Modernist Cooking Forums

Welcome to my modernist cooking forums. I know there is a large demand in the modernist cooking and molecular gastronomy communities for a place to get together and exchange ideas and expertise with other people passionate about modernist cooking. I've created these forums as a way to address that need.

I've broken our modernist cooking forums up into 3 different areas: Modernist Recipes, Modernist Techniques, and Modernist Equipment and Ingredients. Hopefully this will cover most of the ground but I am open to creating more forums as needed.

If you have any questions or feedback please don't hesitate to contact me on Facebook or via email.

Sous Vide Recipes Forum

Our sous vide forum for sharing and discussing recipes. Get all of your sous vide recipe questions answered.
137 Topics
498 Replies
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Sous Vide Equipment Forum

Everything about sous vide equipment, machines, vacuum sealers and do-it-yourself projects.
57 Topics
287 Replies
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General Sous Vide Questions Forum

Our general sous vide forum. If you have any questions that need answering you can get them resolved here.
108 Topics
435 Replies
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Getting Started with Sous Vide Forum

New to sous vide? Our Starting Sous Vide Forum will help you to become knowledgeable and get all of your questions answered.
30 Topics
218 Replies
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Modernist Recipes Forum

The modernist cooking forum for sharing and discussing recipes. Get all of your modernist recipe questions answered.
183 Topics
536 Replies
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Modernist Techniques Forum

The forum dedicated to discussing and exploring modernist techniques.
211 Topics
738 Replies
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Modernist Ingredients and Equipment Forum

The forum focused around modernist equipment and molecular gastronomy ingredients.
111 Topics
346 Replies
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Recent Forum Topics Replies Last Post
Vacuum sealing for beginners
Posted By foodster
4 11 Days Ago
By diazsjonathan8
Using Agar and Kerrageenan for candies
Posted By Lindsey S
0 -
Modernist Measurements
Posted By napo star
1 About 2 Months Ago
By Jason Logsdon
Vacuum sealer recommendation?
Posted By Tom Woodel
1 3 Months Ago
By RichardJ
Pork tenderloin
Posted By Lindaa
2 3 Months Ago
By Lindaa
Sodium Alginate immediately gels my liquid?
Posted By RichardJ
2 3 Months Ago
By RichardJ
Question on the 'pearls' from the Party Foods book
Posted By RichardJ
0 -
Time/Temp ruler question
Posted By OldNick
3 5 Months Ago
By Jason Logsdon
Rest the roast beef to cool a bit before searing?
Posted By Rita
1 5 Months Ago
By Jason Logsdon
Overnight cook: Evaporation?
Posted By Rita
1 5 Months Ago
By Jason Logsdon