• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Search
  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / Archives for Cooking Basics

Cooking Basics

Soft-boiled egg in shell

Tips and Tricks for Cooking Soft-boiled, Medium-boiled and Hard-boiled Eggs

Various photos illustrating how to remove the alkaline odor of fresh egg noodles

How to Prepare Fresh Egg Noodles

Siling labuyo, not bird's eye chilies

Cooking with Chilies

Making broth with chicken necks and mushrooms

How to Cook, Lesson 5: Basic Cooking Methods

How to Cook, Lesson 4: Prepping Vegetables

How to Cook, Lesson 4: Prepping Vegetables

Parts of a chicken

How to Cook, Lesson 3: Chicken, Meat and Seafood

non-stick pan

How to Cook, Lesson 2: Five Essential Kitchen Tools

Whole fish with mushrooms and vegetables

How to Cook, Lesson 1: Know Your Ingredients

Blanched vegetables

What is blanching and how is it different from parboiling?

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

Loosely packed browned sugar

Loosely Packed and Firmly Packed Brown Sugar: Illustrated

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.