By Julia Child
This narrow publication from the doyenne of gourmand cooking is a boon in the event you want a refresher direction in, or a convenient resource for, fundamentals. those notes come from Child's personal kitchen laptop, years within the making. usually, every one recipe is integrated in "master" shape with a variety of adaptations; for instance, a piece on potatoes explains the fine details of Mashed Potatoes, in addition to offers a recipe for Garlic Mashed Potatoes. Child's voice is often welcome, and not extra so than whilst she is supplying no-muss-no-fuss recommendation like this. a brief part on dried beans covers soaking in addition to cooking in a strain cooker or Crock-Pot, and a few extra esoteric treats, corresponding to do-it-yourself bread and souffl?s, have their position the following. important counsel proliferate all through: Sea Scallops Saut?ed with Garlic and Herbs are by means of a paragraph on scallops that exude an excessive amount of juice, and a piece on brownies explains the way to prebake a shell. Even Hamburgers (plain and flavored) are coated right here.
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Additional info for Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Taste, and adjust seasonings. POTATOES Mashed Potatoes For 2½ pounds (4 or 5) large russet or Yukon-gold potatoes, to serve 6. ). Drain. Return to the pan and sauté for a minute or so to evaporate moisture. Either put through a potato ricer, or whip in an electric mixer at slow to medium speed, adding driblets of hot milk or cream. Season with salt and white pepper, beating in up to ½ cup in all of hot milk or cream by spoonfuls, and alternating with ½-tablespoon additions of butter. If not serving at once, set pan over almost simmering water and cover loosely—the potatoes must have a little air circulation.
Remove to a hot platter, and sprinkle a tablespoon of minced fresh parsley over the ﬁsh. Rapidly wipe the pan clean with paper towels (so ﬂour residue will not speckle the butter to come—or use a fresh pan). Heat 2 tablespoons of unsalted butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and, if you wish, toss in a spoonful of capers before spooning the hot butter over the ﬁsh. Thick Pork Chops When your meat is thicker than ½ inch, it takes longer to cook, which means you could be burning the outside before the inside is done.
Bake in a preheated 425°F oven 20 to 25 minutes, until bubbling and lightly browned on top. VA RIATIONS BROCCOLI OR BRUSSELS SPROUTS. Use exactly the same system as for cauliﬂower. Grate and sauté zucchini but save the squeezed-out zucchini juices. Make a velouté sauce, using 2 tablespoons butter, 3 tablespoons ﬂour, and 1½ cups liquid (zucchini juices plus milk). Fold the zucchini into the sauce, spread in a buttered baking dish, and sprinkle over ¼ cup grated Swiss cheese. Bake in upper-third level of a 400°F oven until bubbling and browned, about 20 minutes.