Prep Techniques

Advice, Questions, and Discussions about Prep Techniques

Made a new dish tonight in an attempt to recreate my favorite dish at Zaytinya in DC. It's primarily gigante beans (which I finally sourced...
- Posted by:healthierkitchen
- October 3, 2010
- Updated over 13 years ago
- 2531 views
- 5 Comments
What is the best way to clean/prep a button mushroom?
- Posted by:BklynBred
- September 30, 2010
- Updated over 13 years ago
- prep techniques
- mushrooms
- 6235 views
- 5 Comments
Slow roasting pork belly tonight. Only time to "cure" (salt+sugar) for 4 or 5 hrs. Rinse it off before cooking as one would with fully cured...
- Posted by:Michael Hoffman
- September 27, 2010
- Updated over 13 years ago
- prep techniques
- cured meat
- 3118 views
- 2 Comments
I need to make icing tonight, but I don't have a mixer or wisk. What can I use to make it nice and fluffy?
- Posted by:@bexycahlik
- September 23, 2010
- Updated over 13 years ago
- prep techniques
- icing
- 45006 views
- 6 Comments
I have to make various types of wraps for 100 people. I have made them before, but on a much smaller scale. Some people call this type of...
- Posted by:amity
- September 23, 2010
- Updated over 13 years ago
- 11044 views
- 3 Comments
Is there any reason not to sweat an onion before adding the other ingredients in a chutney recipe that will be canned? I can always taste...
- Posted by:AntoniaJames
- September 20, 2010
- Updated over 13 years ago
- prep techniques
- sweating an onion
- 2090 views
- 1 Comment
What is the best (easiest!) way to peel uncooked butternut and similar thick-skinned winter squash? I usually just roast it whole, unpeeled...
- Posted by:AntoniaJames
- September 10, 2010
- Updated over 13 years ago
- Butternut Squash
- prep techniques
- 3253 views
- 5 Comments
What is the best and easiest way to open a whole fresh coconut? I want to make ribbon rice tomorrow which calls for fresh coconut.
- Posted by:Sagegreen
- August 20, 2010
- Updated over 13 years ago
- Coconut
- prep techniques
- 3824 views
- 5 Comments
I just got a KichenAid pro 500 stand mixer where you raise and lower the bowl rather than a tilt-head.
- Posted by:Sagegreen
- August 19, 2010
- Updated over 13 years ago
- 8178 views
- 7 Comments
I have 30 bell peppers I need to roast. Are there any shortcuts to peeling them post-roasting? All I know is to paper-bag them or cover them...
- Posted by:Peter
- August 3, 2010
- Updated over 13 years ago
- 4506 views
- 4 Comments

Showing 21-30 of 30 results