By Aida Mollenkamp, Alex Farnum
Nutrients community and Cooking Channel big name Aida Mollenkamp lays a useful starting place for chefs in Keys to the Kitchen. This accomplished guide collects greater than three hundred cutting edge, modern recipes in addition to colour pictures, lots of informative illustrations, a considerable strategy primer, and important how-to info on topics as wide-ranging as rust removing, throwing a dinner party, and knife talents. For contributors of the tech-savvy new new release who can't prepare dinner yet are looking to, this crucial reference consultant makes an incredible foundation and for these already relaxed within the kitchen it's packed with "who knew" moments for increasing their repertoire of significant recipes.
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Additional info for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook
CUMIN W H AT : Small brown highly aromatic seeds whose taste you either love or hate. fennel than anything else. C O M M O N F O R M : whole seeds and ground C O M M O N F O R M : whole seeds U S E : A signature spice in Latin American, U S E : Widely used in Eastern European cooking, use it in dressings, soups, stews, or with breads and cheese. CAR DA MOM Indian, and Middle Eastern cuisines in breads, stews, and chili. F ENNE L SEE D W H AT : Small and green with an anise flavor. W H AT : Both pods and black seeds have a strong C O M M O N F O R M : whole seeds perfume of citrus and a eucalyptus flavor.
Quality of your frozen food. Put cooled (never hot) food in the freezer. Use a freezer thermometer to check that the For most ingredients and foods, squeeze out air in the containers to avoid freezer burn. Too often, the freezer is where good food freezer compartment is at proper temperature (0°F/-18°C) FREEZER ETIQUETTE Label Well To help jog your memory down With watery ingredients, place in a container that leaves room for expansion (about 2 in/5 cm of space between the food and the lid). ), first place on a rimmed baking sheet and freeze until frozen solid.
For most of the recipes in this these salts are largely finishing salts and are book, you’ll want the “Need” items while the to be used for garnishing. “Nice” items are things you can work up to over time. SHELF LIFE S tore I t R ight BUT TER Canned and Bottled Foods NEED: 1 MONTH IN FREEZER reduced-sodium chicken and vegetable CANNED ITEMS 2 Y E A RS CEREALS, GRAINS, AND PASTA 6 MON THS FROZEN FOOD broths, canned chipotles en adobo, coconut milk, nut butter NICE: 6 MON THS (FRUIT, VEGE TABLES, AND NUTS) FROZEN LEF TOVERS canned tomatoes, tomato paste, 2 W EEKS IN FRIDGE canned beans, but only for emer- gencies: cannellini, kidney, chickpeas (garbanzo beans); oil-packed chunk tuna; oil-packed sardines; oil-packed sun-dried 1 MON TH tomatoes; roasted red peppers 3 MON THS Condiments (COOKED) FROZEN MEATS (UNCOOKED) NEED: OILS SPICES AND DRIED HERBS (WHOLE, LE AVES, AND GROUND) Dijon mustard, low-sodium soy sauce 6 MON THS AT ROOM TEMPER AT URE or Worcestershire sauce, hot sauce 1 2 MON THS IN THE REFRIGER ATOR OR FREEZER NICE: capers, anchovies, pickles, hot pickled peppers, chili-garlic sauce, hoisin sauce, miso, curry paste, fish sauce 6 MON THS ONCE OPENED Dry Storage NEED: onions, garlic, shallots, potatoes, winter (hard-skin) squash NOTE: Onions, garlic, and shallots do best when stored in a cool, dark area, but don’t store them with potatoes or their texture will be negatively affected.
Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp, Alex Farnum