Cook­ing With TASTE& TRAVEL

Taste & Travel - - Contents -

Recipe in­dex for this is­sue and tips from the kitchen.

…We’re not afraid to try our hand at fry­ing an in­sect, skin­ning an eel or mak­ing pesto out of peanuts and shrimp…

WE’RE A BAND OF PRETTY ad­ven­tur­ous trav­el­ling cooks here at TASTE& TRAVEL, not afraid to try our hand at fry­ing an in­sect, skin­ning an eel or mak­ing pesto out of peanuts and shrimp. We’ve done some of the head-scratch­ing for you — trans­lat­ing in­struc­tions like ‘boil for two whis­tles,’ and ‘cook un­til done,’ in­tro­duc­ing a stan­dard set of met­ric or im­pe­rial mea­sures and sug­gest­ing sub­sti­tu­tions for re­gion­ally spe­cific in­gre­di­ents that may be im­pos­si­ble to find where you are. We’ve tested all the recipes and pre­sented them in a for­mat that al­lows you to see at a glance if you have the in­gre­di­ents at hand to be­gin cook­ing or need to plan a shop­ping trip. Other than that, we’ve left the recipes much as they came to us. Cook­ing from them is a jour­ney of dis­cov­ery that en­gages the mind as well as the hands and of­fers a win­dow to other cul­tures that we want our read­ers to share. The one tool we con­sider in­dis­pens­able in the kitchen is a dig­i­tal scale with but­tons that switch be­tween met­ric and im­pe­rial mea­sures. Armed with a scale, a mea­sur­ing jug marked in millil­itres and fluid ounces, and a set of mea­sur­ing spoons, you have all you need to cook the recipes in each is­sue of TASTE& TRAVEL. If you get stuck, con­fused or oth­er­wise need as­sis­tance with a recipe, help is just a click away at info@TasteAndTrav­elMagazine.com. Send us your ques­tions and we’ll do our best to an­swer them. We’d also like to hear your com­ments and wel­come your feed­back.

Oven Tem­per­a­ture Con­ver­sion

275°F 140°C 300°F 150°C 325°F 160°C 350°F 180°C 375°F 190°C 400°F 200°C 425°F 220°C 450°F 230°C 475°F 240°C

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.