Peter Hertzmann is a passionate cook, and educator on food cooking, with years of teaching to his name. He is a professionally trained cook, completing 'stage' placements in several high end restaurants in France, then worked in restaurants, and produced complicated seven course menus as part of a team over many years. He has taught in prisons and colleges of further education. He had a career in physics before turning to cookery.
Inhaltsangabe
Contents Introduction 4 General Information 13 Parts of a carrot Purchasing carrots Washing carrots Peeling carrots Knives for cutting carrots Using knives Slicing carrots with a knife Simple slices Matchsticks, julienne, or bâtonnets Dicing Roll cut Grating carrots Mandolins Juicing carrots Blending carrots Immersion blenders Processing carrots General equipment for cooking carrots 6. Carrot salad 39 Make the salad 9. Carrot pickles 41 Making sauerkraut A new fangled pickling container Salt fermented carrots Miso pickled carrots Acid fermentation Keeping pickles crisp Acid fermented carrot pickles Determining liquid quantity Salt for acid pickling Sugar for pickling Pickling spices Processing acid fermented carrots 10. Carrot Conserves 52 Basic jam Determining when the jam is done Packaging jam Beyond basic jam Basic jelly Beyond basic jelly 21. Sous vide Carrots 60 Modern, sous vide cooking Why sous vide cooking works Set up your equipment Choose your bag Prepare your carrots Cook your carrots Serving 22. Roast carrots 64 Brief comments on oven The modern origin of roast vegetables Reasons for not roasting vegetables Why roast vegetables turn brown on the outside Pans for roasting Preparing carrots for roasting A few additions The roasting process Testing for doneness After the carrots are cooked Cooking ahead of service Other uses Other vegetables 38. Carrot cake 74 Lining a springform cake pan with paper Substituting a normal cake pan for a springform pan Starting the cake A comment on sugar Relative egg sizes Beating egg whites Folding the batter Baking the cake Testing for doneness 50. Carrot Pesto 81
Contents Introduction 4 General Information 13 Parts of a carrot Purchasing carrots Washing carrots Peeling carrots Knives for cutting carrots Using knives Slicing carrots with a knife Simple slices Matchsticks, julienne, or bâtonnets Dicing Roll cut Grating carrots Mandolins Juicing carrots Blending carrots Immersion blenders Processing carrots General equipment for cooking carrots 6. Carrot salad 39 Make the salad 9. Carrot pickles 41 Making sauerkraut A new fangled pickling container Salt fermented carrots Miso pickled carrots Acid fermentation Keeping pickles crisp Acid fermented carrot pickles Determining liquid quantity Salt for acid pickling Sugar for pickling Pickling spices Processing acid fermented carrots 10. Carrot Conserves 52 Basic jam Determining when the jam is done Packaging jam Beyond basic jam Basic jelly Beyond basic jelly 21. Sous vide Carrots 60 Modern, sous vide cooking Why sous vide cooking works Set up your equipment Choose your bag Prepare your carrots Cook your carrots Serving 22. Roast carrots 64 Brief comments on oven The modern origin of roast vegetables Reasons for not roasting vegetables Why roast vegetables turn brown on the outside Pans for roasting Preparing carrots for roasting A few additions The roasting process Testing for doneness After the carrots are cooked Cooking ahead of service Other uses Other vegetables 38. Carrot cake 74 Lining a springform cake pan with paper Substituting a normal cake pan for a springform pan Starting the cake A comment on sugar Relative egg sizes Beating egg whites Folding the batter Baking the cake Testing for doneness 50. Carrot Pesto 81
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