticky

    By Kim Shook, March 30, 2013
    • 7 replies
    • 1.8k views
    • 
    • Kim Shook
    • April 4, 2013