GeezerGourmet.com: Techniques
Folks speak of tips and tricks in the kitchen. Cooking magazines make a
feature of them. Me too, but only in the framework of fundamentals and
techniques taught to school-trained cooks and used in professional kitchens.
This page will also include information, tables and data that serve
as useful references in the kitchen, as well as good tutorials that are
buried in old, but revered tomes, or that pop up in the media and new cookbooks.
A Better Way to Hard Boil Eggs
Abbreviations
Breading Station
Egg Know-How: One Liners
and Tips
Event Planner
Food Safety
Food Temperatures and Thermometers
Forks and a Cooking Tip of
Piercing Importance
Fundamentals 101
Good Cooking Refinements
The Hands Have It
How to Peel a Pineapple and Not
Waste so Much of it
How to Puree Garlic – Advanced
Knife Work
How to Spatchcock a Chicken
How to Start a Pan Sauce
Instant Hand Sanitizers
Knives, Knife Work and Sharpening
Prep Dishes and Mise En Place
Table of Measures
Wok Stir Fry Operational Sequence
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