CookWise: The Hows & Whys of Successful Cooking, The Secrets by Shirley O. Corriher

By Shirley O. Corriher

Providing “the hows and whys of profitable cooking,” Cookwise, by way of famous nutrients author and culinary sleuth Shirley O. Corriher, tells you the way and why issues take place during meals coaching. The greater than 230 remarkable recipes featured not just please the palate, yet display a few of the roles of parts and techniques—making Cookwise a useful reference for a person who has ever desired to enhance on a recipe, make a cake moister, or a roast poultry juicier.

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Dough Place the let dough with in a closed soft. Add a few seconds just to fist. doubled rise until stir in. for 5 full minutes, until the Add dough is butter, egg the remain- very elastic. a little flour or liquid if needed. an oiled bowl and turn to coat well with dough the dough hook. Add the vitamin C, melted Turn the mixer on for Knead on low-medium speed The dough should be very 4. hours for improved flavor and texture. the paddle blade and insert the yolk, corn syrup, ice, wrap and to 2'/2 in volume, about 1 Cover the bowl with oil.

Yeast must it batch of bread. If the fermentation period breadmaking the their flavorful acid by-products. and bacteria. Also, that thrives strains of on the same simple sugars bacteria in doughs live usually call strain of be one that can tolerate high-acid condi- which bakers' yeast cannot. The yeast in San breadmaking method and erately wet soft doughs, the rising times have a major influence on texture. You can see the difference in flavor and texture that the bread- Francisco sourdough, Saccharomyces exiguus, thrives making method, amount of under the acidic conditions that make in the Crusty French-Type Bread (recipe follows) accompanying its In the sourdough method, there yeast is dough requires longer less yeast avail- rises.

Add a few seconds just to fist. doubled rise until stir in. for 5 full minutes, until the Add dough is butter, egg the remain- very elastic. a little flour or liquid if needed. an oiled bowl and turn to coat well with dough the dough hook. Add the vitamin C, melted Turn the mixer on for Knead on low-medium speed The dough should be very 4. hours for improved flavor and texture. the paddle blade and insert the yolk, corn syrup, ice, wrap and to 2'/2 in volume, about 1 Cover the bowl with oil. hour.

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