Kitchen on fire! : mastering the art of cooking in 12 weeks (or less) PDF
Preview Kitchen on fire! : mastering the art of cooking in 12 weeks (or less)
Table of Contents Title Page Introduction IF THESE TWO CLOWNS CAN COOK, SO CAN YOU! WEEK 1 - KNIFE SKILLS AND MISE EN PLACE KINDS OF KNIVES MATERIALS KNIFE SAFETY PARTS OF A KNIFE HOLDING THE KNIFE AND THE “CLAW” SHARPENING AND HONING THE EDGE CUTTING BOARDS AND THE CUTTING STATION CUTS SIZING CHART CUT SIZES CUTTING MOTIONS TRICKS WITH HERBS CUTTING BY SHAPE AND STRUCTURE ADDITIONAL MISE EN PLACE FOR WORKING WITH PROTEINS SILVERSKIN AND FAT REMOVAL SLICING, CARVING, AND BONING MEAT POUNDING OUT PROTEINS, TRUSSING, AND ROULADE BRINES, MARINADES, RUBS, AND BARDING KNIFE SKILLS AND MISE EN PLACE TIPS AND TRICKS DU CHEF KNIFE SKILLS AND MISE EN PLACE CHAPTER EXERCISES WEEK 2 - SAUTEING, STIR-FRYING, AND SEARING CONSIDERATIONS FOR SAUTÉING AND STIR-FRYING HIGH-HEAT SAUTÉING AND STIR-FRYING LOW-HEAT SAUTÉING, SWEATING, AND RENDERING SEARING TIPS AND TRICKS DU CHEF SAUTÉING, STIR-FRYING, AND SEARING CHAPTER EXERCISES WEEK 3 - STOCKS, SOUPS, AND POACHING BONES AND CUTS OF VEGETABLES FOR STOCK LIGHT AND DARK STOCKS SKIMMING, STRAINING, STORING, AND FATTING STOCKS STORING AND DE-FATTING STOCKS THIN OR CLEAR AND CREAMY SOUPS PUREED SOUPS SIMMERING TEMPERATURES AND POACHING POACHING STOCKS AND SOUPS TIPS AND TRICKS DU CHEF STOCKS, SOUPS, AND POACHING CHAPTER EXERCISES WEEK 4 - FRYING AND CONFIT CONSIDERATIONS FOR PAN-AND DEEP-FRYING BREADINGS AND BATTERS FOR FRYING PAN-AND DEEP-FRYING CONFIT FRYING AND CONFIT TIPS AND TRICKS DU CHEF SEARING, FRYING, AND CONFIT CHAPTER EXERCISES WEEK 5 - STEWING, BRAISING, AND STEAMING STEWING BRAISING STEAMING STEWING, BRAISING, AND STEAMING TIPS AND TRICKS DU CHEF STEWING, BRAISING, AND STEAMING CHAPTER EXERCISES WEEK 6 - SAUCES, CONDIMENTS, AND DIPS STARCH-THICKENED SAUCES REDUCTIONS, PAN SAUCES, AND DEGLAZING EMULSIFIED SAUCES COLD CREAMY SAUCES, DIPS, AND DRESSINGS PUREED SAUCES, DIPS, AND CONDIMENTS INFUSED FATS CHUNKY DIPS AND CONDIMENTS QUICK PICKLING SAUCES AND CONDIMENTS TIPS AND TRICKS DU CHEF SAUCES, CONDIMENTS, AND DIPS CHAPTER EXERCISES WEEK 7 - ROASTING AND BROILING HIGH-AND LOW-TEMPERATURE ROASTING HIGH-TEMPERATURE ROASTING AND BROWNING LOW-TEMPERATURE (SLOW) ROASTING BROILING ROASTING AND BROILING TIPS AND TRICKS DU CHEF ROASTING AND BROILING CHAPTER EXERCISES WEEK 8 - GRILLING TYPES OF GRILLS AND FUELS CHARCOAL MANAGEMENT ADDITIONAL TOOLS FOR GRILLING DIRECT AND INDIRECT GRILLING GRILL-ROASTING AND BARBECUING ADDING SMOKE TO THE GRILL GRILLING TIPS AND TRICKS DU CHEF GRILLING CHAPTER EXERCISES WEEK 9 - YEAST BREADS INGREDIENTS AND THEIR ROLES THREE MAIN BREAD-MAKING METHODS MEASURING AND MISE EN PLACE MIXING AND KNEADING PROOFING, PUNCHING, AND ROUNDING CHILLING, SHAPING, AND ROLLING BAKING, STEAMING, AND DONENESS YEAST BREADS TIPS AND TRICKS DU CHEF YEAST BREADS CHAPTER EXERCISES WEEK 10 - QUICK BREADS AND BATTERS THE CHEMICAL LEAVENERS DOUGH (BISCUIT) METHOD SHAPING AND CUTTING QUICK BREAD DOUGHS BATTER (MUFFIN) METHOD COOKING QUICK BREADS AND BATTERS SHORT AND FLAKY PASTRY DOUGHS QUICK BREADS AND BATTERS TIPS AND TRICKS DU CHEF QUICK BREADS AND BATTERS CHAPTER EXERCISES WEEK 11 - STARCHES, GRAINS, AND PASTAS PASTA BASIC DUMPLINGS AND WRAPS RICE AND OTHER GRAINS BASIC MILLED AND PARCOOKED GRAINS SPECIAL POTATO PREPARATIONS BEANS AND OTHER LEGUMES PASTA, STARCHES, AND GRAINS TIPS AND TRICKS DU CHEF PASTA, STARCHES, AND GRAINS CHAPTER EXERCISES WEEK 12 - THE INCREDIBLE EGG EGG ANATOMY AND BASIC CHEMISTRY OMELETS, AND FRIED AND SCRAMBLED EGGS POACHED AND “BOILED” EGGS, AND EGG DROP BAKED EGGS AND SAVORY CUSTARDS FOAMS, FOLDING, AND SOUFFLÉS EGG TIPS AND TRICKS DU CHEF EGGS CHAPTER EXERCISES Chapter 13 - THE BASIC SCIENCE OF COOKING REACTIONS AND INTERACTIONS REACTION RATES CHARGE AND POLARITY SOLUBILITY AND EXTRACTIONS BINDING POWER OF EMULSIONS TEMPERATURE AND HEAT CAPACITY BOILING, MELTING, AND SMOKE POINTS HEAT TRANSFER THE NATURE OF PROTEINS THE NATURE OF STARCHS FAT MAGIC CARAMELIZATION AND MAILLARD REACTIONS THE ROLE OF DENSITY IN COOKING HOW TENDERIZING AND MARINATING WORK THE IMPORTANCE OF A FOOD’S SURFACE AREA AND SHAPE Chapter 14 - COOKING INGREDIENTS HERBS SALTS AND SUGARS SEASONALITY CHART WASHING AND STORING PRODUCE CUTS OF BEEF CUTS OF LAMB CUTS OF PORK TYPES AND CUTS OF POULTRY TYPES OF SEAFOOD NATURAL TENDERNESS AND FATTINESS OF PROTEINS DONENESS TEMPERATURE FOR PROTEINS HOW TO TELL DONENESS BY COLOR COOKING FAT SMOKING POINT CHART Chapter 15 - TOOL MASTER LIST MEASUREMENT TOOLS CUTTING TOOLS (OTHER THAN KNIVES) BAKING AND PASTRY TOOLS OTHER TOOLS SMALL ELECTRICS POTS AND PANS METRIC CONVERSIONS Acknowledgments RESOURCES INDEX Copyright Page
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