By Editors of Cook's Illustrated
ISBN-10: 1933615451
ISBN-13: 9781933615455
This very precise Kindle assortment covers all of the culinary floor, from barbeque, grilling, backyard greens, vacation roasts, potatoes, soups, stews, stir-fries, pasta sauces, pizza, appetizers, salads, shrimp and shellfish, to pies, layer brownies, cookies and cakes, vacation cakes, ice cream, basic fruit cakes, and many extra. It's all you really want within the kitchen and all of it sits great and convenient on a Kindle to boot. Now your personal definitive recipe assortment is transportable and straightforward to entry, the suitable helper within the kitchen.
Read or Download The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking PDF
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Extra resources for The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking
Example text
Stir lightly with fork until eggs start to set. Once bottom is firm, lift omelet edge so that uncooked egg runs underneath. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny, about 8 minutes. 4. Cover skillet with a large buttered plate and carefully flip the omelet out. Gently slide omelet back into pan, cooked side up, and cook until completely set and golden brown, about 4 to 5 minutes longer. Run spatula around skillet edge to loosen omelet; slide onto serving plate.
VARIATION: Smoked Trout Mousse Replace salmon with 1/2 pound smoked trout fillets (about 2 fillets), skinned and broken into pieces. Substitute lime juice for lemon juice. Increase crème fraîche to 1/3 cup. Add 2 tablespoons well-drained prepared horseradish with crème fraîche. Broiled Shrimp Wrapped with Bacon makes 24 pieces NOTE: We found that blanching makes the bacon a bit less salty and is worth the extra couple of minutes of work. 4 slices bacon (about 4 ounces) 24 small shrimp (about 8 ounces), peeled 1 tablespoon balsamic vinegar Salt and ground black pepper INSTRUCTIONS: 1.
Figure 7. Using a soup spoon, scrape the white, chalky layer of mold off the rind, leaving the remaining rind intact. Figure 8. Lay one sheet of phyllo on the counter and brush lightly with butter. Lay a second sheet perpendicular to the first sheet and brush with butter. Figure 9. Crisscross two more sheets of phyllo on top of the first two sheets, buttering each as directed. Repeat the process with another four sheets of phyllo, laying them perpendicular to each other. Lay the final two sheets at right angles to each other on top of the pile.
The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking by Editors of Cook's Illustrated
by Mark
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