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  1. What's considered vinaigrette?
  2. How do you cook a cross rib roast?
  3. Filtering oil
  4. Souffle potatoes won't puff
  5. Translation of magret de canard and filet de canard?
  6. What does stemmed mean?
  7. Should I use my SS instead of non stick?
  8. Microwave for reheating of meats
  9. Broasted?
  10. Alternate Methods
  11. Extra Crispy Waffles
  12. Cutting Fresh Pineapple
  13. Freeze Leftover Turkey?
  14. Freezing homemade chicken nuggets (cooked)??
  15. Cleaning mushrooms
  16. Natural cocoa vs. Dutch process
  17. What is Mace? Any Substitute?
  18. What does it mean to cream together?
  19. Shelf life of garlic?
  20. Marinating steak
  21. Separating Egg Whites
  22. How to tell when chicken is ready
  23. Measuring oil for frying a turkey
  24. Is brining a kosher turkey redundant?
  25. Convection vs. Conventional
  26. food substitution website
  27. Converting from fresh to dry
  28. Converting Oven/Stove Recipe to Crockpot
  29. What do you call an egg dish...?
  30. Adding Eggs
  31. Substituting Agar for Gelatin
  32. Temperature - Slow Boil
  33. Sour Milk
  34. Baking Powder
  35. I can never get this right. Please Help