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:
Foreword | xvii | |
Introduction | 1 | |
About This Book | 2 | |
Conventions Used in This Book | 2 | |
What You're Not to Read | 3 | |
Foolish Assumptions | 4 | |
How This Book Is Organized | 4 | |
Icons Used in This Book | 6 | |
Where to Go from Here | 7 | |
Part I | Go On In - It's Only the Kitchen | 9 |
Chapter 1 | Cooking with Confidence | 11 |
Warming Up to Your Kitchen | 12 | |
Setting up your cooking space | 12 | |
Introducing major appliances: Friends, not foes | 15 | |
Getting Acquainted with Basic Cooking Techniques | 20 | |
Planning Your Menu | 21 | |
Kitchen Safety 101 | 22 | |
Now Get Crackin'! | 24 | |
Chapter 2 | Gathering the Tools You Need | 27 |
Collecting Your Cookware Basics | 27 | |
Pots and Pans 101 | 28 | |
Comparing cookware before you buy | 28 | |
Investing in the essentials...and then some | 29 | |
Extras you may not want to live without | 35 | |
From Slicing to Dicing: Knives for All Occasions | 36 | |
Selecting the knives you need | 36 | |
Using knives safely | 39 | |
Tools for Mixing and Baking | 40 | |
Small Appliances: Necessity or Luxury? | 43 | |
Slow cookers and pressure cookers | 44 | |
Toasters and toaster ovens | 45 | |
Electric griddles and stovetop grills | 45 | |
Mixers, beaters, and blenders | 45 | |
Food processors, choppers, dicers, and slicers | 46 | |
Java station: Coffee makers and grinders | 47 | |
Specialty appliances: Help or hype? | 47 | |
Miscellaneous Gizmos and Gadgets | 47 | |
Chapter 3 | The Bare Necessities: Stocking Your Pantry | 51 |
Dry Goods: The Pantry's Backbone | 52 | |
Spicing Up Your Life with Dried Herbs, Spices, and Seasonings | 52 | |
Peanut Butter and Beyond: Bottled and Canned Goods | 58 | |
Condiments to Fancy-Up Any Meal | 60 | |
Stocking Up on Baking Supplies | 61 | |
Cooling It with Refrigerated and Frozen Staples | 63 | |
Squeezing the Melon: Buying and Storing Fruits and Vegetables | 66 | |
Picking your produce | 66 | |
Stocking your produce bin like a pro | 67 | |
Storing produce to last | 68 | |
Selecting, Buying, and Storing Meat, Poultry, and Fish | 69 | |
Beef | 70 | |
Chicken | 71 | |
Fish | 72 | |
Part II | Know Your Techniques | 75 |
Chapter 4 | Boiling, Poaching, and Steaming | 77 |
Cooking Food with Water: The Techniques Defined | 77 | |
Making Rice Just Right | 79 | |
Converted or parboiled rice | 80 | |
Long-grain and short-grain rice | 81 | |
Wild rice | 85 | |
Brown rice | 85 | |
Working with Other Whole Grains | 86 | |
Boiling and Steaming Delicious Vegetables | 89 | |
Simple tips for boiling and steaming a dozen fresh vegetables | 92 | |
Trying something new: Vegetable purees | 94 | |
Poaching Seafood | 95 | |
Chapter 5 | Sauteing | 99 |
Knowing When to Use Oil or Butter | 100 | |
Making Great Sauce from Bits in the Pan: Deglazing | 101 | |
Mincing Onions and Garlic | 102 | |
Getting Versatile with Your Sauteing | 103 | |
Vegetables | 104 | |
Firm, rich fish | 106 | |
Chicken | 107 | |
Beef | 109 | |
Chapter 6 | Braising and Stewing: Now That's Home Cookin' | 113 |
Braising versus Stewing | 114 | |
Try Braising - It's Easy! | 115 | |
Time to Stew | 119 | |
Chapter 7 | The House Sure Smells Good: Roasting | 125 |
Roasting 101 | 126 | |
Seasoning a roast | 126 | |
To sear or not to sear? | 126 | |
Basting | 127 | |
Resting your roast | 127 | |
Roasting times and temperatures | 128 | |
Roasting Poultry | 132 | |
Roasting Your Veggies | 136 | |
Roasting the Big Guns: Beef, Pork, Lamb, Ham, and Ribs | 139 | |
Chapter 8 | Coals and Coils: Grilling and Broiling | 151 |
Preparing for Grill Time | 152 | |
Choosing charcoal, gas, or electric | 152 | |
Grilling tips | 155 | |
Marinating myths and facts | 156 | |
Get to Grilling! | 157 | |
Chapter 9 | Creating Sensational Sauces | 167 |
What Sauce Really Is | 168 | |
Classic White Sauce from ze French | 169 | |
Brown Sauces Worth Wearing a Bib For | 172 | |
Egg in Your Sauce | 174 | |
Blender Sauces: Impressive in Minutes | 177 | |
Dessert Sauces to Die For | 179 | |
Part III | Expand Your Repertoire | 185 |
Chapter 10 | The Amazing Egg | 187 |
Selecting Fresh Eggs | 187 | |
All about eggs: Grade, size, and color | 188 | |
Specialty eggs: Worth the extra bacon? | 188 | |
Discovering the Real Deal about Raw Eggs | 189 | |
Getting the Techniques Right | 190 | |
Breaking a few eggs | 190 | |
Separating an egg | 191 | |
Beating egg whites | 191 | |
Folding egg whites | 192 | |
Cooking and peeling hard-cooked eggs | 192 | |
Enjoying Eggs-traordinary Egg Recipes | 195 | |
Chapter 11 | Stirring Up Soup-er Homemade Soups | 203 |
Brushing Up on a Few Essential Soup Skills | 204 | |
Up the savory quotient: Sauteing meat and vegetables | 205 | |
Whack that clove: Preparing fresh garlic | 206 | |
Getting to the meat of fresh tomatoes: Peeling and seeding | 206 | |
Peeling an onion - hold the tears! | 207 | |
Following a Few Tricks of the Soup Trade | 207 | |
Thickening your soup | 208 | |
Skimming soups and stocks | 209 | |
Cozying Up to Comforting Soups | 209 | |
Achieving the Perfect Blend: Pureed Soups | 214 | |
Chunky Soups to Sink Your Teeth Into | 217 | |
Getting Sweet with Soup | 219 | |
Chapter 12 | All Dressed Up: Salads and Dressings | 221 |
So Many Dressings, So Little Time | 221 | |
Puckering up for tangy vinaigrettes | 222 | |
Concocting creamy dressings | 226 | |
The Soul of the Salad: Crisp, Fresh Greens | 227 | |
Getting your greens squeaky-clean | 227 | |
Buying and storing greens | 227 | |
A glossary of greens | 228 | |
Ten Quick Salads... So Easy You Don't Need a Recipe | 233 | |
Chapter 13 | Pastamania | 235 |
Don't Sweat the Fresh Stuff: Dried versus Fresh Pasta | 235 | |
Pasta Tips and Tricks | 236 | |
Name That Pasta: Pasta Types and Cooking Times | 238 | |
Macaroni | 239 | |
Strand pasta | 239 | |
Flat ribbon pasta | 240 | |
Stuffed pasta | 240 | |
Sundry other shapes | 241 | |
Sauces: Pasta's Best Friends | 241 | |
Name that sauce: Classic sauce types | 242 | |
Picking perfect tomatoes | 243 | |
Pasta Creations | 243 | |
Chapter 14 | One-Pot Meals | 251 |
Savoring the Benefits of Slow Cookers | 251 | |
Speeding Up the Cooking: Using a Pressure Cooker | 254 | |
From Oven to Table: Simplicity in a Casserole Dish | 255 | |
Chapter 15 | Sweet Somethings | 265 |
Half Empty or Half Full: Measuring Techniques | 266 | |
Cozy Puddings and Elegant Ices | 267 | |
Fruit from the Oven | 273 | |
Cookie Collection: All You Need Is a Glass of Milk | 277 | |
Let Them Eat Cake (Or Tart or Tiramisu) | 282 | |
Part IV | Now You're Cooking! Real Menus for Real Life | 291 |
Chapter 16 | Champagne Dishes on a Beer Budget | 293 |
Big Dishes for Small Bucks | 294 | |
Crowd-pleasing chili | 295 | |
Stir-fry for pennies | 297 | |
Super Sidekicks | 299 | |
Root vegetables | 299 | |
Dried beans | 300 | |
Seasonal vegetables | 304 | |
Chapter 17 | Honey, I'm Bringing the Boss Home for Dinner | 305 |
If You Have All Day | 306 | |
Classy hors d'oeuvres | 306 | |
Elegant entrees | 308 | |
Suave side dishes | 310 | |
Irresistible desserts - easy as pie | 311 | |
If You Have One Hour | 318 | |
Getting started: Quickie appetizers | 318 | |
Entree: The short version | 319 | |
Super-quick side dishes | 321 | |
Desserts on the double | 322 | |
If You Have 30 Minutes | 323 | |
Hungry now? Instant hors d'oeuvres | 324 | |
Main dishes in minutes | 325 | |
Sides of veggies in a flash | 328 | |
Speedy sweets | 328 | |
Chapter 18 | Cook Once, Eat Thrice: Making the Most of Leftovers | 329 |
Making the Most of a Pork Shoulder | 329 | |
On the Lamb: Serving It Three Ways | 333 | |
Chicken Dinner Times Three | 336 | |
Work This Way: Stir-Frying | 340 | |
Part V | Special Occasions | 345 |
Chapter 19 | Summertime Soiree | 347 |
Planning the Party | 347 | |
Making Fried Chicken to Please a Crowd | 349 | |
Serving Up Sides and a Sweet Finish | 351 | |
Mixing Fruity Drinks for Thirsty Crowds | 358 | |
Chapter 20 | Super Bowl Buffet | 361 |
Bowling 'Em Over with a Super Menu | 361 | |
Ready by Halftime: Making Your Meal | 362 | |
Chapter 21 | Thanksgiving Dinner | 369 |
Planning Your Thanksgiving Menu | 370 | |
Warming Up for the Feast with Fresh Dips | 371 | |
Roasting the Turkey | 374 | |
Making Scrumptious Stuffing | 379 | |
Preparing Holiday Vegetables | 382 | |
Who Has Room for Dessert? | 385 | |
Part VI | The Part of Tens | 389 |
Chapter 22 | Ten Common Cooking Disasters and How to Deal with Them | 391 |
Chapter 23 | Ten Ways to Think Like a Chef | 399 |
Appendix A | Glossary of 100 (Plus) Common Cooking Terms | 403 |
Appendix B | Common Substitutions, Abbreviations, and Equivalents | 411 |
Index | 419 |
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 resultmeals 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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