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The Forme of Cury (The Method of Cooking, cury from Old French queuerie, 'cookery') [2] is an extensive 14th-century collection of medieval English recipes.Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II".
Proceed with the recipe up to step 4, then cool and refrigerate. When you're ready to eat, bring the sauce back to a low boil (add a bit more water or broth, as needed). Then, stir in the ...
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life is a self-help book by Timothy Ferriss, published on November 20, 2012. [ 1 ] [ 2 ] Like Ferriss' other "4-Hour" books, The 4-Hour Chef revolves around a theme of self-improvement; this time, through the lens of cooking.
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 ...
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]
Julienning – the process of cutting an ingredient into very thin, long pieces, such as the thin carrots in store bought salad mix. Mincing – cutting an ingredient into very small pieces. Peeling – removing the outer skin/covering off of an ingredient, commonly a fruit or a vegetable.
A New Orleans chef didn't always cook for a living. He used to serve in the U.S. Marines. Now he's the author of a cookbook featuring the flavors of his hometown.
Chapters sometimes begin with a short introduction giving general advice on the topic at hand, such as cooking meat; the recipes occupy the rest of the text. The recipes give no indication of cooking time or oven temperature. [7] There are no separate lists of ingredients: where necessary, the recipes specify quantities directly in the ...