Download Aida Mollenkamp's Keys to the Kitchen: The Essential by Aida Mollenkamp, Alex Farnum PDF

By Aida Mollenkamp, Alex Farnum

Nutrition community and Cooking Channel big name Aida Mollenkamp lays a useful beginning for chefs in Keys to the Kitchen. This complete handbook collects greater than three hundred leading edge, modern recipes in addition to colour photos, lots of informative illustrations, a considerable approach primer, and worthwhile how-to info on matters as wide-ranging as rust removing, throwing a dinner party, and knife abilities. For individuals of the tech-savvy new new release who can't prepare dinner yet are looking to, this crucial reference advisor makes an awesome beginning and for these already comfy within the kitchen it's filled with "who knew" moments for increasing their repertoire of significant recipes.

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Additional resources for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

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Some cheeses have mold spores injected before aging whereas others have spores mixed into the curds. The cheese should be distinct in flavor but never salty, bitter, or strong. C O M M O N U S E S : Crumbled, Sliced, or Melted TYPES: CA M B OZO L A , G O RG O N ZO L A , M AY TAG, RO Q U EFO RT, ST I LTO N THE SET-UP / 39 PICKING PRIME PRODUCE LEAST PESTICIDES BUY THESE Of all the sections of the store, the produce department tends to have the most pitfalls. That’s probably because of all the food a store carries, produce tends to be the most delicate, and also because our produce travels far (often out of season) in order to get to us so it’s no longer at its best.

42 / KEYS TO THE KITCHEN Carrots, pork, fish, pasta dishes, stews, THY ME BAY ROSE M ARY SAGE OREGANO M AR JORA M THE SET-UP / 43 T E N DE R H E R B S PARSL EY Possibly the most ubiquitous herb With delicate leaves and stems, these herbs W H AT : can be used in their entirety and eaten raw. ever in a pantry, it has a very bright, grassy Always add them at the end of cooking flavor. a. Italian) lose their flavor if cooked too long. Use the parsley. I use the flat-leaf variety exclusively stems for flavoring broths or to add extra because it is easier to cut and has a cleaner flavor to sauces.

Clams, and oysters—are sold alive so you need to take special precautions when buying, storing, and cooking them. Other mollusks, such as octopus, scallops, and squid, are usually sold prepared (and, in the case of scallops, without the shell). W H AT T O B U Y: Shells should be closed or close immediately when gently tapped. Buy more than you’ll need as you’ll inevitably Crustaceans lose a few in the process. This group of shellfish are distinguished by their elongated, jointed bodies. Shrimp is the most popular of the bunch so I have included a few recipes in the book for them, including Shrimp Simmered in Garlicky Beer Sauce, page 333.

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