"This book is all meat with no fat....sure to surprise and enlighten even the most informed gourmands." --Publishers Weekly (starred review of the First Edition of 101 Things I Learned in Culinary School)
A chef must master countless techniques, memorize a mountain of information, and maintain a zenmaster's calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, such as:
* Practical how-to's, from properly holding a knife to calibrating a thermometer to creating a compost pile
* Ways to emphasize, accent, deepen, and counterpoint flavors
* Why we prefer a crisp outside and tender inside in most foods
* Understanding wine labels and beer basics
* How to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens
* How a professional kitchen is organized and managed to maintain its mission
Written by a culinary professor and former White House chef, 101 Things I Learned in Culinary School is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around--or simply into--the kitchen.
|Publisher:||Grand Central Publishing|
|Product dimensions:||7.10(w) x 5.10(h) x 0.90(d)|
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101 Things I Learned (TM) in Culinary School
By Eguaras, Louis
Grand Central PublishingCopyright © 2010 Eguaras, Louis
All right reserved.
There are only two ways to cook.
Dry cooking uses direct heat—radiation, convection, or oil. Methods include sautéing, panfrying, deep-frying, grilling, broiling, roasting, and baking. It produces browning or searing of the food’s outside surface.
Moist cooking uses water, stock, or other liquid (other than oil) as a medium for transferring heat. Methods include blanching, boiling, simmering, poaching, and steaming. The foods are not browned and tend to be tender when done. For best heat transfer, the cooking vessel should be large enough for the food to be completely surrounded by the liquid or steam.
Dry and moist methods can be combined. In braising and stewing, a tougher cut of meat is seared with dry heat, and then simmered for several hours in liquid to tenderize.
Excerpted from 101 Things I Learned (TM) in Culinary School by Eguaras, Louis Copyright © 2010 by Eguaras, Louis. Excerpted by permission.
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