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  1. "Shocking" cooked vegetables?
  2. Knife skills by Hung Huyhn
  3. Need help with cream sauce!
  4. Pot Roast- adjust time or temp for larger piece?
  5. Pressure Cooker country style ribs
  6. Stir Fry Problem
  7. Roasted carrots
  8. How much oil stays in the food?
  9. How to tie a roast
  10. Butterflying a Chicken
  11. Techniques for making cheap and tasty meals
  12. Making Sausages
  13. Cooking "Quantity" On a Stovetop
  14. Trick for freezing onions!
  15. Garnishing Food
  16. Definitions of stirring frequency terms?
  17. Roll Cut - Ming Tsai
  18. Requesting testers for a new hard-boiled egg technique
  19. Fudge Storage
  20. Problem with melted chocolate
  21. What does PC refer to in a recipe
  22. When to use a wok and when to use a frying pan
  23. Cup measurement of chocolate
  24. ISO help/advice with flambe
  25. Sugar Differences?
  26. Newbie needs help cooking potatoes in stainless steel
  27. Breaded camembert - shallow vs deep fry
  28. Cooking steaks on 400-degrees electric grill?
  29. Dicing potatoes for potato salad, etc.
  30. Searing
  31. Easiest/quickest way to strain homemade chicken or beef stock
  32. Cleaning mushroom
  33. Custard in the oven
  34. Combining acids & aromatics, etc.?
  35. Makin' breadcrumbs (the hard way)