| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
05-23-2007, 06:02 PM
| |||
| |||
 Culinary Term Hi, May I know what do you means by the term "Tian of Crab meat"? Thank      |
| Sponsored links |
| |
|
#2
05-23-2007, 07:08 PM
| ||||
| ||||
| I think it refers to the shape of the dish, just a cylindrical stack of food (usually served cold), roughly 2 inches high, in this case crab, you usually see the crab in some sort of dressing e.g. mayo, with some layers of salad veg/ circles of roasted & skinned bell peppers. You use a steel ring to pack it into then pull the ring off. And prissy up the plate, of course  P.S. Someone please correct me if I'm wrong..... 
__________________ Don't be too hard on yourself - others will do that for you |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| culinary term that have to be with a stake? | heber_1 | Food & Cooking Questions and Discussion | 15 | 04-09-2007 07:07 AM |
| pastry term | Lie | Pastries and Baking General | 2 | 12-14-2006 10:54 AM |
| What is the French term for the | Bond | Pastries and Baking General | 6 | 07-04-2006 08:03 AM |
| The term Chef | Andrew | Food & Cooking Questions and Discussion | 39 | 02-10-2005 12:44 PM |
| Long Term or Short Term, Which Is Better? | Lumpia | Culinary Schools \ Culinary Students | 10 | 10-02-2002 12:21 PM |
