Shortbread is 3 parts plain flour, 2 parts butter and 1 part sugar. To make a 20.5cm round of petticoat tails, rub 100g unsalted butter into 150g plain flour, 50g granulated sugar (or whiz in a food processor) until the dough clumps together. Draw a 20.5cm circle on baking parchment, then flip over and put on to a baking tray. Pat dough into an even round, crump edges and score into 8 equal triangles. Chill for 30min, then bake for 25-30min at 170°C (150°C fan) mark 3 until the top feels dry and sandy. 71. How to soften hardened brown sugar

How to Cook Everything: The Basics: All You Need to Make

This is more than JUST a good recipe book. This is more than JUST another teach your self to cook book. As a combined unit it is a very comprehensive, great basic primer for the beginner, the adventurous cook and, dare we say it, even for the person who thinks they know everything but might just admit that they could always see ‘how someone else does things….’Use butter in your cooking. Butter adds a delicious, creamy, slightly nutty flavor to food and should be featured heavily in many types of cooking and baking. Use butter anytime a recipe calls for it, and even sometimes when it doesn’t! In the fruit section there's info on all the fruits and how they are best used. For instance for figs - fresh figs are best in recipes if they are grilled, and dry figs are best macerated or stewed. To soften brown sugar that’s dried out, add a few strips of orange peel or a wedge of apple to its container, seal with a lid and leave overnight or until the sugar has softened again. 72. How to make things with cocoa powder taste even more chocolatey Always use a deep pan and one that has a well-fitting lid that you can put on the pan, in case it catches fire. Wear clothing that covers your arms and legs and if you’re used to cooking barefoot, put some sturdy shoes on and keep children away from the kitchen. Use an oil that has a high smoking point - sunflower, vegetable, lard or beef dripping, and fill your pan no more than half full. Heat pan on hob over medium heat, making sure that the pan handles face inwards. Don’t leave the pan unattended. Line a baking tray with kitchen paper and grab a pair of tongs or a heat-proof slotted spoon to use for lowering things into the oil and getting them out again. The oil is ready when a cube of bread sizzles and browns within 30sec. If the pan gets too hot, turn the hob off. Don’t try to move the pan while it’s still hot. Leave it to cool before you do, disposing of the oil by pouring it into an empty bottle once it’s cold. Sandwiches taste best when you put mayo or butter in the sides and pat dry the veggies to prevent sogginess

How to Cook Everything by Mark Bittman ePub Download How to Cook Everything by Mark Bittman ePub Download

Here’s how to grill absolutely everything—from perfect steaks to cedar-plank salmon to pizza—explained in Mark Bittman’s famously straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical take and indispensable advice on all the basics for gas and charcoal grilling, this book is a complete exploration of the grill’s endless possibilities. All of the various preparation and cooking techniques are explained in surprisingly few words and pictures, yet one does not feel cheated. You might think that terms such as mincing, slicing, boiling and sautéing are familiar, after all they appear as common words in recipes, but often they might not be as familiar as you think. Many of us think we know every term but sometimes there can be a subtle meaning we’ve never learned. With this book there’s no misunderstanding. Not entirely sure what sautéing is? No problem. A few seconds research and your mind is refreshed. There is no need to feel ashamed – and if you have poor self-confidence and don’t live alone then you can make a protective book cover out of brown paper and write on it “very advanced cooking recipes” or something similar! Buttercream is one part unsalted butter to two parts icing sugar, plus just enough boiling water to give a spreadable texture and vanilla extract for flavour. Adding the icing sugar in two parts means the icing sugar is less likely to fly out of the bowl. Put 100g softened butter in a bowl and beat it briefly to soften it further. Add 100g icing sugar with 1tsp of boiling water, cream together, then add 100g icing sugar and 1tsp vanilla extract and beat again until smooth and spreadable. For easy buttercream without the icing sugar mess, put all the ingredients into a food processor and whiz until smooth. 61. How to fill a piping bag Melt 100g dark chocolate in a bowl set over heatproof water. Whisk 150ml double cream in a separate bowl. Fold together until combined, then spoon into glasses and chill for 1hr until set. 78. How to make easy chocolate curls The cooking of Jean-Georges Vongerichten—sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original—has earned endless raves and accolades from every quarter.Like something that has a chapter on "how baking works", "how frying works", "how prepping salads work", "making a soup", etc. Me, being an aspiring hobby cook, wanted to keep it simple. I don't need a ton of new and strange recipes, but rather straightforward explanations to learn the basics and fundamental techniques. The book not only tells you what to do but also what to look for when cooking. Is the meat already done? When is pasta al dente? How can you make different vegetables tasty?

How to Cook Everything: 2,000 Simple Recipes for Great Food

Once the food is in the pan, it is important to keep it moving. The term sauté actually means "jump" in French, so keep tossing the food as you cook. This ensures that the food cooks evenly and that the pan stays hot. The great thing about these classes is that you can work through them on your own time, at your own pace. Give yourself a cookbook challenge. Don’t use liquid measuring cups to measure dry ingredients. Use a dry measurement cup with a flat top, which allows you to spoon the ingredient into the cup, then level it off with a knife.

How To Cook Everything

To make fudge that doesn’t require a thermometer, melt 500g white chocolate with a 397g tin condensed milk in a large heatproof bowl set over a pan of gently simmering water, stirring frequently until the mixture is smooth and combined. Tip onto a parchment-lined 20.5cm square tin, level and leave to set solid at room temperature for 6hr. 80. How to rescue a split ganache