How to Portion Whole Chicken?
Hello Dear Friends, This week our culinary school section will be quite festive. Professional kitchen training starts with cutting and chopping techniques, sauces etc.
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Culinary School
What is Cardamom? Where to use?
Hello Dear Friends, Previously, I shared with you information about Mahlep and Muskat. After this sharing, especially about Muscat
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How Is Clarified Oil Made?
Hello, Dear Friends, Since I started writing the Culinary School section, it is a method that I have wanted to add but have not had the opportunity to do.
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Diamond Cookie
Hello Dear Friends, You all know my passion for the kitchen now :) Someone who is not in love with cooking and sharing
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Radish Salad
Hello everyone, We had not had a good time for two days. It must have been something we ate, we were at the hospital yesterday. When testing etc., the diagnosis of food poisoning was put.
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Mirpua – (Mire Poix)
Mirpua is a foreign culinary term that I had a hard time getting used to at first. In essence, the familiarity we get in ready-to-eat sauces and instant soups
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Winter Preparations and Shock Boiling
Shock boiling is a culinary technique that makes the color of vegetables especially applied to green vegetables brighter.
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Tomato Cannabis & Easy Way to Peel Tomatoes
We love tomatoes with a smooth peel, but when we start peeling tomatoes at home, they leave knives all over them. Now for culinary school students
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How is Pane Mortar Made?
You can use the breaded mortar in red meat, chicken and fish. Instead of ready-made breadcrumbs, breadcrumbs, grissini, fresh bread and
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Onion peeling and slicing techniques
We can chop the onion in 2 main ways to use it in meals and salads. One of them is to chop piyaz (that is, in the shape of a half moon), the other
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Potato peeling and slicing techniques
Hold the potato firmly with your hand on the bottom and the potato facing you. Movement from top to bottom as in the photo of the peeler
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