52 New Cooking Techniques

Here are some initial thoughts on the "rules" for my challenge and I fully reserve the right to modify the rules as I go well because it's my challenge.

10 completed - 42 to go!

Rules:

  1. I can't use a method I have used before (like boiling - been there done that) but I CAN use a technique I personally have done but have watched/helped other people do (frying for example - husband uses the deep fryer I just watch - he's English and very good cook).
  2. Because Techniques seems to refer only to the manner in which something is cooked I am going to use the term more broadly to refer to the manner in which and I item is cooked OR prepared (including if I do fancy swanky knife work).
  3. The different food challenges are not mutually exclusive. That means I can make something that I've never made before with a new technique and it would able to be on both lists. 


I think that's the rules for now but I will feel free to add or modify as I go.


Techniques Mastered (or even just done):

  1. Fondant (January 10, 2016)
  2. Gum paste (January 10, 2016) 
  3. Stripping pasta (January 19, 2016)
  4. Deep Frying (February 7, 2016) 
  5. Filleted an entire fish (like a boss!) (February 14, 2016)
  6. Braising (Pork belly February 21, 2016) 
  7. Pan frying (Spiced Potato Tikki) (February 20, 2016)
  8. Making Cheese (February 21, 2016)
  9. Pressure Cooker (March 14, 2016)
  10. Unleavened bread (March 23, 2016)
  11. Cheese making (have to check the date - but I've done it two different ways now!)
  12. Tagine (December 31, 2017) 
  13. Tortilla Press (many times - most fun on Mother's Day) 
  14. Sous-vide (July 1, 2018)

Techniques Yet to come:
  1. Confit
  2. Smoking 
  3. Curing
  4. En papillote
  5. Flambe
  6. Marination
  7. Pickling
  8. Poaching
  9. Reduction
  10. Sautéing
  11. Slow cooking
  12. Steaming
  13. Stewing
  14. Steeping
  15. Stir frying
  16. Stuffing
  17. Tenderizing
  18. Liquid Nitrogen
  19. Breading
  20. Barbecue 
  21. Fondue
  22. Frying

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