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.

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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	About 6 Years Ago By catfishhoward
Tenderizer for meats Posted By Kos	3	Over 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	Almost 8 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	Over 9 Years Ago By Jason Logsdon
Cooking steak to med rare, med, and well done all in the same bath. Posted By	1	Over 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	Almost 11 Years Ago By Jason Logsdon
Cooking several foods at the same time Posted By cltnancy	2	Almost 11 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	About 12 Years Ago By Jason Logsdon

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