Using ingredients | Cooks Forum

Welcome to the cook­ing sup­port forum for Modernist Cuisine. This should be your first place to come for assistance–or to share your suc­cesses and insights–when try­ing recipes and tech­niques from the book. The MC culi­nary team, as well as hun­dreds of fel­low read­ers, are here to help. Anyone may search and read the dis­cus­sions here, but you must reg­is­ter and login to post. The MC team will give pri­or­ity assis­tance to con­firmed MC own­ers, but will do their best to answer as many ques­tions as time per­mits. If you run into a prob­lem with the forum, please email us so that we can fix it.

 

	You must be logged in to post	Login Register

Username: 

Password: 

 Remember me

Register? | Lost Your Password?

Search

Select Forum A-F G-M N-R S-Z Sources for Modernist ingredients Sources for unusual foods Using ingredients Sous Vide Cooking Gear Ovens Countertop Tools Other Appliances Modernist Techniques Traditional Techniques The Science of Cooking Food Photography Cookbooks Restaurants General Discussion New/Recently Updated Topics   French Toast   Food Grade Tygon Tubing for Parmesa…   Glucono Delta-Lactone (GDL) E575   Miracle berry plants grown indoors …   Sous Vide Straight From the Freezer   Build your own sous vide immersion …   Ultrasonic Baths   Crispy and firm 'granulate' texture…   Eleven Madison Park cookbook   Los Angeles   Best food magazines?   first time sous vide recipe?   Updating the 3 stage breading proce…   MC Meetup in Long Island, NY   kitchen lighting

Search Forums:

 

  Current Forum
  All Forums

  Match Any Word
  Match All Words
  Match Phrase

  Posts And Topic Titles
  Posts Only
  Topic Titles Only   Tags Only (lim­ited to sin­gle tag)

Minimum search word length is 4 char­ac­ters – Maximum search word length is 84 char­ac­ters
Wildcard Usage:
*  matches any num­ber of char­ac­ters    %  matches exactly one character

Home Cooks Forum Using ingre­di­ents

Using ingre­di­ents Discussions about prepar­ing, cook­ing, and stor­ing ingredients

Page:   1

Topics		Started	Last Post	Posts	Views
	Sous Vide Straight From the Freezer	December 17, 2011 4:43 pm by bri­an­rob	April 25, 2012 7:15 pm by aaron­m­cauley	4	197
	Interchangeability of Ultra Sperse “Grades”? No Tags	March 28, 2012 5:27 pm by Srynerson	March 28, 2012 5:27 pm by Srynerson	1	42
	chix leg con­fit time and temp for sous vide No Tags	March 2, 2012 9:35 am by chives­din­ing	March 2, 2012 9:35 am by chives­din­ing	1	50
	sub­sti­tu­tion for Methocel SGA 150 No Tags	February 13, 2012 12:36 pm by khabecker	February 13, 2012 12:36 pm by khabecker	1	46
	Whipped Milk Paste	January 23, 2012 10:52 am by bob­jim­pauly	February 8, 2012 3:55 pm by Max	2	95
	Pop Rocks	January 13, 2012 7:36 am by LukePierce	February 8, 2012 3:30 pm by Max	2	102
	mea­sur­ing fat con­tent of meat No Tags	January 29, 2012 10:36 am by jim­lux	January 29, 2012 10:36 am by jim­lux	1	57
	Activa RM (Transglutaminase)	December 19, 2011 7:57 am by Neo	December 20, 2011 12:17 pm by Neo	4	114
	Ultra Tex 3 vs. Ultra Sperse 3	November 13, 2011 8:36 pm by mkindc	November 21, 2011 9:45 am by mkindc	4	368
	How long should con­fit duck legs store? No Tags	September 25, 2011 10:54 pm by mkindc	October 5, 2011 5:47 pm by Max	3	223
	Mochi skin. Cold Smoke Salmon ques­tions	August 22, 2011 8:57 pm by username132	September 7, 2011 9:50 am by Max	3	560
	Flour No Tags	August 15, 2011 4:55 pm by Judy	August 18, 2011 3:06 pm by Max	2	245

Page:   1

Forum RSS

About the Modernist Cuisine Forum		Forum Timezone: America/Los_Angeles
Most Users Ever Online: 58 Currently Online: 7 Guests Currently Browsing this Forum: 1 Guest	Forum Stats: Groups: 5 Forums: 18 Topics: 259 Posts: 961	Membership: There are 5454 Members There are 5 Admins There is 1 Moderator	Top Posters: Max – 71 LFMichaud – 64 Robert Jueneman – 36 Joe Lipinski – 30 Scott Heimendinger – 23 lachyg – 21
Recent New Members: henghwa, CRChemist, Merkinz, tazinka, koen@verscharen.com, Jordan Caverly
Administrators: Judy (86 Posts), Wayt (10 Posts), Daniel (2 Posts), Pear (0 Posts), rich_admin (0 Posts) Moderators: ModernistCuisine.com (1 Post)

© Simple:Press