The Ultimate Culinary Guide...
Chef's and grandmas's cooking and baking secrets...15,000 chefs secrets your cookbook doesn't tell you. "Kids can cook" recipes and formulas to make over 100 fun projects using common foods including recipes for dog and cat foods and treats. 100 years of food preparation secrets your cookbook doesn't tell you.
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Soft Cover: 700 pages
Publisher: MyPal Publishing, LLC San Diego, CA
Language: English
Products Dimensions: 10 x 7 x 1.5 inches
Shipping Weight: 3lbs
- Making every baking project perfect
- Secrets of cooking with cheeses
- Making the perfect sauce
- Food safety
- Secrets to cooking fruits and vegetables
- Ethnic cooking secrets
- Fish and chicken cooking secrets
- Solving baking problems
- Condiments
- And so much more!
BREADS
The science of bread makinig and how proteins in flour interact with water and leavening agents, produce a loaf of bread is interesting and educational, for the professional baker. I have chosen to leave out this information and just provide the pertinent facts regarding the tricks and secrets used by bakers to produce the finest loaf of bread.
DIFFERENT LIQUIDS CREATE DIFFERENT TEXTURED BREADS
Liquids tend to impart their own significant characteristics to bread. Water, for instance, will cause the top of the bread to be crisper and significantly intensifies the flavor of the wheat. Water that remains after potatoes are boiled (potatoe water) will add a unique flavor and make the crust smooth as well as causing the bread to rise faster due to the higher starch content.
Book Excerpt 2
SOLVING COOKIE PROBLEMS
The cookie spread too much
Decrease the amount of butter used and increase shortening
Substitute egg for liquid
Use cake flour
Reduce sugar by just a few tablespoons
Make sure that the dough has been adequately chilled
The cookie didn't spread enough
Increase the butter or use all butter
Add a small amount of additional liquid
Add 1-2 tablespoons of granulated sugar
The cookie was not tender enough
Use low-protein cake flour
Add 1-2 tablespoons of granulated sugar
Add additional fat
The cookie was too soft
Use higher protein bread or unbleached flour
Reduce sugar by 1-2 tablespoons
Reduce fat by 1-2 tablespoons
Add a small amount of water to flour before combining with other ingredients
The cookie color is too light
Substitute corn syrup for the sugar
Substitute egg for the liquid
Use bread flour
The cookie color is too dark
Use water for the liquid
Use cake flour or bleached all-purpose flour
- Any liquid dair product will change the color of the bread to a richer creamy color and leave the bread with a finer texture and a soft, brown crust.
- Eggs are capable of changing the crust so that it will be more moist. If any liquid sweetener such as molasses, maple syrup or honey is used it will cause the crust to be dark brown and will keep the crust moist.
- A vegetable or meat broth will give the bread a special flavor and provide you with a lighter, crisper crust.
- Alcohol of any type will give the bread a smooth crust with a flavor that my be similar to the alcohol used, especially beer.
- Coffee and tea are commonly used to provide a darker, richer color and a crispier crust.