Professional Cooking
epub |eng | 2017-06-30 | Author:Wylie Dufresne
POACHED SCALLOPS 1 kilogram water 60 grams kosher salt, plus more to taste 6 U-10 scallops, adductor muscles removed Almond oil 5 grams Preserved Lemon, diced 1.In a large container ...
( Category:
Cooking Education & Reference
March 18,2018 )
azw3 |eng | 2017-07-06 | Author:Perry P Perkins [Perkins, Perry P]
A work of art: the proper way to chop If you’re going to spend any time in the kitchen, you’re going to have to learn how to chop vegetables. Proper ...
( Category:
Professional Cooking
March 18,2018 )
mobi, pdf |eng | 2004-11-16 | Author:Harold McGee
The Cabbage Family: Pungent Mustards, Horseradish, Wasabi Of the various spices that manage to please us by causing irritation and pain, the mustards and their relatives are unique in providing ...
( Category:
Cooking Education & Reference
March 9,2018 )
epub |eng | 2017-09-17 | Author:Marcus Wareing
To make the dressing, whisk all of the ingredients together in a bowl with 4 tablespoons of water and set aside. To cook the prawns, heat a griddle pan over ...
( Category:
Entertaining & Holidays
March 9,2018 )
epub, mobi |eng | 2014-11-11 | Author:Christian F. Puglisi [Puglisi, Christian F.]
( Category:
Kitchen Appliances
March 6,2018 )
epub |eng | 2005-02-03 | Author:Emeril Lagasse
Béarnaise Sauce MAKES ABOUT 1½ CUPS ¼ cup white wine vinegar ¼ cup dry vermouth 2 tablespoons chopped shallots 4 sprigs fresh tarragon, plus 1 tablespoon chopped fresh tarragon 2 ...
( Category:
Regional & International
February 3,2018 )
epub |eng | 2013-11-14 | Author:Goodyear, Dana [Goodyear, Dana]
Five DOUBLE DARE The Food and Drug Administration was the great achievement of the pure-food movement, and a centerpiece of Progressive Era reform. Harvey W. Wiley, known in bureaucratic history ...
( Category:
Cooking Education & Reference
December 21,2017 )
epub |eng | 2017-11-07 | Author:James Peterson
Oysters with Champagne Sauce These oysters can be served individually as hors d’oeuvres or in larger groupings as a fish course. A still Champagne is excellent for this sauce, but ...
( Category:
Main Courses & Side Dishes
November 20,2017 )
epub |eng | 2017-10-16 | Author:Dufresne, Wylie & Meehan, Peter [Dufresne, Wylie]
1.In a large container or bowl, combine the water, salt, and scallops and brine for 5 minutes. 2.Drain the scallops, then dress with the almond oil and vacuum-seal in a ...
( Category:
Cooking Education & Reference
November 9,2017 )
epub |eng | 2014-09-09 | Author:Gunnar Karl Gíslason [Gíslason, Gunnar Karl]
( Category:
Europe
November 5,2017 )
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly
mobi, epub |eng | 2012-07-30 | Author:Kari Underly
ETHNIC CUTS HISPANIC Follow Steps 1 and 2. Trim the ends to square off the skirt steak. Use a fillet knife and carefully butterfly for: FAJITAS ARRACHERA CARNE ASADA SUBPRIMAL: ...
( Category:
Cooking by Ingredient
October 19,2017 )
epub |eng | 2013-09-23 | Author:Michaud, Jeff [Michaud, Jeff]
Note To debone the rabbit, cut through the breastbone, spread open the rib cage, and set aside the heart and liver. Discard any large deposits of fat. Scrape the blade ...
( Category:
Regional & International
September 26,2017 )
epub |eng | 2017-08-01 | Author:Daniel Patterson & Mandy Aftel
Savory Herbs Some herbs have a strong resinous quality, almost like sap. Resins like frankincense and myrrh have historically been important perfume ingredients—burned as incense as far back as biblical ...
( Category:
Professional Cooking
September 21,2017 )
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