By Nicholas Clee
What works within the kitchen and why: the cookbook that tells you what others depart out.
On normal, humans cook dinner not more than dishes from every one cookbook they purchase. Why? simply because lots of the different recipes appear simply too daunting.
At final, here's the publication that solutions the questions you usually are looking to ask and solves these challenging kitchen conundrums -- why do a little writers let you know to clean and soak rice earlier than cooking whereas others by no means point out it? Why will not mince 'brown' the best way they let you know? Will an aubergine relatively flavor larger should you sweat it with salt first? The authoritative verdict on those and each different cookery strategy is right here. Written in Clee's effortless, wry variety and filled with his personal collection of jargon-busting recipes that might deliciously increase your diversity of standbys, this can be the final cookbook you'll ever have to purchase. totally revised and up-to-date with brand-new recipes all through.
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Additional resources for Don't Sweat the Aubergine
Sesame oil has a low smoke point. Don’t fry with it, unless you’re going to do so very gently; instead, add it to stir-fries at the end of cooking, as a flavouring. Wine and other alcohol An enduring memory from The Galloping Gourmet, a hit TV show of the 1960s. Graham Kerr, the GG, is standing before a stewpot, brandishing a bottle. We need a little wine at this stage, he confides; then he starts pouring the bottle into the stew and, leeringly, doesn’t stop. Heady days. It was a time when the notion of alcohol in food seemed daringly sophisticated.
As liquid boils away in an uncovered pan, the proportion of salt in it goes up. The teaspoon of salt that may have seemed a moderate addition to a stew will become excessive if you end up with a reduced, concentrated sauce. Salt, sprinkled on to something moist, will suck up the water. Many cooks like to sweat vegetables with a high water content such as aubergines, courgettes and cucumbers, sprinkling salt on them and leaving them to drain in a colander, for various reasons: to reduce their sponginess, so that they don’t absorb so much oil when frying (aubergines); to prevent their throwing off a lot of liquid in the pan, so that they fry rather than stew (courgettes); and to concentrate their flavour (cucumbers).
Soup, I think, is more interesting after manual pulping than after electric blending. Here’s what else I don’t use food processors or blenders for: Mayonnaise: food-processed mayonnaise does not have the liveliness of flavour of one turned or whisked by hand. Chopping and slicing: the chopping and slicing blades of food processors do much more damage to the cells of vegetables than do carefully wielded knives; you’ll find that electrically sliced onions and potatoes, in particular, have moist and slightly slimy surfaces.