Super goose
Article Abstract:
Issues concerning the difficulties of roasting goose are discussed. Methods of brining goose are presented. Problems of cooking goose are listed and solutions are offered, including on how to obtain crispy skin, and how to get the desired texture on different parts of the bird.
Publication Name: Vogue
Subject: Fashion and beauty
ISSN: 0042-8000
Year: 2000
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Beyond repair?
Article Abstract:
Cookbooks offer helpful hints for shortcuts and for repairing cooking disasters. However, one cook found that he could not find a way to fix cake batter that has separated. He solved the problem by blending the batter in a blender.
Publication Name: Vogue
Subject: Fashion and beauty
ISSN: 0042-8000
Year: 1996
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Something to crow about
Article Abstract:
Issues are presented concerning the importance of good quality ingredients to the successful preparation of the coq au vin dish. The use of tough poultry meat within the dish by chefs and restaurants is discussed.
Publication Name: Vogue
Subject: Fashion and beauty
ISSN: 0042-8000
Year: 2001
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