TITLE

THINGS COOKS KNOW

AUTHOR(S)
Perry, Dawn
PUB. DATE
August 2013
SOURCE
Real Simple;Aug2013, Vol. 14 Issue 8, p195
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article offers tips on cooking. For even cooking, vegetables, fish, tofu, and meat need to be trimmed to similar sizes before threading onto the skewer. The author suggests using a screwing motion to twist the skewer through tougher vegetables, like broccoli and fennel. Butterflying chicken is a technique that involves removing the chicken's back-bone and laying the bird flat. It reduces cooking time and guarantees that the thighs cook through while the breasts remain juicy.
ACCESSION #
88427325

 

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