Preparation and Cutting: Chop finely, Dice into cubes, Slice thinly, Mince garlic, Peel vegetables, Grate cheese, Julienne carrots, Zest lemon, Trim fat, Pit olives, Cooking and Heat Techniques: Simmer gently, Boil vigorously, Sauté lightly, Fry until crispy, Grill over high heat, Roast until tender, Steam gently, Bake until golden, Broil to char, Poach in water, Finishing and Presentation: Season to taste, Marinate overnight, Glaze with sauce, Chill thoroughly, Garnish with herbs, Drizzle with oil, Sprinkle with cheese, Top with cream, Dress salad, Serve immediately, Mixing and blending: Stir constantly, Mix thoroughly, Whisk vigorously, Blend until smooth, Knead dough, Fold gently, Beat eggs, Toss salad, Mash potatoes, Combine ingredients,

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