7 more posts in this thread. [Missing image file: Dec_17_KtGC.jpg]
Hey ro/ck/stars, happy December! I'll be uploading a different cookbook every day this month until Christmas. :)
Almost all of the books in this year's Calendar are available in both PDF and ePUB. If possible, I really recommend that you download the ePUB version as the PDF has been converted from the original ePUB and may be formatted irregularly as a result. You can download a free ePUB reader from Adobe or install a plug-in for your browser to view the files.
>Keys to Good Cooking: A Guide to Making the Very Best of Foods and Recipes
>by Harold McGee
>The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking
>Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same authoritative advice for food lovers everywhere in Keys to Good Cooking. A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, Keys to Good Cooking is a welcome aid for cooks of all types--translating the modern science of cooking into immediately useful information. Taking home cooks from market to table--and teaching them the best way to select, prepare, and present an amazing array of food--Keys to Good Cooking is an invaluable resource for anyone who prepares food and wants to do it well.
7 more posts in this thread. [Missing image file: meat.jpg]
I'm making this,
It's simmering now with the lid on, I didn't put celery in because I think celery tastes nasty, and the other person eating it with me hates celery too.
I read the comments and some said that they found that there was way too little liquid in it when they ate it and would recommend adding double the amont stated, so I used 750ml instead of just 500.
I didn't weigh the meat, I just used as much as I bought which is around the right amount, it cost £8:60 per kilo and I bought £4 worth in the packet it was in. Just when it was in the pan it didn't feel like it'd be enough for four people.
Think it'll be ok? I just hope it tastes ok and I have enough meat and not too stock in it.