On Cookswise - the author, Shirley Corrhier, is a scientist as well as a chef. So the book explains why certain cooking techniques work as well as explain how to do them. It's still not as "technical" as the professional chef is, but very worth it. Also, her biscuit recipe is the best I've ever tasted.

Some day i'm gonna have to dig into some cookbooks. Deena has some, but i'll scan a recipe every now and again, get the gist, and then do my thing.

Wanna share that biscuit recipe?

Did a wonderful chicken stew last night.. very quick and easy and tasted wonderful. I can post the ingredients if I can, when Im home.



RE: cookbooks - the Bittman book (How to cook everything) seems to get rave reviews - I think there is a newer edition out, not sure if its better or worse than the original.

I like the Harold McGee cook on the science behind cooking.

And depending on what cuisine you are talking about, there are some 'must-haves'

One all around cookbook is the Joy Of Cooking (note, there are a huge number of editions- the latest 1990s is significantly different (most say inferior) to the 1975 edition).

For classical french sauces- there is Peterson's Sauces book- held to be the definite modern source.

Julia Child's Mastering French Cooking is a classic.

some more suggestions,

Marcella Hazan for Italian
McDermott for Thai
Jaffrey for Indian (ha!)
Diana Kennedy for Mexican

I remember that the only Indian cookbook my mom had in the kitchen was by Premila Lal, i think it was called "Indian Recipes".

And she had that original Joy of Cooking which i'd page through for ideas.

Nonstick cooking spray
2 Cups Southern Self-rising flour
1/8 teaspoon of baking soda
1/2 teaspoon of salt
1/4 cup of sugar
4 tbls shortening
2/3 cup heavy cream
1 cup buttermilk
1 cup AP flour
2 tbls butter melted

Preheat 425 and spray round cake pan with spray
Combine the self-rising flour, baking soda, salt, sugar in medium mixing bowl. W/ fingertips work shortening into flour mix until no shortening bigger than a pea
Stir cream, buttermilk and let stand 2 to 3 mins. Should look like cottage cheese
Pour AP four on a plate. Flour hands. Spoon biscuit size lump of dough into the flour and sprinkle flour on top and shape until roughly round. Shake excess flour. Place touching in pan.
Bake in center of oven 15 to 20 until brown. Brush with melted butter. Let cool and then dump out and cut.
*Note if Southern Self-Rising is not available, Use cake flour plus 1/2 teaspoon of baking powder

no eggs... strange. even more strange is the use of some "non stick cooking spray"... what is it? fat? I usually butter the pan or use this non stick layered pans... and what is AP flour?

butter has a lower burning point Id imagine non stick spray is usually some oil, like vegetable or canola..... and AP is all purpose

I'm seriously considering making this sometime

http://www.bbqaddicts.com/bacon-explosion.html

I even thought about making another thread just for this recipe.

i'd like to try that but i worry that if i made it myself i'd eat the whole thing.

http://www.youtube.com/watch?v=_LnBJM4K ... re=related

bacon news

me too.

I thought about halving the recipe for that reason, but it's still 2 lbs. of meat.

probably would be best if you're going to a party or something so you can share the artery clogging goodness.

Saw that a few weeks ago, and I was with them all the way until the end- I'd leave that bbq sauce in the bottle.

I was thinking about using a flank steak pounded thin instead of sausage, with goat cheese or blue cheese mixed with crumbled bacon and fresh chopped basil or spinach, and then pepper crusting the bacon weave after it was rolled.

Into the oven till the fat was rendered out of the bacon and then crisp, probably 450 or 500 in a covered roasting pan for 30-35, then cover off for another 5.

crisp baken, tender medium to medium rare steak and cheese...

hey, what's the best way to crush garlic?

i tried a rolling pin and the flat of a chefs knife and i now have a pulpy mess i have to scrap into my mixing bowl

(fixing thai chicken dish tonight)

A garlic press?

cool

I spent many a meal chopping up garlic and ending up with massively stinky hands. The garlic press works, and since it crushes the garlic, the flavor ends up more infused with the dish. Go get one.

i'll probably get one tomorrow

my dinner turned out great, but my hands sure stink

thanks for the tip

if you get a garlic press, make sure you buy a good one.. cheap ones will frustrate you more than they will press garlic

Personally I dont like presses- the garlic tends to taste more pungent when I use one.. not to mention the mush..


anyway you either love em or hate em

how do you crush your garlic?

well it depends on what Im using it for.. but I would only crush garlic if I want a stronger taste (the more abusive you are to the garlic the stronger the taste).

Light press garlic with side of chef knife to remove skin
then
dice
or mince
then
press side of chef knife against chopped garlic until you 'crush' it to desired texture.

We go through 1-2 of these a month. Mama doesn't like waiting on her bloody marys, and it's just a handy time saver in the kitchen.

I also will crush with the side of a knife to release more oil. I have a garlic press, and I hate it.

Borrow some one's before you buy.