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  1. What is broiling?
  2. Frenching Onions
  3. What kind of oil do they use at Benihana?
  4. The evils of Improper Technique with sausage
  5. How do I cut (fabricate) a chicken?
  6. Sausage Skins
  7. "Putting up" shrimp?
  8. Skinning Kiwi Fruit
  9. Brine / Brining for Chicken
  10. Boil, Then To A Simmer
  11. Deep fry: how hot?
  12. Steaming Dumplings?
  13. Proper use of Bird's Nest Maker - deep fry
  14. How to peel potato
  15. Salt & Pepper to taste
  16. How to best cut pork tenderloin
  17. Slow Simmering. Tell me about it.
  18. Cooking in Friends' Kitchens
  19. Chocolate dipped strawberries???
  20. Measure or not to measure... that is the question.
  21. Easy measure for lemon(or other fruit)zest
  22. Light Olive Oil
  23. Tomatoes canned #2
  24. Wok Oil
  25. Peeling onions and crying
  26. How much does a cup of flour weigh?
  27. Share your cooking tips
  28. How long do you deep fry shrimp?
  29. What's considered vinaigrette?
  30. How do you cook a cross rib roast?
  31. Filtering oil
  32. Souffle potatoes won't puff
  33. Translation of magret de canard and filet de canard?
  34. What does stemmed mean?
  35. Should I use my SS instead of non stick?