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- Herausgeber: Tektime
- Kategorie: Lebensstil
- Sprache: Englisch
- Veröffentlichungsjahr: 2021
Cooking Out Of Love
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Table of Contents
Copertina
titolo
Copyright
Table of Contents
Attention...
Poolish
Custard Cream
Arancini
Ladyfingers
Catanese Cartucciate
Tagliatelle
Saffron and Leek Sauce
Sponge Cake
Birthday Cake
Milk flavoured biscuits
Bioscia cu tuppu
Graffe
Pineapple Pie
Choux pastry or beignet
Chocolate Frosting
immagini
Massimo Longo
Cooking Out of Love
No gluten - no preprepared mixes
No complications
All the tricks to fix your troubles in the kitchen
10 difficult recipes, carried out quickly and in a simple way
Copyright © 2019 M. Longo
The cover image and the graphics were created and edited by
Massimo Longo and Lucia Longo
All rights reserved
Table of Contents
Poolish and Recommendations
1
Custard Cream
2
Catanese Arancini
3
Bolognese Sauce
4
Home-made Ladyfingers
5
Catanese Cartucciate
6
Fresh Leek and Saffron Tagliatelle
7
Leek and Saffron Sauce
8
Sponge Cake
9
Birthday cake
10
Milk Flavoured Biscuits and Extra Flavouring
11
Bioscia Cu Tuppu
12
Graffe
13
Pineapple Pie
14
Beignets
15
Chocolate Coating For Beignets
16
Do not overlook this point. Read carefully before beginning any recipe.
Just a couple of words before you start reading book.
It is divided into two sections. The first one consists of a series of recipes with their respective images which can can be handy when following a recipe for the first time. Because of the limited space, I had to make a summary of the passages.
On the other hand, in the second part you will find the complete recipe and a few tips for a sure success. The recipe will be more schematic and without pictures so that you can print them out and attach them to your own personal portfolio.
For all those that are approaching gluten-free cuisine for the first time, my advice is do not lose heart: these are easy, "no-frills" recipes. I only recommend you to strictly adhere to the guidance for the gluten-free flours because, in contrast to normal flours, they interact with the other ingredients in a different way. One change and the recipe becomes inedible.
Extra flours and ingredients are chosen among those that are guaranteed to be gluten free. There is not difference among the various flour brands, just use those you have available at home. However, it is important for the rice flour to be extremely fine, otherwise the dish will stick to the palate and you will feel little grains in your mouth.
Be careful when using the liquids: when you add them in the mixer, they might look just a little, but do not be deceived. Gluten-free flours take a long time to absorb liquids. More than once at the beginning of my gluten-free culinary journey, I had been deceived and added more liquids than necessary, turning the dough into a sludge, and compared to normal doughs, there is hardly a way back. Moreover, the dough that sometimes might look to soft, gets better after the leavening, which will allow you to work the dough.
In gluten-free cuisine, don't be afraid to get your hands dirty: as I have already said, this type of dough always tend to be softer. You can help yourself with fine rice flour or oil. Also, do not waste too much time on the trying to make your creations pretty enough: you will learn how to deal with them. When cooked, they will take a better shape than it seems. Do not take as a reference doughs from the traditional cuisine. In fact, with the same density, a gluten-free dough would turn out to be inedible.
For some dough it is recommended to use seed oil when creating the shapes. This prevent the dough to crack during leavening and turn black if we fry it.
Despite the various online sources telling you to leave the dough to rest, I actually advise you against doing that: in fact, there is no glutinic net.
The leavening process is particularly difficult when it comes to gluten-free doughs. The latter need an extra "push". Hence, I advise you against replacing the following leavening methods with traditional ready-to-make methods, such as using instant yeasts sachets. The first recipe you will find is that of the poolish's. It is the one recipe that really improved my cooking. It is the basis of every recipe. It might vary from one recipe to another but the procedure will stay the same.
Be careful when using the magical xantham gum! It is true that is essential for the realisation of some recipes, it is also true that it has to be used carefully. It is not a magical ingredient. Too much of it makes the dough too hard or rubbery; on the other hand, too little of it makes the dough unmanageable. For instance, you use as little as when making biscuits as it makes them very chew, even in minimal doses.
One last advice on how to find the flours. Should you not find them in your local pharmacy, you can always buy them from one of the big online retailers or online pharmacy. This is will help you saving some money. Just make sure that you use payment methods that guarantee the arrival of you order.
