Asian Cooking Guide (Q - Z)

Click below to select list of cooking guide

1. Quartering a Bird and Removing the Legs

2. Quick Breads

3. Quick Cooking

4. Raisins

5. Ratio for Using Stocks

6. Reducing Amounts in Recipes

7. Reduction in Sauces

8. Rendering and Clarifying Fats

9. Reheating Foods

10. Removing Odor

11. Rib Tips

12. Risotto

13. Roast Vegetables

14. Roasting

15. Roux as a Thickener

16. Salad Dressings

17. Salting and Roasting Eggplant

18. Saute seafood for a crisp crust

19. Saute Vegetables

20. Saving Time Preparing Salads

21. Selecting and Handling Cookware

22. Selecting and Maintaining Fat and Oil

23. Serving Sauces

24. Slicing vegetables

25. Slow Roasted Meats

26. Solving Broccoli Problems

27. Stages of Whipped Egg Whites

28. Standard Breading Procedure

29. Steaming with a Steamer

30. Storing Foods

31. Taking the flesh out of the coconut

32. Temperature and thermometers

33. Thawing Foods

34. The Fundamentals of Making Yeast Bread

35. The proper way to wash vegetables

36. Thickener for Food

37. Thickening with Cornstarch

38. Three Components of Marinades

39. To chop and mince

40. To mince garlic to make garlic paste

41. To shred, julienne and chiffonade

42. Troubleshooting Yeast Breads

43. Trussing Birds for Roasting Whole

44. Types of Ham

45. Types of meat thermometer

46. Using avocados

47. Using grinders

48. Using herbs & spices

49. Using leftover mushroom stems

50. Whipping Ingredients to Make a Foam

51. Working with Dried Fruits and Vegetables