Cooking

9,602 topics in this forum

1. Prime Rib Jus or Gravy?

   By Coop, December 18, 2004
   • 7 replies
   • 2k views
   • 
   • schneich
   • December 26, 2004

2. Prime rib leftovers....

   By Jan Primus, January 21, 2008
   • 13 replies
   • 3.7k views
   • 
   • Jan Primus
   • January 24, 2008

3. Prime Rib Newbie

   By Goatjunky, December 24, 2011
   • 7 replies
   • 1.8k views
   • 
   • HowardLi
   • December 26, 2011

4. Prime Rib Roast 1 2 3 4 8

   By Jmahl, December 17, 2006
   • 176 replies
   • 93.8k views
   • 
   • paulraphael
   • February 25, 2018

5. Prime rib roast 1 2

   By john b, December 12, 2004
   • 26 replies
   • 6.2k views
   • 
   • winesonoma
   • December 13, 2004

6. Prime T-Bone, how would you cook it?

   By OliverB, April 12, 2013
   • 8 replies
   • 3.3k views
   • 
   • lancastermike
   • April 13, 2013

7. Princi Crackers, Starbucks Reserve

   By Terrasanct, April 8, 2020   

   • Bread
   • 5 replies
   • 1.8k views
   • 
   • Terrasanct
   • April 9, 2020

8. Prior to Freezing - to cook or not to cook

   By Tela T, August 26, 2007
   • 2 replies
   • 1.6k views
   • 
   • iriee
   • August 27, 2007

9. Problem cooking sous vide brisket 1 2

   By Richard Russell, May 18, 2014
   • 31 replies
   • 12.6k views
   • 
   • Lisa Shock
   • May 20, 2014

10. Problem rendering veal breast fat

    By genarog, May 21, 2009
    • 2 replies
    • 1.4k views
    • 
    • genarog
    • May 21, 2009

11. Problem with BBQ/Sous Vide.. is it safe to eat?

    By AnnaK2tu, July 19, 2018
    • 14 replies
    • 2k views
    • 
    • chileheadmike
    • July 28, 2018

12. Problem with burgers

    By degustazione, August 14, 2006
    • 20 replies
    • 3.5k views
    • 
    • Betts
    • August 20, 2006

13. Problem with inflating vacuum sealer bags 1 2

    By Montreal, January 16, 2011
    • 26 replies
    • 19.2k views
    • 
    • JBailey
    • February 1, 2011

14. Problem with Kenwood sausage filler attachment

    By glennbech, March 10, 2013
    • 4 replies
    • 14.4k views
    • 
    • pbear
    • March 12, 2013

15. Problem with lobster tail

    By Josh71, December 30, 2016
    • 16 replies
    • 10.9k views
    • 
    • weedy
    • January 11, 2017

16. Problem with pine nuts affecting taste sensation 1 2

    By le singe qui rit, April 1, 2009
    • 36 replies
    • 13.4k views
    • 
    • rooftop1000
    • March 3, 2012

17. Problem with searing chicken skins after cooking sous vide

    By Josh71, June 24, 2015
    • 6 replies
    • 2.5k views
    • 
    • scubadoo97
    • June 25, 2015

18. Problems with Gellan

    By Anonymous Modernist 3337, January 14, 2012
    • 1 reply
    • 1.9k views
    • 
    • Anonymous Modernist 10
    • February 8, 2012

19. Problems with red wine spherification

    By abadoozy, March 16, 2011
    • 10 replies
    • 10.1k views
    • 
    • mkayahara
    • March 18, 2011

20. Problems with sauerkraut

    By jupe, March 17, 2008
    • 8 replies
    • 2.6k views
    • 
    • beccaboo
    • March 19, 2008

21. Problems with the Modernist Cuisine sous vide tables

    By Anonymous Modernist 3337, January 24, 2012
    • 0 replies
    • 2.7k views
    • 
    • Anonymous Modernist 3337
    • January 24, 2012

22. Produce in which you specifically seek out the industrialised version

    By Shalmanese, October 3, 2011
    • 4 replies
    • 1.7k views
    • 
    • annabelle
    • October 4, 2011

23. Professional vs home cookery

    By Malawry, May 1, 2004
    • 24 replies
    • 3.9k views
    • 
    • HungryChris
    • May 4, 2004

24. Professor invents "ripeness sticker"

    By Knicke, July 26, 2006
    • 13 replies
    • 2.3k views
    • 
    • russ parsons
    • July 27, 2006

25. Professor Shalmanese's 2 week cooking school 1 2

    By Shalmanese, December 10, 2005
    • 37 replies
    • 9k views
    • 
    • Rebecca263
    • January 4, 2006