By Linda R. Yoakam, Sue Spitler
Slow-cookers are an outstanding supplement to today’s busy existence. as soon as the elements are further, the just about meal chefs itself. This assortment brings jointly an enormous quantity and diversity of recipes that blow their own horns the worth, ease, and flexibility — let alone scrumptious style — of this cooking procedure. pro cookbook writer Sue Spitler covers each element of utilizing slow-cookers. The ebook explains a number of the types and sizes of cookers, from 1-1/2 quarts to seven quarts, and exhibits what recipes paintings most sensible in every one style. From there, readers discover ways to arrange the entire useful components previously with a view to refrigerate the meals and the crock for wherever from hours to in a single day after which plug the application in while it's time to prepare dinner. incorporated are greater than one thousand delicious recipes — all completely demonstrated — for appetizers, entrees, aspect dishes, breads, sandwiches, and truffles.
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Additional info for 1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need
5 g tapioca ﬂour 1 teaspoon/5 ml cider vinegar ½ cup/64 g cornstarch 1 tablespoon/7 g caraway seeds, crushed ½ cup/34 g nonfat dried milk powder Combine the chia seeds, yeast, brown sugar, and water in the bowl of a stand mixer ﬁtted with the paddle attachment and mix well.
PANTRY AND BREAD BASICS 33 bread_int-REV_Layout 1 6/7/13 9:54 AM Page 34 Sugar: Sugar adds sweetness, as well as contributes to the browning process that takes place when bread is cooked. The browning occurs when the sugar reacts with the protein in eggs and the dairy solids of butter during baking, and the higher the sugar content of a bread dough, the browner it will become once baked. Sugar also holds moisture, which keeps breads fresher longer. WHITE GOLD The granulated sugar we take for granted today as a staple was once so rare and expensive it was called white gold.
It is an essential addition to the Focaccia (page 141) and other Mediterranean breads. Chemical leavening agents: A leavening agent is anything that increases the volume in breads by creating carbon dioxide. The two chemical leavening agents used for the quick breads in Chapter 5 of this book are baking soda and baking powder. Both of these produce carbon dioxide when they are mixed with moisture. Baking soda, also called bicarbonate of soda, must be combined with an acidic ingredient, such as buttermilk, to create carbon dioxide, while baking powder is a combination of baking soda and cream of tartar, which is inherently acidic.