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