Welcome to user forum for all things Modernist cuisine. This should be your first place to come for assistance--or to share your successes and insights--when trying recipes and Modernist techniques. 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 log in to post. The MC team will give priority assistance to confirmed book owners, but will do their best to answer as many questions as time permits.

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Help with the Recipes
Get answers from the MC culinary team and other members to questions about the recipes in MC, and share your tips

Discussions in this area are organized into topics labeled by the recipe name and page numbers, e.g. "Mac and Cheese (3-387 and 6-192)" or "Strawberry Gazpacho (5-277)". For ease of navigation, topics are grouped alphabetically into four forums. To post a question, first open the appropriate recipe topic, or create it if it does not yet exist. General posts that are not specific to a recipe should be made in the "Help with Ingredients," "Help with Equipment," or "General Comments and Questions" areas.

Recipes from Abalone through Frozen White "Truffle"
Topics 73
Posts 305
Recipes from Garlic Confit through Mustard Vinaigrette
Topics 42
Posts 178
Recipes from Navel Orange Salad through Rye Bread
Topics 45
Posts 152
Recipes from Saffron Honey Foam through Zucchini Blossom Beignet
Topics 26
Posts 110
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Help with Ingredients
Tips on where to find Modernist ingredients and how to use them effectively

If your question has to do with a specific recipe, add it to the appropriate topic in the "Help with the Recipes" section. Use this area for more general questions and comments about ingredients.

Sources for Modernist ingredients
Where to find modern thickeners, gelling agents, liquid nitrogen, and the like
Topics 41
Posts 151
Sources for unusual foods
Where to find exotic spices, sauces, produce, etc.
Topics 11
Posts 35
Using ingredients
Discussions about preparing, cooking, and storing ingredients
Topics 30
Posts 93
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Help with Equipment
Discussion about cooking gear of all kinds
Sous Vide Cooking Gear
Water baths, vacuum sealers, and sous vide bags and containers
Topics 40
Posts 215
Conventional ovens, combi ovens, and water-vapor ovens
Topics 17
Posts 50
Countertop Tools
Scales, thermometers, mixers, sieves, and other gadgets
Topics 46
Posts 155
Other Appliances
Centrifuges, homogenizers, vacuum filters, and so on
Topics 45
Posts 221
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Help with Techniques
Discussion about all the ways to prepare, cook, freeze, and store food
Modernist Techniques
From gelling and foaming to cryosearing, cooking sous vide, and so on
Topics 67
Posts 203
Traditional Techniques
From air-drying to wet-curing, and everything in between
Topics 22
Posts 67
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General Questions and Comments
Post queries or thoughts about the book itself, the science of cooking, the photography, and other general topics here

This area is for topics that don't fall into the categories above. For comments or questions about recipes in MC, use the appropriate topic in the "Help with the Recipes" section.

The Science of Cooking
How cooking works
Topics 29
Posts 67
Food Photography
The imagery of MC, and how to make great food photos
Topics 10
Posts 22
Discussion about MC and other cookbooks
Topics 29
Posts 84
Discussions about great places to eat
Topics 24
Posts 85
General Discussion
If your topic doesn't fit into any of the forums above, post it here
Topics 109
Posts 300
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Food Photography
Food Photography
General Discussion
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