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

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This article was co-authored by Alex Hong and by wikiHow staff writer, Christopher M. Osborne, PhD. Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. He has been working in restaurants for over ten years. Alex is a graduate of the Culinary Institute of America, and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants. Wash fruit and cut off and discard any damaged or spoiled areas. Cut into 2.5cm chunks, if fruit is large (you won’t need to do this for berries). For every 450g fruit, you need 450g granulated sugar (a 1:1 ratio of fruit to sugar). Put fruit and sugar in a pan, heat gently until sugar is completely dissolved. Bring to boil and cook until jam reaches 104°C (timings of this will vary dependent on the fruit, so using a thermometer is the most reliable way to do this). Pot hot jam into hot sterilised jars and seal. 93. How to unmould a pannacotta or jelly The secret to a gooey brownie is in the cooking time - a fudgy texture comes mostly from underbaking. Don’t be tempted to bake them for too long, as this will cook the mixture too much. Follow the timings on the recipe and bake until firm to touch. 54. How to make muffins that rise tall Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic cookbook that emphasizes creativity, improvisation, and simplicity as the keys to varied cooking. There was blog posting of Mark's kitchen. It made me laugh. His kitchen is a tiny, NYC kitchen. He doesn't even have room for a food processor. The stove is so small, he can only use two burners at a time. He did state though that it just goes to prove, you don't need a big huge kitchen with granite countertops to make fabulous food.

Recipes Every 20-Something Should Learn to Cook 20 Recipes Every 20-Something Should Learn to Cook

Ordinarily the reader should exercise a great degree of scepticism when faced with a book that describes itself with superlatives. How to cook everything? All you need? Yet, this time, such caution might be a tad unnecessary. This is one of the most basic, yet most important cooking skills you need to learn on the road to becoming a great chef.This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that’s virtually indestructible, and all the essential information and personal insights you need to make great bread. Recipes are grouped in the following categories: salads; soups; eggs, dairy, and cheese; produce (vegetables and fruits); pasta, noodles, and dumplings; grains; legumes; tofu, veggie burgers, and other high-protein food; breads, pizzas, sandwiches, and wraps; sauces, condiments, herbs, and spices; desserts. Obviously, there are too many different categories to go into great detail in each. Following, a set of recopies that look interesting (and doable) to me. I hope to try some of these out in the near future (confession: I am not a vegetarian, but I am a "flexitarian"). Cumin is a popular spice used mainly to add flavor and color to curries. It is used in Middle Eastern, Mediterranean, and Asian cooking.

How to Cook Everything: The Basics: Simple Recipes Anyo…

This is an amazingly comprehensive book! My two favorite things about it are: 1)The TRUE simplicity of many of the recipes. Just a handful of ingredients you have on hand and can throw together for something healthy and tasty. How to Cook Everything: The Basicsby Mark Bittman (I've challenged myself to cook recipes from his first book, How to Cook Everything.)How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."

How to Cook Everything Vegetarian: Simple Meatless Recipes How to Cook Everything Vegetarian: Simple Meatless Recipes

If you make holes in pastry when lining a tart tin, don’t fret. Take small pieces of pastry trimmings and press them into the holes, smoothing as you go. To ensure the pastry is leakproof, after blind baking, brush the cooked pastry with egg white, then bake again for a further 5min. 89. How to make a caramel Are there any cookbooks that will help you understand foundations for understanding how to cook so that you can be a more independent cook, providing BASIC recipes that can be built off of, instead of using recipes that make specific dishes? How To Cook Everything" is an engaging and weird online game that allows you to sharpen your culinary skills in a fun and interactive way. The game provides you with a virtual kitchen where you can explore a wide variety of recipes and learn how to prepare delicious meals from scratch - NOT! Read more ..Nothing is taken for granted. The author starts with a great overview about setting up your pantry (store cupboard) and your kitchen with the necessary (rather than “desirable” or “faddy”) tools. It was pleasing to see the tool list split between the “absolute minimum” and “other handy tools” – a good thing if you are on a tight budget. A further extensive list of items for baking and roasting is made for those who want to try their hand at that – if you don’t, don’t buy the stuff. Simple, huh? If your custard is beginning to scramble, immediately remove it from the heat and plunge the base of the pan into cold water to stop it cooking. Sieve the custard to remove any scrambled bits. 82. How to measure golden syrup and treacle Avoid over-mixing doughs and batters. One of the most common mistakes people make when baking is over-mixing doughs and batters. Over-mixing activates the gluten in flour, which makes baked goods firm and chewy rather than light and crumbly. [10] X Research source Knowing how to make a variety of different side dishes that you can pair with steak, fish, poultry, or a vegetarian entrée is also key. We have two essential recipes for potatoes— mashed or roasted—as well as a master recipe for brown rice, which you can pair with anything and everything.

how to cook just about everything 100 of our best cookery tips on how to cook just about everything

Muffins are easy to make but hard to get perfect. Unlike a sponge cake, the method of combining wet and dry ingredients doesn’t create air in itself, so you have to rely on the raising agents for them to rise. If your muffins don’t rise, try adding a little yogurt, lemon juice or vinegar to the recipe next time – the acid will react with the baking powder/bicarbonate of soda and give extra lift. To make sure muffins are as tall as can be, fill the muffin cases at least 3/4 full of batter, or nearly to the top, if you’re looking for them to be very tall. 55. How to beat egg whites Braise tougher foods to make them juicy. Braising is a moist cooking method which can turn large, tough cuts of meat into a juicy, tender dish. It is achieved by first searing the meat (or tough vegetables) in a pan with fat, and then slow cooking it in liquid for several hours.

I was wrong. It's a great tool book and guide for new cooks or people always wanting to learn more. He offers tips on how to build soups and how to experiment in your own kitchen. The problem with reading cook books is that you can't really claim that you have read this until you have tried out a few recipes.