PEK Academy
The Cooking and basic dishes category explains core methods for soups, sauces, meat, fish, eggs, vegetables, sides and pasta. It focuses on temperature, heat transfer, texture, aroma and observable signs of correct cooking.
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Core guide
Choose the stock style first, then extract flavour at a gentle simmer for only as long as that style needs. Skim rather than stir, strain without pressing, cool rapidly and refrigerate promptly.
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Cook fresh green beans in boiling salted water and start checking after about 5 minutes.
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