Cooking

9,602 topics in this forum

1. promet fish

   By Lyle, March 10, 2004
   • 11 replies
   • 2.7k views
   • 
   • phaelon56
   • March 15, 2004

2. Proofing bread dough sous vide

   By Anonymous Modernist 760, August 16, 2011   

   • Modernist
   • Modernist Cuisine Forums
   • 3 replies
   • 6.1k views
   • 
   • Anonymous Modernist 760
   • August 22, 2011

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

   By bloviatrix, August 3, 2003
   • 174 replies
   • 77k views
   • 
   • FeChef
   • May 19, 2024

4. Proper knife motion when cutting meat?

   By cutter, May 13, 2019
   • 17 replies
   • 9.2k views
   • 
   • paulraphael
   • May 26, 2019

5. Proper Name For Eggs Fixed This Way

   By Porthos, July 15, 2014
   • 9 replies
   • 2.2k views
   • 
   • weinoo
   • July 16, 2014

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

   By jfresch, January 24, 2013
   • 6 replies
   • 8.1k views
   • 
   • seabream
   • January 25, 2013

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

   By misstenacity, January 25, 2010
   • 6 replies
   • 2.2k views
   • 
   • Shamanjoe
   • January 27, 2010

8. Proposed New Sous Vide Device for Home Use

   By MSRadell, June 22, 2012
   • 12 replies
   • 4.7k views
   • 
   • kleinebre
   • July 31, 2012

9. prosciutto

   By ned, November 10, 2005
   • 5 replies
   • 1.5k views
   • 
   • iriee
   • November 11, 2005

10. Prosciutto Cotto and the other Hams

    By genarog, May 15, 2009
    • 9 replies
    • 9.2k views
    • 
    • piazzola
    • May 24, 2009

11. Prosciutto Shank

    By Ursula13, April 17, 2009
    • 15 replies
    • 7k views
    • 
    • PopsicleToze
    • April 20, 2009

12. Provencal white bean soup for vegetarian?

    By josephnl, February 17, 2011
    • 0 replies
    • 1.4k views
    • 
    • josephnl
    • February 17, 2011

13. pruned my basil

    By memesuze, April 14, 2004
    • 15 replies
    • 2k views
    • 
    • gus_tatory
    • April 18, 2004

14. Prunes-How do I make them from plums

    By fredbram, August 15, 2003
    • 9 replies
    • 3.6k views
    • 
    • Toliver
    • August 18, 2003

15. Pudding-y Custards

    By stellabella, January 12, 2003
    • 7 replies
    • 1.7k views
    • 
    • Suvir Saran
    • January 14, 2003

16. Puff Pastry Emergency

    By Chad, December 19, 2003
    • 15 replies
    • 2.5k views
    • 
    • Chad
    • December 20, 2003

17. Puffed barley treats

    By Tri2Cook, January 22, 2009
    • 1 reply
    • 2.4k views
    • 
    • HYoungJoo
    • January 22, 2009

18. Puffed skin shelf life

    By KennethT, August 23, 2012
    • 1 reply
    • 1.4k views
    • 
    • Panaderia Canadiense
    • August 23, 2012

19. Puffed starch pieces?

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

20. Pulled / Shredded Beef

    By AlaMoi, July 22, 2016
    • 8 replies
    • 2.1k views
    • 
    • AlaMoi
    • July 24, 2016

21. Pulled Pork

    By Stone, January 15, 2002
    • 22 replies
    • 5.2k views
    • 
    • tommy
    • January 26, 2003

22. Pulled Pork

    By Paulazuchef, July 23, 2002
    • 10 replies
    • 2.6k views
    • 
    • Paulazuchef
    • July 25, 2002

23. Pulled pork - using wet bulb thermometer

    By Anonymous Modernist 7660, May 25, 2012
    • 0 replies
    • 4k views
    • 
    • Anonymous Modernist 7660
    • May 25, 2012

24. Pulled pork in slow cooker, uses for the leftover liquid?

    By Junkbot, January 3, 2012
    • 17 replies
    • 41.4k views
    • 
    • Raoul Duke
    • January 4, 2012

25. Pulled Pork in the Oven: Techniques & Tips

    By quattro, November 18, 2008
    • 24 replies
    • 13k views
    • 
    • quattro
    • November 24, 2008