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Download PDF by illustrations, page layouts and processing by Repro India: Colors

By illustrations, page layouts and processing by Repro India Ltd.

ISBN-10: 1593398298

ISBN-13: 9781593398293

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If you brought home some fresh pork chops and you salted one immediately but did not salt the other, and left them in the refrigerator for a week, the unsalted pork chop will likely have begun to develop off odors and will feel faintly slimy. The salted pork chop will escape those fates because it has, in a sense, been mildly cured, or preserved. The thicker the cut, the earlier you need to salt it. If you’re planning a very large cut, such as a rib roast, it’s best to salt it a few days before cooking (and leave it uncovered in the refrigerator to dry a little and concentrate the flavors).

That means if a recipe calls for a tablespoon of kosher salt and you use a tablespoon of fine sea salt, you will have added twice the amount of salt called for in the recipe. Do not use iodized salt. It has a chemical taste that’s not good for your food. Salt companies began adding potassium iodide to salts in the 1920s to prevent iodine deficiencies, which could lead to serious thyroid problems. This is no longer a concern in developed countries. If you eat a relatively balanced diet, you shouldn’t need to worry about your thyroid, and you certainly don’t want the unpleasant flavor in your food.

I laughed because Turgeon stated exactly what weeds are like. When you are working hard and fast, you are thinking about what you’re cooking, and you are imagining what you’re cooking should look like. What happens in this busy-ness of cooking is that what you are imagining and what your eyes are actually seeing merge. When clutter is in your field of vision, it can trip up your thoughts, and you stumble mentally, slow down, and have to recover. Chen stopped, wiped down his station, and returned to the work of cooking.

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Colors by illustrations, page layouts and processing by Repro India Ltd.

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