What is your favourite technique and why?
Q: Favourite Technique
Started by
Jinmyo
, May 03 2002 08:34 AM
1 reply to this topic
#1
Jinmyo
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- participating member
- 9,879 posts
Posted 03 May 2002 - 08:34 AM
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#2
Shaun Hill
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- participating member
- 64 posts
Posted 09 May 2002 - 08:23 AM
probably simmering for foods that are asked for boiled are rarely good if you actually boil them for any length of time. Keeping a pot just under the boil needs a bit of attention but the results in ham, beef, fish or even veg are noticeably better. Also it is regularly the small points which make a difference in cooking - no point a wonderful relish to partner your shin of veal if the meat has the texture of boiled rags
