Description
Book 1 Table of Contents
CHAPTER 1 GENERAL COOKING TIPS………………………………………………..11
Methods of Cooking
Barbecuing foods……………………………………….12
Grandma’s barbecue sauce recipe………… 14
Boiling……………………………………………………..` 15
Boiling points and altitude…………………… 16
Braising……………………………………………………. 17
Broiling…………………………………………………….. 18
Broiling temperatures…………………………. 19
Pan broiling……………………………………… 20
Convection Oven………………………………………… 20
Crock Pots………………………………………………… 20
Fambeing………………………………………………….. 21
Fricaisseeing……………………………………………… 22
Frying……………………………………………………… 22
Frying – temperature control…………………. 24
Possible problems…………………………….. 24
Grilling…………………………………………………….. 26
Hot hand temperatures………………………. 28
High Altitude cooking…………………………………..28
Microwave cooking……………………………………… 29
Pan-frying…………………………………………………. 31
Poaching…………………………………………………… 32
Pressure cooking………………………………………… 32
Roasting…………………………………………………… 33
Dry roasting……………………………………… 33
Moist roasting…………………………………… 34
Water in cooking………………………………… 35
Sautéing……………………………………………………. 35
Simmering or stewing…………………………………… 36
Smoke curing……………………………………………… 37
Types of wood…………………………………… 37
Standard Oven Cooking…………………………………. 38
Safe cooking temperatures……………………. 39
Oven temperatures……………………………… 40
Steaming…………………………………………………… 40
Waterless cooking……………………………………….. 41
Wok Cooking……………………………………………… 41
Thermometers……………………………………………………… 43
GENERAL BASIC INFORMATION………………………………………… 44
Food Safety & Cooking Tips…………………………………….. 44
Bacteria……………………………………………………. 44
Blenders…………………………………………………… 44
Cutting boards, plastic & wood……………………….. 45
Food safety……………………………………………….. 46
Filth in foods…………………………………….. 46
Frozen juice safety……………………………………….. 47
Frozen food concentrate………………………. 48
Infusions…………………………………………………… 49
Cookware………………………………………………….. 49
Cutlery……………………………………………………… 52
Food preservation……………………………………….. 54
Keeping foods hot……………………………… 55
Re-heating foods……………………………….. 55
Pans………………………………………………………… 56
Pan sizes…………………………………………. 56
CHAPTER 2
COOKING WITH VEGETABLES…………………………………………… 58
Blanching vegetables…………………………………………….. 58
Microwave blanching……………………………………. 60
Boiling……………………………………………………………….. 60
Grandma’s vegetable secrets…………………………. 60
Canning secrets…………………………………………………… 61
Food processor…………………………………………………….. 63
Roasting…………………………………………………………….. 63
PREPARING INDIVIDUAL VEGETABLES……………………………….. 65
Artichokes…………………………………………………………… 65
Asparagus…………………………………………………………… 67
Beans (all types)……………………………………………………. 70
Black-eyed peas……………………………………………………. 75
Hog Jowl & Black Beans………………………………… 75
Boston baked beans……………………………………… 75
Split pea soup…………………………………………….. 76
Beans (edible pods)……………………………………………….. 77
Bean threads…….………………………………………………….. 78
Beets…………………………………………………………………. 78
Beet stains………………………………………………… 79
Bok Choy…………………………………………………………….. 80
Broccoflower……………………………………………………….. 81
Broccoli………………………………………………………………. 81
Brussels Sprouts…………………………………………………… 83
Cabbage……………………………………………………………… 84
Sauerkraut………………………………………………… 85
Stuffed cabbage………………………………………….. 85
Cole Slaw Recipe…………………………………………. 87
Corned Beef & Cabbage…………………………………. 87
Carrots……………………………………………………………….. 88
Cauliflower………………………………………………………….. 91
Celery………………………………………………………………… 92
Corn………………………………………………………………….. 93
Cooking in husk………………………………………….. 96
Popcorn……………………………………………………. 96
Cucumber……………………………………………………………. 98
Making pickles……………………………………………. 98
Pickling brine……………………………………………… 99
Bread & butter pickles…………………………………… 101
Eggplant…………………………………………………………….. 101
Fennel……………………………………………………………….. 103
Greens (salad)
Lettuce Varieties………………………………………….. 106
Cobb Salad………………………………………………… 107
Horseradish…………………………………………………………. 107
Grandmother’s prime rib horseradish sauce……….. 108
Jicama……………………………………………………………….. 108
Kale…………………………………………………………………… 108
Mushrooms………………………………………………………….. 108
Braised……………………………………………………… 110
Oven-roasted……………………………………………… 110
Varieties……………………………………………………. 110
Stuffed……………………………………………………… 112
Truffles………………………………………………………………. 113
Okra………………………………………………………………….. 113
Onions……………………………………………………………….. 114
Types………………………………………………………. 116
Caramelize…………………………………………………. 118
Onion rings………………………………………………… 118
Creamed onions………………………………………….. 119
Parsley……………………………………………………………….. 120
Parsnips…………………………………………………………….. 121
Peas (all types)…………………………………………………….. 122
Creamed peas…………………………………………….. 123
Peppers (hot)……………………………………………………….. 124
Varieties……………………………………………………. 126
Peeling…………………………………………………….. 126
Peppers (sweet)……………………………………………………. 127
Roasting……………………………………………………. 128
Radishes…………………………………………………………….. 129
Radish bruchetta………………………………………… 129
Ramps……………………………………………………………….. 130
Rhubarb……………………………………………………………… 130
Rutabaga……………………………………………………………. 131
Salisify……………………………………………………………….. 131
Scallions…………………………………………………………….. 131
Spinach……………………………………………………………… 132
Creamed…………………………………………………… 133
Sprouts………………………………………………………………. 134
Varieties…………………………………………………… 134
Squash………………………………………………………………. 135
Baked acorn squash…………………………………….. 136
Sunroot……………………………………………………………… 137
Tomatillos…………………………………………………………… 138
Tomatoes…………………………………………………………… 138
Tomato products………………………………………… 140
Fried green tomatoes…………………………………… 141
Spiced tomato juice……………………………………… 142
Turnips………………………………………………………………. 142
CHAPTER 3
SECRETS TO COOKING POTATOES……………………………………. 144
Potatoes (all types)………………………………………………… 144
Cooking Methods
Baked………………………………………………………. 150
Baked potato soup…………………………….. 151
Boiled………………………………………………………. 152
French fries……………………………………………….. 152
Solving problems………………………………. 153
French fry recipe……………………………….. 154
Hashed browns…………………………………………… 154
Mashed…………………………………………………….. 154
Garlic mashed potato recipe…………………. 155
Pan-fried…………………………………………………… 156
Potato Chips………………………………………………. 156
Baked potato chips…………………………….. 157
Potato pancakes………………………………… 157
Roasted……………………………………………………. 158
Scalloped………………………………………………….. 159
Miscellaneous
Potato salad………………………………………………. 159
Shepherds pie……………………………………………. 160
CHAPTER 4 COOKING & PREPARING FRUITS…….…………………………………. 162
General Information……………………………………………….. 162
The Browning story……………………………………..164
Dehydration of food…………………………………….. 165
Drying fruits………………………………………………. 168
Fresh produce VS harmful bacteria………………….. 170
Ambrosia salad………………………………………….. 171
Fruit Sauces……………………………………………………….. 171
Juicing……………………………………………………………… 172
Preserves and Pectin…………………………………………….. 174
Jelly secrets……………………………………………… 177
Chutney Recipe……………………………………………………. 178
INDIVIDUAL FRUITS………………………………………………………..
Acerola………………………………………………………………. 179
Apples……………………………………………………………….. 179
Varieties……………………………………………………. 180
Apple cobbler……………………………………………… 184
Applesauce………………………………………………… 185
Baked apples……………………………………………… 186
Candied apples…………………………………………… 187
Apple juice…………………………………………………. 188
Apricots……………………………………………………………… 190
Apricot/Peach Cobbler Recipe…………………………. 190
Atemoya……………………………………………………………… 191
Avocado……………………………………………………………… 191
Babaco……………………………………………………………….. 193
Bananas……………………………………………………… ……… 193
Banana bread……………………………………………… 196
Bananas Foster…………………………………………… 196
Berries……………………………………………………………….. 197
Calabaza…………………………………………………………….. 201
Carambola………………………………………………………….. 201
Carissa……………………………………………………………….. 201
Cherries……………………………………………………… ……… 201
Cherries jubilee……………………………………………. 203
Citron………………………………………………………………… 204
Citrus Fruit (general)………………………………………………. 204
Segmenting……………………………………………….. 205
Zest…………………………………………………………. 205
Coconut……………………………………………………………… 205
Dates………………………………………………………………… 206
Feijoa………………………………………………………………… 207
Figs………………………………………………………………….. 207
Grapes………………………………………………………………. 208
Grapefruit…………………………………………………………… 209
Jackfruit……………………………………………………………… 211
Kiwano………………………………………………………………. 211
Kiwi…………………………………………………………………… 211
Lemons and Limes………………………………………………… 212
Lemonade recipe………………………………………… 213
Lychee………………………………………………………………. 213
Mango……………………………………………………………….. 214
Melons………………………………………………………………. 214
Nectarines………………………………………………………….. 216
Olives……………………………………………………………….. 216
Oranges…………………………………………………………….. 218
Waldorf salad…………………………………………….. 222
Papaya ……………………………………………………………… 222
Peaches…………………………………………………………….. 223
Peach Melba………………………………………………. 224
Pears………………………………………………………………… 224
Dry poaching……………………………………………… 225
Persimmons……………………………………………………….. 225
Plums……………………………………………………………….. 226
Raisins………………………………………………………………. 227
Rambutan…………………………………………………………… 227
Star apple…………………………………………………………… 228
CHAPTER 5
CONDIMENTS, SPICES & HERBS………………………………………… 229
Bleu cheese dressing……………………………………………… 229
French dressing……………………………………………………. 230
Ketchup……………………………………………………………… 230
Mayonnaise………………………………………………………… 231
Mayonnaise recipe……………………………………… 233
Mustard…………………………………………………………….. 234
Types……………………………………………………… 234
Recipe……………………………………………………… 235
Salsa…………………………………………………………………. 235
Soy sauce…………………………………………………………… 236
Steak sauce………………………………………………………… 236
Sweeteners………………………………………………………….. 236
Honey………………………………………………………. 236
Maple sugar……………………………………………….. 240
Maple candy……………………………………… 241
Molasses…………………………………………………… 242
Sugar……………………………………………………….. 243
Types…………………………………………….. 243
Tabasco sauce……………………………………………………… 246
Tartar sauce………………………………………………………… 247
Tartar sauce recipe………………………………………. 247
Vinaigrette…………………………………………………………… 247
Vinegar………………………………………………………………. 247
Types……………………………………………………….. 249
Worcestershire sauce…………………………………………….. 253
SPICES & HERBS……………………………………………………………. 253
Substituting herbs…………………………………………………. 254
Making grandma’s spices………………………………………… 254
Drying herbs………………………………………………………… 254
INDIVIDUAL HERB LIST……………………………………………………. 258
Allspice…………………………………………………….. 258
Anise……………………………………………………….. 258
Basil………………………………………………………… 258
Bay leaf…………………………………………………….. 259
Capers……………………………………………………… 260
Caraway seeds……………………………………………. 260
Cardamon seeds…………………………………………. 261
Celery seed………………………………………………… 261
Chili peppers……………………………………………… 261
Chives………………………………………………………. 261
Cilantro……………………………………………………… 262
Cinnamon………………………………………………….. 262
Dill…………………………………………………………… 262
Dill pickle recipe………………………………… 262
Fennel………………………………………………………. 263
Five-spice powder………………………………………… 264
Garlic………………………………………………………. 264
Garlic & dill butter……………………………… 266
Ginger………………………………………………………. 268
Marjoram…………………………………………………… 269
Oregano……………………………………………………. 269
Paprika……………………………………………………… 270
Parsley……………………………………………………… 270
Pepper……………………………………………………… 270
Peppercorns………………………………………………. 271
Peppermint………………………………………………… 271
Saffron…………………………………………………….. 271
Sage………………………………………………………… 272
Salt………………………………………………………….. 272
Types……………………………………………… 275
Seasoned salt recipe…………………………… 275
Salt-free seasoning…………………………….. 276
Tarragon…………………………………………………… 276
Thyme……………………………………………………… 276
Vanilla……………………………………………………… 276
Grandma’s herb & spice recommendations………………….. 278
Grandma’s chow chow…………………………………………… 279
CHAPTER 6
PREPARING SOUPS, STEWS & STOCKS………………………………. 281
Soup & stew facts……………………………………..………….. 281
Removing Fats…………………………………………… 281
Re-heating………………………………………………… 283
Beef & Barley Soup Recipe……………………………………… 285
Bisques……………………………………………………………… 285
Chowder…………………………………………………………….. 286
White Clam Chowder Recipe…………………………… 286
Consommé………………………………………………………….. 288
Cream Soups……………………………………………………….. 288
Old Fashioned Cream of Tomato……………………… 289
Vegetable Soup…………………………………………………….. 290
Gelatin……………………………………………………………….. 290
Stocks……………………………………………………………….. 293
Speedy Stock Recipe……………………………………. 295
Brown Stock Recipe…………………………………….. 295
White/Veal Stock Recipe……………………………….. 298
SOLVING STOCK PROBLEMS………………………………….. 300
Glazes……………………………………………………………….. 301
CHAPTER 7
GRANDMA TEACHES KID’S TOO COOK……………………………….. 302
30 FUN RECIPES FOR KID’S TO MAKE WITH GRANDMA’S HELP…………. 302
GLOSSARY………………………………………………………………………………………. 326
APPENDIX A MEASURING…………………………………………………………………….. 339
