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Simmering is a
cooking technique in which foods are cooked in hot liquids kept at or
just barely below the boiling point of water ( at average sea level air
pressure ), 100°C ( 212°F ). To keep a pot simmering, one brings it to a
boil and then adjusts the heat downward until just before the formation
of steam bubbles stops completely. Water normally begins to simmer at
about 94°C ( 200°F ). |
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Le Cordon Bleu's Complete Cooking Techniques:
the indispensable reference demonstrates over 700 illustrated techniques
with 2,000 photos and 200 recipes
With this exceptional opus, over 100 years of unparalleled experience
and expertise are put at the fingertips of every home cook using the
same hands-on approach promoted in practical classes at Le Cordon Bleu's
institutes. This indispensable and unique reference work teaches
essential preparation and cooking skills and professional
tricks-of-the-trade, with over 700 cooking techniques shown in more than
2,000 color images.
Whatever the interest -- providing family-pleasing everyday fare or
mastering a top chef's recipe, or even attempting to re-create a dish
from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques
will enable people to cook what they want with success. Its hundreds of
illustrated techniques are invaluable kitchen aids, as are the many
integral recipes.
Cooks interested in ethnic cuisines, readers of chef inspired,
ingredient-led, or occasion-oriented cookbooks, as well as devotees of
simple home cooking will turn to this book again and again and wonder
how they ever cooked without it. Le Cordon Bleu Complete Cooking
Techniques is destined to become a classic kitchen reference.
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