GreatGrub - method

Charmat Method (Metodo Italiano)

anon — Thu, 06 Sep 2007 18:36:18 +0000

This is a method of making sparkling wines. It differs from Champagne method in that, the second fermentaion takes place in a pressurized tank (not individual bottles) with carbon dioxide.

Méthode Champenoise (Champagne Method)

anon — Thu, 06 Sep 2007 18:22:23 +0000

This is a method for making Champagnes and some sparkling wines. First Fermentation: Still wines are blended (Cuveé, from the French term: “cuve” for “vat”) for Champagne. …

Cooking Temperatures for Beef

anon — Sat, 10 Feb 2007 20:10:18 +0000

Cooking Temperatures for Beef: Rare: • 120-130 °F (50-55 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting …

Cooking Temperatures for Lamb

anon — Tue, 06 Feb 2007 20:26:32 +0000

Cooking Temperatures for Lamb: Rare: • 120-130 °F (48-54 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting …

Turkey (thawing frozen)

anon — Sat, 04 Nov 2006 18:57:18 +0000

NEVER THAW AT ROOM TEMPERATURE! Harmful bacteria will grow rapidly creating toxins that may still be present after the turkey is cooked. Frozen turkey that has been thawed should not be frozen again …

Fold

anon — Sat, 07 Oct 2006 23:06:18 +0000

Folding is a method whereby a light airy mixture such as whipped egg whites are combined with a heavier mixture such as chocolate custard in a gentle and delicate fashion. To fold properly, the …

Tempering

anon — Wed, 27 Sep 2006 00:04:31 +0000

The process of mixing in a small portion of a hot liquid to eggs, creams, or chocolates helps to avoid a drastic heat change that could otherwise cause eggs and creams to curdle and chocolate to form …

Étuver

anon — Tue, 19 Sep 2006 15:46:57 +0000

To cook or steam an item in its own juices; to sweat.

Sweat

anon — Sun, 17 Sep 2006 16:35:28 +0000

To cook in fat without browning.

Stew

anon — Sun, 17 Sep 2006 16:35:01 +0000

To simmer food in a small amount of liquid that is in turn, served with food as a sauce.