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1. Custards

   Custards contain cream or milk, or a combination of the two, sugar and a coagulant, such as eggs, st...

   Anonymous (not verified) - 27 September, 2012

2. Marinades

   1. Simple marinades, based on ingredients such as oil, acid, herbs and spices 2. Brine or liquid sal...

   Anonymous (not verified) - 23 September, 2012

3. The ‘chemistry’ of vinaigrette

   The use of the term vinaigrette is an issue which, as I have ascertained, causes some confusion. Man...

   Anonymous (not verified) - 23 September, 2012

4. What do mayonnaise sauce and Hollandaise sauce have in common?

   Both sauces consist of 3 basic ingredients: an oily substance an acid  and egg yolks. Spe...

   Anonymous (not verified) - 23 September, 2012

5. Making soup

   Few foods can offer the unsurpassable sense of pleasure offered by a bowl of well-made soup. Soup ca...

   Anonymous (not verified) - 27 September, 2012

6. How the braising method works

   A few words on how the braising method works: Meat consists of muscle tissue, fat and connective tis...

   Anonymous (not verified) - 23 September, 2012

7. Basic cooking methods

   Cooking methods are divided into two basic categories: Dry and Wet. The dry methods are based on the...

   Anonymous (not verified) - 23 September, 2012

8. Tips on controlling the flame and temperature when grilling on the barbeque

   Below are some important tips for grilling on the barbeque. Controlling the flame and temperature ar...

   Anonymous (not verified) - 23 September, 2012

9. Fish

   Seasonality is very important when it comes to consuming fish and seafood. Below is a detailed list ...

   Anonymous (not verified) - 27 September, 2012

10. Operating kitchen equipment with safety

    Safety in the kitchen is very important. Equipment such as blenders, mixers, toasters, food processo...

    author - 27 September, 2012

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