About the Modernist Techniques Forum

There are always new modernist techniques being used and this forum gives us a place to discuss and explore them.

Have a Question of Your Own?

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

Modernist Techniques Forum Topics

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

Topic Replies Last Post
Rest the roast beef to cool a bit before searing?
Posted By Rita
1 Almost 6 Years Ago
By Jason Logsdon
Overnight cook: Evaporation?
Posted By Rita
1 Almost 6 Years Ago
By Jason Logsdon
Tie a top sirloin roast?
Posted By Rita
1 Almost 6 Years Ago
By Jason Logsdon
Dark turkey meat temps?
Posted By catfishhoward
1 Almost 6 Years Ago
By catfishhoward
Tenderizer for meats
Posted By Kos
3 About 6 Years Ago
By OldNick
Making a thin jell sheet that melts on your toungue
Posted By Scottishmichael
0 -
Excess space in bags - does size matter?
Posted By Scott Mark
0 -
Uktratex tuile
Posted By Chris
0 -
Cooking restaurant-quality steak at home, any doneness
Posted By Anna Selecka
1 Over 7 Years Ago
By wingsio
All day cooking
Posted By Heidi
1 Over 7 Years Ago
By Jason Logsdon
Heat tolerant foam
Posted By Ctcbox
0 -
Can I Freeze it after Sous Vide?
Posted By SyH
2 About 8 Years Ago
By SyH
Help with long cooking time for chuck roast
Posted By JoelB
3 About 8 Years Ago
By Jason Logsdon
Sous Vide Pork Tenderloin issues
Posted By Tony
12 About 8 Years Ago
By Michael
Shearing in agar gel
Posted By ChrisLehrer
1 About 8 Years Ago
By Jason Logsdon
Spherification of Butter
Posted By ChrisLehrer
10 About 8 Years Ago
By Jason Logsdon
Caviar
Posted By
1 About 8 Years Ago
By ChrisLehrer
Prepackaged vacuum meats
Posted By karen
2 About 8 Years Ago
By ChrisLehrer
Good Espresso Machine
Posted By d'angelo
1 Over 8 Years Ago
By Joel
Sous vide vegetables served with beef
Posted By dgoods124
1 Almost 9 Years Ago
By Jason Logsdon
Corned beef
Posted By Dragon
1 Almost 9 Years Ago
By Jason Logsdon
So when do you start the 12hr cooking cycle?
Posted By Micmb
3 About 9 Years Ago
By Jason Logsdon
Cooking steak to med rare, med, and well done all in the same bath.
Posted By
1 About 9 Years Ago
By Jason Logsdon
Twofold Newbie question -boneless short ribs
Posted By C Morthland
1 Over 9 Years Ago
By Jason Logsdon
Sous vide bags inflating
Posted By
1 Over 9 Years Ago
By Jason Logsdon
beef bulgogi sous vide
Posted By
0 -
Olive Oil Jelly
Posted By Ian Stilborn
3 About 10 Years Ago
By Dwayne Cheer
Harvesting citrus flavors
Posted By Omer
4 Over 10 Years Ago
By Sam Reid
searing on a grill
Posted By Sammy
2 Over 10 Years Ago
By Jason Logsdon
Food Saver Bags
Posted By Sammy
3 Over 10 Years Ago
By Jason Logsdon
Please check this process!
Posted By Sammy
1 Over 10 Years Ago
By michael
Problems with Pure-Cote b790
Posted By sebastian
7 Over 10 Years Ago
By sebastian
Steak—Smoke Flavor or Charcoal Flavor B/4 Sous Vide?
Posted By pmillen
3 Over 10 Years Ago
By carey2000
Help with this agar/gelatin technique please
Posted By sebastian
1 Over 10 Years Ago
By Jason Logsdon
Glass
Posted By atgreen10
1 Over 10 Years Ago
By Jason Logsdon
8 - 10 lb Ham Shank, pre-cooked, frozen
Posted By Ralphc
1 Over 10 Years Ago
By Jason Logsdon
Cooking several foods at the same time
Posted By cltnancy
2 Over 10 Years Ago
By cltnancy
How to solve tadpole-shaped caviar drops?
Posted By David McAllister
1 Almost 11 Years Ago
By Coach Dan
How do you store spheres from reverse spherification?
Posted By Mosset2
0 -
What is the difference between direct and reverse spherification?
Posted By Fran3
1 Over 11 Years Ago
By EsterE
What are some ways to make a foam besides a whipping siphon?
Posted By NanN
1 Over 11 Years Ago
By Orin
What is the difference between airs, bubbles, froths and other foams?
Posted By Mosset2
1 Over 11 Years Ago
By Orin
What is dispersion and hydration?
Posted By Bobby
1 Over 11 Years Ago
By Larry5
Warm Spheres
Posted By John
3 Over 11 Years Ago
By Jason Logsdon
Help With Bubbles, Please!
Posted By Judy Lund-Bell
1 Over 11 Years Ago
By Jason Logsdon
Upcoming modernist home "chef"
Posted By John
1 Over 11 Years Ago
By Jason Logsdon
John
Posted By John
4 Over 11 Years Ago
By John
Need help making Liquid noodles
Posted By shoegal
3 Almost 12 Years Ago
By Jason Logsdon
Simply making gravy
Posted By Allen
1 Almost 12 Years Ago
By Jason Logsdon
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy