By Russ Parsons
In a booklet greatly hailed for its enjoyable prose and provocative study, the award-winning la occasions nutrients journalist Russ Parsons examines the technological know-how in the back of usual cooking methods. alongside the way in which he dispenses enormous quantities of information and the explanations at the back of them, from why you might want to constantly commence cooking beans in chilly water, to why you want to salt meat earlier than sautéing it, to why it's a waste of time to prepare dinner a Vidalia onion. full of sharp-witted observations ("Frying has turn into synonymous with minimum-wage hard work, but infrequently an individual will test it at home"), exciting meals minutiae (fruit disadvantaged of water ahead of harvest has better taste to fruit that's irrigated as much as the final second ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to final Strawberry Shortcake), tips on how to learn a French Fry comprises all of the elements you must develop into a greater prepare dinner.
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Extra resources for How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
This rule varies somewhat depending on the type and size of the pieces being fried. A chicken leg will take longer to cook through than a french fry, so a slightly lower temperature is necessary in order to avoid burning the outside before the inside is done. It is also important that you don’t crowd the food in the oil during frying. The more food you add to the oil, the greater the temperature drop will be. This is why fast-food fryers have such an enormous oil capacity — you need that much fat to balance the amount of food being fried, to maintain good frying temperatures while processing pounds of fries at a time.
If you can ﬁnd them (probably in Asian markets), use them whole; they don’t need to be cleaned. If you can’t ﬁnd whitebait or other minnow-sized ﬁsh, substitute the tiny white ﬁsh sold in Asian ﬁsh markets as “rice ﬁsh” or use pieces of squid. 1⁄ 2 pound whitebait, left whole, or calamari (squid), cleaned and cut into 1⁄ 2-inch pieces 1 cup milk Vegetable oil for deep-frying Salt and freshly ground black pepper All-purpose ﬂour for dredging 1 lemon, cut into 6 wedges Soak the ﬁsh or calamari in the milk for at least 1 hour in the refrigerator.
Remove the rosemary and turn the onions into the strainer. Let stand until the onions are thoroughly drained. Assemble the tart: Preheat the oven to 400 degrees. Remove the dough from the refrigerator. On a ﬂoured surface, roll it out to a 1⁄ 4-inch-thick round. Fit it into a 9-inch tart pan with a removable bottom. Fold the excess dough over itself to make a sturdy rim. Spoon the onions across the bottom of the crust. Season lightly with salt and pepper. Dot the goat cheese over the onions. Scatter the olives over the goat cheese and arrange the pepper strips over all.