Deep-frying
Deep-frying Deep-frying is cooking in hot oil at temperatures beyond 100 C, the boiling temperature of water. Oil itself is not a good conductor of [...]
Pan-frying versus sauteing and searing,
Pan-frying versus Sauteing and Searing Pan-frying, sauteing and searing all happen in a pan or skillet, usually 3-6 times as wide as high. The differences [...]
Stir-frying
Stir-frying People in China and South East Asia are stir-frying a lot and use for this a bowl-shaped thin steel pan, also called wok, that [...]
Poaching and sous-vide cooking
Poaching Poaching is the technique of cooking in a liquid, below the boiling point of the liquid. This technique ensures a much more juicy end [...]
Steaming versus boiling
Steam is water vapor of around 100 C at atmospheric pressure at sea level. Steam can cook products that are placed on a perforated surface [...]
Pate de Campagne with duck
Making pate is fun. Discover the countryside in yourself and make something much more tasty than you can find from any grocery shop (perhaps in [...]
Poached, then grilled, juicy turkey with gravy and stuffing
Poached and grilled turkey is perhaps not so familiar, but for many people, turkey is associated with the traditional US Thanksgiving dinner on the fourth [...]
