Kitchen Myths: Facts and Fiction About Food and Cooking by Peter Aitken

By Peter Aitken

The area of nutrition and cooking is filled with falsehoods—things which are as a rule believed to be real, yet in truth should not. those kitchen myths might come from a television chef, a cookbook writer, or your mother, and plenty of humans locate it demanding to renounce long-held ideals. the writer, a retired clinical university professor, punctures and deflates dozens of myths, continually with an emphasis on sound clinical rules and credible proof. Illustrated all through with the author's personal images, this e-book is an relaxing learn and may definitely enhance your culinary talents and information.
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In general, dark chocolate is snappier than milk, and the addition of nuts or flavors will soften the snap. Finally, chocolate has a softer snap in a warm room than in a cold one. S T E P F O U R : TA S T E A N D F E E L Finally! Place the chocolate on your tongue and let it melt. You can also give a quick chew with your back teeth, or press the chocolate between your tongue and the roof of your mouth, and then let the chocolate melt the rest of the way on your tongue. As it melts, note its flavor and texture, as well as what happens after it’s gone (what’s called the finish).

And even if it’s serving as a canvas, the chocolate should be delicious in its own right. STEP FIVE: THINK Now, let’s put all those pieces together. What’s your overall impression of the chocolate? Did all the elements work together, or did they butt heads? Does the chocolate have personality? Some chocolates are brash and aggressive, others are elegant and subdued, and still others fall somewhere in the middle. In the beginning, you might not know what you like, but you’ll start to see patterns in your notes.

Turn it facedown with the short side of the rectangle parallel to you. Tip the bar so that the close edge remains on the cutting board and the far edge is about 2 in/5 cm above the board. Apply firm downward pressure to break the chocolate along the division. Set that strip of chocolate aside, and repeat until the rest of the bar is in strips. Next, use a sharp chef’s knife to divide each strip into smaller pieces. The best way is to keep the tip of your blade on the cutting board, position the blade where you want to make a cut, and then press downward with one firm, confident motion.

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