PDA

View Full Version : Terms & Techniques


Pages : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 [17] 18 19 20

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