Pasta Parboil Parboil To boil food only slightly, often used to soften foods like potatoes before roasting them. Helps to speed up Pan-Fry Pan-Fry Pan Fry Pan-frying differs from Sauteing, in that, pan-frying is a form of frying food using a minimal amount Pancetta Pancetta Italian bacon from the belly of a pig, that is cured with salt and spices, it is unsmoked. Used Quatre-epices Quatre-epices Quatre épices is French for "four spices"; it is considered the French allspice. The spice mix contains ground pepper (white, Purée Purée To Purée cooked food, usually, vegetables is to mash or blend the food to form a paste-like consistency. Creamy Coleslaw Recipe Homemade Scotch Eggs Recipe Orzo Orzo Literal meaning "Barley", Orzo is an Italian rice-shaped pasta, can be used in soups, or as a side dish. Noisette Noisette Noisette (Nut Brown) The term Noisette in cooking can be defined in 3 different ways. Beurre Noisette is clarified Mirepoix Mirepoix A Mirepoix is a mixture of 3 vegetables consisting of onions, carrots, and celery. The traditional ratio will always be 2:1:1, two « Previous 1 … 31 32 33 34 35 … 52 Next »
