Cooking

9,585 topics in this forum

1. 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

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

   By Shalmanese, October 3, 2011
   • 4 replies
   • 1.8k views
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   • annabelle
   • October 4, 2011

3. Professional vs home cookery

   By Malawry, May 1, 2004
   • 24 replies
   • 4.2k views
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   • HungryChris
   • May 4, 2004

4. Professor invents "ripeness sticker"

   By Knicke, July 26, 2006
   • 13 replies
   • 2.4k views
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   • russ parsons
   • July 27, 2006

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

   By Shalmanese, December 10, 2005
   • 37 replies
   • 9.4k views
   • 
   • Rebecca263
   • January 4, 2006

6. promet fish

   By Lyle, March 10, 2004
   • 11 replies
   • 2.9k views
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   • phaelon56
   • March 15, 2004

7. Proofing bread dough sous vide

   By Anonymous Modernist 760, August 16, 2011   

   • Modernist
   • Modernist Cuisine Forums
   • 3 replies
   • 6.3k views
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   • Anonymous Modernist 760
   • August 22, 2011

8. Proper disposal of used cooking oil/fat/grease 1 2 3 4 7

   By bloviatrix, August 3, 2003
   • 174 replies
   • 79.7k views
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   • FeChef
   • May 19, 2024

9. Proper knife motion when cutting meat?

   By cutter, May 13, 2019
   • 17 replies
   • 9.9k views
   • 
   • paulraphael
   • May 26, 2019

10. Proper Name For Eggs Fixed This Way

    By Porthos, July 15, 2014
    • 9 replies
    • 2.3k views
    • 
    • weinoo
    • July 16, 2014

11. Proper ratio of roux to liquid for a medium bind

    By jfresch, January 24, 2013
    • 6 replies
    • 8.6k views
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    • seabream
    • January 25, 2013

12. Properly Seasoned vs. Adding Table Salt - Evidence for Amounts?

    By misstenacity, January 25, 2010
    • 6 replies
    • 2.4k views
    • 
    • Shamanjoe
    • January 27, 2010

13. Proposed New Sous Vide Device for Home Use

    By MSRadell, June 22, 2012
    • 12 replies
    • 4.9k views
    • 
    • kleinebre
    • July 31, 2012

14. prosciutto

    By ned, November 10, 2005
    • 5 replies
    • 1.6k views
    • 
    • iriee
    • November 11, 2005

15. Prosciutto Cotto and the other Hams

    By genarog, May 15, 2009
    • 9 replies
    • 9.8k views
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    • piazzola
    • May 24, 2009

16. Prosciutto Shank

    By Ursula13, April 17, 2009
    • 15 replies
    • 7.3k views
    • 
    • PopsicleToze
    • April 20, 2009

17. Provencal white bean soup for vegetarian?

    By josephnl, February 17, 2011
    • 0 replies
    • 1.5k views
    • 
    • josephnl
    • February 17, 2011

18. pruned my basil

    By memesuze, April 14, 2004
    • 15 replies
    • 2.2k views
    • 
    • gus_tatory
    • April 18, 2004

19. Prunes-How do I make them from plums

    By fredbram, August 15, 2003
    • 9 replies
    • 4.1k views
    • 
    • Toliver
    • August 18, 2003

20. Pudding-y Custards

    By stellabella, January 12, 2003
    • 7 replies
    • 1.9k views
    • 
    • Suvir Saran
    • January 14, 2003

21. Puff Pastry Emergency

    By Chad, December 19, 2003
    • 15 replies
    • 2.6k views
    • 
    • Chad
    • December 20, 2003

22. Puffed barley treats

    By Tri2Cook, January 22, 2009
    • 1 reply
    • 2.5k views
    • 
    • HYoungJoo
    • January 22, 2009

23. Puffed skin shelf life

    By KennethT, August 23, 2012
    • 1 reply
    • 1.5k views
    • 
    • Panaderia Canadiense
    • August 23, 2012

24. Puffed starch pieces?

    By gastroØ, October 5, 2012
    • 1 reply
    • 1.5k views
    • 
    • mkayahara
    • October 5, 2012

25. Pulled / Shredded Beef

    By AlaMoi, July 22, 2016
    • 8 replies
    • 2.2k views
    • 
    • AlaMoi
    • July 24, 2016