Download CookWise: The Hows & Whys of Successful Cooking, The Secrets by Shirley O. Corriher PDF

By Shirley O. Corriher

Providing “the hows and whys of winning cooking,” Cookwise, by way of famous nutrients author and culinary sleuth Shirley O. Corriher, tells you ways and why issues occur during nutrition coaching. The greater than 230 awesome recipes featured not just please the palate, yet show some of the roles of parts and techniques—making Cookwise a useful reference for a person who has ever desired to enhance on a recipe, make a cake moister, or a roast fowl juicier.

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By Shirley O. Corriher

Providing “the hows and whys of winning cooking,” Cookwise, by way of famous nutrients author and culinary sleuth Shirley O. Corriher, tells you ways and why issues occur during nutrition coaching. The greater than 230 awesome recipes featured not just please the palate, yet show some of the roles of parts and techniques—making Cookwise a useful reference for a person who has ever desired to enhance on a recipe, make a cake moister, or a roast fowl juicier.

Show description

Read or Download CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed PDF

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Additional info for CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed

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Dough must be 4. cold before you punch it down. Punch down, divide into 10 pieces, and shape each into a cylin- der 3V2 to 4 inches long, about the width of the pan. Arrange the 10 cylinders in a row down the pan, pressing one against the other. Brush the dough with a beaten egg (try not to get egg pan) and let rise in a warm room until slightly above the pan. This will take on the about 2 hours, depending on how cold the dough was. About 30 minutes before the dough 5. the oven and preheat to risen, turn the is 450°F (232°C) oven down to fully risen, place a — see Notes.

If the bottom is burned is too hot. I to provide steam. (For I an pan of water on the lowest pos- place the bread a sprayer for in, I also more provides a hot surface to get the dough mist the steam. This warm fast plus a moist atmosphere to slow top crusting. Since the loaf is baked in the lower part of the oven, there is 260°C). is put a small baking pan with V2 inch of boiling water on the ble just as in a gas oven. In others, the heating element is bottom Your stone Shortly before placing a loaf on the hot stone, electric oven, put the In some electric ovens, the heating unit so that the bottom inch of the bread cooking before the dough can ovens, place a shelf in the lowest position.

Use the cold-oven procedure described on page 14. on the oven to the floor. a shelf in the lower baking temperature. (For an electric oven, put cookwise 26 Breadmaking methods and flavor Even the French complain taste the way it Breads made with yeast or sourdough starters bread today does not did in the old days. " they made with that say. In the old days, bread was starters or with a lengthy or part of the dough, with its sponge method, flavorful fermentation products, was saved to start the next batch.

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