How to Squeeze a Lemon 1.023 Kitchen Tips, Food Fixes, and Handy Techniques

274 Pages·2013·6.02 MB·English

by  From the Editors of Fine Cooking

EDITORS, CONTRIBUTORS & READERS OF
Fine Cooking
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Acknowledgments
Special thanks to the readers, authors, editors, copy editors, and other staff members
of Fine Cooking who contributed to the making of this book.
Text © 2010 by The Taunton Press, Inc.
Cover photograph © Ocean Photography/Veer
All rights reserved.
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The Taunton Press, Inc., 63 South Main Street, PO Box 5506, Newtown, CT 06470-5506
e-mail:
introduction
It’s not unusual to hear the word geek used in the halls or around the table at Fine
Cooking: It’s a term of endearment. We like the science behind cooking—the more we
know about why things work the way they do, the more we have to share with you,
from why a batch of whipped cream will go from light and fuffy to grainy and unus-
able in seconds (see page 119 for the solution to that one) to how to actually squeeze
a lemon so that it won’t squirt you in the eye in the process (fnd the answer to that
one on page 47)—the more you’ll learn.
Becoming a good cook is really just a long, delicious learning process, and that’s
where this book comes in. It’s a chance for the crack cooks in our Test Kitchen to
share some “Aha!” secrets they’ve learned in the process of triple-testing every recipe
that runs in Fine Cooking. We’ve also included dozens of handy tips, any one of which
may change the way you prepare something from this moment forward. But we didn’t
stop there. We invited our contributors (who include cookbook authors and chefs)
and some of the best cooking teachers we know to contribute too, along with our
smart, savvy readers (recognize your advice in here?). All in all, there are more than
1,000 great tips and techniques in the pages that follow, each one culled from the
collective wisdom of hundreds of amazing cooks.
This companion volume to Fine Cooking’s frst book of tips, the award-winning How
to Break an Egg, begins where that handy reference left off fve years ago. So it’s high
time for a new collection of creative shortcuts, kitchen-tested techniques, and smart
substitutions. Since then, we’ve added 30 issues of Fine Cooking to our archives and
created fnecooking.com, a total resource for home cooks that features more than
4,000 recipes, how-to videos, and a community of passionate cooks just like you.
Here’s to becoming an ever-smarter, better cook.
—Laurie Buckle
Editor, Fine Cooking
contents
equipment
1 pans 4 kitchen Appliances 9 knives, cutting Boards & kitchen tools 18
You use that to do what? 29
produce
2 Fruit 40 Vegetables 54
meAt, Fish & poultrY
3 meat 88 Fish & shellfsh 98 poultry 107
pAntrY
4 dairy & eggs 116 dry goods 130 A guide to Food storage 158
techniques
5 Baking 166 grilling 192 other techniques 204
wine & Beer
6 wine 220 Beer 226
when things go wrong,
7 A quick guide to suBstitutions & equiVAlents
229
contributors’ Bios 262 index 264
equipment