Wednesday, November 19, 2008

New cookbook!

I was so, SO excited to get this today in the mail! I ordered it from for $27.10, including shipping, which is pretty darn good for a hardcover book with 990 pages of recipes, and best of all, technique. If there's one thing I'm lacking in the kitchen, it's the "science" of cooking. Here is an except from the book:

Simplest Roast Chicken

"We tried a simple, classic approach: we roasted the bird at 375 degress for one hour. The skin was golden and slightly crispy. At 160 degrees internal temperature, the juice ran clear, but the dark meat was still not properly cooked near the bone. We continued cooking until the thigh meat reach an internal temperature of about 170 degrees. At this point, the breast meat was close to 180 degrees, but it was still juicy. This was an interesting discovery. While the breast meat of chicken roasted at 450 degrees was a bit dry when the thigh registered 160 degrees, the bird roasted at 375 degrees still had juicy breast meat when the thigh registered close to 170 degrees. We also found that the commonly held indication of doneness, "until the juices run clear," is an imprecise measure."

Man, that is probably really boring to most people but exciting to me!

The only thing I don't like is there are no COLOR pictures. Of course you want to stuff as much information in a book like this, but I never quite realized how much I love color photos of food until now.

Look for many CI recipes in the upcoming weeks!

No comments: