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  1. What is Castor Sugar used for?
  2. Any tips for making bread crumbs?
  3. Buying a little steamer/poacher
  4. Making A Grilled Cheese Sandwich
  5. Cooking ground beef/turkey in pan, how often to flip/chop etc
  6. Is rinsing crystal with cold water best?
  7. Yellow Potatoes
  8. How do you braise?
  9. Dictionary of Taste Texture
  10. Hygroscopic?
  11. Stock vs. Broth
  12. Technique for freezing bulk chicken breasts
  13. Partly baked bread
  14. Simmering sauce...
  15. Melting & and toasting
  16. Any good books for intermediate casual chefs?
  17. How much oil for 15 1/2 quart pressure cooker?
  18. Adding salt to roasts?
  19. How to cook with dry spices?
  20. item in recipe, 12 nos. whole cloves:
  21. Please Help Me Decipher "American" Recipes :)
  22. Smashing garlic
  23. Chinese meat - technique
  24. Cooking Frozen Stir-Fry Veggies
  25. What do restaurants use to grill their food?
  26. Pre cook Peppers?
  27. Grrrr, burnt my breading
  28. Prepare strawberries FAST
  29. Fully cooked meat
  30. Crisping lettuce
  31. Rule of thumb for salt use? Is there one?
  32. Burger flipping
  33. Help with choosing meat
  34. A question of string for trussing......
  35. Beginners thread to learning to cook!