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Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise. Following the adoption of the metric system, recipes in Canada are frequently published with metric conversions.
The stock pot should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the colour and texture of ghee.
HCA formation during cooking depends on the type of meat, cooking temperature, the degree of browning and the cooking time. Meats that are lower in fat and water content show higher concentrations of HCAs after cooking. More HCAs are formed when pan surface temperatures are higher than 220 °C (428 °F) such as with most frying or grilling.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Jacques Pépin's Tips for Tender, Flavorful Chicken Salad. Sure, chicken salad can be as easy as shredding up a rotisserie chicken and mixing in some mayo, but if you take just a little more time ...
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...
The Armed Forces Recipe Service is a compendium of high-volume foodservice recipes written and updated regularly by the United States Department of Defense Natick Laboratories and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services and is ...
It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the ...