Responses	Views	Recent discussion
Microwave techniques, anybody? Started by Kerstin B.	3	424	by John Yi, Nov 10, 2011
Question about 63 degree Eggs Started by Bobby N	2	1684	by rahmat hakim, Aug 2, 2011
Raviolis and other filled pastas...PLEASE HELP! Started by Ed Kirkpatrick	2	508	by david joyce, Apr 16, 2011
Sous Vide Safety Question - Botulism Started by Raydefan	1	574	by Raydefan, Sep 23, 2010
Beurre blanc foam Started by alex	6	1225	by Tobias Thorsson, Jul 14, 2010
Sous Vide for home cooks Started by Swrfir	9	1571	by Reid Root, May 15, 2010
scrambled cauliflower Started by win woo	1	427	by win woo, Apr 22, 2010
Anyone used a High-Pressure Processing machine in their (professional) kitchen? Started by doctor	1	280	by doctor, Mar 29, 2010
Foam 101? Chefs Andrés, Adrià will teach at Harvard. Started by Teresa Duncan	2	504	by michael frabosilio, Mar 27, 2010
Plating w/ Rice Started by Matt Gokim	2	750	by Becca Rice, Mar 11, 2010
Sous vide bulk cooking Started by Robert	1	338	by Robert, Mar 6, 2010
Perfect Quenelles Started by Mitchell Man	4	752	by Inactive User, Feb 23, 2010
Confit Started by Jeff Cramer	6	557	by Jeff Cramer, Feb 5, 2010
Molecular gastronomy Started by Katrina	6	1147	by James Cebron, Feb 4, 2010
Sous Vide in a Dish Washer? Started by Austin Reed	4	1538	by Mira Uncut, Feb 3, 2010