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Cooking from The Food Lab

The Food Lab is more than a cookbook. It's a treatise on the best ways to prepare food at home, based on science and experiments. At about 1,000 pages, this is a heavy book for bed-time reading and heavy to lug into the kitchen.

I cooked this stew way back in the winter. Unfortunately, I don't remember much. Except that the book advised to buy a big cut of meat and cut into chunks.... not to buy the meat ready-cut for stewing.

Peas with pine nuts and prosciutto. I learned that frozen peas taste the best, because they are frozen shortly after harvest. Next time I get fresh peas from the farm, I should use them the same day.

Mushroom omelet. The secret to fluffy omelets is to add salt to the eggs, whisk thoroughly, and then let the eggs sit 15 minutes before cooking.

Pan-fried chicken with mushroom sauce. The main secret to cooking any meat or fish is to use an instant read thermometer.

This book has a recipe for risotto that does not require constant stirring.

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Comments

( 4 comments — Leave a comment )
baggyk
Mar. 27th, 2016 09:07 pm (UTC)
Were those dishes the tastiest you have made? Because usually, your pictures make me hungry.
mmarques
Mar. 27th, 2016 09:17 pm (UTC)

The mushroom chicken and omelet were. Sadly, I've been sitting on these pictures too long to remember about everything else.

soon_lee
Mar. 27th, 2016 09:54 pm (UTC)
That chicken looks delicious.
mmarques
Apr. 9th, 2016 02:01 pm (UTC)

Thanks

( 4 comments — Leave a comment )
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