Cooking Techniques : Deglaze
After a food has been sauteed or roasted, it is removed from the pan - and the excess fat is spooned out. What remains are the fonds, or caramelized bits of juice, from the natural sugars in the meat or vegetables that have been cooked. They ... [... more]
Food Network |
The Modern Art of Chinese Cooking: Techniques and Recipes
 Amazon.com Review: There are many fine books on Chinese cooking. Among them, Barbara Tropp's the Modern Art of Chinese Cooking stands out for its grounding in the underlying philosophy of this sophisticated cuisine. Tropp explores the yin and yang, the [... more]
$25.00
Amazon.com |
Cooking Made Easy: Cooking Techniques And Step-By-Step ...
Cooking Made Easy: Cooking Techniques And Step-By-Step Recipes For The Beginning Cook [... more]
$11.98
A1 Books |
Chinese Cooking Techniques (california Culinary Academy ...
Chinese Cooking Techniques (california Culinary Academy Series) [... more]
$0.61
A1 Books |
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Food Network |
Le Cordon Bleu Complete Cooking Techniques; The ...
All successful cooking - from the simplest to the most complex - depends on the careful selection and correct preparation of ingredients. Now, for the first time, the home cook and the culinary professional alike have at their fingertips over seven [... more]
$26.73 (Save 41%)
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Cooking Techniques : Emulsify
To emulsify means to combine two liquids that normally do not combine easily, such as oil and vinegar. This is done by slowly adding one ingredient to another while whisking rapidly. This will disperse and suspend one liquid throughout the ... [... more]
Food Network |
Cooking Techniques : Stir-Fry
To stir-fry means to cook food quickly, stirring constantly over extremely high heat in a small amount of fat. This technique is traditionally performed in a wok. Since the heat is intense, it's best to use a fat with a high smoke point, such as ... [... more]
Food Network |
Cooking Techniques : Deep-Fry
Deep-fried foods are cooked by being submerged in very hot fat--300 to 400 degrees F. Start with a deep-fat fryer or a deep pot. Never fill the pot more than half way with oil. Use a deep-fat thermometer to be sure the fat is at the proper ... [... more]
Food Network |
Cooking Techniques : Seed
To seed a cucumber, cut it in half lengthwise and scoop out the seeds with a teaspoon, a melon baller or simply the back of your peeler. For a bell pepper, which has four walls like a box, use a chef's knife to trim off the sides. What remains is ... [... more]
Food Network |
Cooking Techniques : Braise
Braising is a wet-heat method of cooking. Usually, meat or vegetables are first seared in hot fat. Then they are simmered in liquid in a pan with the lid tightly in place. To prevent burning, the meat could be placed on a bed of mirepoix (diced ... [... more]
Food Network |
On Cooking: Techniques From Expert Chefs, Trade Version ...
Amazon.com Review: On Cooking is a celebration of the culinary arts that will benefit anyone considering cooking as a profession, as well as serious amateur cooks who want to improve their skills--particularly in butchering and charcuterie. Wolfgang Puck, [... more]
$49.95
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