Tasty - Tasty Ultimate Cookbook

DEAR READER: YOUR LIFE IS ABOUT TO GET A WHOLE LOT TASTIER.

Whether youre an aspiring chef or you just want to be able to make yourself dinner without ending up on a BuzzFeed list of kitchen fails, youre in good hands with Tasty. We want to be the wind beneath your buffalo wings, the Watson to your Sherlock home cooking, the Hall to your overnight oats. From tips and techniques to envy inducing recipes, this book will be the beginning of a beautiful friendship between you and your kitchen.

The world has proven its insatiable appetite for all things Tasty by watching the step-by-step tutorials from start to finish a bajillion times, collectively. And since the only thing we love more than making you hungry is helping you make the recipes that turn any meal into a good time, were giving you all the Tasty you can eat, right here in book form. For anyone who has ever emerged both hungry and inspired in equal measure from a rabbit hole of Tasty videos, this is the next step in your culinary education.

This isnt just a book of recipes its a Tasty production, which means were going to guide you through all steps of the kitchen gauntlet. Weve selected the recipes here to give you a mini-but-mighty culinary crash course. This book is the ultimate handbook for anyone who wants to learn to cook like the Tasty team. We cant guarantee internet fame, but were certain that while you cook your way through this book, youll get something more lasting: a love for creating meals as deep and profound as your love for eating them.

As you whip up your Tasty creations, youll also be learning to poach with panache, blanch like a boss, and fry famously. Learning the fundamentals of cooking gives you endless options. Those caramelized onions you learned to make for French Onion Soup ()? That knowledge is fully transferable to chicken, fish, and pretty much any kind of protein your stomach desires.

The only thing better than wowing your friends and family with your newfound culinary prowess (Oh, this old homemade pan pizza with all the toppings? I just thought it would be easier than ordering in! youll say smugly) is treating yourself to incredible cooking every day. The question Whats for dinner? will never make you break out in a cold sweat again. No one breaks down the steps you need to tackle any recipe like Tasty does. Whether youre cooking a lazy breakfast for one or a fancy AF feast for twenty (side note: can we come?) weve got you covered, chef!

Its amazing how much easier cooking is when youre not trying to whip up a meal using sprinkles, ketchup, coffee filters, and half the sandwich you had for lunch. Every good meal starts with good ingredients, and stocking your pantry with these staples will make tackling any recipe less daunting. Shelf stable, dinner on the table, as the saying (we just made up) goes! This list of ingredients includes everything you need to make the recipes in this book, but feel free to accumulate what you need as you go youll have the full complement of basics before you know it. Think of your pantry as your edible toolbox for quality cooking, dish after beautiful dish.

Liquid gold, as far as were concerned, olive oil comes in two basic types: regular and extra-virgin . Regular olive oil is great for everyday cooking, sauting, roasting vegetables, and other recipes with a Mediterranean profile. It has a high smoke point, unlike its finicky sibling, extra-virgin olive oil. Extra-virgin (which refers to the acidity level of the oil the lower the better) can be used to dress salads, drizzle on vegetables, and generally add finishing touches to your dishes, like a very fancy chef person. Unlike the neutral oils below, olive oil has a distinctive (and delicious) flavor, so keep that in mind when youre cooking.

Neutral in flavor, vegetable is a workhorse you can use in every kitchen situation, from pan-searing and sauting to desserts. It has a fairly high smoke point so its a good choice if youre frying or sauting on high heat. Other neutral oils great for cooking are grapeseed, sunflower/safflower oil, and corn oil (the last of which is great for deep-frying, thanks to its very high smoke point).

A neutral-tasting oil with a high smoke point, grapeseed oil can be used for pan-frying and sauting, as well as in salad dressings.

Sesame oil has a similar smoke point to grapeseed oil. There are two types: Regular sesame oil is neutral in flavor and can be used like rapeseed (canola) and vegetable oil. If you have a bottle of this stuff on hand, your sauting, pan-frying, and roasting needs are set. Toasted sesame oil is made from roasted sesame seeds; its the dark red kind that has a very heady aroma. It is primarily used in other recipes with Asian flavors because it has such a distinct flavor/smell. It can be cooked with, but often times, it will be used at the end of cooking to keep its flavor unadulterated by heat. A little goes a long way!

Packed with good fats and boasting one of the highest smoke points of any plant oils, avocado is a pantry all-star that can shine as a high-heat cooking fat or in place of olive oil as a dipping sauce for bread or tossed with salad.

Coconut oil has a relatively low smoke point, so its good for searing and sauting. Its white and solid at room temperature, but melts pretty easily (and becomes clear).

Made by churning cream until it solidifies, butter is the fairy godfat that elevates everything it touches. Go for pure butter in bar form rather than anything squeezable or spreadable (chances are these have added stabilizers, fillers, and colors). Butter has a surprisingly long shelf life about six months so dont stress if you dont use it right away. If you open a pack, wrap it in plastic so it

doesnt absorb fridge odors. (You can also keep it in the freezer.) Unless otherwise specified, the recipes in this book call for unsalted butter; it gives you more freedom to season your food to your exact tastes. But if you end up with salted butter, dont sweat it just keep it in mind when figuring out how much actual salt to add to a recipe.

Smoke Points

In order to select the right oil to take your food from rawsville to flavortown via the fryway, make sure you choose one that can handle your heat. Smoke point refers to the temperature at which oil starts to smoke and burn and in some cases, even turn rancid. Make good oil choices! Dont worry were here to help.

We get it, mayo is divisive! But its essential for so many dips, salads, and sandwiches that its a must in the Tasty kitchen. Its typically made with with egg yolks, oil, lemon juice, and mustard. You can sub light mayo for full-fat if you like, but wed recommend staying away from fat-or sugar-free varieties theyre shadows of the glory that is mayo (and wont work as well or taste as good).