My Family Table by John Besh
Author:John Besh [John Besh]
Language: eng
Format: epub
ISBN: 9781449418779
Publisher: Andrews McMeel Publishing
Published: 2011-03-16T16:00:00+00:00
TREATS: In order from first to last: My son Luke tucks into a fried chicken drumstick just as I did as a boy; chicken frying; a tin chicken in Abita Springs, La., a fried lunch on the porch, and my niece, Jordan Bourgault.
All About Frying
THE VERY NOTION OF FRYING sparks controversy, nearly as much as barbecue, but with a scarier reputation. We're a nation that loves to fry, but we're afraid of it, too.
Frying is a very efficient means of cooking. Oil gets far hotter than water and due to the absence of water in fat, you're actually cooking drier. Somewhat paradoxically, drier cooking means less moisture evaporating, which makes for juicier meat. The types of fat used for frying differ as much as batters and breading methods. We are all passionate about which kind of fat to use. Some folks swear by pork fat, beef suet, or duck fat, and those do impart great flavor. But sometimes rich meaty flavor isn't what you're looking for. And there's a tradeoff: meat fat is saturated fat.
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
Cajun & Creole | California |
Hawaiian | Mid-Atlantic |
Midwestern | New England |
Northwestern | Soul Food |
Southern | Southwestern |
Western |
Biscuits: A Savor the South Cookbook by Belinda Ellis(3892)
Al Roker's Hassle-Free Holiday Cookbook by Al Roker(3170)
A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein(3085)
Ottolenghi Simple by Yotam Ottolenghi(3019)
Trullo by Tim Siadatan(2979)
The French Women Don't Get Fat Cookbook by Mireille Guiliano(2962)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(2936)
Bake with Anna Olson by Anna Olson(2921)
Panini by Carlo Middione(2818)
Hot Thai Kitchen by Pailin Chongchitnant(2795)
Nigella Bites (Nigella Collection) by Nigella Lawson(2760)
Momofuku by David Chang(2757)
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser(2715)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat Samin(2642)
Tapas Revolution by Omar Allibhoy(2522)
Classic by Mary Berry(2488)
Solo Food by Janneke Vreugdenhil(2482)
Best of Jane Grigson by Jane Grigson(2461)
Okonomiyaki: Japanese Comfort Food by Saito Yoshio(2381)