This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads and pasta, with advice on how to clean, store, prepare and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit and rubbing in fat, and where appropriate a very simple recipe - such as a basic broth or pie - is included, which allows the reader to develop the skills demonstrated. Entries also cover simple but easily-forgotten information such as how to poach an egg, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.All you have to do, as with portions, is to rinse the fish under a cold tap and remove any small bones before cooking. ... Vacuum-packed smoked salmon can be kept for several weeks as long as the seal is intact. ... Whole fish can be oached, if you have a large enough fish kettle, (some cookshops or # of supermarkets such as Asda keep fish kettles to lend to customers) or baked, wrapped in buttered foil.
|Title||:||How to Cook from A-Z|
|Publisher||:||Grub Street Cookery - 2008-04-16|