Kitchen Confidant

An Indispensable Guide for the Baker, Drinker, and Cook
 
 
Chronicle Books LLC (Verlag)
  • erschienen am 27. Februar 2018
  • |
  • 96 Seiten
 
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
978-1-4521-6542-4 (ISBN)
 
This handy reference is the perfect partner for anyone who loves to bake, cook, or whip up a cocktail. Armed with the wealth of helpful reference material in this invaluable guide-including weight-to-volume conversions, the basics of stocking a baker's tool kit, tips on where to store things in the fridge, and more-home cooks will learn to be more confident, competent, and efficient in the kitchen. Featuring separate sections for baking, drinking, and cooking, this is a go-to resource for both seasoned chefs and new cooks.
  • Englisch
  • La Vergne
  • |
  • USA
978-1-4521-6542-4 (9781452165424)
1452165424 (1452165424)
weitere Ausgaben werden ermittelt
  • Cover
  • Title
  • Copyright
  • CONTENTS
  • PART I: BAKER'S HANDBOOK
  • Basic Baking Equipment
  • The must-haves
  • The nice-to-haves
  • Oven Temperature Conversions
  • Volume Conversions
  • Baking Pan Dimensions and Volume
  • Metric Conversions for Common Ingredients
  • Length Equivalents
  • Candy Making Temperatures
  • Ingredient Substitutions
  • Baking powder (double-acting)
  • Brown sugar
  • Buttermilk
  • Cake flour
  • Chocolate (bittersweet)
  • Chocolate (milk)
  • Chocolate (unsweetened)
  • Cocoa powder
  • Confectioners' sugar
  • Cream of tartar
  • Crème fraîche
  • Evaporated milk
  • Half-and-half
  • Milk (whole)
  • Self-rising flour
  • Sour cream
  • Superfine sugar
  • Vanilla bean
  • Yogurt (non-Greek)
  • Egg Size and Weight
  • Egg Size Equivalents
  • Best Uses for Alternative Flours
  • Almond flour or almond meal
  • Baking Pan Dimensions and Volume
  • Buckwheat flour
  • Chickpea flour
  • Coconut flour
  • Millet flour
  • Oat flour
  • Quinoa flour
  • Rice flour (brown or white)
  • Rice flour (sweet white, a.k.a. glutinous)
  • Rye flour
  • Spelt flour
  • Whole-wheat flour
  • Can I replace all-purpose flour with that?
  • Metric Conversions for Common Ingredients
  • Length Equivalents
  • Candy Making Temperatures
  • Conversions for Alternative Sweeteners
  • High-Altitude Baking Adjustments
  • Common Baking Terms and Techniques
  • Blind bake
  • Cream
  • Crimp/flute
  • Cut in
  • Dip and sweep
  • Egg wash
  • Fold
  • Glaze
  • Knead
  • Packed cup
  • Proof
  • Sift
  • Soft peaks
  • Stiff peaks
  • Toast (nuts, spices, or coconut)
  • Whip
  • Sifting Techniques
  • Handheld sifter
  • Strainer
  • Whisk
  • Types of Chocolate by Cocoa Percentage
  • PART II: DRINKER'S HANDBOOK
  • Basic Cocktail Equipment
  • The must-haves
  • The nice-to-haves
  • Standard Bar Measurements
  • Serving Sizes for Alcohol
  • Liqueurs
  • Anise-flavored liqueurs
  • Chocolate liqueurs
  • Coffee liqueurs
  • Cream liqueurs
  • Fruit liqueurs
  • Herb and flower liqueurs
  • Nut liqueurs
  • Cocktail Garnishes
  • Salted or sugared rim
  • Rim of the glass garnishes
  • Garnishes to add to the glass
  • Cocktail pick garnishes
  • Ice cube garnishes
  • Glassware Glossary
  • Wines
  • White Wine Grapes
  • Red Wine Grapes
  • Sparkling Wines
  • Beer Styles Glossary
  • Lager
  • Kolsch
  • Pilsner
  • Tripel
  • Sour
  • Pale ale
  • IPA
  • Amber ale
  • Red ale
  • Bock
  • Brown ale
  • Porter
  • Stout
  • Coffee Drinks
  • Types of Tea
  • PART III: COOK'S HANDBOOK
  • Basic Cooking Equipment
  • The must-haves
  • The nice-to-haves
  • Metric Conversions for Beans, Grains, Produce, Cheese
  • About Seasoning-Herbs, Spices, and Salt
  • Freshness Is Key
  • Substituting Dried Herbs for Fresh
  • Toasting Spices
  • Salting Food
  • Basic Knife Techniques and Terminology
  • Types of Cuts
  • Chiffonade
  • Chop
  • Cut on the bias
  • Dice
  • Mince
  • Julienne
  • Suprême
  • A Guide to Cooking Common Cuts of Meat
  • Meat Doneness Temperatures
  • Beef, pork, veal, and lamb (Steaks, chops, and roasts)
  • Ground meats
  • Ham, fresh or smoked (uncooked)
  • All poultry
  • Fish and Shellfish
  • Common Cooking Terms
  • A Dozen Common Pasta Shapes
  • A Few Basic Sauces
  • Mayonnaise
  • Hollandaise
  • Classic Vinaigrette
  • Poultry Gravy
  • Tomato Sauce with Garlic and Basil
  • Pesto
  • Chimichurri
  • Food Storage Tips
  • How Many Cups in a Can
  • Black beans
  • Cannellini beans
  • Kidney beans
  • Pinto beans
  • Chickpeas
  • Coconut milk
  • Pumpkin purée
  • Crushed tomatoes
  • Diced tomatoes
  • Whole peeled tomatoes
  • Tomato paste
  • Tomato sauce
  • Chronicle Ebooks

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