The Basic Basics How to Cook from A-Z: All You Need to Know to Prepare Over 150 Everyday Foods

by Janet Macdonald

Overview

Get cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes.
 
This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry.
 
Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated.
 
Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.

Product Details

ISBN-13:	9781909808355
Publisher:	Grub Street
Publication date:	02/20/2019
Series:	Basic Basics
Sold by:	Barnes & Noble
Format:	eBook
Pages:	160
Sales rank:	1,062,698
File size:	3 MB

Read an Excerpt

CHAPTER 1

COOKERY BASICS

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ACIDULATED WATER

Some fruits and vegetables (such as apples or celeriac) discolour when they are cut. To prevent this, they should be dropped immediately into 'acidulated' water – cold water which has some lemon juice or vinegar added to it. To each litre (2 pts) of water, add 2 tablespoons lemon juice or vinegar.

BAKING BLIND

This is the process of precooking the pastry-case for a flan or open pie. After rolling out the pastry and placing it in the tin, lay a piece of greaseproof paper on top of the pastry and fill the dish with dried beans or peas (keep a jarful for this purpose) or special ceramic 'beans', before baking for the time stated in the recipe.

BARBECUE

Cooking food out of doors, over hot 'coals' of charcoal, or ceramic bricks when the barbecue is heated by gas or electricity. The general effect is the same as grilling, but you can add smokey flavours to the food by adding special wood chips or herbs to the coals. If you barbecue frequently, it is worth buying wire containers to hold meat or fish.

BARDING (sometimes called larding)

Adding a layer of fat to dry cuts of meat to prevent their drying out during cooking. This is often done with beef sirloin or veal roasting joints, and you can either ask the butcher to do it for you, or lay some slices of streaky bacon over the meat yourself. An alternative method of barding is to make little slits in the meat and push slivers of fat into them.

BASTE

Pouring fat or marinade over meat while it is roasting, to coat the surface with flavours.

BLANCHING

The process of subjecting fruit or vegetables to a short burst in boiling water, then cooling them rapidly by plunging into very cold water. The purpose is to loosen skins for easy removal (as with tomatoes or peaches) or to set the colour and flavour (often done before freezing). Where instructions specify a time for blanching, start timing when the items go into the boiling water. Do not confuse this process with the gardener's process of blanching vegetables such as asparagus or endive by covering them to exclude light.

BOIL

Liquids are boiling when the surface is constantly agitated by the heat rising from below. Most foods do not need to be cooked at a constant boil (one exception is pasta) and the heat can be turned down to simmer when boiling point has been achieved.

BRAISE

Cooking meat in the oven in an open roasting tin, starting with a small amount of liquid in the tin. This liquid evaporates during cooking, creating steam which tenderises the meat in the process.

CASSEROLE

Cooking meat slowly in the oven in a closed pot, with vegetables and plenty of liquid – the original 'one-pot' meal. Traditionally, this is a method of cooking cheaper cuts of meat, as the long slow cooking process tenderises it.

CHOP

Using a knife to cut food into uniformly sized pieces with a series of quick movements. A knife with a triangular shaped blade is best for chopping. Place the food to be chopped on a chopping board, hold the tip of the knife on the board with the fingers of one hand, and use the other hand to move the knife up and down as you chop the food.

'Rough' chopping means large uneven pieces, 'fine' chopping means very small pieces. With large vegetables, it is best to halve the item to give a flat surface on the board, then slice most of the way through it in two directions before chopping in the third direction.

CREAMING BUTTER AND SUGAR

The process of mixing, then beating, butter and sugar together until it resembles a smooth cream, used in the early stages of cake-making.

DE-GORGE

Some vegetables, such as cucumber, have excess water which you get rid of in the process of de-gorging. Slice the vegetable and lay the slices in a colander, sprinkling salt generously over each layer. Leave them for 30 minutes, during which time the salt will have drawn the moisture out. Rinse well, then dry before cooking.

DICE

The process of cutting food into small cubes. See chopping.

EXTRACTING JUICE

Citrus fruits can be halved and squeezed, either by pressing them onto a squeezer, or by pressing a fork into them and squeezing with your hand. Other fruits or vegetables should be chopped very finely, or processed with a liquidiser before straining.

FLATTENING MEAT FOR ESCALOPES

This is done partly to tenderise the meat (especially steak which may not be top quality) and also to make the meat thinner so that it will cook quickly and thus not dry out (important with delicate dry meats such as veal). To avoid splashes, put the meat between greaseproof paper or in a plastic bag, then whack it all over with the base of a heavy saucepan, or meat mallet.

FRYING

There are three types of frying: deep frying, where you immerse the whole of the item in hot fat; shallow-frying, where you cook items one side at a time in a thin layer of fat; and stir-frying, where the items are cut small and fried very quickly in a minimal amount of fat, being constantly stirred and turned while they cook. You can stir-fry in a frying-pan, but a round-bottomed wok is easier. It is important when deep-frying to fry only a few items at a time, as too many items will reduce the temperature of the oil and the food will end up soggy and fat-logged.

GREASE

The process of preparing tins or dishes so that the contents do not stick. You can use oil or butter/margarine, either applied thinly with a pastry brush, or smeared on from the inside of the wrapper. Then put a little flour in and shake it to coat the layer of grease.

GRILL

The process of cooking items close to the heat-source, either the gas flame or a red-hot electrical element (or barbecue). Lining the grill pan with foil before cooking will make it easier to clean. Do not salt meat before grilling, as this can make it tough.

JULIENNE

Cutting ingredients into match-stick sized pieces. Proceed as for chopping, out cut long pieces instead of small cubes.

KNEAD

Kneading incorporates yeast into flour and other ingredients, to give a smooth texture to bread and pastry. To knead, turn the dough out onto a floured surface. Flour your hands and use one to knead while the other turns the dough. Reach over the dough and use your fingertips to bring the outside into the middle, then press it down with your knuckles. Give the dough a quarter turn and repeat.

LIQUIDIZE

Reducing food to a pourable consistency with the aid of a liquidizer or food processor, usually for soups or sauces.

LUKE-WARM

This is a term used to describe liquid at medium heat. Sometimes described as 'hand-hot', it means liquid in which you would be happy to hold your hand.

MARINATE

The liquid in which you marinate food is called a marinade. The liquids are mixtures of oils, lemon juice, vinegar or wine, spices or herbs, or yoghurt. The purpose is to tenderise the food and add flavour to it. As the acid ingredients may cause an effect on metal containers, marinating should be done in a glass or ceramic container, or in a sealed plastic bag, which you then turn over at intervals to spread the marinade over the ingredients. Any marinade which is left over can be used as a sauce for the cooked food, but should always first be brought to the boil to kill any bacteria which it may have picked up from the raw food.

'OVERNIGHT'

Many recipes tell you to leave ingredients or mixtures 'overnight'. This just means 'for at least 8 hours' – there is nothing magical about nighttime, and 8 or more hours during the day will do just as well.

POACH

Cooking foods such as fruit, eggs or fish in liquid which is gently simmering.

POT ROAST

Cooking meat or poultry slowly on top of the cooker in a closed pot with a small amount of liquid. This is a good technique for cheaper cuts of meat. Vegetables and herbs may be included.

PURÉE

Fruit or vegetables reduced to a thick liquid consistency, either by pressing them through a fine sieve, or by using a food processor or liquidiser.

ROAST

Cooking meat or vegetables in the oven in an open dish, usually with a little fat which may be used to baste the food during cooking.

ROUX

A mixture of melted butter and plain flour, used to thicken sauces, soups and stews. To make a roux, melt the butter in a pan and gradually stir in the flour, then cook for a couple of minutes stirring constantly. The roux can then be transferred to a small bowl or jar until needed, when it should be stirred into the liquid to be thickened. To use it straight away, stir the other liquid into the roux, a little at a time. There are three kinds of mix, white, fawn and brown; the colour depends on the cooking time.

RUBBING-IN

The process of mixing fat into flour before liquid is added to make a dough. Put the flour into a mixing bowl. Cut the fat, which should be at room temperature, into eight or ten pieces, add it to the bowl, then use a knife or pastry blender to cut the fat into very small pieces. Put both hands into the mixture and rub a little amount between the thumb and the first two or three fingers of each hand until the mixture resembles breadcrumbs. It is easiest if the thumbs move towards the first finger.

SAUTÉ

Frying food quickly in a small amount of fat – much like stir-frying.

SEALING MEAT

The process of frying the meat before braising or casseroling it, to seal in the juices. Sometimes known as 'browning'. The fat should be hot, and only a few pieces of meat should be sealed at a time, otherwise the fat will cool and the meat will not seal properly.

SIFT

Some recipes require that flour should be sifted. This lightens the mixture by loosening the grains of flour and thus incorporating air. (There is no need to automatically sift all flour, as modern production methods produce better textured flours than used to be available.) You can buy special flour sifters, but an ordinary round-bottomed sieve will do. Hold the sieve over the mixing bowl with one hand and pour the flour into it, then tap the sieve lightly with the other hand so the flour drops into the bowl.

SIMMER

Cooking in liquid which is barely boiling. To simmer, watch the surface of the liquid until it starts to boil, then turn the heat down so that the liquid is barely moving.

SLICE

Cutting ingredients into even-sized flatpieces. For most ingredients, place them on a cutting board so that the knife cuts through them down onto the board. For items which are too large, use a fork to hold the item steady and cut so that the knife goes towards the fork rather than towards you.

SLOW COOKING

Also known as Crock pot cooking, this is a method of cooking with very low heat for several hours, now used to mean 'in a purpose-made slow cooker' (stews and casseroles are slow-cooked). An excellent way to tenderise cheaper cuts of meat, and to ensure that a tasty meal is ready when you return from work. The ingredients are heated to boiling point before putting them in the slow cooker, which then simmers very gently.

STEAM

Cooking ingredients in the vapour from boiling liquid. An excellent way of cooking vegetables without losing flavour and vitamins through boiling.

STERILISE

To prevent moulds and bacteria invading your home-made jams or chutneys, the jars should be washed thoroughly then sterilised. This is done by placing the clean jars in a moderate oven (180°C/350°F/ Gas Mark 4) for 5 minutes.

STEW

Cooking meat or poultry slowly on top of the stove, with vegetables and plenty of liquid. Traditionally, this is a method of cooking cheaper cuts of meat, as the long slow cooking process tenderises it. Many people believe that a stew tastes better if allowed to cool overnight, then reheated. Dumplings can be cooked in the liquid just before serving.

STONE, CORE, SEGMENT AND SKIN FRUIT

Fruits with stones have a 'seam' down one side. Cut down this seam and on round the fruit, deep enough to feel the stone with the knife. Take one side of the fruit in each hand, and twist in opposite directions to separate. Some stones cling to the flesh and have to be cut out. (See separate entry for mangoes).

Apples and pears have a pipped core. To bake an apple, the core has to be removed while leaving the apple whole, so a semi-circular corer must be used. Otherwise, cut the fruit in quarters from top to bottom, then cut diagonally to remove the core and pips. The quarters can then be cut into smaller segments.

Stone fruit often has a loose skin which can be pulled off gently with the help of a knife. Otherwise, and with cored fruit, the skin should be peeled thinly with a sharp paring knife or peeler.

SWEAT

Encouraging ingredients to release their juices at the beginning of cooking, by putting them in a closed saucepan with a little fat.

TOAST

Cooking bread or other yeasty baked foods close to a heat-source, either the gas flame or red-hot electrical element of a grill, or in a purpose-made toaster. A good way of making a tasty dish from slightly stale items.

TOP AND TAIL

To remove the stalk or stem and flower remains or roots of fruit such as gooseberries or vegetables such as radishes.

WHIP/WHISK

Beating cream, egg-white or cake-mixtures until it becomes more or less solid. Stages of whipping are known as 'soft peaks' (when it can be pulled up to a peak which will gradually fall over) or stiff peaks (when the peaks remain in place).

ZEST

The outer surface of citrus fruit peel, which contains aromatic oils and juice. You'll need a special zesting 'knife' to remove it from the whole fruit before peeling by pull zester towards you.

CHAPTER 2

BASIC EQUIPMENT –

THE ESSENTIALS

* * *

When you are new to cooking, the displays of cooking equipment in the shops can be bewildering. There is so much to choose from, and it all comes in different shapes and sizes so you don't know what to buy, or how you're going to afford it all. The good news is that you don't actually need that much, and you don't necessarily need the expensive versions. As well as listing the items you do need, I've added some tips on what sort to buy.

With most items, it is wise to buy the best you can afford, as this lasts longer and thus costs less in the long run.

APRON

The purpose of wearing an apron is to protect your clothes from splashes and smears, so it should be big enough to do this, with a bib part that comes up close to your chin. Wipeable material saves on washes, and a pocket is useful.

BAKING TRAYS

As well as using them for actual baking, you can use a baking tray to place various other items (such as pies) on before putting them in the oven.

BOTTLE OPENER

If buying a separate bottle opener, choose a sturdy one with a handle that is easy to hold.

BOWLS

You need a selection of bowls in various sizes – one large one for mixing pastry, cakes, etc., at least one medium sized one for beating eggs, cream etc., and some smaller ones for holding small quantities of ingredients, breaking eggs, storing left-overs, etc. Unbreakable glass, plastic or stainless steel are better than enamel, which chips if dropped.

BULB BASTER

Plastic basters are safer than glass. The bulbs perish quite quickly, so it is best to buy cheap basters and replace them frequently.

CAKE TINS

If you want to make cakes in fancy shapes, you can usually hire special tins from kitchen equipment shops. Otherwise, simple round cake tins are the best, and best of all are the 'springform' type which spring open when you undo the clip. This makes it much easier to remove the cake. Shallow cake tins can also be used to make quiches.

CAN OPENERS

Cheap metal can-openers work just as well as the various more expensive fancy types. Most incorporate a bottle opener.

CASSEROLES (WITH LIDS)

You need two – a big one for casseroles, pot roasts and other bulky dishes, and a smaller one for baked puddings such as rice. Pyrex or stoneware are best value, cast iron will last for ever but are heavy.

CHOPPING BOARD

Can be wooden or the new hygienic plastic materials. If you can afford it, buy several to avoid using the same one for foods which should be kept separate, such as cooked and raw meat.

CLING FILM

Useful for wrapping sandwiches and covering food before refrigerating it. Buy the 'microwave safe' sort if you have a microwave.

CLOTHS

Plain cotton tea-clothes can be bought in batches very cheaply and are useful for drying dishes, wiping up spills and, when folded sufficiently, as insulation when lifting hot dishes. For hygiene, they should be washed frequently, which is why you need several.

COLANDER

Metal is better than plastic, as it can then be used as a makeshift steamer. A single long handle is more useful than two small handles.

CORKSCREW

These come in various types. The simplest version, which is just as effective as any, is called 'the waiter's friend' – it folds flat for storage and incorporates a small penknife for removing metal foil.

(Continues…)

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Excerpted from "The Basic Basics How to Cook from A-Z"
by .
Copyright © 1998 Janet Macdonald.
Excerpted by permission of Grub Street.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

FOREWORD,
COOKERY BASICS,
BASIC EQUIPMENT – THE ESSENTIALS,
THE BASIC STORE CUPBOARD,
FOOD AND COOKING SAFETY TIPS,
A–Z OF BASIC FOODS,
INDEX,