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Recent questions and answers in European Cuisine
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
How do you make a velvety potato leek soup?
dish & culinary
european cuisine
potato leek soup
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
What is the technique for making a perfect, tender beef carpaccio?
dish & culinary
european cuisine
beef carpaccio
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
5
views
How do you shuck an oyster safely and cleanly?
dish & culinary
european cuisine
shuck oyster
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
3
views
What is the purpose of a 'mirepoix' (onion, carrot, celery) in French cooking?
dish & culinary
european cuisine
mirepoix purpose
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
5
views
How do you make a classic beef bourguignon where the meat is fork-tender?
dish & culinary
european cuisine
beef bourguignon
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
What is the correct way to build a classic lasagne so it doesn't become watery?
dish & culinary
european cuisine
build lasagne
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
How do you prepare and cook mussels in a white wine and garlic broth?
dish & culinary
european cuisine
cook mussels
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
Why is my puff pastry not rising into flaky layers?
dish & culinary
european cuisine
puff pastry
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
What is the process of laminating dough for making croissants or puff pastry?
dish & culinary
european cuisine
laminating dough
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
How do you make a chocolate mousse that is light and airy?
dish & culinary
european cuisine
chocolate mousse
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
What is the technique for making a classic crème brûlée with a smooth custard and a shatteringly crisp sugar top?
dish & culinary
european cuisine
crème brûlée
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
How do I get a crispy pizza crust in a conventional home oven?
dish & culinary
european cuisine
crispy pizza
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
7
views
Why is my pizza dough tough and hard to stretch?
dish & culinary
european cuisine
pizza dough
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
What is the best way to get a crispy skin on a fish fillet?
dish & culinary
european cuisine
crispy skin
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
6
views
How do you properly cook fish 'en papillote' (in parchment)?
dish & culinary
european cuisine
cook fish
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
What is the technique for making a creamy, lump-free polenta?
dish & culinary
european cuisine
creamy polenta
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
5
views
How do you make a paella with a perfect 'socarrat' (crispy bottom layer)?
dish & culinary
european cuisine
paella socarrat
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
Why did my carbonara sauce scramble? What is the correct technique for adding the eggs?
dish & culinary
european cuisine
carbonara scramble
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
3
views
How do you make a Pesto sauce that is bright green and not bitter or brown?
dish & culinary
european cuisine
pesto sauce
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1
answer
by
cookwithfem
(
602k
points)
in
European Cuisine
answered
Jun 12
4
views
What is the technique for clarifying butter to make ghee or clarified butter?
dish & culinary
european cuisine
clarifying butter
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1
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Recent questions and answers in European Cuisine
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