Help with Recipes

Orema · 04-01-2020, 12:29 PM

These and other techniques can be found at this link.

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Sautéing
Sautéing is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas.

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Roasting or Baking
In general, roasting refers to cooking something in the oven at a very high temperature, around 400 F or hotter, whereas baking might employ a lower temperature, like 325 to 375 F. But these are not absolute definitions. Regardless of what you call them, roasting and baking are both dry-heat cooking methods that use the oven and are used to cook meat, roast vegetables, bake cakes, and more.

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Braising
Braising is a moist-heat technique for cooking meats and vegetables. The low and slow temperatures help tenderize tough cuts of meat as well as root vegetables, greens, and legumes and are the starting point for making soups and stews.

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Simmering
Not to be confused with boiling, simmering is a moist cooking method. Simmering is a gentle technique, where the liquid is kept just below boiling, that's useful for cooking dishes like vegetables, soup, and stews.

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Chef's Knife
Whether it's slicing, dicing, mincing, or chopping, it all starts with a chef's knife in your hand. Learning how to properly use a chef's knife can not only keep you safe in the kitchen but make prep a cinch.

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Chopping an Onion
Once you've got your basic knife skills down, here's your first test: chopping an onion. Any number of savory dishes and sauces feature chopped onions, so you might as well learn to chop them a safe and easy way.

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Deglazing a Pan
Deglazing a pan is a technique used after sautéing, searing, or browning food in a pan. Liquid is added, such as stock or wine, to loosen and dissolve the food particles that are stuck to the bottom of the pan. The flavorful mixture produced by deglazing can be used to make a simple pan sauce.

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Boiling an Egg
Boiling an egg is a cooking skill that is useful on a day-to-day basis. Not only will this guide help you make perfect hard-boiled eggs that don't smell like sulfur or taste like rubber, but it also reveals the secret to peeling them with ease.

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Poaching an Egg
Once you've mastered the right way to poach an egg, you'll up your breakfast and brunch game big time. Easier than you think, poached eggs are delightful atop toast, pasta, and more.

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Scrambling Eggs
If you can make perfectly fluffy scrambled eggs without overcooking or scorching them, you'll earn a lifetime of breakfast bragging rights. The key to this technique is making sure you beat plenty of air into the eggs which ensures they turn out light and fluffy every time.

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Making an Omelet
If it's starting to look like cooking eggs is one of the most important kitchen skills a new cook can learn, that's because it is. This time we tackle how to make an omelet. If you can make this 5-minute dish, you'll be set for breakfast, brunch, and dinner.
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Baking a Potato
Wholesome and filling baked potatoes are one of life's great pleasures. This technique for baking potatoes shaves 20 minutes off the usual method, making them an easy weeknight side dish.
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These and other techniques can be found at this link.

Orema · 08-23-2020, 07:02 AM

Am using these techniques to make chicken medallions for a curry tonight.

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How to debone a chicken breast:

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How to thinly slice deboned chicken breast:

04-01-2020, 12:29 PM	#1
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,685 My Photo Gallery Thanks: 41,475 Thanked 34,734 Times in 8,962 Posts Rep Power: 21474861	Cooking Techniques These and other techniques can be found at this link. _____________________________ Sautéing Sautéing is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas. _____________________________ Roasting or Baking In general, roasting refers to cooking something in the oven at a very high temperature, around 400 F or hotter, whereas baking might employ a lower temperature, like 325 to 375 F. But these are not absolute definitions. Regardless of what you call them, roasting and baking are both dry-heat cooking methods that use the oven and are used to cook meat, roast vegetables, bake cakes, and more. _____________________________ Braising Braising is a moist-heat technique for cooking meats and vegetables. The low and slow temperatures help tenderize tough cuts of meat as well as root vegetables, greens, and legumes and are the starting point for making soups and stews. _____________________________ Simmering Not to be confused with boiling, simmering is a moist cooking method. Simmering is a gentle technique, where the liquid is kept just below boiling, that's useful for cooking dishes like vegetables, soup, and stews. _____________________________ Chef's Knife Whether it's slicing, dicing, mincing, or chopping, it all starts with a chef's knife in your hand. Learning how to properly use a chef's knife can not only keep you safe in the kitchen but make prep a cinch. _____________________________ Chopping an Onion Once you've got your basic knife skills down, here's your first test: chopping an onion. Any number of savory dishes and sauces feature chopped onions, so you might as well learn to chop them a safe and easy way. _____________________________ Deglazing a Pan Deglazing a pan is a technique used after sautéing, searing, or browning food in a pan. Liquid is added, such as stock or wine, to loosen and dissolve the food particles that are stuck to the bottom of the pan. The flavorful mixture produced by deglazing can be used to make a simple pan sauce. _____________________________ Boiling an Egg Boiling an egg is a cooking skill that is useful on a day-to-day basis. Not only will this guide help you make perfect hard-boiled eggs that don't smell like sulfur or taste like rubber, but it also reveals the secret to peeling them with ease. _____________________________ Poaching an Egg Once you've mastered the right way to poach an egg, you'll up your breakfast and brunch game big time. Easier than you think, poached eggs are delightful atop toast, pasta, and more. _____________________________ Scrambling Eggs If you can make perfectly fluffy scrambled eggs without overcooking or scorching them, you'll earn a lifetime of breakfast bragging rights. The key to this technique is making sure you beat plenty of air into the eggs which ensures they turn out light and fluffy every time. _____________________________ Making an Omelet If it's starting to look like cooking eggs is one of the most important kitchen skills a new cook can learn, that's because it is. This time we tackle how to make an omelet. If you can make this 5-minute dish, you'll be set for breakfast, brunch, and dinner. _____________________________ Baking a Potato Wholesome and filling baked potatoes are one of life's great pleasures. This technique for baking potatoes shaves 20 minutes off the usual method, making them an easy weeknight side dish. _____________________________ These and other techniques can be found at this link.

08-23-2020, 07:02 AM	#2
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,685 My Photo Gallery Thanks: 41,475 Thanked 34,734 Times in 8,962 Posts Rep Power: 21474861	Deboning and thin slicing chicken breasts Am using these techniques to make chicken medallions for a curry tonight. _________________ How to debone a chicken breast: _________________ How to thinly slice deboned chicken breast: