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.
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Modernist Recipes Forum Topics

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

Topic Replies Last Post
Calories and nutrients counters
Posted By michaelbenton89
1 About 1 Month Ago
By michaelbenton89
Calories and nutrients counters
Posted By michaelbenton89
0 -
Much water coming out from pork
Posted By usa2vn
1 2 Months Ago
By purringcat
White Chocolate Clouds
Posted By OZ48
0 -
chicken hearts
Posted By Dan Cook
2 5 Months Ago
By wingsio
Prosciutto-wrapped Chicken Breast
Posted By SallyBR
0 -
Sous-vide prior to stir-frying...
Posted By SallyBR
4 About 1 Year Ago
By Jason Logsdon
Cook and freeze or freeze and cook?
Posted By Tim Culhane
1 About 1 Year 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 2 Years Ago
By Angi922
Turkey thighs
Posted By Debra
1 Almost 2 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 2 Years Ago
By HL
Percentages of ingredients
Posted By
2 Over 2 Years Ago
By anuokfranny
Select grade rib eye
Posted By
1 Over 2 Years Ago
By Jason Logsdon
Guacamole gel
Posted By
0 -
Cooking blog help?
Posted By Sam Reid
3 Over 2 Years Ago
By
Adapt Fav Brisket recipe
Posted By
1 Over 2 Years Ago
By Jason Logsdon
Sous vide corned beef
Posted By
1 Over 2 Years Ago
By Jason Logsdon
Sous Vide and frozen meat
Posted By
5 Over 2 Years Ago
By
Almond milk in a whipping siphon
Posted By RSB0006
3 Over 3 Years Ago
By RSB0006
Substitutions
Posted By Malisa
1 Over 3 Years Ago
By Jason Logsdon
Guinness Air
Posted By Mike K
3 Over 3 Years Ago
By Bloody Shrimp
Soy lecithin - Are granules similar to powder?
Posted By Jeremy Teo
2 Over 3 Years Ago
By Jeremy Teo
Fluid Gels - Why not Xanthan Gum?
Posted By Jeremy Teo
2 Over 3 Years Ago
By Jeremy Teo
Flank Steak
Posted By Ron Payne
0 -
Bacon to Sausage Sous Vide
Posted By Edward
5 Over 3 Years Ago
By Papilloncooks
Hard Boiled eggs
Posted By Ron Payne
4 Over 3 Years Ago
By Jason Logsdon
Pork Tenderloin
Posted By Ron Payne
2 Over 3 Years Ago
By Jason Logsdon
How to make gelatin with Carrageenan?
Posted By James
0 -
Learning about emulsions or foam
Posted By Teresa
1 Over 3 Years Ago
By Jason Logsdon
making pearls
Posted By Dave
2 Over 3 Years Ago
By Dave
My tea meringue melts in the deyhdrator
Posted By Janet Keating
2 Almost 4 Years Ago
By Janet Keating
pearls
Posted By Shane
1 Almost 4 Years Ago
By Jason Logsdon
Methocel foam miragnue
Posted By AJoyp
2 About 4 Years Ago
By Mactzu
HELP
Posted By John
4 About 4 Years Ago
By TonyB
Bubbles
Posted By John-Marc Ventimiglia
2 Over 4 Years Ago
By John-Marc Ventimiglia
What do you make a whipped foam with?
Posted By BigDave
1 Over 4 Years Ago
By Orin
How much lecithin in a dressing?
Posted By Fran3
2 Over 4 Years Ago
By Larry5
How to Make Modernist Vinaigrette?
Posted By Ells
2 Over 4 Years Ago
By Orin
Why do most molecular recipes use weight?
Posted By DDole
2 Over 4 Years Ago
By EsterE
Teaching Molecular Gastronomy in a high school advanced culinary techniques course
Posted By katie
2 Over 4 Years Ago
By Jason Logsdon
Cocktail spheres
Posted By John
1 Over 4 Years Ago
By Jason Logsdon
Low Fat Chocolate Milk Shake
Posted By ElsieD
1 Over 4 Years Ago
By Jason Logsdon
Using Spherification Molds
Posted By Allen
1 Almost 5 Years Ago
By Jason Logsdon