Taste of Home (editor) - Taste of Home Cooking School Cookbook: Step-by-Step Instructions, How-to Photos and the Recipes Todays Home Cooks Rely on Most
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- Book:Taste of Home Cooking School Cookbook: Step-by-Step Instructions, How-to Photos and the Recipes Todays Home Cooks Rely on Most
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No matter your kitchen expertise, youll cook with confidence with Taste of Home Cooking School Cookbook at your fingertips! Discover the step-by-step techniques every home cook needs to set delicious, hearty, memorable meals on the table. Dozens of how-to photos, tips and hints turn you into the chef and baker you always knew you could be, and 40 QR Codes offer up free online tutorials for even more direction. From roasting a chicken and stuffing a turkey to grilling like a pro and baking up golden yeast breads, youll discover all the secrets todays cooks rely on mosttaught by the pros from the Taste of Home Test Kitchen. Whip up sumptuous holiday menus with all of the trimmings and impress the gang with beautiful cakes, luscious pies and fudgy brownies too good to be true. Its easy! Let Taste of Home Cooking School Cookbook show you how!
CHAPTERS
Basic Knife Skills
Kitchen Equipment & Food Safety
Apps & Bevs
Soups
Meatless Mains
Seafood
Poultry
Beef
Pork, Lamb & More
Sides & Condiments
Breakfast & Brunch
Sweets & Baking
Glossary & Equivalent Charts
RECIPES
Springtime Potato Salad
Rotisserie-Style Chicken
Herb Chicken with Honey Butter
Mudslide Cheesecake
Bacon-Broccoli Quiche Cups
Classic French Onion Soup
Giant Cinnamon Roll
Meringue Snowballs In Custard
Best Spaghetti & Meatballs
Dijon-Rubbed Pork with Rhubarb Sauce
Easy Grilled Hamburgers
Pomegranate Mimosa
Irish Stew Pie
Pork Banh Mi Wraps
Sweet Potato-Crusted Chicken Nuggets
Ribeyes with Chili Butter
Garlic Fontina Bread
Broiled Lobster Tail
Vegan Butter Cauliflower
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Taste of Home Cooking School Cookbook
Step-by-Step Instructions, How-To Photos and The Recipes Todays Cooks Rely on Most
2023 RDA Enthusiast Brands, LLC.
1610 N. 2nd St., Suite 102,
Milwaukee WI 53212-3906
All rights reserved. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC.
Visit us at tasteofhome.com for other Taste of Home books and products.
International Standard Book Number: 978-1-62145-889-0
International Standard Book Number: 978-1-62145-890-6 (Ebook)
Chief Content Officer, Home & Garden: Jeanne Sidner
Content Director: Mark Hagen
Associate Creative Director: Raeann Thompson
Senior Editor: Christine Rukavena
Editors: Amy Glander, Hazel Wheaton
Senior Art Director: Courtney Lovetere
Designer: Carrie Peterson
Deputy Editor, Copy Desk: Dulcie Shoener
Senior Copy Editor: Ann Walter
Photographer: Dan Roberts
Set Stylist: Melissa Franco
Food Stylist: Sarah Fischer
Discover the essential knives for your collection, and learn about knife care and handling, plus key cutting techniques
Mincing Pieces no larger than in.
Chopping - to -in. pieces
- Holding the chefs knife with a power grip (see ), rest the fingers of your other hand on the top of the blade near the tip.
- Using the handle to guide and apply pressure, move knife in an arc across the food with a rocking motion until food is chopped to the desired size.
Dicing - to -in. uniform pieces
Cubing - to 1-in. uniform pieces
- Using a chefs knife, trim each side of the vegetable, squaring it off. Cut lengthwise into evenly spaced strips. The narrower the strips, the smaller the pieces will be.
- Stack the strips and cut lengthwise into uniformly sized strips.
- Arrange the square-shaped strips into a pile and cut widthwise into uniform cubes.
Bias/Diagonal Cuts Size of pieces based on desired length and thickness
- Holding a chefs or paring knife at an angle to the food, slice as thick or thin as desired, using a control grip (see ). This technique is often used in stir-fry recipes.
Julienne Strips Pieces roughly 2 in. long
- Using a chefs knife, cut a thin strip from 1 side of vegetable. Turn so the vegetable sits flat.
- Cut vegetable into thin, even slices of the desired length (usually 2 in.).
- Stack the slices and cut lengthwise into thin strips.
Wedges Cut wedges in half to obtain desired thickness
- Using a chefs knife or serrated knife, cut the produce in half from stem end to the blossom end. Lay halves cut side down on a cutting board. Cut each half vertically into thirds.
Zesting The small holes or sharp teeth of a box grater yield very fine pieces of citrus zest
- Pull a citrus zester across limes, lemons or oranges, being careful not to remove the bitter white pith. Chop strips into fine pieces if desired. Or use the finest side of a box grater.
Good knives are a must for any well-equipped kitchen. Here are the basics for building your collection.
Steel: This long, thin rod with a handle is used to smooth out small rough spots on the edge of a knife blade and to reset the edge. After the steel, you might add a whetstone or electric sharpener to hone your knives.
Serrated or Bread Knife: This knifes serrated blade is used for slicing breads, cakes and delicate foods like tomatoes. An 8-in. blade is most versatile, but a range of lengths are available.
Chefs Knife: This 8-in. to 10-in. multipurpose knife is used for chopping, dicing and mincing.
Paring Knife: This 3- to 4-in. knife is used for peeling, mincing and slicing small foods.
Kitchen Shears This versatile tool is used to snip fresh herbs, disjoint chicken, trim pastry and more.
KNIFE CARE
- To keep knives sharp, cut foods on a soft plastic or wooden cutting board. Ceramic, granite, metal and other hard surfaces will dull the blades.
- Always wash and dry knives by hand immediately after use. Never let them soak in water or wash in the dishwasher.
- Store knives in a slotted wooden block or on a magnetic rack especially designed for knives. Proper storage will protect knife edges, keep blades sharper for longer and guard against injury.
Rest the tip of the steel on the work surface. Hold your knife at a 20-degree angle to the steel. Start with the heel of the blade against the steel and draw the blade up across the steel until you reach the tip of the knife. Repeat 5 times on both sides of knife blade. Repeat as needed.
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