The phrase "standard of cooking" is grammatically correct and commonly used in written English.
It refers to a level or measure of quality in the way food is prepared or cooked. Example: "The restaurant's standard of cooking has consistently received high praise from food critics."
The standard of cooking is consistently high.
Tells about his efforts to maintain a high standard of cooking and not let his prices get too high.
The cosmopolitanism of Basel has also meant a range of restaurants and a standard of cooking unusual in such a relatively small city.
Each year we seek out new candidates and reassess our existing award restaurants," said Burr. "Consistency is a key part of our selection process and it is important for our readers that the standard of cooking is maintained".
Not every dish comes off — a zucchini salad was over-oiled and confused as to whether it was meant to taste of raisins, mint, marjoram, or (hey) zucchini — but the standard of cooking is often equal to that of a much more ambitious restaurant.
At £30 for three courses, this is superb value for such a high standard of cooking – the smoked bantam yolk with salt-baked kohlrabi was a standout from our meal – and you get the full Claridge's experience without the extravagant price-tag.
"This suggests that the trend for British pubs acknowledging diners as well as drinkers, and striving to raise standards of cooking, is continuing to move in a positive direction".
In all this, Achatz followed in the footsteps of the molecular gastronomists, who believed that the standard repertoire of cooking — the roasting, boiling, and sautéing that dominated the kitchen since the time of Auguste Escoffier — was out of date.
The standard way of cooking such rice is to rinse it very thoroughly in several changes of water, then to rub it between your hands, still under water, to remove much of the surface starch.
Using a dehydrator is the standard way of cooking jerky, although you can use an oven (see Step #3).
ALTHOUGH the internationally acclaimed Culinary Institute of America in upstate Hyde Park remains the gold standard of American cooking schools, Long Island's culinary schools are churning out chefs at a record pace and their reputation as a source for kitchen talent is accelerating.
