Cooking

9,585 topics in this forum

1. Greek-American Gyro

   By FeChef, April 22, 2013
   • 12 replies
   • 5.4k views
   • 
   • DTBarton
   • April 24, 2013

2. [Modernist Cuisine] Chicken Tikka Masala

   By Anonymous Modernist 5246, April 21, 2013
   • 3 replies
   • 5.3k views
   • 
   • Anonymous Modernist 19312
   • July 17, 2013

3. [Modernist Cuisine at Home] Risotto

   By Anonymous Modernist 16119, April 21, 2013
   • 2 replies
   • 3.1k views
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   • Anonymous Modernist 16119
   • April 30, 2013

4. Cassoulet without duck confit: a crime worthy of death?

   By ChrisTaylor, April 20, 2013
   • 23 replies
   • 7.4k views
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   • Baron d'Apcher
   • April 23, 2013

5. Smoking pork butt and ribs at the same time? 1 2 3 4

   By Hassouni, April 20, 2013
   • 88 replies
   • 32.9k views
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   • dcarch
   • March 26, 2018

6. Balloon : helium, green apple

   By Anonymous Modernist 4141, April 19, 2013
   • 1 reply
   • 3.7k views
   • 
   • Judy Wilson
   • April 25, 2013

7. White Gravy Pasta

   By Anonymous Modernist 17467, April 19, 2013
   • 0 replies
   • 1.4k views
   • 
   • Anonymous Modernist 17467
   • April 19, 2013

8. Smoking with tea

   By iainpb, April 16, 2013
   • 13 replies
   • 2.7k views
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   • andiesenji
   • August 19, 2014

9. Uses for sorbitol

   By mm84321, April 15, 2013
   • 4 replies
   • 4.1k views
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   • Bojana
   • April 16, 2013

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

    By philie, April 15, 2013
    • 42 replies
    • 50k views
    • 
    • jedovaty
    • June 13

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

    By Anonymous Modernist 15013, April 15, 2013
    • 1 reply
    • 4.1k views
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    • Anonymous Modernist 14
    • April 25, 2013

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

    By OliverB, April 12, 2013
    • 8 replies
    • 3.6k views
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    • lancastermike
    • April 13, 2013

13. [Modernist Cuisine at Home] Roast Chicken

    By Anonymous Modernist 2882, April 11, 2013
    • 4 replies
    • 6.2k views
    • 
    • paulraphael
    • May 17, 2014

14. Air-Frying??

    By Anonymous Modernist 17424, April 8, 2013
    • 1 reply
    • 1.4k views
    • 
    • Sam Fahey-Burke
    • April 10, 2013

15. [Modernist Cuisine] Double Strength Stock

    By Anonymous Modernist 15541, April 8, 2013
    • 3 replies
    • 3.1k views
    • 
    • Sam Fahey-Burke
    • April 11, 2013

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

    By Anonymous Modernist 16497, April 7, 2013
    • 8 replies
    • 6.2k views
    • 
    • gfweb
    • July 30, 2020

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

    By gfweb, April 6, 2013
    • 12 replies
    • 26.7k views
    • 
    • GlorifiedRice
    • April 7, 2013

18. Beef Cheeks cooked sous vide

    By ElsieD, April 6, 2013
    • 7 replies
    • 14.7k views
    • 
    • Simon Lewinson
    • April 9, 2013

19. [Modernist Cuisine at Home] Pizza Sauce

    By Anonymous Modernist 15027, April 6, 2013
    • 10 replies
    • 4.5k views
    • 
    • Anonymous Modernist 310
    • April 16, 2013

20. Reheating sous vide

    By bonkboo, April 5, 2013
    • 9 replies
    • 33.3k views
    • 
    • Todd in Chicago
    • April 8, 2013

21. Questions re: Cooking with Sparkling Water

    By Shel_B, April 5, 2013
    • 21 replies
    • 6.4k views
    • 
    • Shel_B
    • June 10, 2013

22. Smoked Ham--Strange Occurrence

    By Shelby, April 4, 2013
    • 9 replies
    • 17.2k views
    • 
    • budrichard
    • April 6, 2013

23. Vacuum drying meat

    By Anonymous Modernist 3840, April 4, 2013
    • 1 reply
    • 1.8k views
    • 
    • Anonymous Modernist 14
    • April 4, 2013

24. Dehydrated Red Wine Reduction

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

25. My tough proteins come out dry sous vide!

    By shantzzz, April 3, 2013
    • 24 replies
    • 24.7k views
    • 
    • Zmaster
    • April 25, 2013