Download Don't Sweat the Aubergine by Nicholas Clee PDF

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.

Show description

Read Online or Download Don't Sweat the Aubergine PDF

Similar food & wine books

Bartending Inside-Out: The Guide to Profession, Profit & Fun (Bartending Inside-Out: The Guide to Profession, Profit, & Fun)

This publication is varied. Its now not jam-packed with a a thousand drink recipes. This e-book fulfills the buyer provider and day-by-day bar operations aspect to objects. I referenced it once or twice, yet haven't begun to learn all of it the way in which throuhg.

Abolition Fanaticism in New York. Speech of a Runaway Slave from Baltimore, at an Abolition Meeting in New York,...

Trajectory provides classics of worldwide literature with twenty first century positive aspects! Our original-text variants comprise the next visible improvements to foster a deeper figuring out of the paintings: notice Clouds firstly of every bankruptcy spotlight vital phrases. observe, sentence, paragraph counts, and examining time aid readers and academics confirm bankruptcy complexity.

Fermenting food step by step

Fermenting nutrients step-by-step indicates you ways to grasp the fermenting procedure with greater than eighty step by step recipes – plus you are going to know about the historical past and techniques of fermentation all through. For hundreds of thousands of years, cultures all over the world have practiced fermenting in order to protect foodstuff, and its well-being merits now are at your fingertips.

Myanmar (Burma)

Myanmar (Burma) will lead you instantly to the simplest sights this gorgeous kingdom has to provide. discover Myanmars captivating temples, miles of pristine shorelines, and inviting tradition. event Yangon and Mandalay, and cruise at the Ayeyarwady River—all only a brief flight from Bangkok. With 1000s of full-color pictures, hand-drawn illustrations, and customized maps that remove darkness from each web page, DK Eyewitness shuttle consultant: Myanmar (Burma) really indicates you this state as nobody else can.

Additional resources for Don't Sweat the Aubergine

Sample text

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.

Download PDF sample

Rated 4.46 of 5 – based on 22 votes