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I’ve gotta say
“If you only get one book, get this one.”
While I really hope you get a library subscription for only $7.85, this single book has nearly a thousand Tips and Tricks that will last you throughout the rest of your life…
until you are on your death bed and ask for just a soupçon more of pain medication. Really though; at about 1/2¢ per page, this book is one of my best.
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Table of Contents
- Introduction 13
- Book Layout 14
- For Beginners 15
- Terminology 16
- Temperature 16
- Kitchen Vocabulary 18
- Equipment 23
- Essentials 23
- Knives and Related Equipment 24
- Appliances 26
- Tools and Gadgets 27
- Incidental, but Important 28
- Cutting boards 29
- Care of your Skillets 30
- Pan Selection 30
- Teflon Tips 31
- Cast Iron 34
- Cooking with Cast Iron 34
- Cleaning Cast Iron 35
- Seasoning Cast Iron 39
- Your Kitchen 42
- Electric vs Gas 42
- Keeping it Clean 47
- Cross Contamination 49
- Keeping it Efficient 50
- Keeping it Safe 50
- Knife Skills 52
- Food, not fingers ! 52
- Knife Sharpening 54
- Hone or Sharpen? 55
- Sharpening a Knife 56
- What angle do I use? 57
- Food Safety 60
- The Danger Zone 60
- Safety Tips 60
- Food Storage 61
- Frozen Food 62
- Quick Freeze 63
- General Freezing Tips 65
- How long can things stay frozen? 66
- Thawing Frozen Food 69
- Making and Freezing Stock 70
- Freezing things in a canning jar 71
- Stock Freezer Tips 73
- To Thaw 73
- A Note about Spoilage 74
- Grocery Shopping 76
- Pharmacy Tips 76
- Getting the Best Price 77
- Bulk Purchases 77
- Expiration Date 77
- Loss Leaders 78
- Buying Damaged Goods 79
- Other Shopping Tips 80
- Buy Cold Things Last 80
- Ice reminder 81
- Organize your list 81
- Bread Wrapper Color Tags 82
- Quick Tips 83
- Vegetables 85
- Veggies in General 85
- Cooking tips 86
- Grating Veggies 86
- Artichokes 87
- Broccoli 88
- Corn 88
- Chili Peppers 89
- Measuring heat of peppers 91
- How Hot is this Pepper? 92
- Garlic 97
- Herbs 97
- Basil and Cilantro 98
- Spinach and Kale 98
- Fruits 99
- Frozen, Canned or Fresh? 99
- Avocados 99
- Peeling, Slicing and Dicing 101
- Misc Avocado Information 102
- Bananas 103
- Berries and Cherries 103
- Cantaloupe 104
- Citrus 104
- Eggplant / Zucchini 105
- Grapes 105
- Peaches, nectarines and plums 105
- Strawberries 106
- Tomatoes 106
- Watermelons 108
- Vegetables 85
- Proteins 108
- Grind your own Meat 108
- Meat to Eat 109
- Salmon and Tuna 109
- Starches 110
- Pasta 110
- Temperature 111
- Tips About the Pasta Itself 112
- Tips About the Sauce 112
- Potatoes 113
- Peeling lots and lots of potatoes 114
- Starch Thickeners Compared 114
- Cornstarch 115
- Potato Starch 115
- Rice Flour 116
- Sweet Potato Flour 116
- Tapioca Starch 117
- Condiments 118
- Grandpa’s Thunder Powder 118
- Lemon and Lime Juice 118
- Beverages 119
- Dietary Water 119
- Milk 121
- Working with Proteins 122
- Cheese 122
- Soft Cheese 122
- Hard Cheese 122
- Parmesan Cheese 123
- Care of your Cheese 123
- Medium Cheese 124
- Freezing Cheese 124
- Gooey Cheese 125
- A note about Cheddar 125
- Cheese 122
- Misc Cooking Tips 126
- Edible Colors 129
- Fires 131
- Fry Tips 131
- Oils Demystified 135
- Substitutions 144
- The Dining Experience 148
- Casseroles 148
- Entertaining 149
- Potluck Safety and Etiquette 150
- Food Choices 150
- Keeping Hot Food Hot 151
- Keeping Cold Food Cold 151
- Left Overs 152
- Sharing 154
- Social Etiquette 155
- Spoilage 159
- Sandwich toppings 159
- Other Tips and Tricks 160
- Preheat your Oven 162
- Steam vs hot water 162
- Yeast 162
- Garden Tips 165
- Other Life Hacks 167
- Conclusion 171
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