Wise Words and Country Ways for Cooks

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F+W Media, Inc., Apr 1, 2012 - Cooking - 28 pages
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While contemporary cooks enjoy the many advantages of modern technology, good cooking never really changes and the essential principles that have been passed down by cooks through the ages are as relevant now as they ever were.

Wise Words & Country Ways for Cooks is a nostalgic delight full of the tried and tested methods of the past. Ruth Binney discusses the merits of a selection of traditional sayings and 'old wives' tales' as well as the advice of celebrated early cookery writers such as Mrs. Beeton, Fannie Merritt Farmer, Alexis Soyer and Constance Spry.

Perfect for every cookery enthusiast, here you will find practical cooking tips for meat, fish, vegetables and cakes interspersed with amusing anecdotes and advice on choosing and making the most of every ingredient as well as looking after your kitchen and equipment.

Discover how to test roast beef, the best way to peel onions, the secret of the perfect souffle, why you should only eat oysters when there's an 'r' in the month and many more age-old culinary gems.

 

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Contents

A GOOD CUSTARD SHOULD BE PERFECTLY SMOOTH
CHAPTER 4PERFECT VEGETABLES AND FRUIT
IF VEGETABLES ARE COOKED A MINUTE TOO LONG THEY LOSE THEIR BEAUTY AND FLAVOUR
KNOW YOUR ONIONS
BOIL BEETROOTS IN THEIR SKINS
SCRAPE CARROTS DONT PEEL THEM
CRUSH GARLIC DONT CHOP IT
GREEN PEAS ARE BEST WHEN YOUNG

THE BEST PANS HAVE HEAVY BASES
CHOOSE FOODS IN THEIR SEASON
EVERY HERB HAS A PERFECT PARTNER
A STALE SPICE HAS LITTLE FLAVOUR
SALT SEASONS ALL THINGS
A RISOTTO DEMANDS YOUR UNDIVIDED ATTENTION
ALWAYS TOSS A PANCAKE
A GOOD PASTA DESERVES THE BEST PARMESAN
A CLEAR SOUP CAN NEVER BE TOO TRANSPARENT
A WOMAN WHO HAS MASTERED SAUCES SITS ON THE APEX OF CIVILIZATION
SUMMER IS NOT COMPLETE WITHOUT STRAWBERRIES AND CREAM
MAKE CHRISTMAS PUDDINGS ON STIRUP SUNDAY
SERVE HOT FOOD ON HOT PLATES
A DINNER TABLE SHOULD BE WELL LAID AND WELL LIT
CHAPTER 2TASTY MEAT AND FISH
A MARINADE WILL TENDERIZE ANY MEAT
TEST ROAST BEEF WITH YOUR FINGERS
THE SHORTER THE FIBRES THE MORE TENDER THE FLESH
EVERY ROAST NEEDS A GOOD GRAVY
YOU CANT OVERCOOK PORK
COOL A HAM IN ITS COOKING LIQUID
MARRY ROAST LAMB WITH MINT SAUCE
FLATTEN ESCALOPES WITH A ROLLING PIN
ADD DUMPLINGS FOR A FINE STEW
STEW BOILED IS STEW SPOILED
ANY KIDNEY IS BEST DEVILLED
PRICK SAUSAGE SKINS TO STOP THEM BURSTING
JUG A HARE IN ITS OWN BLOOD
A HAPPY HEN IS A TASTY HEN
CHOOSE YOUNG BIRDS FOR ROASTING OLD ONES FOR BRAISING
BEFORE COOKING WEIGH A TURKEY WITH ITS STUFFING
DRY A DUCK WITH HOT AIR
THE ART OF CARVING IS POORLY UNDERSTOOD
A FRESH FISH HAS BRIGHT EYES
POACH A SALMON IN A KETTLE
PLUNGE A CRAB INTO BOILING WATER
A GOOD LOBSTER FEELS HEAVY IN THE HAND
MACKEREL ARE EXCELLENT IF SOUSED
SOAK ANCHOVIES IN MILK
CHAPTER 3ALL THE BEST METHODS
A PERFECT SANDWICH HAS NO CRUSTS
MELBA TOAST NEEDS COOKING TWICE
THE COLDER THE DISH THE MORE SEASONING IT NEEDS
IF THE SOUP IS TOO SALTY ADD SUGAR
FRENCH FRIES SHOULD BE TWICE COOKED
POUR ON BOILING WATER
RICE MUST BE PLUNGED INTO BOILING WATER AND FINISHED IN THE SAME WAY
ALWAYS PEEL ONIONS UNDER WATER
MAKE MEATBALLS WITH WET HANDS
ADD VINEGAR TO THE WATER WHEN YOU POACH AN EGG
WHISK EGG WHITES IN A COPPER BOWL
SKIN FISH FROM TAIL TO HEAD
SHAPE QUENELLES WITH TWO SPOONS
REMOVE CITRUS ZEST WITH A POTATO PEELER
TO SAVESEPARATED MAYONNAISE ADD ANOTHER EGG
STRAIN A FATTY STOCK THROUGH COLD MUSLIN
SOFTEN GELATINE IN COLD WATER
DAMPEN A MOULD BEFORE YOU FILL IT
THE ART OF WHIPPING CREAM IS KNOWING WHEN TO STOP
DONT BOIL CREAM SAUCES THEY WILL CURDLE
MELT CHOCOLATE OVER BOILING WATER
SMOOTH ICING WITH A KNIFE DIPPED IN HOT WATER
ICE CREAM MUST BE CHURNED
ADD LEMON TO STRAWBERRY JAM TO MAKE IT SET
THE TOUGH RIND OF A CUCUMBER IS BEST AVOIDED
WIPE DONT WASH MUSHROOMS
TRUFFLES ARE THE ARISTOCRATS OF MUSHROOMS
STORE CELERY IN A JUG OF WATER
ROUGHEN UP YOUR ROAST POTATOES
FRESH ASPARAGUS NEEDS LITTLE DRESSING
TURNIPS AND SWEDES NEED THE SAME TREATMENT
THERE IS A SALAD FOR EVERY SEASON
TEAR LETTUCE DONT CHOP IT
A SALAD DRESSING REQUIRES A SPENDTHRIFT FOR OIL A JUDGE FOR SALT A MISER FOR VINEGAR AND A MADMAN TO MIX THEM
WATERCRESS IS THE POOR MANS BREAD
PEARS ARE PERFECT FOR ONE DAY ONLY
ALL KINDS OF APPLES WILL MAKE A FINE TART
A RIPE FIG SHOULD BE CONSUMED WITHOUT DELAY
GOOSEBERRIES NEED TO BE TOPPED AND TAILED
MAKE MARMALADE WITH SEVILLE ORANGES
MAKE THE SYRUP BEFORE YOU POACH YOUR FRUIT
CHAPTER 5BEAUTIFULLY BAKED
YOU CANT MAKE BREAD IN A COLD KITCHEN
NO STARTER NO SOURDOUGH
BAKE A PIZZA ON A STONE
MAKE HOT CROSS BUNS ON GOOD FRIDAY
DONT OPEN THE OVEN DOOR WHILE A CAKE IS COOKING
CAKE WHEN DONE SHRINKS FROM THE PAN
ROLL THEM IN FLOUR
FOR A SWISS ROLL SPEED IS THE ESSENCE
MAKE GINGERBREAD WITH MOLASSES
DOUGHNUTS MUST BE DEEP FRIED
COOL WHILE MAKING HOT WHILE BAKING
SIDE ROLLING MAKES PASTRY RISE UNEVENLY
A TARTE TATIN SERVED COLD HAS NO MERITS
BEAT CHOUX PASTRY UNTIL IT LEAVES THE SIDES OF THE PAN
LET THE STEAM OUT OF A PIE WITH A FUNNEL
A RAISED PIE NEEDS HOTWATER PASTRY
A SOUFFLÉ COOKED TOO FAST WILL BE FULL OF HOLES
SHORTBREAD MUST BE MADE WITH SALTED BUTTER
CHAPTER 6THE CAREFUL COOK
ADD A SPOONFUL OF OIL TO THE COOKING WATER
A FRUGAL COOK KEEPS HER GIBLETS
SAVE SPONGE CAKE FOR A TRIFLE
EVEN STALE BREAD HAS ITS USES
CHOOSE CHEESE BY ITS TEXTURE AND TASTE
NEVER COOK A GREEN POTATO
KEEP A WELLSTOCKED STORE CUPBOARD
EAT OYSTERS ONLY WHEN THERES AN R IN THE MONTH
DRIED MUSHROOMS ARE VERY USEFUL WHEN FRESH ONES ARE NOT TO BE HAD
REJECT ANY MUSSEL THAT DOES NOT OPEN
BOIL A SOFT EGG FOR FOUR MINUTES
NEVER TEST CARAMEL WITH YOUR FINGER
ADD FRESH HERBS AT THE END OF COOKING DRIED AT THE BEGINNING
DONT LET A PUDDING BOIL TOO FAST
WASH VEGETABLES IN THREE WATERS
KEEP MERINGUES IN THE AIRING CUPBOARD
STORE VANILLA PODS IN THE SUGAR JAR
NEVER ENTRUST THE COMPOSITION OF YOUR MUSTARD TO ANY HAND BUT YOUR OWN
PARSLEY MAKES A UNIVERSAL GARNISH
TEST AN EGG FOR FRESHNESS BY PUTTING IT IN WATER
EVERY COOK SHOULD PREPARE HER OWN PICKLES
NEVER TOUCH CURRY POWDER WITH A WOODEN SPOON
HEAT A LEMON BEFORE YOU SQUEEZE IT
SAVE TIME AND ENERGY WITH A PRESSURE COOKER
KEEP YOUR LIDS ON
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About the author (2012)

Ruth Binney has been collecting old sayings, wisdom and traditional remedies for over 50 years. She holds a degree in Natural Sciences from Cambridge University and has been involved in countless publications during her career as an editor. She is the author of six other books for D&C. Ruth lives near Weymouth, Dorset.

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