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Zusatztext "My first thought when I saw the title of Lobsters Scream When You Boil Them was please! spare me from another irreverent take on serious kitchen happenings. Relief came when I spotted the authors names. Team Bruce Weinstein (chef) and Mark Scarbrough (food writer) have collected culinary notches on their apron belts with a James Beard nomination for Ham: An Obsession with Hindquarters! as authors of the Ultimate series of cookbooks! and as contributors and columnists for food publications -- Cooking Light! Leite's Culinaria ! and Weight Watchers ." --Carol Blonder! The Phoenix New Times Informationen zum Autor BRUCE WEINSTEIN and MARK SCARBROUGH are the authors of nineteen books about food, including Real Food Has Curves; the bestselling, multi-volume Ultimate Cook Book series; Ham: An Obsession with the Hindquarter; Goat: Meat, Milk, Cheese ; and Cooking Know-How, winner of a 2009 Gourmand World Award . They are online columnists for Weight Watchers ("A Cut Above"), have been spokespeople for the U. S. Potato Board and the California Milk Advisory Board, and regularly contribute to Fine Cooking, Cooking Light, Eating Well, Relish, and The Washington Post. They live in Litchfield County, Connecticut. BRUCE WEINSTEIN and MARK SCARBROUGH are the authors of nineteen books about food, including Real Food Has Curves; the bestselling, multi-volume Ultimate Cook Book series; Ham: An Obsession with the Hindquarter; Goat: Meat, Milk, Cheese ; and Cooking Know-How, winner of a 2009 Gourmand World Award . They are online columnists for Weight Watchers ("A Cut Above"), have been spokespeople for the U. S. Potato Board and the California Milk Advisory Board, and regularly contribute to Fine Cooking, Cooking Light, Eating Well, Relish, and The Washington Post. They live in Litchfield County, Connecticut. Klappentext In this informative and funny reference-slash-cookbook! the bestselling authors of the Ultimate cookbook series and the team behind "Real Food Has Curves" debunk 100 popular kitchen myths. Leseprobe Lobsters Scream When You Boil Them 1 BECAUSE WE’VE ALWAYS DONE IT THAT WAY The Ten Classics Repeat a lie enough and it starts to sound like the truth. Publish it enough and it starts to become the truth. After years of reading cookbooks and food articles, we’ve seen our share of unsubstantiated food mythology pass into the realm of received wisdom. We’ve done our best to set the record straight, but spreading the word at Q & A sessions after cooking demonstrations has felt a lot like lobbing pebbles at Cossacks. The following ten myths are the ones that we have identified as the most pervasive forms of erroneous common knowledge. Call these the culinary equivalents of “blondes have more fun.” FOR BAKING, THE BUTTER SHOULD BE AT ROOM TEMPERATURE. ALMOST NEVER. Ever read a cookie or cake recipe that calls for unsalted butter, at room temperature? Too bad such advice leads to flatter cookies, denser cakes, and tough quick breads. Why? Natch, it goes back to chemistry. Butter is an emulsion of fat and water, with some dairy solids in the mix. Emulsions are unstable by nature. Their parts do not fuse despite being homogenized. Instead, they remain separate in tiny droplets evenly distributed throughout. A vinaigrette is an emulsion of oil and vinegar with some herbs thrown in for good measure. The fizzy foam on a cup of espresso is another emulsion—this time, of coffee oils and water. Both l...
