Cookwise: The Secrets of Cooking Revealedby Shirley O. Corriher
Offering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and/b>
Offering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.
- HarperCollins Publishers
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- Product dimensions:
- 8.00(w) x 10.00(h) x 1.61(d)
Read an Excerpt
Artichoke Leaves with Hollandaise
Makes 3 to 4 Hors d'oeuvre servings
This old-time classic hors d'oeuvre is hard to beat.
What this recipe shows:
Microwaving is a quick, simple way to prepare an artichoke.
2 large artichokes, rinsed and stems cut off close to the base, sharp leaf tips trimmed if desired
1 recipe hollandaise (see below)
Wrap each artichoke in microwave-safe plastic wrap. Microwave one at a time for 6 to 7 minutes on High. Let stand 5 minutes. Push the leaves down to spread out and make them easier to remove. Serve warm, at room temperature, or cold with hollandaise for dipping and a plate for the leaves, which are discarded after the edible portion has been eaten.
Makes about 1 1/3 cups
What this recipe shows:
Once the yolk-lemon juice mixture begins to thicken, it has reached a temperature high enough to kill salmonella.
Whisking in the melted butter over hot, not boiling, water off the heat prevents the yolks from scrambling.
Adding salt to the hollandaise after the ice cubes are added and the hot water has cooled prevents the yolks from scrambling.
4 large egg yolks
3 1/2 tablespoons fresh lemon juice (about 2 lemons)
1 tablespoon water
1/2 pound (2 sticks) unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon cayenne
Place the egg yolks, lemon juice, and water in the top of a double boiler or in a bowl resting over the top of a medium saucepan of simmering water. It is important that the top of the water be well below the upper part of the double boiler or the bottom of the bowl. Have the melted butter ready to drizzle in. Whisk constantly. Thesecond that the yolk mixture begins to thicken slightly, remove the top of the double boiler or the bowl from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to cool the hot water a little. Put the pan or bowl of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove bowl and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.
Copyright © 1997 by Shirley O. Corriher
Meet the Author
Shirley O. Corriher, national and international speaker, food writer, and culinary food sleuth, solves problems for everyone from large corporations, food editors, and test-kitchen chefs to home cooks. For ten years, Shirley was a syndicated columnist for the Los Angeles Times Syndicate and Tribune Media Services. She lives in Atlanta, Georgia, with her husband, Arch.
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Most Helpful Customer Reviews
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This book, quite simply, is the best book for anyone left-brained or detail-oriented who loves to cook. If 'why?' is a question you've -ever- asked about food, buy this book. Buy two copies. Give one to a friend. Buy another. Sounds silly, sure, but once you've read it and realized the science behind what you toss down your gullet, you'll agree. There's nothing finer.
This book can't be beat! If you're wondering why your cake is lopsided, you're cookies are too crumbly, or you just don't know what to do with chocolate, this is the book for you! Easy to understand, includes recipies to show you how the ingredients effect each other, and trouble shoots recipies you've found and my want to try. I feel like a better, more prepared, cook now that I've gone through this book. I can guestimate how a recipie will turn out before I even start, and I know what's going on during the preparation and cooking time. I recomend this to anyone who feels cooking is a hobby for them!
Even though I have baked hundreds of cakes, I never knew why I had to cream the butter and sugar before I added the eggs and why it is important to add the dry ingredients after the wet ones are combined, and now, thanks to Shirley's book, it is no longer a mystery - although the explanations can be a bit technical, overall it is a great book, that compliments all my other cook books, now I have cookwise open along with the other cookbooks I use, cooking like a professional.