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Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

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You are here: Home / Archives for Kitchen Tales

Kitchen Tales

Balsamic vinegar

Balsamic vinegar: real versus imitation

Making crepe in a crepe pan with a spatula

What is a Crêpe? Is It Really Different From a Pancake?

Blanched vegetables

What is blanching and how is it different from parboiling?

How to use empanada mold

How to Use an Empanada Molder

Finely chopped onion

How to Chop, Illustrated

How to brown meat

Do We Really Need to Brown Meat Before Braising or Stewing?

Tabasco versus Sriracha

Hot Sauce in the Pantry: Tabasco or Sriracha?

Physical appearance of water during poaching, simmering and boiling stages

How to boil water, how to steam food and why it is important to know

Cooking scrambled eggs

How to Cook Perfect Scrambled Eggs

Making a roux

How to Make a Roux and How to Use It

Tapioca starch

Tapioca Starch is Also Sold as Cassava Flour

Saluyot

Saluyot (Jute Leaves): Cleopatra’s Anti-aging Secret

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