COOKING TECHNIQUES FROM. COOKING TECHNIQUES

Cooking techniques from. Y8 new games cooking. Deep fried cooking.

Cooking Techniques From


cooking techniques from
    techniques
  • A skillful or efficient way of doing or achieving something
  • A way of carrying out a particular task, esp. the execution or performance of an artistic work or a scientific procedure
  • (technique) a practical method or art applied to some particular task
  • Skill or ability in a particular field
  • (technique) proficiency: skillfulness in the command of fundamentals deriving from practice and familiarity; "practice greatly improves proficiency"
  • The gameplay of the Pokemon series of role-playing video games involves the capture and training of a variety of fictional creatures called "Pokemon" and using them to battle other trainers.
    cooking
  • The process of preparing food by heating it
  • (cook) someone who cooks food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The practice or skill of preparing food
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

Cooking the modified custard in a double-boiler
Cooking the modified custard in a double-boiler
This is a technique borrowed from Chinese cooking - the corn starch / liquid mixture is slowly stirred in to the vanilla/sugar/milk mix. Corn starch has amazing thickening power, but if added incorrectly it will cook into hard lumps. Most of the time in Chinese cooking, the juices from the dish is heated up to boiling, and then corn starch and water mix is then drizzled in, while the cook stirs furiously with a spatula. It is sometimes referred to a "glass sauce" because of the translucent sheen the sauce attains. Anytime you go to a Chinese restaurant and there is a sauce with the dish, more than likely it was made with this technique. Using the leftover juices from the stir fry transfers the maximum flavor to the sauce. Digression aside, we can't exactly bring the milk to a boil (worse case, it will actually taste burnt, which is what happened the first time I tried making this - half-gallon of vanilla goodiness down the drain. *sob* ). So, instead we keep stirring and add the corn starch mix in and make sure that the corn starch is evenly distributed in the mix - then bring the temperature up until the starch starts its cross-linking. This usually occurs between 70-85 deg C (160-185F). A double boiler gives the even heat required for that
Dairy Book of Home Cookery cooking techniques
Dairy Book of Home Cookery cooking techniques
With 18 chapters and over 900 recipes & variations,plus essential cooking techniques this is the cookbook you will turn to every week. Available from your milkman or online at dairydiary.co.uk

cooking techniques from
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