Cooking Basics, page 1

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Cooking Basics

Baking

All About Sourdough
Cake Mix Extenders
How to Make an Angel Food Cake
How to Make Cake Flour
How to Make Marzipan Roses
How to Make Perfect Cream Puffs
How to Make Vanilla Sugar
How to Measure Flour
Quick Mix Method for Rapid-Rise Yeast
Ribboning
Royal Icing... in 3 Consistencies
Secrets for Making the Perfect Pie Crust
Self-Rising Flour
The Perfect Layer Cake
Tips for the Perfect Cheesecake
Using Dry Active Yeast

Beef

Blackening
Demystify Ground Beef: Understanding the Grinds
Expert Tips for Creating the Perfect Beef Lovers’ Experience

Bouquet Garni

How to Make a Bouquet Garni

Butter

Browned Butter (Beurre Noisette)
Clarified Butter (Ghee)

Chicken

How to Brine a Chicken
How to Make Chicken Stock

Crock Pot

Crock Pot Tips

Dessert

Easy Chocolate Dessert Cups

Dulce de Leche

Caramelized Sweetened Condensed Milk

Eggs

How to Hard-Boil Eggs
Perfect Omelets

Equipment

Choosing the Right Knife for the Job

Fish & Seafood

Blackening
Cooking on a Seasoned Plank
How to Boil Lobster
How to Cook and Eat Crayfish
How to Eat Lobster
How to Prepare and Cook Alaska King Crab
How to Peel and Devein Shrimp
How to Select and Prepare Shrimp
Selecting and Preparing Oysters

Fruit

How to Crack a Coconut
How to Freeze Peaches
How to Select and Prepare Pineapple
How to Tint Coconut

Grilling and Smoking

Woods for Grilling

Jerky

How to Make Jerky (beef, bison, venison, salmon, chicken and turkey)

Nuts and Seeds

How to Roast, Toast and Grind Nuts
How to Roast Chestnuts

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