By Aida Mollenkamp, Alex Farnum
Meals community and Cooking Channel megastar Aida Mollenkamp lays a useful beginning for chefs in Keys to the Kitchen. This complete guide collects greater than three hundred leading edge, modern recipes in addition to colour images, lots of informative illustrations, a considerable procedure primer, and invaluable how-to details on matters as wide-ranging as rust removing, throwing a dinner party, and knife talents. For contributors of the tech-savvy new new release who can't cook dinner yet are looking to, this crucial reference advisor makes an excellent foundation and for these already relaxed within the kitchen it's jam-packed with "who knew" moments for increasing their repertoire of serious recipes.
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Extra resources for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook
Cooking, however you generally shouldn't USE: eat them raw. southern French cuisine. ROSE M ARY W H AT : Resin- and menthol-flavored herb with leaves like pine needles. USE: With garlic, olives, Italian food, roasts, breads, potatoes. BAY W H AT : Leaves from a tree usually from California or Turkey, bay leaves are commonly found dry. USE: Flavor for stocks, stews, soups, braises, stuffing, and other slow-cooked meals. THY ME W H AT : Key to French cuisine, thyme has a very perfumed scent. USE: In many cuisines from Caribbean to French for pasta, soups, stews, and roasts, with carrots and leeks.
Fortunately, there are a lot of options that are both good the fish you’re cooking, you’ll know how to prepare it and which fish to substitute if you’re in a fix. for the environment and taste fabulous. Check out sites like Seafood Watch (see Lean, Flaky Texture Resources, page 431) to stay current on FISH: sustainable options. For all seafood, here’s mullet, perch, pike, sand dabs, sole, turbot cod, John Dory, flounder, halibut, what to look for at the market. HOW TO COOK: Ocean Smell Seafood should smell clean M a s t eri n g t h e S t o re : S ec t i o n b y S ec t i o n with a slightly sweet, mineral scent.
NUT AND SQUASH OILS The most common of these in a tray or basket so they’re easy to access. types of oils are walnut, hazelnut, and pumpkin seed oil. Use these as finishing oils but know they tend to go rancid very quickly. Buy roasted nut and squash oils when available as they’ll last longer. Also, store them in the freezer as you most likely won’t use them as often as other oils. Or Cook Creatively But if you’re trying to ALTERNATIVE OILS Coconut oil got a bad rap back get out of your cooking comfort zone, con- in the day because it is one of the only non-animal fats that is saturated fat.
Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp, Alex Farnum