By Alastair Williams
Containing foolproof recipes, this ebook is designed to introduce males of every age to the kitchen and remodel them into efficient chefs.
Read or Download Bachelor's Grub Guide: Easy Cooking for Men PDF
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Additional resources for Bachelor's Grub Guide: Easy Cooking for Men
Usually when carving roast meat juice from the meat, forms at the bottom of the carving plate. Use these juices when making gravy. When carving a leg of lamb, it can be cut parallel to the bone.
Stewing normally involves cooking slowly in a liquid. There are two types of stew, brown and white. A brown stew is where the meat is browned before adding the other ingredients. By browning the meat the stew takes on a darker colour and the flavour will be more intense. A white stew does not involve a preliminary browning of the meat, this results in a lighter tasting and lighter coloured stew. Choosing Meat or P oultry Poultry Beef When choosing a piece of beef it should be a light red colour and slightly elastic, without too much gristle.
Add the vinegar and leave to infuse for at least 2 hours. Apple Sauce Ingredients 1 lb (500g) cooking apples, peeled, cored, sliced 3 tbs of water Juice of half a lemon 1/2 oz (15g) butter 2 tsp of sugar Put the apples in a saucepan with the lemon juice, water, sugar and butter and simmer gently until the apples are soft. Take care not to burn the apples. If you want a smooth sauce put the mixture in a blender for a minute. If the sauce is too bitter add a little more sugar. To make the sauce a little special add a tablespoon of calvados.
Bachelor's Grub Guide: Easy Cooking for Men by Alastair Williams