By Michael Ruhlman
Infrequent is the cookbook that redefines how we cook dinner. And infrequent is the writer who can achieve this with the benefit and services of acclaimed author and culinary authority Michael Ruhlman. Twenty distills Ruhlman's a long time of cooking, writing, and dealing with the world's maximum cooks into twenty crucial rules from components to procedures to angle which are certain to make each cook dinner extra comprehensive. even if cooking a multi-course meal, the juiciest roast bird, or simply a few remarkable scrambled eggs, Ruhlman unearths how a cook's luck boils right down to an analogous twenty strategies. With the illuminating services that has made him the most esteemed nutrients newshounds, Ruhlman explains the hows and whys of every suggestion and reinforces these discoveries via a hundred recipes for every thing from soups to muffins, all distinctive in over three hundred images. chefs of all degrees will enjoy Ruhlman's game-changing Twenty
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Additional resources for Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
Sample text
Here again, use your senses. A tablespoon of fine sea salt can weigh twice as much as coarse kosher salt. That means if a recipe calls for a tablespoon of kosher salt and you use a tablespoon of fine sea salt, you will have added twice the amount of salt called for in the recipe. Do not use iodized salt. It has a chemical taste that’s not good for your food. Salt companies began adding potassium iodide to salts in the 1920s to prevent iodine deficiencies, which could lead to serious thyroid problems.
It seasons meat, inside and out; it delivers aromatic flavors (try a ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN if you doubt the power of this); and it alters the cells of the meat in a way that allows them to hold more water, resulting in a juicier finished dish. COOKING TIP: To prevent salmon from extruding that unappealing white albumen as the flesh cooks, put the fish in a 5-percent brine for 10 minutes before cooking. Although brine is a powerful tool, it can be abused. Make the brine too strong or leave the meat in too long, and you may have an inedible piece of protein on your hands.
It’s best to use fine sea salt for fish and to apply it just before cooking. If it’s a big or whole piece, you can season it a little after it comes out of the heat. If you’re poaching fish, season the poaching liquid (see technique #17, Poach). SALTING VEGETABLES AND FRUITS Salt has a powerful osmotic effect on organic material. Salt provides the mechanism for our cells to exchange nourishment, and this is how salt can penetrate to the center of a brined pork loin. The presence of salt draws water across a cell’s membrane in an attempt to equalize the concentration of salt on either side of that cell.