About the Modernist Recipes Forum

Sharing recipes can be one of the fun parts about cooking. I created the modernist recipe forum to help facilitate this process. It's a great place to exchange modernist recipes, ask for help with a recipe, or request a recipe for a certain ingredient or type of food. Get all of your modernist recipe questions answered here.

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If there is anything you'd like to add to the discussion in the Modernist Recipes Forum then please add it.

Modernist Recipes Forum Topics

Here is a list of what is currently going on in the Modernist Recipes Forum.

Topic	Replies	Last Post
Gelatin vs. Agar agar Posted By Peder	0	-
Question on the 'pearls' from the Party Foods book Posted By RichardJ	0	-
Turkey breast - pound it flat or not? Posted By catfishhoward	0	-
Turkey breast - Butter or no butter? Posted By catfishhoward	0	-
Newbie needs help - Korean (Kalbi) Ribs Posted By ccmurata	1	About 6 Years Ago By Jason Logsdon
Lamb Londonbroil Sous Vide Posted By Susan	0	-
Two different temperatures Posted By OldNick	3	Over 6 Years Ago By OldNick
Good spanish octopus recipe? Posted By marcosgonzalez	1	Over 6 Years Ago By samdavies
Vacuum Sealer Posted By MikeM NC	0	-
Calories and nutrients counters Posted By michaelbenton89	1	About 7 Years Ago By michaelbenton89
Much water coming out from pork Posted By usa2vn	1	About 7 Years Ago By purringcat
White Chocolate Clouds Posted By OZ48	0	-
chicken hearts Posted By Dan Cook	2	Over 7 Years Ago By wingsio
Prosciutto-wrapped Chicken Breast Posted By SallyBR	0	-
Sous-vide prior to stir-frying... Posted By SallyBR	4	About 8 Years Ago By Jason Logsdon
Cook and freeze or freeze and cook? Posted By Tim Culhane	1	About 8 Years Ago By Jeremy DuBrul
Confused by cookbook Posted By Howiep	0	-
Sous Vide Timing for steaks and such Posted By Calvin Yamin	0	-
sous vide menu Posted By Sebastian	0	-
Can I Sous Vide bacon? Posted By CherylD	2	Almost 9 Years Ago By Angi922
Turkey thighs Posted By Debra	1	Almost 9 Years Ago By Jason Logsdon
Chocolate Honey Nut Becoming Thicker and Dryer Posted By Nicola	0	-
What is the optimum time to cook a ham sous vide? Posted By Bertie B	0	-
How to make gelatin with Carrageenan? Posted By James	3	About 9 Years Ago By HL
Percentages of ingredients Posted By	2	Over 9 Years Ago By anuokfranny
Select grade rib eye Posted By	1	Over 9 Years Ago By Jason Logsdon
Guacamole gel Posted By	0	-
Cooking blog help? Posted By Sam Reid	3	Over 9 Years Ago By
Adapt Fav Brisket recipe Posted By	1	Over 9 Years Ago By Jason Logsdon
Sous vide corned beef Posted By	1	Over 9 Years Ago By Jason Logsdon
Sous Vide and frozen meat Posted By	5	Over 9 Years Ago By
Almond milk in a whipping siphon Posted By RSB0006	3	Over 10 Years Ago By RSB0006
Substitutions Posted By Malisa	1	Over 10 Years Ago By Jason Logsdon
Guinness Air Posted By Mike K	3	Over 10 Years Ago By Bloody Shrimp
Soy lecithin - Are granules similar to powder? Posted By Jeremy Teo	2	Over 10 Years Ago By Jeremy Teo
Fluid Gels - Why not Xanthan Gum? Posted By Jeremy Teo	2	Over 10 Years Ago By Jeremy Teo
Flank Steak Posted By Ron Payne	0	-
Bacon to Sausage Sous Vide Posted By Edward	5	Over 10 Years Ago By Papilloncooks
Hard Boiled eggs Posted By Ron Payne	4	Over 10 Years Ago By Jason Logsdon
Pork Tenderloin Posted By Ron Payne	2	Over 10 Years Ago By Jason Logsdon
Learning about emulsions or foam Posted By Teresa	1	Over 10 Years Ago By Jason Logsdon
making pearls Posted By Dave	2	Over 10 Years Ago By Dave
My tea meringue melts in the deyhdrator Posted By Janet Keating	2	Almost 11 Years Ago By Janet Keating
pearls Posted By Shane	1	Almost 11 Years Ago By Jason Logsdon
Methocel foam miragnue Posted By AJoyp	2	About 11 Years Ago By Mactzu
HELP Posted By John	4	About 11 Years Ago By TonyB
Bubbles Posted By John-Marc Ventimiglia	2	Over 11 Years Ago By John-Marc Ventimiglia
What do you make a whipped foam with? Posted By BigDave	1	Over 11 Years Ago By Orin
How much lecithin in a dressing? Posted By Fran3	2	Over 11 Years Ago By Larry5
How to Make Modernist Vinaigrette? Posted By Ells	2	Over 11 Years Ago By Orin
Why do most molecular recipes use weight? Posted By DDole	2	Over 11 Years Ago By EsterE
Teaching Molecular Gastronomy in a high school advanced culinary techniques course Posted By katie	2	Over 11 Years Ago By Jason Logsdon
Cocktail spheres Posted By John	1	Over 11 Years Ago By Jason Logsdon
Low Fat Chocolate Milk Shake Posted By ElsieD	1	Over 11 Years Ago By Jason Logsdon
Using Spherification Molds Posted By Allen	1	Almost 12 Years Ago By Jason Logsdon

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