Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed]
![Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed] - Close-up Photo of Fashion Wear](/assets/images/sources_or_name_of_study_concentrated_on_basic_ingridient_combinations_for_basic_recepies_closed_0.jpeg "Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed] - Close-up Photo of Fashion Wear")
I am new to cooking and I was always wondering if there is a study for the amount of time to cook different type of styles:
- What are the most basic ingredients to make a batter for deep frying?
- What are common cooking times for different type of meats and fish (just fliets, nothing too complicated)?
- What are the basic ingridients and time for curry?
- What are the most basic ingridients for pasta sauce?
A lot of this knowledge seems to come from recipes, but I was wondering if there is a name for this (food chemistry? food science?) or a source where I can find "all" (or most common) the methods to treat basic (primary) materials (meat, dairy, vegtables, fruits etc.)
I know there exist recipe books but I am looking for the very basics where no "flavour" or "taste" is involved. i.e. where the primary knowledge I need to know about cooking different types of food.
Best Answer
It seems to me that Ratio meets your needs:
Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – Sep 7 2010 by Michael Ruhlman (Author)
Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.
Amazon's related titles and "customers also bought" features will probably also be helpful here.
Pictures about "Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed]"
![Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed] - Child Using Tablet](/assets/images/sources_or_name_of_study_concentrated_on_basic_ingridient_combinations_for_basic_recepies_closed_1.jpeg "Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed] - Child Using Tablet")
![Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed] - Person Holding Black Lined Paper](/assets/images/sources_or_name_of_study_concentrated_on_basic_ingridient_combinations_for_basic_recepies_closed_2.jpeg "Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed] - Person Holding Black Lined Paper")
![Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed] - Children In Criss Cross Position With Closed Eyes](/assets/images/sources_or_name_of_study_concentrated_on_basic_ingridient_combinations_for_basic_recepies_closed_3.jpeg "Sources or name of study concentrated on basic ingridient combinations for basic recepies [closed] - Children In Criss Cross Position With Closed Eyes")
What are good sources of recipes?
RECIPES / Top four recipe sites from reliable sources- www.epicurious.com. ...
- www.recipeland.com. ...
- There's a disclaimer that some of the recipes have missing information, and there are an overwhelming 1,000 categories. ...
- www.epicurious.com.
- recipes.wenzel.net or.
- www.recipeland.com.
- www.foodtv.com.
Is there a database for recipes?
RecipeDB is perhaps the only resource that meaningfully integrates all relevant details of food (recipes, flavor, health and nutrition).What are the 3 different types of recipes?
There are three commonly used formats for recipes: Standard Format, Active Format, and Narrative Format. This recipe format is easy to follow and takes up the least space. Ingredient list is a quick reference to determine if ingredients are on hand and listed in order of use in recipe.Antibiotic Classes in 7 minutes!!
More answers regarding sources or name of study concentrated on basic ingridient combinations for basic recepies [closed]
Answer 2
There are many cookbooks that talk about basics of cooking, not just lists of recipes. "Salt Fat Acid Heat" and "Joy of Cooking" are popular two such books. If you're looking specifically for the science of cooking, "Cooking for Geeks" focuses on that aspect.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Sasha Kim, Julia M Cameron, Caleb Oquendo, Yan Krukov