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                    [Title] => Cooking Made Easier
                    [Summary] => Time was when our mothers were happy enough to collect, read and  follow a cookbook.  In those days producing a meal, either from recipes handed from generation to generation or culled from cookbooks, was not complicated. One needed only to know how to cut ingredients (to no specific shape or size) sauté, fry, broil or boil. In recent years, we got introduced to seemingly more complicated culinary techniques and terms, such as aspic,  braise,  glaze, marinate, stir fry, coulis, julienne, au gratin and many, many others. 


                    [DatePublished] => 2003-01-05 00:00:00
                    [ColumnID] => 133209
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                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
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GLAZED CHESTNUTS

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                    [Summary] => Time was when our mothers were happy enough to collect, read and  follow a cookbook.  In those days producing a meal, either from recipes handed from generation to generation or culled from cookbooks, was not complicated. One needed only to know how to cut ingredients (to no specific shape or size) sauté, fry, broil or boil. In recent years, we got introduced to seemingly more complicated culinary techniques and terms, such as aspic,  braise,  glaze, marinate, stir fry, coulis, julienne, au gratin and many, many others. 


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Cooking Made Easier

By Lydia Castillo | January 5, 2003 - 12:00am

Time was when our mothers were happy enough to collect, read and follow a cookbook. In those days producing a meal, either from recipes handed from generation to generation or culled from cookbooks, was not complicated....

Starweek Magazine