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
Uktratex tuile
Posted By Chris
0 -
Cooking restaurant-quality steak at home, any doneness
Posted By Anna Selecka
1 5 Months Ago
By wingsio
All day cooking
Posted By Heidi
1 9 Months Ago
By Jason Logsdon
Heat tolerant foam
Posted By Ctcbox
0 -
Can I Freeze it after Sous Vide?
Posted By SyH
2 About 1 Year Ago
By SyH
Help with long cooking time for chuck roast
Posted By JoelB
3 About 1 Year Ago
By Jason Logsdon
Sous Vide Pork Tenderloin issues
Posted By Tony
12 About 1 Year Ago
By Michael
Shearing in agar gel
Posted By ChrisLehrer
1 About 1 Year Ago
By Jason Logsdon
Spherification of Butter
Posted By ChrisLehrer
10 About 1 Year Ago
By Jason Logsdon
Caviar
Posted By
1 About 1 Year Ago
By ChrisLehrer
Prepackaged vacuum meats
Posted By karen
2 About 1 Year Ago
By ChrisLehrer
Good Espresso Machine
Posted By d'angelo
1 Over 1 Year Ago
By Joel
Sous vide vegetables served with beef
Posted By dgoods124
1 Almost 2 Years Ago
By Jason Logsdon
Corned beef
Posted By Dragon
1 Almost 2 Years Ago
By Jason Logsdon
So when do you start the 12hr cooking cycle?
Posted By Micmb
3 About 2 Years Ago
By Jason Logsdon
Cooking steak to med rare, med, and well done all in the same bath.
Posted By
1 About 2 Years Ago
By Jason Logsdon
Twofold Newbie question -boneless short ribs
Posted By C Morthland
1 Over 2 Years Ago
By Jason Logsdon
Sous vide bags inflating
Posted By
1 Over 2 Years Ago
By Jason Logsdon
beef bulgogi sous vide
Posted By
0 -
Olive Oil Jelly
Posted By Ian Stilborn
3 About 3 Years Ago
By Dwayne Cheer
Harvesting citrus flavors
Posted By Omer
4 Over 3 Years Ago
By Sam Reid
searing on a grill
Posted By Sammy
2 Over 3 Years Ago
By Jason Logsdon
Food Saver Bags
Posted By Sammy
3 Over 3 Years Ago
By Jason Logsdon
Please check this process!
Posted By Sammy
1 Over 3 Years Ago
By michael
Problems with Pure-Cote b790
Posted By sebastian
7 Over 3 Years Ago
By sebastian
Steak—Smoke Flavor or Charcoal Flavor B/4 Sous Vide?
Posted By pmillen
3 Over 3 Years Ago
By carey2000
Help with this agar/gelatin technique please
Posted By sebastian
1 Over 3 Years Ago
By Jason Logsdon
Glass
Posted By atgreen10
1 Over 3 Years Ago
By Jason Logsdon
8 - 10 lb Ham Shank, pre-cooked, frozen
Posted By Ralphc
1 Over 3 Years Ago
By Jason Logsdon
Cooking several foods at the same time
Posted By cltnancy
2 Over 3 Years Ago
By cltnancy
How to solve tadpole-shaped caviar drops?
Posted By David McAllister
1 Almost 4 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 4 Years Ago
By EsterE
What are some ways to make a foam besides a whipping siphon?
Posted By NanN
1 Over 4 Years Ago
By Orin
What is the difference between airs, bubbles, froths and other foams?
Posted By Mosset2
1 Over 4 Years Ago
By Orin
What is dispersion and hydration?
Posted By Bobby
1 Over 4 Years Ago
By Larry5
Warm Spheres
Posted By John
3 Over 4 Years Ago
By Jason Logsdon
Help With Bubbles, Please!
Posted By Judy Lund-Bell
1 Over 4 Years Ago
By Jason Logsdon
Upcoming modernist home "chef"
Posted By John
1 Over 4 Years Ago
By Jason Logsdon
John
Posted By John
4 Over 4 Years Ago
By John
Need help making Liquid noodles
Posted By shoegal
3 Almost 5 Years Ago
By Jason Logsdon
Simply making gravy
Posted By Allen
1 Almost 5 Years Ago
By Jason Logsdon