Reference | GreatGrub

A Living Encyclopedia of Food. Our mission is no less than to demystify the kitchen and is so doing render complex techniques simple and define the mundane as well as the obscure for all to use. decipher some Definitions look up some Ingredients examine some Methods discover some People try some Substitutions test some Tips and find some Tools But we need your help. So if you have some specialized knowledge about anything from apples to zucchini or if you know a thing or two about the history of Pyrex then by all means share the wealth. Contributing and editing are open to the community so if you find something that is not quite right then by all means hit that edit button.

Browse reference type: Pots and Pans (general) Steaming fish without a steamer Winesap apple Étuver Chiffonade Gomme syrup Turkey (amount to buy) Cutting Onions Sticky fish Mother Sauces Fond Lié Clarified butter substitute Rotisserie Adding Ingredients to Batters Kreuz Market	Useful Tip Preserve Ginger A simple way to keep ginger is to put whole roots in a jar and cover with dry sherry. Ginger will keep indefinitely this way, as long as it is submerged in the sherry. When you need some ginger, just … [more] Favorite Ingredient Canola oil A light tasteless oil derived from the rapeseed plant. Canola is low in saturated fats (the bad guys) and high in cholesterol balancing monounsaturated fats (the good guys). It also contains Omega-3 … [more]

A Living Encyclopedia of Food.