From Beginner To Bravo

Transcription

1 From Beginner To Bravo 2010 by Diane Timberlake diatimb@yahoo.com

2 This cookbook is dedicated to all my hostesses, customers, friends and family, past, present and future who have been my inspiration and support. Thank you.

3 Table of Contents Kitchen Utensils 1 Knives 3 Pots and Pans 4 Stoneware 6 Small Appliances 8 Pan and Baking Dish Sizes 8 Pantry Basics: Staples 11 Pantry Basics: Condiments 13 Pantry Basics: Refrigerator and Freezer 14 Cooking Terms 15 Cutting Terms 24 Most Commonly Used Spices 25 Herb and Spice Chart 27 Spice Substitutions 29 Herb Substitutions 30 Substitutions for Baking Products 31 Substitutions for Dairy Products 33 Equivalent Weights and Measures 36 Beef Cuts Chart 39 Pork Cuts Chart 42 Minimum Internal Cooking Temperatures 43 Egg Cooking Chart 44

4 Cooking With Sugar Substitutes 46 Wine and Cheese Pairing 48 Food Pyramid 49 Breakfast 51 Appetizers and Dips 68 Bread 83 Main Dishes 95 Side Dishes 154 Salads 176 Desserts 183 Recipe Index 211

5 Basic Kitchen Utensils: Cutting Board Measuring cups liquid Measuring cups - dry Spatulas Serving Spoons, Slotted Spoons and Tongs Wire Whisk 1

6 Ladles Vegetable Peeler Rubber Spatula Wooden Spoons Basting brush 2

7 Strainer (colander) Toothpicks Knives: 3 or 4 Paring knife Bread knife (serrated) 8 or 10 Chef s knife 3

8 Pots and Pans: 1, 2, 4 and 8-quart saucepans with covers 12 skillet with cover 6 or 8 nonstick skillet Roasting pan 4

9 Two 9 round cake pans 9 square cake pan 9 x 13 baking pan (with or without storage lid) 9 x 5 loaf pan (bread pan) 9 pie pan 5

10 12 cup muffin tin Cooling racks Two cookie sheets Stoneware (highly recommended) Bean pot Large and Small Serving Bowls 6

11 9 x 13 Casserole Dish 8 x 8 Baker Loaf Pan (Bread Pan) Muffin Baker Hospitality Set 7

12 Small appliances: Small hand-held mixer Blender Toaster Can Opener Pan and Baking Dish Sizes: If a recipe calls for this: Use this dish: 4-cup baking dish 9-inch pie plate 8 x 1 1/4-inch layer cake pan 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan 6-cup baking dish 8 or 9 x 1 1/2-inch layer cake pan 10-inch pie plate 8 1/2 x 3 5/8 x 2 5/8-inch loaf pan 8

13 8-cup baking dish 8 x 8 x 2-inch square pan 11 x 7 x 1 1/2-inch baking pan 9 x 5 x 3-inch loaf pan 10-cup baking dish 9 x 9 x 2-inch square pan 11 3/4 x 7 1/2 x 1 3/4-inch baking pan 15 x 10 x 1-inch jellyroll pan 12 cup dish 13 1/2 x 8 1/2 3 2-inch glass baking pan 15 cup dish 13 x 9 x 2-inch metal baking pan 19 cup dish 14 x 10 1/2 x 2 1/2-inch roasting Brioche Pan 9 1/2 x 3 1/2-inch pan - 8 cups Cake Pan Sizes 8-inch square 9-inch square 13 x 9 x 2-inch - 14 to 15 cups 14 x 10 x 2-inch Jellyroll Pan 15 x 10 x 1-inch - 10 cups Loaf Pans 8 x 4 x 2 1/2-inch - 6 cups 9 x 5 x 3-inch - 8 cups 9

14 Pie Pans 9-inch - 4 cups Ring Molds 8 1/2 x 2 1/4-inch mold - 4 1/2 cups 9 1/4 x 2 3/4-inch mold - 8 cups Springform Pans 9 x 2 1/2-inch pan - 10 cups 9 x 3-inch pan - 12 cups 10 x 2 1/2-inch pan - 12 cups Tube Pans 7 1/2 x 3-inch Bundt tube pan - 6 cups 9 x 3 1/2-inch fancy tube or Bundt pan - 9 cups 9 x 3 1/2-inch angel cake pan - 12 cups 10 x 3 3/4-inch Bundt or Crownburst pan - 12 cups 9 x 3 1/2-inch fancy tube mold - 12 cups 10 x 4-inch fancy tube mold (Kugelhupf) - 16 cups 10 x 4-inch angel cake pan - 18 cups 10

15 Pantry Basics : Staples (standard kitchen supplies) Baking powder Baking soda Beans, canned: black beans, red kidney, white Beans, dried: red kidney, great northern, lima, lentils, split pea, black, pinto Bread crumbs Broth, dried and canned: beef, vegetable, chicken Cereal Chocolate: unsweetened squares, semisweet chips, cocoa powder Coffee: beans, ground, instant Cooking spray Cornmeal Cornstarch Crackers Dried fruits: raisins, apricots Extracts: vanilla, lemon, almond, orange Flour: All-purpose, whole wheat, cake, bread Fruit preserves, jam, jelly Garlic, fresh Gelatin: powdered, unflavored Lemons, fresh Limes, fresh 11

16 Milk: boxed, powdered, evaporated milk Nuts: almonds, peanuts, walnuts, pecans, pine nuts Onions: red and yellow Pasta, dried: spaghetti, linguini, angel hair, fettuccine, penne, noodles Peanut butter Potatoes, fresh Rice: long-grain, wild, basmati, arborio Soup: canned and dry bouillon Sugar: granulated, confectioner's, light and dark brown Tea Tomatoes: canned whole, crushed, chopped, puree, sauce, fresh Tuna, canned Yeast, dry active 12

17 Pantry Basics : Condiments Barbecue sauce Chili paste and sauce Hoisin sauce Honey Horseradish Hot pepper sauce Ketchup Maple Syrup Marmalades Mushrooms: dried or canned Mustards Oils: olive, canola, sesame, peanut Olives, black and green Pickles, sweet and dill Soy sauce Teriyaki sauce Tomatoes, sun-dried Vinegars: balsamic, cider, red wine, white wine, rice Worcestershire sauce 13

18 Pantry Basics : Refrigerator and Freezer Foods Butter, margarine Cheese: Parmesan, Cheddar, Romano Eggs Fruits Mayonnaise Milk and/or heavy cream Orange juice: fresh or concentrated Salad dressing Sour cream Vegetables: various frozen Wine: red and white Yogurt, plain 14

19 Cooking Terms Au jus - To serve with the natural juices or gravy. Bake - Cook by dry heat in an oven; or to cook pancakes on a griddle. Baking sheet - Good baking sheets (also called cookie sheets) are thick, and the best are insulated. Nonstick baking sheets can make life easier. Baking (Pizza) stone - It is best to bake pizza and bread directly on a hot surface, and a baking stone provides the hot surface needed. Barbecue - To roast meat slowly on a spit or grill over coals, or in the oven, basting frequently with a highly seasoned sauce. Baste - To moisten foods during cooking with drippings, water or seasoned sauce, to prevent drying or to add flavor. Beat - To work a mixture smooth with a regular, hard, rhythmic movement. Blanch - To immerse fruits or nuts in boiling water to remove skins or make easy to peel; also, to dip fruits and vegetables in boiling water in preparation for canning, freezing or drying. Blend - To mix two or more ingredients until smooth and uniform. Blind bake - To bake a piecrust before it is filled to create a crisper crust. To prevent puffing and slipping during baking, the pastry is lined with foil and filled with pie weights, dry beans or uncooked rice. These are removed shortly before the end of baking time to allow the crust to brown. Boil - Cook in boiling liquid in which bubbles rise vigorously to the surface. The boiling point of water is 212 F at sea level. Braise - To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove. Braising is an ideal way to prepare less-tender cuts of meat, firm fleshed fish and vegetables Broil - Cook by exposure to direct heat under the broiler of a gas or electric range, in an electric broiler, or over an open fire. 15

20 Brown - To cook food quickly on top the stove (in fat or without fat), under a broiler, or in the oven to develop a richly browned, flavorful surface and help seal in the natural juices. Brush - To spread food with butter or margarine or egg, using a small brush. Butterfly - To split a food such as shrimp, boneless lamb leg or pork chop, horizontally in half, cutting almost but not all the way through, then opening (like a book) to form a butterfly shape. Butterflying exposes more surface area so the food cooks evenly and more quickly. Candy - To cook fruit in a heavy sugar syrup until transparent, then drain and dry. Also, to cook vegetables with sugar or syrup to give a coating or glaze when cooked. Caramelize - To melt sugar slowly over very low heat until sugar is liquid, deep amber in color and caramel flavored. Chill - To refrigerate food or let it stand in ice or iced water until cold. Chop - To cut food into small pieces with a knife or small cutting appliance. Chow (Stir-fry) - A basic cooking method in Oriental kitchens. Generally a wok is used, but you may use a frying pan. The food is tossed about in a hot pan with very little oil, in a process not unlike sautéing. Clarify - To clear a liquid, such as consommé, by adding slightly beaten egg white and egg shells; the beaten egg coagulates in the hot liquid and the particles, which cause cloudiness, adhere to it. The mixture is then strained. Coat - To roll foods in flour, nuts, sugar, crumbs, etc., until all sides are evenly covered; or to dip first into slightly beaten egg or milk, then to cover with whatever coating is called for in a recipe. Coats spoon - When a mixture forms a thin, even film on the spoon. Coddle - To cook slowly and gently in water just below the boiling point. Eggs are frequently coddled. Combine - To mix various ingredients together. Cook - To prepare food by applying heat in any form. 16