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Articles 6 Index page for the Italian Traditional Food website. Listed below are some interesting articles on Italian traditional food and various other aspects of Italian living that makes the Mediterranean way of life so appealing. Trust that you will find the articles 6 to be of interest. To be taken directly to the Italian food articles of your choice, just click on the relevant articles 7 titles below. Also visit the Articles, Articles 2, Articles 3, Articles 4, Articles 5, Articles 7, Cookbooks, Cookbooks 2, Cookbooks 3, Glossary, Glossary 2, Glossary 3, Glossary A-E, Glossary F-N, Glossary O-Z, About Me, Italian Pantry Ingredients, FAQ, FAQ 2, FAQ 3, Links, Measurement Converter, Oven Temperatures, Cooking Tips, and Recipes pages.

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• How To Fry Fish
  
  Here are some ideas on how to fry fish. For fish such as fillets of sole, or plaice, or small whole sole, an egg and breadcrumb coating is best.
• How To Braise
  
  Not everyone knows how to braise so here is a brief overview of braising. Cheaper cuts of meat are often full of flavour but inclined to be tough, so braising is the ideal way of cooking them.
• How To Boil And Steam
  
  It is important to know how to boil and steam so here is a brief outline on how to go about it. Boiling is the most simple and economical form of cooking.
• Cooking With Rice
  
  Improve your cooking with rice skills by reading the following tips. Rice is the most versatile of cereals and perhaps the most popular. It lends itself to many recipes, both sweet and savoury.
• How To Grill Meat
  
  Here are some useful tips on how to grill meat and fish. As a method of cooking, grilling has certain advantages; it is quick, straightforward and good for a meal which has to be on the table.
• How To Grill Fish
  
  Here are some useful tips on how to grill fish. Grilling is a good and attractive way of cooking small whole fish (round or flat), particularly the oily variety such as herring and mackerel.
• How To Roast
  
  Here are some useful tips on how to roast meat. Roasting is the traditional - and most popular - method of cooking in the United Kingdom. Roasting embodies all that is best in food.
• How To Make Pates And Terrines
  
  Here is some useful information on how to make pates and terrines. Pates are savoury mixtures made principally from either chicken, calves or pigs liver with the addition of other meat
• How To Cook In A Casserole
  
  Here is some useful advice on how to cook in a casserole. Casserole cooking is allied to pot roasting. The difference is that the ingredients are cooked in a liquid or sauce, and the meat or poultry
• How To Make Stock
  
  Here is some useful advice on how to make stock. As every good cook knows, the best casseroles, stews, braises and sauces owe their fine flavour to the original stock.
• Cooking With Apples
  
  Discover how cooking with apples can be a pleasure. At one time apples were the great standby in the kitchen during the autumn and winter months. Baked apples with cream, apple pie
• Slow Roasting And Spit Roasting
  
  Discover how slow roasting and spit roasting meats can improve the flavour. When slow roasting, the only way to ensure that the meat is fully cooked in the centre is to use a meat thermometer
• Drinking Glasses
  
  Short history of drinking glasses. Venice was the centre of European glass-making in the mid-15th century, and it was not until after the Restoration that the first British glass was evolved.
• Choosing A Dishwasher
  
  There are more than sixty different dishwasher models on the market, costing from about £95 to well over £300, depending on the size of machine and number of washing programmes it performs.
• How To Make Pancakes
  
  Here is some great advice on how to make pancakes. Pancakes don't have to be made and served straight away. Not only the batter, but the pancakes themselves, can be made several hours
• Home Freezers
  
  Home freezers bring a new dimension to cooking, and domestic models come in all sizes and shapes. When buying a freezer bear in mind that the cost per cubic foot reduces as the size increases.

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