Cooking Basics For Dummies (4th Edition)
Eve Adamson, Bryan Miller, Marie Rama
Language: English
Pages: 410
ISBN: 0470913886
Format: PDF / Kindle (mobi) / ePub
Basic tools, techniques, and recipes for creating easy, delicious meals
It doesn't take culinary mastery and great recipes to be a great cook. Cooking Basics For Dummies, 4th Edition, appeals to beginners who want to learn the basics of cooking and implement understandable and practical recipes in their everyday cooking experience.. Cooking Basics For Dummies digs you out of microwave dinners and tipping delivery persons and propels you with all the ingredients you need toward becoming a superior home cook. This hands-on guide shows you the fun and easy way to prepare meals all your guests and family members will love, from die-hard vegetarians to the most passionate meat eaters.
- Fun, tasty, and easy recipes the whole family will enjoy for every occasion
- Covers grilling, slow cooking, pressure cooking, roasting, and sautŽing
- Considerations for vegetarians, special diets, and sustainable dishes with flavor and pizzazz
With the help of Cooking Basics For Dummies, you'll be able to handle boiling, poaching, steaming, braising, grilling, and so much more like a master.
make friends with your stove, oven, refrigerator, and small appliances (which we discuss in Chapter 2), you’ll never really feel at home in the kitchen. To know your appliances is to love them, and knowing each appliance’s relative strengths and weaknesses can help you make the most of what they can do for you. Stovetop and oven Whether you have an old gas stove that looks like it belonged to your grandma or a fancy space-age-looking glass cooktop, your stovetop may be the cooking appliance you
name a few. Look for a tall, narrow, 10- to 14-quart heavy-gauge pot with a tight-fitting lid that can hold a steamer basket. (Inexpensive circular steamers open and close like a fan to fit different sizes of pots and pans.) Heavy aluminum is fine for a stockpot; stainless steel costs twice as much. Figure 2-5: You make soups and much more in a stockpot. Getting fancy If you really want to go to town with this pots-and-pans thing, you could probably buy a hundred different ones, each with its
all the ingredients you need to become a superior home cook. You’ll discover the fun and easy way to prepare meals all your guests and family members — from die-hard vegetarians to the most passionate meat eaters — will love. Cooking/General ISBN 978-0-470-91388-8 Marie Rama Food, beverage, and media consultant Miller Rama Adamson Eve Adamson Member of the International Association of Culinary Professionals Get More and Do More at Dummies.com ® Start with FREE Cheat Sheets Cheat Sheets
browned first, as in a stew. The lack of browning makes the sauce paler than that of a stew, with a slightly milder flavor. Keep in mind that many stew recipes — including the Old-Fashioned Beef Stew in this chapter — yield a hearty number of servings. For example, the recipe in this chapter serves 8, making it a perfect do-ahead meal for a small party. To reduce the yield to serve 4, simply use half the ingredients. But remember, stews are always better the next day after the seasonings have a
Tenderloin later in the chapter shows you how to brine the pork prior to cooking it so it retains maximum moisture and flavor. As a bonus, we throw in a scrumptious recipe for Southern Fried Grits, which are the perfect accompaniment to the grilled pork. No, the grits aren’t grilled, but we think you’ll forgive us for straying from the topic when you taste them! Seafood Shrimp require minimal cooking time. It takes only a few minutes before they turn pink and succulent. Be sure not to overcook