frenched-faqs

What does “Frenched” mean?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

“Frenched” is a method of meat preparation where the bones of your selected piece of meat are scraped clean of meat and fat.

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deglazing-faqs

Deglazing

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Deglazing is when you add liquid to a pan that you have just seared meat in, for the purpose of creating a pan sauce or soup.

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searing-2-faqs

How to Sear Meat

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

When searing, you can use a pan, or the Infrared SIZZLE ZONE™ on your Napoleon®. Bring the meat to room temperature. This ensures that the moisture that you want in the meat will relax back into the muscle fibres.

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searing-faqs

“Searing” – Definition

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Searing is when the surface of food, generally meat, is cooked at a high temperature so that a caramelized crust is formed.

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pan-frying-faqs

“Pan Frying” – Definition

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Pan frying is when larger pieces of food like chops or steak are cooked swiftly on both sides.

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saute-faqs

“Sautéing” – Definition

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Sautéing uses a small amount of fat or oil to cook thinly sliced foods over high heat.

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slicing-scotch-bonnet-article

Life Lessons on Kitchen Safety

and Home Remedies

Posted & filed under Articles, Recipe Blog, Recipe FAQ's, Recipes.

I learned that in the kitchen, as with everywhere else in the world, you are not invincible, even if you are a Sultana.

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rotisserie-chicken

Using Your Rotisserie

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Spit roasting has never been easier with the Napoleon rotisserie kit.

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