By Luca Invernizzi Tettoni, Kong Foong Ling, Ming Tsai, Cheong Liew
ISBN-10: 0794604986
ISBN-13: 9780794604981
Asian chefs are masters at protecting the goodness in their uncooked fabrics, growing awesome and infrequently highly spiced flavor sensations that stimulate the palate. the choice of recipes present in The Asian Kitchen come from grasp cooks throughout Asia, and will be ready through a person with at least effort.
A certain providing of delicacies from round Asia, together with tangy Thai salads, healthy Vietnamese soups, fragrant Indian curries, hearty chinese language noodles and mild jap sushi, The Asian Kitchen is a brilliant advent to Asian cooking.
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Extra info for The Asian Kitchen
Example text
Qxd:Layout 1 11/10/10 4:12 PM CHOCOLATE HAZELNUT GELATO ADAP TE D FROM GI OVA NNA GE L ATO, N EWTO N, MA Called gianduja in Italian, hazelnut-flavored chocolate is a favorite of all generations. While many recipes call for straining out the nuts, I leave them in to enhance the texture. MAKES ABOUT 1 QUART 3 ⁄4 cup skinned hazelnuts 21⁄2 cups whole milk, divided 1 1 ⁄2 cup granulated sugar ⁄2 cup unsweetened cocoa powder 1 ⁄4 cup light corn syrup 2 tablespoons nonfat dry milk powder 2 tablespoons cornstarch Pinch of kosher salt 1 ⁄4 teaspoon pure vanilla extract Page 52 Preheat the oven to 350°F.
MAKES ABOUT 1 QUART 11⁄4 cups heavy whipping cream 1 cup whole milk, divided 1 1 ⁄2 cup malted milk powder 1 ⁄3 cup granulated sugar ⁄3 cup unsweetened cocoa powder 1 ⁄4 cup light corn syrup 1 ⁄8 teaspoon kosher salt 2 tablespoons nonfat dry milk powder 2 tablespoons cornstarch 1 ⁄4 teaspoon pure vanilla extract 3 ⁄4 cup chopped malted milk balls 4:11 PM Page 45 Combine the cream, 1⁄2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.
Qxd:Layout 1 11/10/10 VANILLA ICE CREAM with CARAMEL and DATES ADAP TE D FROM L AP P E RT’S, RI CHMO N D, CA Chopped dates and caramel ribbons enliven the flavor of this ice cream, which is especially good in a Baked Alaska (page 228) or as a filling for Profiteroles (page 225). MAKES ABOUT 1 QUART 12 ⁄3 cups heavy whipping cream, divided 11⁄4 cups whole milk, divided 1 ⁄4 cup granulated sugar ⁄4 cup light corn syrup 1 ⁄8 teaspoon kosher salt 1 2 vanilla beans 2 tablespoons cornstarch 2 tablespoons buttermilk powder 1 ⁄4 teaspoon pure vanilla extract 16 caramel candies, unwrapped 1 ⁄2 cup chopped dates 4:09 PM Page 33 Combine 1 1⁄2 cups of the cream, 1⁄2 cup milk, sugar, corn syrup, and salt in a saucepan.
The Asian Kitchen by Luca Invernizzi Tettoni, Kong Foong Ling, Ming Tsai, Cheong Liew
by George
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