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