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  1. Is eating technique consider a “technique”? Italian food?
  2. Another Sauteeing Question
  3. What to replace Cilantro with?
  4. Par boiling potatoes? for Moussaka
  5. Custard Technique for Gellatos and Creme Brulle
  6. Olive Oil vs Pam type product
  7. Pronouncing Foreign Cooking Terms
  8. What is broiling?
  9. Frenching Onions
  10. What kind of oil do they use at Benihana?
  11. The evils of Improper Technique with sausage
  12. How do I cut (fabricate) a chicken?
  13. Sausage Skins
  14. "Putting up" shrimp?
  15. Skinning Kiwi Fruit
  16. Brine / Brining for Chicken
  17. Boil, Then To A Simmer
  18. Deep fry: how hot?
  19. Steaming Dumplings?
  20. Proper use of Bird's Nest Maker - deep fry
  21. How to peel potato
  22. Salt & Pepper to taste
  23. How to best cut pork tenderloin
  24. Slow Simmering. Tell me about it.
  25. Cooking in Friends' Kitchens
  26. Chocolate dipped strawberries???
  27. Measure or not to measure... that is the question.
  28. Easy measure for lemon(or other fruit)zest
  29. Light Olive Oil
  30. Tomatoes canned #2
  31. Wok Oil
  32. Peeling onions and crying
  33. How much does a cup of flour weigh?
  34. Share your cooking tips
  35. How long do you deep fry shrimp?