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  1. I've never sautéed before...
  2. Mise en place - 'getting your mess in place'!
  3. Cooking times for two 7 pound chickens at one time
  4. Polenta Technique
  5. Ramon needs help
  6. A handful?
  7. Cooking w/olive oil
  8. Tailoring Textures
  9. Do I HAVE to brown the chicken first?
  10. Poach A Court-Boullion?
  11. FYI sous-vide cooking
  12. Alcohol Substitutes for Recipes
  13. Santoku...where did it come from???
  14. Olive Oil Substitute???
  15. Is a mushroom a vegetable?
  16. Fond
  17. Drying Herbs?
  18. Help with thickening
  19. Cake is Dry and Nasty....What's the Purpose of Butter?
  20. Ricing potatoes
  21. How do you make your roux?
  22. Define "savory"
  23. Define "piquant"
  24. Preparing food for the freezer
  25. Basmati Rice
  26. sub for chili paste plz i need it fast
  27. Question: Grilling and Frying
  28. Eggs-everything you wanted to know
  29. Freezing Garlic
  30. Salmon anyone?
  31. Making mayo
  32. Alternate way of grilling?
  33. How to make smooth, and tastier fishball, fr fish meat
  34. Cooking for Engineers
  35. How do you grate chocolate?