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  1. Cooking Term - "to French"
  2. "Shocking" cooked vegetables?
  3. Knife skills by Hung Huyhn
  4. Need help with cream sauce!
  5. Pot Roast- adjust time or temp for larger piece?
  6. Pressure Cooker country style ribs
  7. Stir Fry Problem
  8. Roasted carrots
  9. How much oil stays in the food?
  10. How to tie a roast
  11. Butterflying a Chicken
  12. Techniques for making cheap and tasty meals
  13. Making Sausages
  14. Cooking "Quantity" On a Stovetop
  15. Trick for freezing onions!
  16. Garnishing Food
  17. Definitions of stirring frequency terms?
  18. Roll Cut - Ming Tsai
  19. Requesting testers for a new hard-boiled egg technique
  20. Fudge Storage
  21. Problem with melted chocolate
  22. What does PC refer to in a recipe
  23. When to use a wok and when to use a frying pan
  24. Cup measurement of chocolate
  25. ISO help/advice with flambe
  26. Sugar Differences?
  27. Newbie needs help cooking potatoes in stainless steel
  28. Breaded camembert - shallow vs deep fry
  29. Cooking steaks on 400-degrees electric grill?
  30. Dicing potatoes for potato salad, etc.
  31. Searing
  32. Easiest/quickest way to strain homemade chicken or beef stock
  33. Cleaning mushroom
  34. Custard in the oven
  35. Combining acids & aromatics, etc.?