Aida Mollenkamp's Keys to the Kitchen: The Essential - download pdf or read online

By Aida Mollenkamp, Alex Farnum

ISBN-10: 1452107696

ISBN-13: 9781452107691

Nutrition community and Cooking Channel celebrity Aida Mollenkamp lays a useful origin for chefs in Keys to the Kitchen. This finished guide collects greater than three hundred cutting edge, modern recipes in addition to colour photos, lots of informative illustrations, a considerable approach primer, and invaluable how-to info on topics as wide-ranging as rust removing, throwing a dinner party, and knife talents. For participants of the tech-savvy new new release who can't cook dinner yet are looking to, this crucial reference advisor makes a great origin and for these already relaxed within the kitchen it's jam-packed with "who knew" moments for increasing their repertoire of significant recipes.

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Extra info for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

Sample text

Now, I can’t imagine a competition chef just plating with just one texture. ” The Final Flourish Some pastry chefs may not regard garnish as an integral part of their design for a plated dessert, but it is generally foolish not to do so. Competition judges pay close attention to garnishes, which can make the difference between a good and a great plated dessert. “A garnish is the essential finishing touch for a plated dessert. Without it, the plate looks incomplete,” reflects En-Ming Hsu. She also advises competitors to keep the garnish simple.

Chef Hsu says that this can sometime be attributed to misuse of the blast freezer, a freezer that cools food to a low temperature very quickly. “One of the best pieces of equipment is the blast freezer. Teams gain so much time and have the ability to increase their production when it is used. However, it can be their downfall if the blast freezer is incorrectly used. Many times, beautiful desserts with the potential to win do not score well because they are served frozen. ” Francisco Migoya points out the challenges of executing a plated dessert with contrasting temperatures: “[It] can be a smash hit, but again, it depends on the nature of the plate.

However, it can be their downfall if the blast freezer is incorrectly used. Many times, beautiful desserts with the potential to win do not score well because they are served frozen. ” Francisco Migoya points out the challenges of executing a plated dessert with contrasting temperatures: “[It] can be a smash hit, but again, it depends on the nature of the plate. Consider that there is a possibility that the judge who will be tasting the dessert may not be doing so immediately after you have plated it.

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Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp, Alex Farnum


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