Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Jinmyo

Q: Favourite Technique

Recommended Posts

What is your favourite technique and why?

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×