Chef-Instructor
Culinary School Topics
Showing posts with label
chicken
.
Show all posts
Showing posts with label
chicken
.
Show all posts
Friday, December 19, 2008
Cooking Principles - Braised Chicken and Celery
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Combining a dry heat cooking method beginning with a moist heat cooking method finish gives us a braise or stew. Braising: larger cuts,...
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