By James Peterson
Done. solutions the age-old query that stumps all chefs: "Is it prepared yet?" during this infinitely convenient kitchen advisor, optimal cooking authority James Peterson offers at-aglance solutions for greater than eighty five of the main vexing-to-cook meals, from sauces, greens, fish, and meats to candies. exact descriptions of scent, sound, glance, and texture supply a short reference, whereas greater than 500 colour images essentially seize every one key degree of doneness. With distilled causes of the ten uncomplicated cooking tools for context, Done. is the answer to thermometer dependence. It's an quick vintage for chefs of all ability degrees.
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Additional resources for Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
Slice the potatoes lengthwise on a mandoline into 1/4-in-/6-mmthick strips. Rinse in cold water and thoroughly pat dry.  Add them to the hot oil or fat in increments.  Fry for about 5 minutes, until one is soft when you crush it in your fingers. If the potatoes brown before they have cooked through, reduce the heat. If, conversely, they take longer than 5 minutes to soften, increase the heat. When all the potatoes have been cooked to this first stage they are ready for the final frying. Increase the heat until the oil reaches 370°F/185°C.
52 DONE. A Cook’s Guide to Knowing When Food Is Perfectly Cooked 1 2 3 4 5 6 7 EGGS 53 ROOTS , VEGETABLES, RICE & BEANS Roasted or Glazed Carrots Carrots must be cooked using a method that concentrates their flavor, namely roasting or glazing. In other words, never boil a carrot or you’ll simply extract its flavor and sweetness, leaving all its natural sugars in the boiling water. Roasting carrots is straightforward; they’re simply coated with a thin layer of oil or butter (which keeps them from drying out) and roasted in a medium or hot oven (350°F/175°C to 400°F/200°C), sometimes under a joint of meat, until they are easily, but not too easily, penetrated with a skewer.
Watch carefully as you whisk the yolks and don’t allow them to get too hot, which will cause them to curdle.  As soon as you can see the bottom of the pan while you’re whisking, the initial emulsion is ready.  Add 1 cup/240 ml or more (up to 4 cups/950 ml) melted or clarified butter in a thin but steady stream while whisking.  The finished sauce will look thick, almost like mayonnaise. However, if you made your hollandaise with whole butter (which contains water), the sauce will be thinner.