The Food Lab: Better Home Cooking Through Science
to give the soup some body and help keep the butterfat properly emulsified into the mix. ...
rarely. Because of the result of a happy mutation several hundred years ago, sweet corn has a far ...
KNIFE SKILLS: How to Prepare Corn When selecting corn, look for ears that are tightly shut, with bright g ...
off the husk and silk and discard. Hold the cob in one hand and rest the end on the bot ...
THE BEST CORN CHOWDER NOTE: Buy the absolute freshest corn you can find, and use it the day you bring it hom ...
3 scallions, finely sliced With a sharp knife, cut the kernels off the corn cobs. Reserve ...
CREAMY BROCCOLI- PARMESAN SOUP This creamy soup relies on the thickening and emulsifying power of a roux—coo ...
handful of quick buttery croutons adds both texture and flavor. SERVES 6 5 tablespoons unsalted butter 1 med ...
12 cups broccoli florets, stems, and stalks cut into 1-inch pieces (about 1 large head) 3 ounces Parmigi ...
Keep warm. Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium-hig ...
INCORPORATING STARCHES Have you ever tried adding flour or cornstarch directly to a hot soup in an a ...
With a starch that doesn’t need to be cooked before it is incorporated (such as cornstarch or pota ...
Shopping for broccoli and cauliflower is pretty much the same and, luckily, finding good specim ...
KNIFE SKILLS: How to Cut Broccoli and Cauliflower For Broccoli: Trim the woody ends of the stalks and discard. ...
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CREAMY MUSHROOM SOUP The key to great mushroom soup is to cook the mushrooms in butter long enough ...
SERVES 6 2 pounds mushrooms (see Note above), cleaned and sliced ¼ inch thick (about 3 quarts) 4 tablesp ...
Kosher salt and freshly ground black pepper Set aside 1 cup of the mushrooms. Melt 3 tablespoons of the bu ...
brown, about 8 minutes. Add the remaining thyme and season to taste with salt and pepper. Serve the s ...
starting to shred apart. As for dirt, it is no indication either way. Mushrooms grow in dirt, so it’s ...
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