Wednesday, December 28, 2011

Cooking for Geeks: Real Science, Great Hacks, and Good Food

Cooking for Geeks: Real Science, Great Hacks, and Good Food


Cooking for Geeks: Real Science, Great Hacks, and Good Food | Cheap Sale Discount Price

Cooking for Geeks: Real Science, Great Hacks, and Good Food Overview

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish?

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350 F/175 C and others at 375 F/190 C? And how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo).

This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.

  • Initialize your kitchen and calibrate your tools
  • Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook
  • Play with your food using hydrocolloids and sous vide cooking
  • Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd


From Cooking for Geeks: Butternut Squash Soup

Purée in a food processor or with an immersion blender:
2 cups (660g) butternut squash, peeled, cubed, and roasted (about 1 medium squash)
2 cups (470g) chicken, turkey, or vegetable stock
1 small (130g) yellow onion, diced and sautéed
1/2 teaspoon (1g) salt (adjust to taste)

Notes

  • The weights are for the prepared ingredients and only rough suggestions. So, prepare each item individually. For example, for the squash, peel it, then coat it with olive oil, sprinkle it with salt, and roast it in the oven at a temperature around 400–425 F / 200–220 C until it begins to brown. When you go to purée the ingredients, hold back some of the squash and some of the stock, taste the purée, and see which you think it needs. Want it thicker? Add more squash. Thinner? Add more stock.
  • This soup by itself is very basic. Garnish with whatever else you have on hand that you think might go well, such as garlic croutons and bacon. Or top with a small dab of cream, some toasted walnuts, and dried cranberries to give it a feeling of Thanksgiving. How about a teaspoon of maple syrup, a few thin slices of beef, and some fresh oregano? Chives, sour cream, and cheddar cheese? Why not! Instead of purchasing items to follow a recipe exactly, try using leftover ingredients from other meals to complement the squash soup.
  • If you’re in a rush, you can “jump-start” the squash by microwaving it first. Peel and quarter the squash, using a spoon to scoop out the seeds. Then, cube it into 1–2” / 3–5 cm pieces, drop it into a glass baking pan that’s both oven and microwave safe, and nuke it for four to five minutes to partially heat the mass. Remove from microwave, coat the squash with olive oil and a light sprinkling of salt, and roast it in a preheated oven until done, about 20 to 30 minutes. If you’re not in a rush, you can skip the peeling step entirely: cut the squash in half, scoop out the seeds, add oil and salt, roast it for about an hour (until the flesh is soft), and use a spoon to scoop it out.

Pumpkin Cake

There are two broad types of cake batters: high- ratio cakes--those that have more sugar and water than flour (or by some definitions, just a lot of sugar)--and low-ratio cakes—which tend to have coarser crumbs. For high-ratio cakes, there should be more sugar than flour (by weight) and more eggs than fats (again, by weight), and the liquid mass (eggs, milk, water) should be heavier than the sugar.

Consider this pumpkin cake, which is a high-ratio cake (245g of pumpkin contains 220g of water--you can look these sorts of things up in the USDA National Nutrient Database, available online at http://www.nal.usda.gov/fnic/foodcomp/search/).

In a mixing bowl, measure out and then mix with an electric mixer to thoroughly combine:
1 cup (245g) pumpkin (canned, or roast and puree your own)
1 cup (200g) sugar
3/4 cup (160g) canola oil
2 large (120g) eggs
1 1/2 cups (180g) flour
1/4 cup (40g) raisins
2 teaspoons (5g) cinnamon
1 teaspoon (5g) baking powder
1/2 teaspoon (5g) baking soda
1/2 teaspoon (3g) salt
1/2 teaspoon (2g) vanilla extract

Transfer to a greased cake pan or spring form and bake in an oven preheated to 350 F / 175 C until a toothpick comes out dry, about 20 minutes.

Notes

  • Try adding dried pears soaked in brandy. You can also hold back some of the raisins and sprinkle them on top.
  • One nice thing about high-ratio cakes is that they don’t have much gluten, so they won’t turn out like bread, even with excessive beating. With a total weight of 920 grams, of which only roughly 20 grams is gluten, there just isn’t enough gluten present in this cake to give it a bread-like texture. There’s also a fair amount of both sugar and fats to interfere with gluten development.

  • Read More...


    Get Discount Price : Check Price Now!


    Get Compare Price : Check Compare Price


    * Product Information and Prices Stored: Dec 28, 2011 18:52:19

    Cheap Weight Bench Muck Boots Sale Long Jean Skirts

read more...

Sunday, December 25, 2011

Real Simple Best Recipes: Easy, Delicious Meals

Real Simple Best Recipes: Easy, Delicious Meals


Real Simple Best Recipes: Easy, Delicious Meals | Cheap Sale Discount Price

Real Simple Best Recipes: Easy, Delicious Meals Overview You want to feed your family (and yourself!) well, but with your busy life, getting a healthy, satisfying meal on the table sometimes seems like Mission: Impossible. For 10 years, Real Simple has been finding ways to help you fulfill that mission while saving you time, stress, and money. Here, we've gathered up some of our best recipes to serve anytime, anywhere-from a weeknight supper to a dinner party.

These include:
ONE-POT MEALS that require just a single pan (and hardly any cleanup)
30-MINUTE MEALS to throw together at the end of a busy workday
NO-COOK MEALS for when you just don't want to turn on the oven
FREEZABLE MEALS to make ahead, for days when there's no time to cook
KID-FRIENDLY MEALS that please both them and you
FULL NUTRITIONAL INFO for every recipe, to make watching your numbers easier
MENU SUGGESTIONS combining recipes for special occasions
TRICKS OF THE TRADE to help you choose the freshest produce, pair pasta shapes with the best sauces, decipher the labels on chicken packages, and devein a shrimp

Read More...


Get Discount Price : Check Price Now!


Get Compare Price : Check Compare Price


* Product Information and Prices Stored: Dec 25, 2011 14:51:20

Strapless Floral Dress

read more...

Friday, December 23, 2011

The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food

The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food


The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food | Cheap Sale Discount Price

The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food Overview

Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing?

In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.


Read More...


Get Discount Price : Check Price Now!


Get Compare Price : Check Compare Price


* Product Information and Prices Stored: Dec 23, 2011 18:25:10

Wireless Radar Detectors

read more...

Wednesday, November 16, 2011

The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian

The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian


The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian | Cheap Sale Discount Price

The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian Overview With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California's culinary community at large. After 10 successful years as a cherished destination for lovers of delicious and naturally wholesome cuisine, this eclectic hot spot continues to thrive under the stewardship of its pioneering founder, Ann Gentry, who raises the standards and expectations of nutritious, meat-free cooking through her unique brand of California cuisine. In THE REAL FOOD DAILY COOKBOOK, you'll find recipes for 150 of the restaurants' most popular dishes, such as Lentil-Walnut P?¢t?©; Country-Style Miso Soup; Tuscan Bean Salad with Herb Vinaigrette; Southern-Style Skillet Cornbread; Tofu Quiche with Leeks and Asparagus; Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables; and Coconut Cream Pie with Chocolate Sauce. After years of getting floods of recipe requests from her loyal customers, Ann is delivering in full force, not only to her patient fans, but to everyone who yearns for delicious, healthful, real food in their daily lives.

Read More...


Get Discount Price : Check Price Now!


Get Compare Price : Check Compare Price


* Product Information and Prices Stored: Nov 17, 2011 01:19:08

Leg Warmers For Women Water Booster Pumps Led Trailer Lights

read more...

Monday, November 7, 2011

Raw Food/Real World: 100 Recipes to Get the Glow

Raw Food/Real World: 100 Recipes to Get the Glow


Raw Food/Real World: 100 Recipes to Get the Glow | Cheap Sale Discount Price

Raw Food/Real World: 100 Recipes to Get the Glow Feature
  • ISBN13: 9780060793555
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Raw Food/Real World: 100 Recipes to Get the Glow Overview

Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.

The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."

In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.


Read More...


Get Discount Price : Check Price Now!


Get Compare Price : Check Compare Price


* Product Information and Prices Stored: Nov 07, 2011 23:13:08

Cordless Drill Lithium

read more...

Monday, October 31, 2011

Real{Fast}Food

RealFastFood


RealFastFood | Cheap Sale Discount Price

RealFastFood Overview Do you want to eat healthier, but don't think you have time?

Are you passionate about cooking whole foods from scratch
but overwhelmed with all the prep work?

Then the book Real Fast Food is for you!

It's a treasure trove of time saving techniques and simply wonderful recipes that are custom fit for you and your schedule. You'll learn everything from painless freezer stocking and bulk food prep to quick, healthy meals for day trips. I'll teach you how to think about whole food prep in a whole new way, allowing you to make more real food in less time than you ever imagined, and even giving you the feeling of a "day off" once in a while -- all without sacrificing quality.

The book features:

Over 60 pages of inspiration and practical how-to for streamlining real food prep
2 dozen helpful photographs
Bonus print-outs to get organized
Menu planning and bulk shopping how-to
More than 50 delicious, whole-food recipes

All recipes are time tested and approved by family and friends. They're based on broths, soaked grains, good fats, and natural seasonings and sweeteners.


Read More...


Get Discount Price : Check Price Now!


Get Compare Price : Check Compare Price


* Product Information and Prices Stored: Oct 31, 2011 04:55:08

Dresses With Sleeves Antique Walking Sticks Earthquake Detector

read more...

Thursday, October 27, 2011

Real Food: What to Eat and Why

Real Food: What to Eat and Why


Real Food: What to Eat and Why | Cheap Sale Discount Price

Real Food: What to Eat and Why Feature
  • ISBN13: 9781596913424
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Real Food: What to Eat and Why Overview
Hailed as the "patron saint of farmers' markets" by the Guardian and called one of the "great food activists" by Vanity Fair's David Kamp, Nina Planck is single-handedly changing the way we view "real food." A vital and original contribution to the hot debate about what to eat and why, RealFood is a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.
 
In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel," and that "radical" as Nina's ideas may be, the case she makes for them is "eminently sensible."

Read More...


Get Discount Price : Check Price Now!


Get Compare Price : Check Compare Price


* Product Information and Prices Stored: Oct 27, 2011 23:17:07

Mens Pajamas Sets

read more...