Cooking

9,584 topics in this forum

1. Papillote

   By Comfort Me, March 2, 2005
   • 16 replies
   • 2.1k views
   • 
   • chromedome
   • March 29, 2005

2. Paprika 1 2 3 4 7

   By ronnie_suburban, March 10, 2004
   • 169 replies
   • 46.9k views
   • 
   • barbhealy
   • March 28, 2008

3. Paprika bugs?

   By Luckylies, April 3, 2005
   • 8 replies
   • 11.3k views
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   • Sthitch
   • April 4, 2005

4. Par Boiled Brown Rice

   By saturnbar, April 13, 2011
   • 2 replies
   • 1.5k views
   • 
   • saturnbar
   • April 13, 2011

5. Par cooked rice?

   By Rasmus, June 23, 2019
   • 20 replies
   • 2.6k views
   • 
   • Rasmus
   • July 2, 2019

6. Par cooking chicken wings SV

   By KennethT, August 2, 2023
   • 16 replies
   • 5.7k views
   • 
   • KennethT
   • August 5, 2023

7. Par-boiling pasta

   By RichardJones, August 22, 2010
   • 3 replies
   • 7.4k views
   • 
   • RichardJones
   • August 25, 2010

8. Par-Boiling Ribs?

   By Stone, January 14, 2002
   • 12 replies
   • 7.7k views
   • 
   • Margaret Pilgrim
   • January 16, 2002

9. parasites in fish

   By Anonymous Modernist 8770, August 19, 2012
   • 0 replies
   • 2.5k views
   • 
   • Anonymous Modernist 8770
   • August 19, 2012

10. Parboiling chicken before grilling?

    By Corinna, June 27, 2010
    • 9 replies
    • 37.6k views
    • 
    • BadRabbit
    • June 28, 2010

11. Parboiling Ribs: Pro and Con

    By albie, November 5, 2004
    • 6 replies
    • 3.2k views
    • 
    • ScooterQ
    • November 5, 2004

12. Parchment and braising

    By snowangel, November 22, 2003
    • 9 replies
    • 4.6k views
    • 
    • snowangel
    • November 22, 2003

13. Parchment Paper for a Saute ? 1 2

    By rotuts, September 19, 2015
    • 28 replies
    • 8k views
    • 
    • gfweb
    • October 3, 2015

14. Parmesan Baskets: filling and molding advice

    By Gifted Gourmet, November 5, 2005
    • 12 replies
    • 6k views
    • 
    • M.X.Hassett
    • November 6, 2005

15. parmesan v. pecorino--differences in taste?

    By Shira, September 18, 2006
    • 9 replies
    • 2.9k views
    • 
    • weinoo
    • September 19, 2006

16. Parmesan Whey

    By GlowingGhoul, January 9, 2012
    • 3 replies
    • 3.1k views
    • 
    • ChefJohnny
    • January 24, 2012

17. parmesan whipped cream balls - help

    By Jeanne Geraci, April 16, 2008
    • 19 replies
    • 5.6k views
    • 
    • Tri2Cook
    • May 1, 2008

18. Parmigiano Reggiano -using the rind

    By Rez, March 10, 2010
    • 12 replies
    • 12k views
    • 
    • ScoopKW
    • March 14, 2010

19. Parmigiano-Reggiano rinds 1 2

    By Peter the eater, September 29, 2007
    • 28 replies
    • 7.6k views
    • 
    • oneidaone
    • November 30, 2007

20. Parsley root

    By Catherine Iino, July 7, 2011
    • 3 replies
    • 1.4k views
    • 
    • Lior
    • July 7, 2011

21. Parsley Salad

    By dockhl, May 6, 2007
    • 13 replies
    • 5.3k views
    • 
    • Pierogi
    • May 8, 2007

22. Parsnips 1 2 3

    By jeniac42, April 30, 2003
    • 69 replies
    • 17k views
    • 
    • ChrisTaylor
    • February 14, 2012

23. Partial cook, rapid chill meats and poultry.

    By FeChef, July 18, 2013
    • 14 replies
    • 3.2k views
    • 
    • furzzy
    • August 19, 2013

24. Partially dehydrating food to deep-fry

    By Franci, January 31, 2012
    • 12 replies
    • 12.5k views
    • 
    • kayb
    • October 13, 2017

25. Party food

    By Ron Johnson, October 3, 2002
    • 5 replies
    • 2.7k views
    • 
    • mixmaster b
    • October 6, 2002