^
+ Follow GLAZED CHESTNUTS Tag
GLAZED CHESTNUTS
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 190462
                    [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 [Focus] => 0 [AuthorID] => 1479322 [AuthorName] => Lydia Castillo [SectionName] => Starweek Magazine [SectionUrl] => starweek-magazine [URL] => ) ) )
abtest
Are you sure you want to log out?
X
Login

Philstar.com is one of the most vibrant, opinionated, discerning communities of readers on cyberspace. With your meaningful insights, help shape the stories that can shape the country. Sign up now!

Get Updated:

Signup for the News Round now

FORGOT PASSWORD?
SIGN IN
or sign in with