19 completed - 33 to go!
Rules:
- I can't use a method I have used before (like boiling - been there done that) but I CAN use a technique I personally have done but have watched/helped other people do (frying for example - husband uses the deep fryer I just watch - he's English and very good cook).
- Because Techniques seems to refer only to the manner in which something is cooked I am going to use the term more broadly to refer to the manner in which and I item is cooked OR prepared (including if I do fancy swanky knife work).
- The different food challenges are not mutually exclusive. That means I can make something that I've never made before with a new technique and it would able to be on both lists.
I think that's the rules for now but I will feel free to add or modify as I go.
Techniques Mastered (or even just done):
Techniques Yet to come:
Techniques Mastered (or even just done):
- Fondant (January 10, 2016)
- Gum paste (January 10, 2016)
- Stripping pasta (January 19, 2016)
- Deep Frying (February 7, 2016)
- Filleted an entire fish (like a boss!) (February 14, 2016)
- Braising (Pork belly February 21, 2016)
- Pan frying (Spiced Potato Tikki) (February 20, 2016)
- Making Cheese (February 21, 2016)
- Pressure Cooker (March 14, 2016)
- Unleavened bread (March 23, 2016)
- Cheese making (have to check the date - but I've done it two different ways now!)
- Tagine (December 31, 2017)
- Tortilla Press (many times - most fun on Mother's Day)
- Sous-vide (July 1, 2018)
- Smoking (April 21, 2019)
- Breaking down a whole chicken (November 13, 2018)
- Spatchcock Chicken (September 22, 2018)
- Tenderizing (June 30, 2019) - Country style steak using a needler!
- Glazing (May 22, 2019) - Carrots
Techniques Yet to come:
- Confit
- Smoking
- Curing
- En papillote
- Flambe
- Marination
- Pickling
- Poaching
- Reduction
- Sautéing
- Slow cooking
- Steaming
- Stewing
- Steeping
- Stir frying
- Stuffing
- Tenderizing
- Liquid Nitrogen
- Breading
- Barbecue
- Fondue
- Frying
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