By Alastair Williams
Containing foolproof recipes, this booklet is designed to introduce males of every age to the kitchen and remodel them into useful chefs.
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The 1st ebook to take on the paintings of nutrition presentation in volumeвЂ”simple, effortless steps to making appetizing arrays in volume no matter if at a personal celebration, neighborhood deli, or any cafeteria, such a lot folks have felt our urge for food wilt whilst faced with a hodgepodge of limp, lackluster fare dished out on utilitarian platters.
Extra resources for Bachelor's Grub Guide: Easy Cooking for Men
The meat should be cut with a gentle sawing action so that straight, whole slices are cut. Usually when carving roast meat juice from the meat, forms at the bottom of the carving plate. Use these juices when making gravy. When carving a leg of lamb, it can be cut parallel to the bone.
Cheese Sauce Ingredients 1/2 pint (300ml) of milk 2 oz (50g) of grated cheese 3/4 oz (20g) of butter 3/4 oz (20g) of plain flour Salt Pepper Repeat the method as for the white sauce, except after the sauce has been brought to the boil add the cheese. Stir in the cheese, then simmer until it has completely melted. Parsley Sauce Ingredients 1/2 pint (300ml) milk 3/4 oz (20g) of plain flour 3/4 oz (20g) of butter 4 tbs of chopped fresh parsley Salt Pepper As White Sauce. The parsley is added just before serving.
Chilled Cucumber Soup Ingredients 2 cucumbers, peeled and sliced 1 tbs of flour 1 pint of chicken stock 1/2 pint (300ml) of water 1/2 tsp of grated nutmeg 1/4 pint (150ml) of single cream 1 bay leaf 1 tbs fresh mint, chopped Salt Pepper Place the cucumber in a saucepan with the water and cook until tender. Remove from the heat, drain and then put in a blender for a minute or two until smooth. Return the cucumber to the saucepan and stir in the flour. Add the stock, seasoning and bayleaf and slowly bring to the boil.
Bachelor's Grub Guide: Easy Cooking for Men by Alastair Williams