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  1. Share your cooking tips
  2. How long do you deep fry shrimp?
  3. What's considered vinaigrette?
  4. How do you cook a cross rib roast?
  5. Filtering oil
  6. Souffle potatoes won't puff
  7. Translation of magret de canard and filet de canard?
  8. What does stemmed mean?
  9. Should I use my SS instead of non stick?
  10. Microwave for reheating of meats
  11. Broasted?
  12. Alternate Methods
  13. Extra Crispy Waffles
  14. Cutting Fresh Pineapple
  15. Freeze Leftover Turkey?
  16. Freezing homemade chicken nuggets (cooked)??
  17. Cleaning mushrooms
  18. Natural cocoa vs. Dutch process
  19. What is Mace? Any Substitute?
  20. What does it mean to cream together?
  21. Shelf life of garlic?
  22. Marinating steak
  23. Separating Egg Whites
  24. How to tell when chicken is ready
  25. Measuring oil for frying a turkey
  26. Is brining a kosher turkey redundant?
  27. Convection vs. Conventional
  28. food substitution website
  29. Converting from fresh to dry
  30. Converting Oven/Stove Recipe to Crockpot
  31. What do you call an egg dish...?
  32. Adding Eggs
  33. Substituting Agar for Gelatin
  34. Temperature - Slow Boil
  35. Sour Milk