Wednesday, December 10, 2008

Cooking Basics for Dummies or Quick Fix Meals

Cooking Basics for Dummies

Author: Bryan Miller

It doesn’t take culinary mastery and great recipes to be a great cook. But then again, it does take more than boiling eggs to lure you out of ordering take-out every night. Whether you want to pick up a new hobby, win your friends and family over [move “over” after “win”?] with your meals, or eat healthier, heartier meals, you’ll need to know a few things about cooking.

Basic Cooking For Dummies, Third Edition 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 will love, from die-hard vegetarians to the most passionate meat eaters. You’ll be able to handle boiling, poaching, steaming, braising, grilling, and other essential techniques, making it easy to master:

  • Stirring up sensational soups
  • Perfecting the art of the egg
  • Dressing up salads to impress
  • Creating wonderful pasta dishes
  • One-stop one-pot meals
  • Satisfying your sweet tooth with desserts
  • Cooking for your boss
  • Making the most of leftovers
  • Meals for the most special occasions

Packed with over 150 tempting, hassle-free recipes that will satisfy every palette, as well as advice on supplying, organizing, and budgeting your kitchen, you’ll have all the know-how to become a culinary expert and possess the elusive key to anyone’s stomach!



Table of Contents:
Forewordxvii
Introduction1
About This Book2
Conventions Used in This Book2
What You're Not to Read3
Foolish Assumptions4
How This Book Is Organized4
Icons Used in This Book6
Where to Go from Here7
Part IGo On In - It's Only the Kitchen9
Chapter 1Cooking with Confidence11
Warming Up to Your Kitchen12
Setting up your cooking space12
Introducing major appliances: Friends, not foes15
Getting Acquainted with Basic Cooking Techniques20
Planning Your Menu21
Kitchen Safety 10122
Now Get Crackin'!24
Chapter 2Gathering the Tools You Need27
Collecting Your Cookware Basics27
Pots and Pans 10128
Comparing cookware before you buy28
Investing in the essentials...and then some29
Extras you may not want to live without35
From Slicing to Dicing: Knives for All Occasions36
Selecting the knives you need36
Using knives safely39
Tools for Mixing and Baking40
Small Appliances: Necessity or Luxury?43
Slow cookers and pressure cookers44
Toasters and toaster ovens45
Electric griddles and stovetop grills45
Mixers, beaters, and blenders45
Food processors, choppers, dicers, and slicers46
Java station: Coffee makers and grinders47
Specialty appliances: Help or hype?47
Miscellaneous Gizmos and Gadgets47
Chapter 3The Bare Necessities: Stocking Your Pantry51
Dry Goods: The Pantry's Backbone52
Spicing Up Your Life with Dried Herbs, Spices, and Seasonings52
Peanut Butter and Beyond: Bottled and Canned Goods58
Condiments to Fancy-Up Any Meal60
Stocking Up on Baking Supplies61
Cooling It with Refrigerated and Frozen Staples63
Squeezing the Melon: Buying and Storing Fruits and Vegetables66
Picking your produce66
Stocking your produce bin like a pro67
Storing produce to last68
Selecting, Buying, and Storing Meat, Poultry, and Fish69
Beef70
Chicken71
Fish72
Part IIKnow Your Techniques75
Chapter 4Boiling, Poaching, and Steaming77
Cooking Food with Water: The Techniques Defined77
Making Rice Just Right79
Converted or parboiled rice80
Long-grain and short-grain rice81
Wild rice85
Brown rice85
Working with Other Whole Grains86
Boiling and Steaming Delicious Vegetables89
Simple tips for boiling and steaming a dozen fresh vegetables92
Trying something new: Vegetable purees94
Poaching Seafood95
Chapter 5Sauteing99
Knowing When to Use Oil or Butter100
Making Great Sauce from Bits in the Pan: Deglazing101
Mincing Onions and Garlic102
Getting Versatile with Your Sauteing103
Vegetables104
Firm, rich fish106
Chicken107
Beef109
Chapter 6Braising and Stewing: Now That's Home Cookin'113
Braising versus Stewing114
Try Braising - It's Easy!115
Time to Stew119
Chapter 7The House Sure Smells Good: Roasting125
Roasting 101126
Seasoning a roast126
To sear or not to sear?126
Basting127
Resting your roast127
Roasting times and temperatures128
Roasting Poultry132
Roasting Your Veggies136
Roasting the Big Guns: Beef, Pork, Lamb, Ham, and Ribs139
Chapter 8Coals and Coils: Grilling and Broiling151
Preparing for Grill Time152
Choosing charcoal, gas, or electric152
Grilling tips155
Marinating myths and facts156
Get to Grilling!157
Chapter 9Creating Sensational Sauces167
What Sauce Really Is168
Classic White Sauce from ze French169
Brown Sauces Worth Wearing a Bib For172
Egg in Your Sauce174
Blender Sauces: Impressive in Minutes177
Dessert Sauces to Die For179
Part IIIExpand Your Repertoire185
Chapter 10The Amazing Egg187
Selecting Fresh Eggs187
All about eggs: Grade, size, and color188
Specialty eggs: Worth the extra bacon?188
Discovering the Real Deal about Raw Eggs189
Getting the Techniques Right190
Breaking a few eggs190
Separating an egg191
Beating egg whites191
Folding egg whites192
Cooking and peeling hard-cooked eggs192
Enjoying Eggs-traordinary Egg Recipes195
Chapter 11Stirring Up Soup-er Homemade Soups203
Brushing Up on a Few Essential Soup Skills204
Up the savory quotient: Sauteing meat and vegetables205
Whack that clove: Preparing fresh garlic206
Getting to the meat of fresh tomatoes: Peeling and seeding206
Peeling an onion - hold the tears!207
Following a Few Tricks of the Soup Trade207
Thickening your soup208
Skimming soups and stocks209
Cozying Up to Comforting Soups209
Achieving the Perfect Blend: Pureed Soups214
Chunky Soups to Sink Your Teeth Into217
Getting Sweet with Soup219
Chapter 12All Dressed Up: Salads and Dressings221
So Many Dressings, So Little Time221
Puckering up for tangy vinaigrettes222
Concocting creamy dressings226
The Soul of the Salad: Crisp, Fresh Greens227
Getting your greens squeaky-clean227
Buying and storing greens227
A glossary of greens228
Ten Quick Salads... So Easy You Don't Need a Recipe233
Chapter 13Pastamania235
Don't Sweat the Fresh Stuff: Dried versus Fresh Pasta235
Pasta Tips and Tricks236
Name That Pasta: Pasta Types and Cooking Times238
Macaroni239
Strand pasta239
Flat ribbon pasta240
Stuffed pasta240
Sundry other shapes241
Sauces: Pasta's Best Friends241
Name that sauce: Classic sauce types242
Picking perfect tomatoes243
Pasta Creations243
Chapter 14One-Pot Meals251
Savoring the Benefits of Slow Cookers251
Speeding Up the Cooking: Using a Pressure Cooker254
From Oven to Table: Simplicity in a Casserole Dish255
Chapter 15Sweet Somethings265
Half Empty or Half Full: Measuring Techniques266
Cozy Puddings and Elegant Ices267
Fruit from the Oven273
Cookie Collection: All You Need Is a Glass of Milk277
Let Them Eat Cake (Or Tart or Tiramisu)282
Part IVNow You're Cooking! Real Menus for Real Life291
Chapter 16Champagne Dishes on a Beer Budget293
Big Dishes for Small Bucks294
Crowd-pleasing chili295
Stir-fry for pennies297
Super Sidekicks299
Root vegetables299
Dried beans300
Seasonal vegetables304
Chapter 17Honey, I'm Bringing the Boss Home for Dinner305
If You Have All Day306
Classy hors d'oeuvres306
Elegant entrees308
Suave side dishes310
Irresistible desserts - easy as pie311
If You Have One Hour318
Getting started: Quickie appetizers318
Entree: The short version319
Super-quick side dishes321
Desserts on the double322
If You Have 30 Minutes323
Hungry now? Instant hors d'oeuvres324
Main dishes in minutes325
Sides of veggies in a flash328
Speedy sweets328
Chapter 18Cook Once, Eat Thrice: Making the Most of Leftovers329
Making the Most of a Pork Shoulder329
On the Lamb: Serving It Three Ways333
Chicken Dinner Times Three336
Work This Way: Stir-Frying340
Part VSpecial Occasions345
Chapter 19Summertime Soiree347
Planning the Party347
Making Fried Chicken to Please a Crowd349
Serving Up Sides and a Sweet Finish351
Mixing Fruity Drinks for Thirsty Crowds358
Chapter 20Super Bowl Buffet361
Bowling 'Em Over with a Super Menu361
Ready by Halftime: Making Your Meal362
Chapter 21Thanksgiving Dinner369
Planning Your Thanksgiving Menu370
Warming Up for the Feast with Fresh Dips371
Roasting the Turkey374
Making Scrumptious Stuffing379
Preparing Holiday Vegetables382
Who Has Room for Dessert?385
Part VIThe Part of Tens389
Chapter 22Ten Common Cooking Disasters and How to Deal with Them391
Chapter 23Ten Ways to Think Like a Chef399
Appendix AGlossary of 100 (Plus) Common Cooking Terms403
Appendix BCommon Substitutions, Abbreviations, and Equivalents411
Index419

See also: Brewmasters Table or Little Cakes from the Whimsical Bakehouse

Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy

Author: Robin Miller

Robin Miller is the host of the new series on Food Network, Quick Fix Meals with Robin Miller, which provides viewers with recipes, time-saving tips, and strategies for serving up fresh, healthful meals every day with the least possible effort.

In Quick Fix Meals, Robin shares her best time-saving strategies for putting fresh, delicious food on the table every night. Her recipes are organized by these techniques, which include Meal Kits (pre-prepping the ingredients for a weeknight meal on the weekend, bagging them, and having them ready to go in the fridge; the result—meals that can be on the table in literally 10 minutes); Morph-It Recipes (enjoy Herb-Crusted Turkey Tenderloin one night and you've got the makings for Chili-Rubbed Turkey Medallions or Pan-Seared Turkey with Apples and Melted Blue Cheese another night), and Greased Lightning, unbelievably tasty recipes that can be put together and on the table in 20 minutes. There are also Simple Sides that go together in no time, as well as, for those who just can't live without dessert, a collection of In-a-Snap Sweets.



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