Sticky post 2: Upcoming posts
Kitchen essentials: knives, equipment, pantry Cooking methods: dry (searing/sauteing, pan frying, deep frying, broiling/grilling, roasting/baking), wet (poaching/simmering/boiling, steaming), mixed (braising, stewing) Mixing methods (specifically pertaining to baking): muffin method, creaming method, bisquit method Making menus and shopping lists for the week Making a roux Other thickening methods The 5 "mother" sauces: bechamel, veloute, tomato, espagnole, hollandaise (Those last two will probably be awhile. I never use espagnole, and hollandaise is very difficult.) Making gravy Fabricating a chicken Candy making Storage Pie Making salad dressing Chocolate Cooking pasta Cheesecake Yeast breads Cooking eggs Egg white foams Pancakes and waffles Cooking rice
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cookingwithkaty) wrote,
