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Oils and Dairies
#2
Depending on what you want to cook, try the following cooking methods:

Dry Roasting - High heat, sealed in the oven

Grilled - under the salamander, natural juices

Steaming - For fish, vegetables, etc

Poaching - again for fish, vegetables and some meat dishes

Personally if you have the time, create something that you'd like to eat (eg roast fillet of beef with steamed vegetables and red wine sauce) and then just poach the piece of beef - fillet preferably- in some stock etc and serve with same sauce). ie: try not to make too many differing dishes, rather some dishes with the basics that can be tweaked.
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Messages In This Thread
Oils and Dairies - by Jillibeans - 09-11-2004, 12:29 PM
Oils and Dairies - by Cheffie - 09-11-2004, 12:53 PM
Oils and Dairies - by Jillibeans - 09-11-2004, 01:44 PM
Oils and Dairies - by Cheffie - 09-11-2004, 04:56 PM
Oils and Dairies - by Jillibeans - 10-11-2004, 06:57 AM

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