Cooking

9,584 topics in this forum

1. Pasta Sauce – need advice 1 2

   By Smarmotron, September 2, 2002
   • 44 replies
   • 14.2k views
   • 
   • Franci
   • October 1, 2014

2. Pasta sauce goes watery

   By jgm, April 30, 2006
   • 16 replies
   • 4.2k views
   • 
   • jsolomon
   • May 3, 2006

3. Pasta sauce with green peppers

   By Chris Hennes, July 29, 2011
   • 10 replies
   • 10.7k views
   • 
   • nickrey
   • August 1, 2011

4. Pasta serving sizes 1 2

   By Fat Guy, January 21, 2011
   • 28 replies
   • 68.4k views
   • 
   • Chufi
   • February 16, 2011

5. Pasta Shapes 1 2 3 4 7

   By Fat Guy, October 30, 2001
   • 166 replies
   • 41.1k views
   • 
   • pastameshugana
   • January 23, 2023

6. Pasta thickness

   By pacman1978, November 13, 2012
   • 2 replies
   • 5.7k views
   • 
   • ChrisZ
   • November 14, 2012

7. Pasta with brown butter and sage

   By Fat Guy, May 13, 2011
   • 18 replies
   • 4k views
   • 
   • thirtyoneknots
   • May 17, 2011

8. Pasta with olive oil and red pepper flakes 1 2 3 4

   By tommy, May 2, 2002
   • 97 replies
   • 16.2k views
   • 
   • BeauNoze
   • August 1, 2006

9. Pasta with smoked salmon and walnuts

   By doctortim, January 6, 2006
   • 5 replies
   • 1.6k views
   • 
   • doctortim
   • January 9, 2006

10. Pasta, Brass Die Better? 1 2

    By dcarch, October 5, 2013
    • 39 replies
    • 19.1k views
    • 
    • Shel_B
    • October 10, 2013

11. Pasta/Tomato/Red Sauce with Dried Herbs and Spices 1 2 3 4

    By Nargi, May 13, 2009
    • 92 replies
    • 25.2k views
    • 
    • paulraphael
    • June 4, 2009

12. Pastelon

    By Jason Perlow, June 16, 2012
    • 3 replies
    • 1.9k views
    • 
    • Panaderia Canadiense
    • June 16, 2012

13. Pasteurized Eggs

    By jburnie, October 23, 2012
    • 5 replies
    • 4.3k views
    • 
    • jmolinari
    • October 24, 2012

14. Pasteurized Rock Lobster Sous Vide

    By JoNorvelleWalker, March 25, 2014
    • 20 replies
    • 8.6k views
    • 
    • gfweb
    • March 30, 2014

15. Pasteurizing egg yolks?

    By Franci, February 4, 2016
    • 3 replies
    • 2.5k views
    • 
    • Franci
    • February 4, 2016

16. Pasteurizing Eggs Sous Vide 1 2 3 4

    By shar999, January 21, 2012
    • 84 replies
    • 41.2k views
    • 
    • JoNorvelleWalker
    • January 18, 2021

17. Pasteurizing quail eggs

    By bbtoronto, December 29, 2011
    • 2 replies
    • 4.6k views
    • 
    • budrichard
    • December 30, 2011

18. Pasties

    By handmc, December 21, 2004
    • 9 replies
    • 2.6k views
    • 
    • LaurieA-B
    • December 23, 2004

19. Pastrami Brown..... Why?!

    By gekichan, February 22, 2012
    • 7 replies
    • 12.9k views
    • 
    • gekichan
    • February 22, 2012

20. Pastrami de la lengueta

    By Dave the Cook, June 24, 2007
    • 4 replies
    • 2k views
    • 
    • Henry dV
    • June 25, 2007

21. Patak pastes and " 3 step " packs

    By rotuts, November 22, 2018
    • 2 replies
    • 1.1k views
    • 
    • &roid
    • November 24, 2018

22. Pate a Choux

    By LNorman, January 21, 2005
    • 12 replies
    • 2.9k views
    • 
    • chefzadi
    • January 25, 2005

23. Pate choux method for gnocchi

    By Jakea222, March 13, 2008
    • 24 replies
    • 7.2k views
    • 
    • Joisey
    • March 25, 2008

24. Pate de campagne

    By kayb, November 24, 2015
    • 6 replies
    • 4.6k views
    • 
    • rotuts
    • February 11, 2016

25. Pâte en croute with foie gras inlay: question

    By pervis, January 23, 2019
    • 2 replies
    • 1.8k views
    • 
    • Fernwood
    • January 25, 2019