Cooking

9,590 topics in this forum

1. First time making confit de canard en sous vide

   By Simon Lewinson, May 5, 2013
   • 4 replies
   • 7.8k views
   • 
   • Simon Lewinson
   • May 15, 2013

2. Sous vide meats with fat vs no fat..does it make a difference?

   By torolover, May 4, 2013
   • 1 reply
   • 1.3k views
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   • nickrey
   • May 4, 2013

3. Veal Cheeks Sous Vide

   By ElsieD, May 2, 2013
   • 4 replies
   • 6.3k views
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   • EnriqueB
   • May 3, 2013

4. Baby Hot Browns...thoughts...

   By Unpopular Poet, May 2, 2013
   • 10 replies
   • 2.4k views
   • 
   • Unpopular Poet
   • May 8, 2013

5. Alternative to Pork Tenderloin

   By Shel_B, April 30, 2013
   • 20 replies
   • 24.3k views
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   • Shel_B
   • May 2, 2013

6. Radish, Daikon and Carrot. Safe to cook together?

   By skyhskyh, April 30, 2013
   • 6 replies
   • 22.1k views
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   • daveb
   • June 12, 2017

7. Heritage Chicken Eggs 1 2

   By huiray, April 27, 2013
   • 26 replies
   • 8.1k views
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   • andiesenji
   • May 1, 2013

8. Hosta!

   By dcarch, April 27, 2013
   • 9 replies
   • 4.8k views
   • 
   • Smithy
   • April 29, 2013

9. Modern Solution for No-Rice Sushi?

   By bigchef, April 26, 2013
   • 10 replies
   • 3.8k views
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   • bigchef
   • May 2, 2013

10. Rib eye from specific retailer overcooked sous vide

    By Anonymous Modernist 17713, April 24, 2013
    • 3 replies
    • 2.4k views
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    • Anonymous Modernist 3840
    • May 9, 2013

11. Black sesame powder in savory applications

    By Franci, April 23, 2013
    • 2 replies
    • 1.9k views
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    • TinaYuan
    • April 23, 2013

12. Greek-American Gyro

    By FeChef, April 22, 2013
    • 12 replies
    • 5.6k views
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    • DTBarton
    • April 24, 2013

13. [Modernist Cuisine] Chicken Tikka Masala

    By Anonymous Modernist 5246, April 21, 2013
    • 3 replies
    • 5.5k views
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    • Anonymous Modernist 19312
    • July 17, 2013

14. [Modernist Cuisine at Home] Risotto

    By Anonymous Modernist 16119, April 21, 2013
    • 2 replies
    • 3.3k views
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    • Anonymous Modernist 16119
    • April 30, 2013

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

    By ChrisTaylor, April 20, 2013
    • 23 replies
    • 7.8k views
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    • Baron d'Apcher
    • April 23, 2013

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

    By Hassouni, April 20, 2013
    • 88 replies
    • 33.7k views
    • 
    • dcarch
    • March 26, 2018

17. Balloon : helium, green apple

    By Anonymous Modernist 4141, April 19, 2013
    • 1 reply
    • 3.8k views
    • 
    • Judy Wilson
    • April 25, 2013

18. White Gravy Pasta

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

19. Smoking with tea

    By iainpb, April 16, 2013
    • 13 replies
    • 2.9k views
    • 
    • andiesenji
    • August 19, 2014

20. Uses for sorbitol

    By mm84321, April 15, 2013
    • 4 replies
    • 4.2k views
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    • Bojana
    • April 16, 2013

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

    By philie, April 15, 2013
    • 42 replies
    • 52k views
    • 
    • jedovaty
    • June 13, 2025

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

    By Anonymous Modernist 15013, April 15, 2013
    • 1 reply
    • 4.3k views
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    • Anonymous Modernist 14
    • April 25, 2013

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

    By OliverB, April 12, 2013
    • 8 replies
    • 4.2k views
    • 
    • lancastermike
    • April 13, 2013

24. [Modernist Cuisine at Home] Roast Chicken

    By Anonymous Modernist 2882, April 11, 2013
    • 4 replies
    • 6.4k views
    • 
    • paulraphael
    • May 17, 2014

25. Air-Frying??

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