Complete Idiots Guide to Cooking Basics

by Alpha Development Group; Fein, Ronnie

• ISBN13: 9781567615234
• ISBN10: 1567615236
• Format: Paperback
• Copyright: 1997-03-01
• Publisher: Macmillan General Reference

Summary

You're no idiot, of course. You dine at the finest restaurants, pack an occasional healthy lunch, and even bake scrumptious cookies for your kids' annual bake sale. But when it comes to mixing, measuring, sauteing, or producing a meal that doesn't come frozen in a box, you'd rather order out.

Author Biography

Ronnie Fein, a former Wall Street lawyer, writes food columns for several newspapers and magazines and directs her own Connecticut-based cooking school. A food educator, she also has been a past president of the Connecticut Women's Culinary Alliance.

Table of Contents

Organizing Your Kitchen	p. 1
Staking Your Claim to Your Kitchen	p. 3
Taking Charge of Your Kitchen Space	p. 3
Take a Good Look Around	p. 4
Your Kitchen Style: The Homey Kitchen or the Stark Look	p. 4
What Goes on the Countertop	p. 4
The Least You Need to Know	p. 5
What to Do with All Your Stuff	p. 7
Do You Have to Line Your Drawers and Cabinets?	p. 7
What Type of Drawers and Cabinets Are Best for What?	p. 8
What to Do with All the Stuff That Isn't Food	p. 8
Birds of a Feather	p. 8
Put Things Back in the Same Place	p. 9
Where to Put the Food	p. 9
How to Organize and Capitalize on Refrigerator Space	p. 10
How to Organize Your Recipes (Or, No More BIG BOX)	p. 10
Discard Those Dumb Recipes	p. 11
Just Say "No" to Some Popular Methods of Storing Recipes	p. 11
The Most Convenient Way to Store Recipes	p. 11
The Least You Need to Know	p. 12
You've Gotta Have Them: Kitchen Staples	p. 13
The Bare Essentials: Supermarket Staples	p. 15
Filling Those Bare Cupboards	p. 16
The Whys and Wherefores of Herbs and Spices	p. 16
The Essential Oils, Vinegars, and Condiments	p. 18
If You Want to Bake, You Need These	p. 20
The Miscellaneous Shopping Staples You Need	p. 20
The Staples You Need for Your Fridge and Freezer	p. 22
Paper Products and Cleaning Supplies	p. 22
The Least You Need to Know	p. 23
The Bare Essentials Part Deux: Equipment Staples	p. 25
Do You Need Expensive Cookware?	p. 25
The Indispensable Pots and Pans	p. 26
The Essential Appliances	p. 27
You Can't Get Along Without These Gadgets	p. 27
Bakeware Basics	p. 28
Cutting Tools	p. 28
Mixing, Stirring, and Turning Tools You'll Need	p. 29
Odds and Ends: Kitchen Necessaries You Can't Forget	p. 29
The Handiest Gadgets	p. 30
You Don't Need These Gadgets, But They Sure Would Help	p. 31
What You Need for Serving	p. 32
The Least You Need to Know	p. 32
Did Anyone Ever Give You a Shopping Lesson?	p. 33
Filling in the Spaces	p. 35
Where to Shop	p. 35
What You Can Expect at a Supermarket	p. 36
Are Warehouse Clubs Worth Joining?	p. 36
Fun at Farmer's Markets, Farm Stands, and Green Grocers	p. 36
Are Thrift Stores Worthwhile?	p. 37
Shopping Takes Time	p. 37
How Often to Shop	p. 37
Intro to Buying, Part I	p. 38
Brand Names or Generic Products?	p. 38
Fresh, Frozen, or Canned?	p. 38
Convenience Foods or the "From Scratch" Kind	p. 38
Expiration Dates Are Important	p. 38
What's on That Label?	p. 39
Comparing Cost and Value	p. 40
The Least You Need to Know	p. 40
The Meat Market	p. 41
Please! Gimme More Than Meatloaf!	p. 42
A Mini-Manual on Meat	p. 42
The Bottom Line on Beef	p. 43
What You Need to Know About Veal	p. 45
This Little Piggy--The Story on Pork	p. 46
Lessons on Lamb	p. 49
A Primer on Poultry	p. 51
Poultry-Handling Guidelines	p. 51
Stuffing Poultry	p. 52
Chicken, the Champion	p. 52
Let's Talk Turkey	p. 53
The Subject Is Seafood	p. 54
Going Fishing	p. 55
Some Info on Shellfish	p. 56
The Least You Need to Know	p. 57
You Only Think You Hate Vegetables	p. 59
A General Overview of Vegetables	p. 60
A Primer on Fresh Vegetables	p. 61
Artichokes	p. 61
Asparagus	p. 62
Avocados	p. 62
Beans	p. 62
Beets	p. 63
Belgian Endive	p. 63
Broccoli	p. 63
Broccoli Rabe	p. 63
Brussels Sprouts	p. 64
Cabbage	p. 64
Carrots	p. 64
Cauliflower	p. 64
Celery	p. 64
Corn	p. 64
Eggplants	p. 65
Fennel	p. 65
Kohlrabi	p. 65
Leafy Greens	p. 66
Okra	p. 66
Parsnips	p. 66
Peas	p. 66
Potatoes	p. 67
Spinach	p. 67
Squash	p. 67
Sweet Potatoes and Yams	p. 67
Turnips and Rutabagas	p. 68
Salad Stuff	p. 68
Greens	p. 69
Lettuce	p. 70
Beyond Greens--Other Salad Ingredients	p. 71
All Those Other Little Produce Items	p. 72
Garlic	p. 73
Ginger	p. 73
Herbs	p. 73
Horseradish	p. 74
Leeks	p. 75
Lemongrass	p. 75
Mushrooms	p. 75
Onions	p. 76
Peppers	p. 77
Shallots	p. 78
The Least You Need to Know	p. 78
Getting the Skinny on Fruit	p. 79
A General Overview of Fruit	p. 79
Apples	p. 80
Apricots	p. 81
Bananas	p. 81
Berries	p. 81
Carambolas	p. 82
Cherries	p. 82
Citrus Fruits	p. 82
Figs	p. 82
Grapes	p. 83
Kiwi Fruit	p. 83
Mangoes	p. 83
Melons	p. 84
Papayas	p. 84
Peaches and Nectarines	p. 84
Pears	p. 84
Pineapples	p. 85
Plums	p. 85
Rhubarb	p. 85
The Least You Need to Know	p. 86
A Trip to the Dairy Barn and Down the Grocery Aisles	p. 87
Discussing Dairy Products	p. 88
Butter	p. 88
Margarine	p. 88
What Are All Those Cheeses?	p. 88
Understanding Categories of Cream	p. 91
America's Favorite Dessert--Ice Cream	p. 92
Making the Most of Milk	p. 92
Yogurt	p. 92
Tofu	p. 92
Eggs	p. 93
A Primer on Dried Beans, Pasta, and Rice	p. 94
Dried Beans and Legumes	p. 94
All About Pasta	p. 95
Rice is Nice	p. 96
About Canned, Jarred, and Packaged Goods	p. 97
How About Coffee?	p. 98
Tea	p. 98
The Least You Need to Know	p. 98
Getting Ready to Cook	p. 99
Organizing Your Game Plan	p. 101
A Good Meal Begins with a Good Recipe	p. 101
How to Read a Recipe	p. 102
Judgment Calls	p. 102
What Else You See in a Recipe	p. 104
How Can You Tell If a Recipe Is a Good One?	p. 104
What You Get from Reading a Recipe	p. 105
Visions of Math Monsters Doubling and Dividing Recipes	p. 105
First Timer? Follow the Recipe!	p. 106
You Need a Cooking Strategy	p. 106
Setting the Table	p. 106
What Are All These Forks and Knives For, and Where Do I Put Them?	p. 107
Dessert Forks? Fruit Plates? Are You Kidding?	p. 108
You Only Have Odd, Assorted Plates? Not to Worry	p. 108
What to Do with Those Extra Plates	p. 108
The Big Bonus: Flowers and Candles and Stuff Like That	p. 109
Napkin Folds and Nightmares	p. 109
Help! I Can't Make a Tomato Rose!	p. 109
Yes! You Can Make a Tomato Rose!	p. 110
The Least You Need to Know	p. 111
Do I Really Need to Measure?	p. 113
Why Bother with Measuring?	p. 114
What You Use to Measure	p. 114
How to Measure Ingredients	p. 116
Do I Measure or Sift Flour First?	p. 117
Those Annoying Pinches and Dashes	p. 117
Equivalent Measurements	p. 117
How Many Lemons Make 1 Teaspoon of Grated Peel (and Things of That Nature)	p. 119
The Least You Need to Know	p. 121
Can I Use Something Else Instead?	p. 123
The Whys and Wherefores of Substituting	p. 124
The First Time, Follow the Recipe	p. 124
When It Is Okay to Substitute	p. 124
When It Is Not Okay to Substitute	p. 125
What Happens When You Substitute	p. 125
How to Substitute Ingredients	p. 125
How to Substitute Pans	p. 128
The Least You Need to Know	p. 129
A Compendium of the Top 100 Cooking Terms	p. 131
Cooking Terms You Need to Know	p. 132
A Compendium of Catchwords Used in Recipes	p. 147
Al Dente and Other Terms You Need to Know	p. 147
A Bain-Marie and Other Equipment Terms You Ought to Know	p. 152
Method Acting: How You Cook Food	p. 157
Frying	p. 158
Sauteing	p. 158
Stir-Frying	p. 159
Deep-Fat Frying	p. 160
Roasting and Baking	p. 162
Roasting	p. 162
Baking	p. 164
Stewing and Braising	p. 164
Boiling, Simmering, and Poaching	p. 165
Steaming	p. 166
Grilling and Broiling	p. 167
Microwaving	p. 168
The Least You Need to Know	p. 169
Now You're Cooking	p. 171
Timing Is Everything: Creating Your First Masterpiece	p. 173
Are You Kidding Me? Re-Read the Recipe?	p. 174
Is This a Railroad Station or a Kitchen?	p. 174
What You Can Cook Ahead	p. 175
What You Can't Cook Ahead	p. 175
What You Can Prepare a Little Ahead	p. 175
What You Can Freeze	p. 176
What You Can't Freeze	p. 176
Going Together	p. 177
When Do You Set the Table?	p. 177
How Do You Know When a Dish Is Done?	p. 177
The Least You Need to Know	p. 180
So You've Made a Mistake?	p. 181
Mistakes with Different Types of Foods	p. 181
Mistakes with Fruits and Vegetables	p. 182
Mistakes with Meat, Poultry, and Fish	p. 182
Mistakes with Dairy Products	p. 182
Mistakes with Soup	p. 183
Mistakes with Bread, Dough, Pasta, and Pastry Products	p. 183
Mistakes with Chocolate	p. 184
Mistakes with Rice	p. 184
Mistakes with Gravy	p. 185
Mistakes with Meringues	p. 185
Mistakes with Egg Whites	p. 185
When Something Burns	p. 185
When Something Curdles	p. 186
Miscellaneous Mistakes	p. 186
The Least You Need to Know	p. 187
So You Thought You Were Done? What About Beverages?	p. 189
Serving Cocktails	p. 189
How to Choose and Serve Wine	p. 190
White Wine with Fish, Red Wine with Meat, and All That	p. 190
Which White Wine? Which Red Wine?	p. 190
When Not to Serve Wine	p. 191
When You Serve More Than One Wine	p. 191
How to Keep and Serve Wine	p. 192
About Beer	p. 192
Some Info on Bottled Water	p. 192
About Coffee	p. 193
Help! Buying Coffee Is Almost As Confusing As Buying Wine!	p. 193
How to Make Good Coffee	p. 194
Teatime	p. 195
How to Choose and Buy Tea	p. 195
How to Make Good Tea in a Teapot	p. 196
The Least You Need to Know	p. 196
Inviting Company: A Menu and Planning Guide	p. 197
Your First Cocktail Party	p. 197
Choosing the Liquor for a Cocktail Party	p. 198
Choosing the Food for a Cocktail Party	p. 198
Cocktail Party Etiquette	p. 198
Menu Suggestions for Cocktail Parties	p. 199
Your First Dinner Party	p. 200
Some Menu Suggestions for Dinner Parties	p. 201
Casual Entertaining at a Cookout	p. 203
Some Menu Suggestions for Cookouts	p. 204
The Least You Need to Know	p. 206
The Tools of Success	p. 207
A Simple Guide to Pots and Pans	p. 209
You Could Buy a Television for What These Pots and Pans Cost	p. 209
The Virtues and Vices of Different Types of Cookware	p. 210
Copper Cookware	p. 210
Aluminum Cookware	p. 210
Cast Iron Cookware	p. 211
Stainless Steel	p. 211
Ceramic Glass and Porcelain Cookware	p. 212
What About Non-Stick Cookware?	p. 212
What Else to Look for When Buying Pots and Pans	p. 212
The Least You Need to Know	p. 213
A Primer on Small Electric Appliances	p. 215
Appliance-Buying Basics	p. 215
Are Food Processors for Everyone?	p. 216
Tips on Toaster Ovens	p. 217
How to Choose a Handmixer	p. 217
Being Savvy About Standmixers	p. 218
Blender Basics	p. 218
What to Think About when Buying a Coffee Maker	p. 218
What About Espresso/Cappuccino Machines?	p. 219
When You Want to Grind Your Own Coffee Beans	p. 219
The Least You Need to Know	p. 220
Recipes	p. 221
Hors d'oeuvre and First Courses	p. 223
Hors d'oeuvre	p. 223
Sweet and Pungent Tropical Dip	p. 224
Spicy Hummus	p. 224
Roasted Garlic	p. 225
Guacamole	p. 226
Goat Cheese and Sun-Dried Tomato Tidbits	p. 227
Tomato and Basil Bruschetta	p. 227
Ham and Asparagus Roll-ups	p. 228
Stuffed Mushrooms	p. 229
Kielbasa en Croute	p. 230
Wrapped Shrimp	p. 231
Royal and Not So Royal Potatoes	p. 231
First Courses	p. 232
Shrimp Cocktail	p. 232
Lemon-Scented Angel Hair Pasta with Prosciutto Ham and Thyme	p. 233
Mushroom Risotto	p. 234
Salad Greens with Pignoli Nuts and Shaved Parmesan Cheese	p. 235
Soups and Salads	p. 237
Soups	p. 237
Old-Fashioned Chicken Soup	p. 238
Old-Fashioned Carrot Soup	p. 239
Thick as Fog Pea Soup	p. 239
Cream of Tomato Soup with Rice	p. 240
Andalusian Gazpacho	p. 241
Turkey Bean Soup	p. 242
French Onion Soup	p. 243
Homemade Stock and Bouillon	p. 244
Salads	p. 245
Potato Salad with Lemon-Oregano Dressing	p. 245
Buttermilk Herb Slaw	p. 246
Spicy Tomato Salad	p. 247
Easy Tuna and White Bean Salad	p. 248
Rice and Pea Salad	p. 248
Corn and Barley Salad	p. 249
The Easiest Chicken Salad in the World	p. 250
Chicken Salad Provencale	p. 251
Lentil Salad with Mustard Vinaigrette	p. 252
Salad Croutons	p. 253
Meat, Poultry, Fish, and Shellfish	p. 255
How to Make Great Hamburgers	p. 255
How to Prepare a Steak	p. 256
Pearl J. Fein's Famous Standing Rib Roast	p. 257
Hot and Spicy Pot Roast	p. 258
Chili con Carne	p. 259
Taco Meatloaf	p. 260
Stir-Fried Flank Steak and Broccoli	p. 260
Roast Rack of Lamb	p. 261
Broiled Butterfield Leg of Lamb	p. 262
Roast Loin of Pork	p. 263
Stuffed Pork Chops	p. 264
Texas Ribs with Orange-Scented Barbecue Sauce	p. 265
Pork Kebabs	p. 266
Roast Rosemary Veal	p. 266
Veal Marsala	p. 267
How to Broil or Grill Chicken	p. 268
Southern-Style Barbecued Chicken	p. 269
How to Saute Chicken	p. 269
How to Roast Chicken	p. 270
Lemon-Oregano Roasted Chicken	p. 271
Lily Vail's (My Mother's) Fried Chicken	p. 272
Roasted Rock Cornish Hens with Curry Stuffing	p. 273
Grilled Marinated Chicken Breasts	p. 274
Baked Honey-Mustard Chicken Breasts	p. 274
Lemon Tarragon Chicken Breasts	p. 275
How to Roast a Turkey	p. 276
Turkey Cutlets with Chili Pepper and Cheese	p. 277
Turkey Meatloaf	p. 278
Oat Coated Trout	p. 279
Baked Bluefish	p. 280
Broiled or Grilled Swordfish	p. 280
Easy Shrimp Scampi	p. 281
Broiled Salmon with Mustard and Tarragon	p. 282
Sole Meuniere	p. 283
Baked Scallops and Tomatoes	p. 283
Pastas, Rice, and Grains	p. 285
Crunchy Crusted Macaroni and Cheese	p. 285
Gillian's Ziti Casserole	p. 286
Meredith's Pasta with Eggplant Sauce	p. 287
Pasta with Sun-Dried Tomatoes and Pignoli Nuts	p. 288
Pasta with Tomato-Thyme Sauce	p. 289
How to Cook Rice	p. 290
Rice Pilaf with Raisins and Curry	p. 290
Rice Pilaf with Mushrooms	p. 291
Fried Rice	p. 292
How to Cook Wild Rice	p. 293
Wild Rice Fritters	p. 294
Tuscan Style White Beans with Tomato Sauce	p. 295
Quick Three-Bean No-Meat Chili	p. 295
Old-Fashioned New England-Style Baked Beans	p. 296
Bulgur Wheat and Lentil Pilaf	p. 297
Nana's Egg Noodle Stuffing	p. 298
Rice and Fruit Stuffing	p. 298
Chestnut and Sausage Stuffing	p. 299
Vegetables	p. 301
How to Boil and Steam Vegetables	p. 301
Baked Acorn Squash	p. 302
Boiled Corn on the Cob	p. 303
Broccoli with Garlic and Lemon	p. 304
Low-Fat Creamed Spinach	p. 304
Wilted Kale with Sesame Dressing	p. 305
Sauteed Dill-Scented Carrots	p. 306
Sauteed Sugar Snap or Snow Peas	p. 306
Sauteed Zucchini, Pepper, and Corn	p. 307
How to Make Baked Potatoes	p. 308
Baked Stuffed Potatoes	p. 308
Mashed Potatoes, Basic and Beyond	p. 309
Sweet Potato Casserole	p. 310
Sauteed Rosemary Potatoes	p. 311
How to Roast a Red Pepper	p. 312
Sauces and Gravies	p. 313
Marinara Sauce	p. 313
Barbecue Sauce	p. 314
How to Make Gravy	p. 314
Classic Vinaigrette Dressing	p. 315
White Sauce	p. 316
Cranberry Sauce	p. 317
Creme Fraiche	p. 317
Fudge Sauce	p. 318
Quick Breads, Brunches, and Breakfasts	p. 319
Quick Breads	p. 319
Buttermilk Biscuits	p. 319
Irish Soda Bread	p. 320
Banana Bread	p. 321
Blueberry Muffins	p. 322
Chocolate Macadamia Nut Bread	p. 323
Breakfast and Brunch Dishes	p. 323
How to Cook Eggs	p. 324
Michelle's Eggs	p. 325
Egg-White Omelet with Herbs	p. 325
Pain Perdu	p. 326
Noodle Casserole	p. 327
Desserts	p. 329
Chocolate Fudgie Brownies	p. 329
One-Bowl Cocoa Fudge Cake with Fudge Frosting	p. 330
Chocolate Mousse	p. 331
Lemon-Nut Yogurt Cake	p. 331
New York Cheesecake	p. 332
Apple Brown Betty	p. 333
How to Poach Fruit	p. 334
Peach Melba	p. 335
Baked Pears	p. 336
Summer Fruit Crisp	p. 336
Dipped Strawberries	p. 337
How to Make Pie Crust	p. 338
Lily Vail's Famous Old-Fashioned Apple Pie	p. 339
Blueberry Crumb Pie	p. 340
Pumpkin Ice Cream Pie in Graham Cracker Crust	p. 341
How to Make Whipped Cream	p. 342
Mom's Best Peanut Butter Cookies	p. 343
Gingersnaps	p. 343
Fannies	p. 344
Lemon Bars	p. 345
Beverages	p. 347
Spiced Apple Iced Tea	p. 347
Lemonade	p. 348
Sweet Lassi	p. 348
Strawberry Lemon Shake	p. 349
Spiced Coffee Shake	p. 350
Marshmallowed Hot Chocolate	p. 350
Raspberry-Champagne Punch	p. 351
Three Classic Cocktails	p. 351
Mulled Wine	p. 353
Mulled Cider	p. 354
Index	p. 355
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