By Aida Mollenkamp, Alex Farnum
Nutrition community and Cooking Channel superstar Aida Mollenkamp lays a useful origin for chefs in Keys to the Kitchen. This finished guide collects greater than three hundred leading edge, modern recipes in addition to colour pictures, lots of informative illustrations, a considerable strategy primer, and worthwhile how-to details on topics as wide-ranging as rust removing, throwing a dinner party, and knife talents. For participants of the tech-savvy new iteration who can't prepare dinner yet are looking to, this crucial reference consultant makes an awesome beginning and for these already comfy within the kitchen it's jam-packed with "who knew" moments for increasing their repertoire of serious recipes.
Read Online or Download Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook PDF
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Additional info for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook
Remove black veins from shrimp and chop fine. 2. Soak mushrooms in lukewarm water for 20 to 30 minutes and remove stems. 3. Mix chopped shrimp with egg white, cornstarch, and seasonings. 4. Stuff mushrooms with mixture and steam for 10 minutes. 5. Serve hot or cold with soy sauce. Method: Shrimp ~ Othe r Sea Food 59 Fried Sliced Prawns Ingredients: 1 1f2 lbs. prawns 1 tbsp. wine 1 tsp. salt 1/ 2 tsp. cornstarch 1/ 4 lb. bamboo shoot, cut into small slices 1f4lb. cucumber, sliced 10 tbsps. oil Seasonings: 1/ 2 tsp.
Fish (carp or any white-meat fish) A 4 tbsps. cornstarch 2 tbsps. wine 1 tsp. ginger juice 2 tbsps. scry sauce Oil for deep-frying Mrs. Ma's Cookbook 46 3 tbsps green peas 1/ 2 cup diced carrots 3 tbsps. oil B Sauce: 5 tbsps. sugar 4 tbsps. soy sauce 4 tbsps. vinegar 1f 2 tsp. salt 1 tbsp. sesame oil c 1 tbsp. cornstarch 1 cup water I. Remove entrails from fish and scale. 2. Slice fish into two big parts. Slice big parts into 4 or 5 small parts. Score 2 lines on each part. M ethod: 3. Dip fish into mixture A (cornstarch, wine, ginger juice, soy sauce).
Cornstarch. 3. Heat oil and deep-fry shrimp for a few seconds. Remove from oil and drain. 4. Heat 3 tbsps. oil, fry chopped ginger and onion, stir well, and add shrimp. 5. Mix sauce ingredients and add to shrimp, stirring constantly. When mixture thickens, remove from flame and serve hot. Barbecued Shrimp Ingredients : 1lb. shrimp 1 tsp. ginger juice 4 tbsps. chopped leek 2 tbsps. wine 2 tbsps. soy sauce 1/ 2 tsp. salt 2 tbsps. sugar 1/6 tsp. morwsodium glutamate 1 tbsp. sesame oil Method : 1. Wash shrimp and remove legs but not shells.
Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp, Alex Farnum