[Dummies 01] • Cooking Basics For Dummies · 5th Edition, 5th Edition by Rama, Marie -- Read -- Imperial Library of Trantor

Index

Cover Table of Contents Introduction

About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here

Part 1: Getting Started with Cooking

Chapter 1: Cooking with Confidence

Creating a Cook-Friendly Kitchen Introducing Major Appliances: Friends, Not Foes Kitchen Safety 101 Now Get Crackin’!

Chapter 2: Investing in the Essential Tools

Collecting Your Cookware Basics Picking Pots and Pans Selecting Tools for Mixing and Baking Considering Small Appliances Graters and Mashers and Peelers, Oh My!

Chapter 3: The Bare Necessities: Stocking Your Pantry and Fridge

Dry Goods: The Pantry’s Backbone Stocking Up on Baking Supplies Spicing Up Your Life with Herbs, Spices, and Seasonings Peanut Butter and Beyond: Bottled and Canned Goods Cooling It with Refrigerated and Frozen Staples Squeezing the Melon: Buying and Storing Fruits and Vegetables Selecting, Buying, and Storing Meat, Poultry, and Fish

Part 2: Know Your Techniques

Chapter 4: The Cutting Edge: Working with Knives

Buying Knives for All Occasions Caring for Your Knives Using Knives Correctly (and Safely) Chopping, Mincing, Julienning, and More Carving Poultry and Meats

Chapter 5: Boiling, Poaching, and Steaming

Water, Water Everywhere … Now What? Making Hard- and Soft-Cooked Eggs Giving Your Veggies a Hot Bath Poaching and Steaming Seafood

Chapter 6: Simply Sautéing

Knowing When to Use Oil or Butter Combining Sautéing with Roasting Making Great Sauce from Bits in the Pan: Deglazing Getting Versatile with Your Sautéing

Chapter 7: Braising and Stewing: Slow and Seductive

Cooking in Liquid Keeping Herbs and Spices in Check

Chapter 8: Roasting Poultry, Meats, and Veggies

Roasting the Right Way Roasting Times and Temperatures for Poultry and Meat Putting Poultry in the Oven Mastering Roasted Meats Remembering (to Roast) Your Veggies!

Chapter 9: Coals and Coils: Grilling and Broiling

Mastering Your Grill Marinating for Flavor Perfecting Your Grilling Technique Making Each Dish Delicious

Chapter 10: Baking Basics

Don’t Wing It: Measuring with Care Working with Eggs Folding, Whipping, Kneading, and More: Getting the Techniques Right Perfecting Your Pie Crust Making Cakes and Quick Breads for a Sweet Treat

Part 3: Expand Your Repertoire

Chapter 11: Conquering Breakfast

Starting the Day with the Incredible, Edible Egg Cooking Perfect Eggs Making Mouth-Watering Breakfast Meats Taking a Tour of Breakfast Breads Blending Your Way to a Healthy Breakfast

Chapter 12: Super Soups and Savory Salads

Mastering Essential Soup Skills Trying Your Hand at Puréed Soups Stimulating Your Palate with Fresh Salads and Dressings

Chapter 13: From Sides to Mains: Great Grains and Pastas

Sprucing Up Standard Rice Checking Out Other Grains Canoodling with Everyone’s Favorite: Pasta Topping Your Pasta with the Perfect Sauce

Chapter 14: Making Sensational Sauces: Fear No More

Starting with the ABCs of Sauces Deglazing for Delicious Pan Sauces Whirling Light Blender Sauces in Minutes Sweetening Things Up with Delectable Dessert Sauces

Chapter 15: Delectable Desserts

Creating Creamy Chocolate Sweets Finding the Indulgent Side of Fruit, Fresh from the Oven Collecting Cookies: All You Need Is a Glass of Milk Taking on Tiramisu

Part 4: Now You’re Cooking! Real Menus for Real Life

Chapter 16: Taking It Easy with One-Pot Meals

Slow Cookers: Small Input, Big Output From Oven to Table: Simplicity in a Casserole Dish

Chapter 17: Making More (and Better) for Less

Creating Big Dishes for Small Bucks Dressing Up Your Meals with Super Sidekicks

Chapter 18: Going Global with Asian and Mediterranean Dishes

Discovering the Asian Pantry Exploring the World of Mediterranean Cooking

Chapter 19: Quick Picks: Cooking with Fewer Ingredients

Whipping Up Dinner with Convenience Foods Keeping Things Simple and Delicious Seeing the Pasta-bilities!

Chapter 20: Summertime Soirees

Planning the Menu Mixing Fruity Drinks for Thirsty Crowds Preparing in Advance for a Stress-Free Party

Chapter 21: Feeding Holiday Hordes: Festive Winter Menus

Planning the Menu Getting Yourself Organized All about Turkey Teasing the Palate with Fresh Dips Scrumptious Stuffings and Sides Last Man Standing: Holiday Desserts Warming Up with Holiday Libations

Part 5: The Part of Tens

Chapter 22: Ten Ways to Think Like a Chef

Know the Basic Techniques Use Only the Freshest Ingredients Get It Together Understand Flavor Combinations Think about Your Plate Plan Your Menus in Advance Be Thrifty Don’t Be a Slave to Recipes Simplify Above All, Have Fun

Chapter 23: Ten Common Cooking Myths

Marinating Meat Tenderizes It Searing Meat Traps in the Juices Basting Chicken Creates Crispy Skin Adding Oil to Pasta Water Keeps It from Sticking Together Using Quality Olive Oil Is Important for Sautéing or Pan-Roasting Using a Garlic Press Extracts More Flavor Soaking Dried Beans before Cooking Improves Flavor and Texture Adding a Potato to an Oversalted Soup or Stew Reduces the Saltiness Cooking with Wine or Spirits Burns Off All the Alcohol Rinsing Raw Mushrooms Causes Them to Absorb More Water

Appendix A: Glossary of 100 (Plus) Common Cooking Terms Appendix B: Common Substitutions, Abbreviations, and Equivalents

Substituting in a Pinch Taking a Quick Look at Abbreviations Looking Up Conversions and Metric Equivalents

Index About the Authors Supplemental Images Connect with Dummies End User License Agreement

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