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03-The Ingredients |
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Print this Recipe Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Most of the new generation of products falls into one of two broad groups: * Bulk ingredients that have been processed to be easier to use (bags of washed and cut lettuce leaves, precooked meats, sliced mushrooms, and already mashed potatoes) * Exotic or complex preparations that have been made more readily available (curry sauce, pesto, bruschetta, jerk, and satay sauce) With regard to the first group, you probably already purchase the same ingredient in a less prepared state (whole unwashed heads of lettuce, fresh meat, and unpeeled whole potatoes), and you might notice that the processed products seem much more expensive. For example, a 3-ounce package of ready-to-serve precooked bacon costs the same as a whole pound of raw bacon. But once you realize that bacon shrinks to 20 percent of its original weight during cooking, the two products end up having nearly identical use costs, and the ready-to-serve product doesn't require cooking, which saves you time, mess, and the nuisance of getting splattered with grease. The second group of ingredients is a different matter. Not only is buying a jar of peanut sauce cheaper than buying the ingredients you would need to make it, but you are unlikely to ever prepare peanut sauce, or tapenade, or curry sauce, or demi-glace outside of a specific recipe. When you have an arsenal of fully prepared sauces and condiments in your pantry, the next time you grill a chicken breast, instead of topping it with salt and pepper, you can reach for that jar of basil pesto, or stir-fry sauce, or tomato bruschetta. Just having these ingredients on hand will revolutionize the way you cook. 03-The Ingredients is from the Cook'n Homemade in a Hurry collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! 02-What's Your Hurry? 03-The Ingredients 04-Organic and All-Natural Ingredients 05-Setting Up A Pantry 06-Using the Recipes _What Makes An Onion Sweet? _Flavored Oils _Chiles-Too Hot To Handle _Instant Polenta _What Is Bruschetta? _Ponzu _Refried Beans _Puff Pastry _Canned Pumpkin Is Better Than Fresh _The Allure Of Pouched Fish _Melting Cheese _Defining Fruit _V8: A Garden In A Jar _Making Substitutions For Cream _Ready-To-Serve Precooked Bacon _Endives _Precut Produce _Salting To Cook, Not Just For Flavor _Sprouts: An Instant Salad _Cooking Without Heat _Choosing Meat _Hanger Steak _Mesquite Sauces _Chimichurri _Frozen Dough _Restaurant-Style Stock And Sauce Concentrates _Preservatives In Jarred Garlic _Tough Cuts Of Meat _Pots And Pans _Food In A Tube _Refrigerated Guacamole _The Joy Of Soy _Making Substitutions: Salsa And Dressing _Mole Paste _Leftovers: Turkey Salad Reinvented _Keep Your Skin On _Fishing For Broth _Lean Fish / Fat Fish _How Do You Know When The Fish Is Done? _Judging Freshness _Fish On The Bone _Dry-Pack, Day-Boat, Unsoaked Scallops _Don't Overlook (Seafood) _Tofu _Quorn _Asian Quick-Soak Noodles _Seitan _Meatless Protein _Flavored Salsa _The Two Faces Of Veggie Burgers _Frozen Potatoes _Techniques For Cooking Vegetables _Speed-Baking Potatoes _Edamame _Cook Your Vegetables By Color _Buying Leafy Vegetables _Vegetables That Are Fruit _Shopping For Root Vegetables _Fennel, Celery, And Other Stem Vegetables _Quick-Cooking Whole-Grain Rice _Risotto _Instant And Precooked Polenta _Buckwheat _You Say Tabbouleh, I Say Tabouli _Quinoa _Lemon Zest _Canned Tomatoes _Tomatoes And Cream _Dried Wild Mushrooms _Cooking With Salad Dressing _Resting Lasagna (Or Any Casserole) _Couscous _White Beans _Curry Paste _Microwave Steaming _How Does A Slow-Cooker Work? _The Theory Behind Slow-Roasting _Perfect Cheesecake _Prepared Pie Crust _Chai Concentrate _Buying And Storing Honey _The Sweet Side Of Pepper Spread _Cornbread Mixes _Canned Dairy _Baby Carrots _Quick Tomato Sauces |
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