• icon
    Thanh toán đa dạng, linh hoạt
    Chuyển khoản ngân hàng, thanh toán tại nhà...
  • icon
    Miễn Phí vận chuyển 53 tỉnh thành
    Miễn phí vận chuyển đối với đơn hàng trên 1 triệu
  • icon
    Yên Tâm mua sắm
    Hoàn tiền trong vòng 7 ngày...

How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart: A Cookbook

  • Mã sản phẩm: 1524761664
  • (259 nhận xét)
best choise
100% Hàng chính hãng
Chính sách Đổi trả trong vòng 14 ngày
Kiểm tra hàng trước khi thanh toán
Chưa có nhiều người mua - cẩn thận
  • Publisher:Clarkson Potter; Revised edition (August 28, 2018)
  • Language:English
  • Hardcover:272 pages
  • ISBN-10:1524761664
  • ISBN-13:978-1524761660
  • Item Weight:2.2 pounds
  • Dimensions:7.7 x 0.9 x 9.8 inches
  • Best Sellers Rank:#363,026 in Books (See Top 100 in Books) #395 in Slow Cooker Recipes (Books) #494 in Cooking for One or Two #1,516 in Quick & Easy Cooking (Books)
  • Customer Reviews:4.6 out of 5 stars 259Reviews
1,191,000 vnđ
- +
How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart: A Cookbook
How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart: A Cookbook
1,191,000 vnđ
Chi tiết sản phẩm

Mô tả sản phẩm

From the Publisher

how to cook without a book;cook's illustrated;easy recipes;cooking for one;simple cookbook;quick

Grilled Pizza Crusts

Makes 4 pizzas (serves up to 8)

1. Measure the 1/3 cup warm water in a 2-cup measuring cup. Whisk the yeast into the water and let stand until foamy, just a few minutes. Add the remaining 11/3 cups water and the oil to the yeast mixture.

2. Meanwhile, pulse the flour, salt, and sugar in a large food processor fitted with a steel blade.

3. Pour the liquid ingredients over the flour and process to form a rough soft ball. If the dough does not come together, add additional water, a couple of teaspoons at a time. Continue to machine-knead the dough until smooth, about 30 seconds longer. Turn the dough onto a floured surface and knead a few seconds to form a smooth ball. Coat a large bowl with vegetable cooking spray, add the dough, and cover with a damp kitchen towel. Let rise in a warm spot until doubled in size, about 2 hours.

4. When ready to make the pizzas, turn all burners of a gas grill on high until very hot, about 10 minutes. Without punching the dough down, dump it onto a lightly floured surface. Using a chef’s knife or a metal dough scraper, quarter the dough. Working one at a time, stretch each portion into a rustic 12 × 3½- to 4-inch rectangle; transfer to 1 of 2 large cornmeal-coated baking sheets.

Repeat with the remaining portions of dough. (The dough can also be punched down and refrigerated for up to 3 days, and is immediately ready to stretch)

Ingredients

  • 1/3 cup warm water and 1 1/3 cups room temperature water
  • 2 teaspoons (or 1 envelope) active dry yeast
  • 2 tablespoons extra-virgin olive oil
  • 4 cups bread or unbleached all-purpose flour
  • 2 teaspoons table salt
  • 2 teaspoons sugar
  • Cornmeal, for the baking sheets
how to cook without a book;cook's illustrated;easy recipes;cooking for one;simple cookbook;quick

5. Carefully lift the stretched pieces of dough and lay them on the hot grill grate. Cover and grill until the bottoms are spotty brown, moving them around to ensure even cooking, and piercing the puffing dough as necessary, 2 to 3 minutes, depending on heat intensity. Turn the pizzas over and continue to grill, covered, until spotty brown on the second side, a couple of minutes longer. Remove the pizza crusts from the grill. (Crusts can be wrapped tightly and frozen for several months)

 

Hỏi đáp
Nhận xét của khách hàng