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Recent questions tagged european cuisine

by cookwithfem (602k points) in European Cuisine asked Jun 11 5 views
What is the difference between braising and stewing?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 2 views
How do you properly reduce a balsamic glaze without burning it?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views
Why did my quiche have a 'soggy bottom'?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 3 views
What is the technique for poaching an egg perfectly?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 3 views
How do you make gnocchi that are light and fluffy pillows, not dense, heavy lumps?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 2 views
How do you 'blind bake' a pastry shell and prevent it from shrinking?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 3 views
What is the secret to a flaky, tender pie or tart crust?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 3 views
Why is my mashed potato gluey and sticky instead of fluffy?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views
How do I achieve crispy skin on a roast chicken?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 3 views
What is the technique for making a rich, flavorful Bolognese sauce that isn't watery?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 3 views
How do I make a Bechamel sauce that is smooth and free of lumps?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 3 views
What is the 'mantecatura' step in making risotto, and why is it essential?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 3 views
Why is my risotto grainy or mushy instead of creamy and 'al dente'?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views
How do I make a pan sauce by 'deglazing' the pan after cooking meat?
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by cookwithfem (602k points) in European Cuisine asked Jun 11 2 views
Why is resting meat after cooking so critical, and for how long should a steak rest?
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