The  
italiancook.ca recipe site *
Site Info Culinary Schools My Shop Italian Cook Blog Suggest A Recipe Contact
Regions in ItalyItalian Recipes
Site InfoSite Info
About UsAbout Us
My Sicilian RecipesMy Sicilian Recipes
Regions of ItalyRegions of Italy
Northern Italian RecipesNorthern Italy
Central Italian RecipesCentral Italy
Southern Italian RecipesSouthern Italy
Appetizers AntipastosAppetizers
SaladsSalads
Broths and SoupsBroths - Soups
Bread RecipesBread Recipes
Pasta RecipesPasta Recipes
Lasagna  RecipesLasagna Recipes
Risotto RecipesRisotto Recipes
Pizza RecipesPizza Recipes
Stock RecipesStock Recipes
Beef RecipesBeef Recipes
Veal  RecipesVeal Recipes
Pork  RecipesPork Recipes
Chicken  RecipesChicken Recipes
Turkey  RecipesTurkey Recipes
Lamb  RecipesLamb Recipes
Rabbit  RecipesRabbit Recipes
Waterfowl  RecipesWaterfowl Recipes
Seafood RecipesSeafood Recipes
Italian RecipesItalian Desserts
Italian RecipesBiscotti Recipes
Italian RecipesBreakfast Recipes
Italian RecipesDiabetic Recipes
Italian RecipesHealthy Recipes
Italian RecipesVegetarian Recipes
Liquor RecipesLiquor Recipes
Holiday CookiingHoliday Cooking
Culinary SchoolsCulinary Vacations
Culinary SchoolsCulinary Vacations
Culinary ToolsCulinary Tools
Metric ConversionMetric Conversion
Spices and HerbsSpices and Herbs
Cooking TechniquesCook Techniques
Cooking TermsCooking Terms
Cooking SecretsCooking Tips
Made In ItalyMade In Italy
Origins of PastaOrigins of Pasta
Origins of CoffeeOrigins of Coffee
Wine MakingWine Making
Olive Oil MakingOlive Oil Making
Regional WineRegional Wine
Regional CheeseRegional Cheese
Italian PreservesItalian Preserves
Tomato Sauce PreserveTomato Sauce
Italian ProductsItalian Products
Italian ProductsItalian Products
Italian CookbooksItalian Cookbooks
Italian JokesItalian Jokes
Italian JolesItalian Jokes
Italian JokesSicilican Facts
Italian JolesSicilian History
Italian JolesSicilian Proverbs
InformationInformation
Suggest A RecipeSuggest A Recipe
Italian Cook BlogMy Blog
Interesting Cooking related linksInteresting Links
Advertising InfoAdvertising Info
Contact UsContact Us
italian recipes
 
 

Cooking Techniques - La tecnica della cucina

Use the letters below to find a cooking technique you are looking for - If you have a cooking technique, submit it here.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

 

 

 B

 

 

 C

 

Caramelising Sugar: Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 350 degrees F. To start, add some water to dry sugar in a pot, stirring, until it reaches the consistency of wet sand. The acid from added lemon juice will help prevent recrystallization.Instead of using lemon juice, you could add acidity with vinegar, cream of tartar or corn syrup. Always start with a very clean pan and utensils. Any dirt or debris can cause crystals to form around it. Heat the pan over a medium flame. As the sugar melts, you can wash down the sides of a pan with a wet brush, which also prevents crystallization by removing any dried drops of syrup that might start crystals. As the caramel heats, it colors in amber shades from light to deep brown.

 D

 

 

 E

 

 

 F

 

 


 G

 

 

 H

 

 

 I

 

 

 J

 

 

 K

 

 

 L

 

 

 M

 

 

 N

 

 

 O

 

 

 P

 

Pasta: It takes 4 ounces of dry pasta per person. A 1 pound package of pasta should yield 4 servings. Use plenty of water (at least 4 quarts per pound) so that it doesn’t stick together. Add 2 tablespoons of vegetable oil in the water. This avoids the pasta to stick together when it cooks. Add approximately 1 tablespoon of salt per pound of pasta. This will bring out the flavor of the pasta. When the water returns to a boil, add the pasta. Stir the pasta often to prevent sticking. One pound of spaghetti takes aproximately. 8 to 10 minutes to cook but check it frequently until it’s "al dente" (firm to the bite). As soon as the pasta is done, drain it in a colander. Combine the sauce and pasta in a bowl, mix well, and then serve.

 Q

 

 

 R

 

 

 S

 

Sauté: Sautéing is cooking food quickly in the right amount of oil and/or butter over high heat. You can use a skillet or saute pan, but make sure it is big enough to comfortably contain what you are cooking. To preheat you need high heat when sautéing to cook ingredients quickly, otherwise the internal moisture tends to push to the surface and your ingredients won’t brown.

Sauté with butter or oil? Butter will give your food the best taste and a wonderful golden crust but burns more easily. Olive oil produces a nice crust and will not burn as quickly, but also doesn’t leave as rich a flavor or color as butter alone. So, the Reluctant Gourmet uses a combination of the two. What you cook and the amount you’re cooking will determine how butter and oil you use.

 T

 

 

 U

 

 

 V

 

 

 W

 

 

 X

 

 

 Y

 

 

 Z

 


Regions in ItalyAbout Italy
Regions of ItalyRegions of Italy
 
Regions in ItalyRegions of Italy
Abruzzo region ItalyAbruzzi
Basilicata region ItalyBasilicata
Calabria region ItalyCalabria
Campagnia  region ItalyCampagnia
Emilia Romagna region ItalyEmilia Romagna
Friuli Venezia Giulia region ItalyFriuli Venezia Giulia
Lazio region ItalyLazio
Liguria region ItalyLiguria
Lombardia region ItalyLombardia
Marche region ItalyMarche
Molise region ItalyMolise
Piemonte region ItalyPiemonte
Puglia region ItalyPuglia
Sardegna region ItalySardegna
Sicilia region ItalySicilia - Sicily
Toscana region ItalyToscana - Tuscany
Trentino Alte AldigeTrentino Alte Aldige
Umbria region ItalyUmbria
Val D'Aosta region ItalyVal D'Aosta
Veneto region ItalyVeneto
Recipes
 
 
 
Italian Recipes Recipe Website