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_Food In A Tube |
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Americans don’t readily take to food in tubes. To our way of thinking, tubes are for ointments, lubricants, and toothpaste; they belong in the medicine cabinet, not in the kitchen. That’s too bad, for Europeans and Asians caught on long ago that the tube is the perfect package for a squirt of tomato paste, basil pesto, pureed lemongrass, or prepared wasabi. Not only is dispensing easy, but storage problems are nil. Take tomato paste, for instance. How many times have you confronted a desiccated half-can of tomato paste lurking in the nether reaches of your refrigerator? Tomato paste in a tube never goes bad, because after you use what you want and replace the cap, air can’t get into it, and if air can’t get in, neither can molds, which would cause the contents to decay. More and more essential cooking ingredients are available in tubes. In my local supermarket I can buy cilantro, lemongrass, basil, hot peppers, tomato paste, sun-dried tomatoes, basil pesto, garlic, and anchovy paste in tubes.
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01-The Changing Face of Homemade
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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