The Science of Cooking | Forum

The Science of Cooking | Forum

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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Page: 12
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The Science of Cooking
How cooking works
Hazelnutbutter smoothed with Pectinase?
Posts 1
Views 9
MC@Home roast chicken
Posts 4
Views 170
Alternative method of making brown stock
Posts 2
Views 119
Freezing the easy way, possible?
Posts 4
Views 273
To thaw or not to thaw...
Posts 2
Views 135
The science of injera, the eat-african flat bread
Posts 2
Views 194
Soy Milk
Posts 3
Views 293
Making Bacon
Posts 2
Views 315
Cooking sous vide at low temp for long time
Posts 3
Views 541
Can Baked Baking Soda substitute for Kansui and/or Food-Grade Lye?
Posts 1
Views 505
Is smaller brisket possible? Any tips?
Posts 1
Views 240
Food Safety
Posts 3
Views 289
Page: 12
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