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Keys to good cooking
I hope that your copy of this book will quickly become well stained and marked up, and will long help you cook with insight, pleasure, and success.
Who should you believe?
So I suggest reviewing these early chapters every once in a while to get better acquainted with foods and appliances and cooking methods, no matter how familiar they seem.
There's no substitute for checking meat doneness yourself, early and often.238: No matter what you read in recipes or hear pronounced by people who should know, keep these simple truths in mind: Searing meat does not seal in its juices, and moist cooking methods do not make meats moist.The remaining chapters are organized by ingredients and kinds of preparations.Copyright 2010 by Harry McGee.Again, it is unclear what to believe.Although the book contains implicit lessons for the chef, and for anyone who has curiosity about how things work, it doesnt offer much in the way of explicit guidelines.It will help you evaluate recipes, recognize likely flaws or problems, and make adjustments and corrections as you.Very lean poultry and pork can benefit from this extra moisture, especially when they're overcooked.And I hope it will help you put aside recipes, improvise and experiment, and come up with your own ways of doing things.
In other cases, the chefs agree on the proper technique and proclaim that you should always do X, because of reason Y, yet the reason given is easily seen to be false.
Instead, this book is a guide to help you navigate through the ever-expanding universe of recipes and arrive at the promised land of a satisfying dish.
There's no shortage of recipes available today and.Keys to Good Cooking, previous books on culinary tricks have dan wells fragments epub tended to suffer from what I call the always or never phenomenon.You'll notice that the pages of this book have plenty of blank space.Whenever we cook from a recipe, we have to interpret and adapt it for our kitchen, our ingredients, and our experience.McGee's research brings factual clarity to a foodie world saturated with methods and recipes that contradict each other.Cooking is especially rewarding when it goes well!McGee himself says, "The surest way to cook with pleasure and success is to cook with understanding.".Brines have drawbacks: they dilute the meat's own flavorful juices with tap water, and usually make the pan juices too salty for deglazing into a sauce.