Techniques
Advice, Questions, and Discussions about Techniques
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Sharpening Knives
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spinach quiche: trying to keep my sautéed spinach from FLOATING in the custard....
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Blanching peaches to remove skins
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can i make homemade butter in a stand mixer?
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What does it mean to bake a cheesecake in a hot water bath? How do you do it?
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A question about a recipe: Buttered Corn And Noodles
Recipe Question For: Buttered Corn And Noodles -
When making mashed potatoes does beating them with an electric mixer make them gluey?
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Does the peeling method of cucumbers prevent bitter taste?
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How to cut steak for sandwiches
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if i batter something, fry it, and want to eat it later can i put in the oven w/o batter going soft?
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How to boil water?
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A question about a recipe: Mushroom Saute with Greens, Pancetta, and Wild Mushroom-infused Olive Oil
Recipe Question For: Mushroom Saute with Greens, Pancetta, and Wild Mushroom-infused Olive Oil -
Sorbet Technique
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i got some chilli almonds in a gift box and would like to know how to make them at home without the chilli powder falling off! any ideas?
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Making goat cheese?
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Best way to zest a lemon
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How do you clean morels?
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how do you bread fish?
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How can I make macaroni and cheese without the cheese becoming grainy? Does the kind of cheese I use make it like that? I've only used cheddar...
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Made a cartouche for simmering creamed onions but am unsure. Should the cartouche be cut to sit on top of the liquid? Or should it be trimmed...
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