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. A handful?
  2. Cooking w/olive oil
  3. Tailoring Textures
  4. Do I HAVE to brown the chicken first?
  5. Poach A Court-Boullion?
  6. FYI sous-vide cooking
  7. Alcohol Substitutes for Recipes
  8. Santoku...where did it come from???
  9. Olive Oil Substitute???
  10. Is a mushroom a vegetable?
  11. Fond
  12. Drying Herbs?
  13. Help with thickening
  14. Cake is Dry and Nasty....What's the Purpose of Butter?
  15. Ricing potatoes
  16. How do you make your roux?
  17. Define "savory"
  18. Define "piquant"
  19. Preparing food for the freezer
  20. Basmati Rice
  21. sub for chili paste plz i need it fast
  22. Question: Grilling and Frying
  23. Eggs-everything you wanted to know
  24. Freezing Garlic
  25. Salmon anyone?
  26. Making mayo
  27. Alternate way of grilling?
  28. How to make smooth, and tastier fishball, fr fish meat
  29. Cooking for Engineers
  30. How do you grate chocolate?
  31. Uses For Bleach?
  32. Good Way To Squeeze A Lime
  33. I'm looking for a cookbook
  34. Flour measurements
  35. Melted butter measurement? Before or After?