Techniques - VittleAnte | Recipes & cooking tips for authentic food made right

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A light and crispy battering technique used throughout China for the best deep fried dishes.

26 Aug 2007 | Chinese, Techniques

Fat chewy wheat noodles smothered in your favorite sauce. It's comfort food in a bowl. These noodles are straightforward to make and a pleasure to eat.

15 Jul 2007 | Chinese, Pasta and Noodles, Techniques

Cooking Mexican Food

Master the basics of salsas, tacos and all the riches of Mexican cuisine.

14 Jul 2007 | Mexican, Techniques

Cooking octopus

Intimidating for many, but surprisingly easy. Learn how to cook octopus today.

29 Aug 2007 | Fish, Techniques

Deep Frying

Learn to deep fry like a pro without the deep fat fryer.

26 Jul 2007 | Techniques

Flavored Oils

Flavored oils are an easy way to add some zip to your favorite dishes.

20 Jul 2007 | Ingredients, Techniques

Hard Boiled Eggs

A perfect hard boiled egg, every time. How much harder can it be than boiling water? Learn the tricks of the trade.

28 Feb 2008 | Basics, Poultry, Techniques

Mirepoix

A fancy word for chopped stock vegetables. Learn more here.

14 Jul 2007 | French, Stocks, Techniques

Removing the Membrane from Pork Ribs

Removing the thin membrane running along the back of pork ribs is a simple step to improving the dish. Learn how.

01 Mar 2009 | Meat, Techniques

Tenderizing Meat

A Chinese trick to make the tough and flavorful cuts of meat tender for stir frying.

20 Sep 2007 | Basics, Meat, Techniques

Newly Added


Shandong Crispy Chicken Wings	Milk Braised Pork Shoulder	Mexican Salsa Ceviche

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