The best Potato Cooking books: Reddit reviews

From 3.5 billion Reddit comments

I always wanted to build one and went so far as to buy a book on the subject. Look out world! In the ensuing 22 years I've made no measurable progress.

I can’t recommend enough that you get ready to love and embrace stews, soups, and chili for these items! Root veggies are so great in stews, whether you blend them or keep the veggie bits chopped/sliced/however you like.

I live and die by this slow cooker cookbook. I’ve had it since before I went veg and cook out of it all the time. Many of the recipes adapt well to stovetop or oven if you don’t want to use a crock pot, and it excludes dairy by default.

There’s tons of ideas in here for mains, sides, appetizers, desserts and everything in between. I haven’t found one I don’t like from it yet! I search for recipes using the ingredient index based on what I have in my fridge or pantry, which is really convenient.

My girlfriend is celiac as well, so I've been living with minimal baked goods in my life and it drives me mad. This book has been a lifesaver: https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130

It'll set you back $4.00 used on Amazon, and it's worth much more than that. If you do read it and make the flour blends in there (easy stuff, I promise) try to buy the rice flour and tapioca starch in the Asian section of your grocery store. WAY cheaper there, like $1/lb vs $3/lb.

GF baked goods can be tasty and inexpensive! I'm making a cake tonight! :)

Hey everyone, this is my video part 1 to making biscuits and gravy- Making the biscuits. Now look, I'm going to take a second to say that these may not be as good as your insert significant other title's biscuits... But remember, these are a vehicle for gravy and in my opinion perfect for the task. Different biscuit types are good for different things. This is a recipe straight out of Kenji Lopez-Alt's book, The Food Lab, which I would highly highly recommend for beginner home cooks.

A couple notes about the recipe:

1. If you want to give these biscuits a fresh kick put some chives or green onion greens into them before you start folding. Unfortunately, I didn't have any or I would have done this. (You can also add cheddar cheese... But do you really need that much richness to cover these in gravy?)
2. If you want to make buttermilk biscuits there are plenty of recipes online but Serious Eats/Kenji's recipes are great so here you go. Maybe you have leftover buttermilk from following my butter recipe a week or two ago?
3. These biscuits would also be good for other uses, but I specifically made them pretty giant because I wanted one to be a meal for the gravy. Take the pepper out and they'd be delicious with butter and jam.

Let me know if you have any questions! I'd love to see your family members secret recipe if you think they're delicious.

I'm in the exact same situation, about a year and a half removed. For a while I put up with a diet lacking baked goods, but eventually I decided enough was enough and bought this: https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130

That book is amazing, and costs $4 after shipping for a used copy on Amazon. I use it all the time and it was well worth the cost. Additional advice:

Aldi, the grocery chain, has lots of gluten-free items. In particular, their pasta is pretty good, and more important is the cheapest we've found thus far ($1.25/lb).

If you do get the above book and make the flour blends (not as hard as it sounds), try to get the rice flour and tapioca starch from an Asian grocer or even a Woodman's with a good international aisle - since those make up the bulk of the flour blends, it brings the cost down to the point where you never have to worry about messing up a recipe.

Download Kenji's <em>The Food Lab</em>, just out this week. It really is inspiring. He's got a whole chapter on ground meat, including his smashburger and a pub burger. There's also a chapter on fried foods and a few recipes for fries.

You can't out-Burger-King Burger King. You want to find a niche Burger king can't touch, and that shouldn't be too hard.

Try seasoning on the surface with:

3 Tb smoked salt 2 Tb black pepper 2 Tb New Mexico red chile powder, mild 2 Tb finely minced fresh rosemary 1 Tb garlic powder 1/4 tsp ground cumin 1/4 tsp Madras curry powder

Oh man, that sounds awful :( Maybe try a slow cooker? I have heard great things about this book. I also like Supermarket Vegan for simple, whole foods recipes. But in general I tend to make a big dinner a couple of nights a week (not sure what days you're working, but if you do have any days off maybe go ahead and cook a couple of meals on the day you have off) and then take those leftovers and re-heat for lunch. If you have a Trader Joe's, they have some pretty good vegan microwavable meals. Those are good on the days you haven't prepared anything, and I will buy them as long as they are less than what I would spend at my work's cafeteria. The vegan tikka masala is really good.

You have way more problems than a full time job. How about start learning how to cook efficiently? https://www.amazon.com/Best-Simple-Recipes-Flavorful-Foolproof/dp/1933615591/

I just gave you an extra 1.5 hrs a day. Use it wisely.

https://www.amazon.com/Root-Cellaring-Natural-Storage-Vegetables/dp/0882667033

This book is excellent. Its very concise and gives instructions and examples of very doable home root cellars (formal and informal). It lists ideal storage techniques for all sorts of produce.

I thought it was ridiculous too until I bought The Food Lab . Reading Kenji’s experiments on when to salt and reverse searing gave me the idea - but making his air fryer wings once and I knew he was onto something.

It’s important to note here that seasoning burns quickly in the air fryer. I have found best results using only salt and pepper (sometimes I use lawrys garlic pepper) in the air fryer and then adding other seasonings as you flip the steak and drop it in the searing pan.

It’s really not that cut and dried though. Let’s say for chicken you get the same 7-log reduction in bacteria with 2 hours at 130F, 3 minutes at 150F, or 1 second at 165F. Do you really need to cook the chicken breast to a shoe leathery 165F? Probably not. source

It’s really not that cut and dried though. Let’s say for chicken you get the same 7-log reduction in bacteria with 2 hours at 130F, 3 minutes at 150F, or 1 second at 165F. Do you really need to cook the chicken breast to a shoe leathery 165F? Probably not. source

I recommend a crackpot or instapot, and make soups with beans and or potatoes, grains, Yams, and veggies. Throw ingredients into the pot before leaving for school k come back at lunch or dinner, food is ready. Save big money.

(Note, use canned or frozen beans in a slow cooker. But you can cook beans from dried in an instapot, they need to be boiled hard fr a few minutes)

There are good plant-based cook books for poor students. You can eat meat when you go out for pizza and burritos. If the food you cook is vegan, you don't have to clean up with bleach, and you are way less likely to be hospitalized for food poisoning. I have this cookbook, any cookbook by this author is good. Try the Smashed Potatoes, fast easy filling delicious and healthy.

https://smile.amazon.com/Fresh-Vegan-Slow-Cooker-Ultra-Convenient/dp/1558327908/ref=tmm_pap_swatch_0?_encoding=UTF8&amp;qid=&amp;sr=

Hey everyone, this is my video part 1 to making biscuits and gravy- Making the biscuits. Now look, I'm going to take a second to say that these may not be as good as your insert significant other title's biscuits... But remember, these are a vehicle for gravy and in my opinion perfect for the task. Different biscuit types are good for different things. This is a recipe straight out of Kenji Lopez-Alt's book, The Food Lab, which I would highly highly recommend for beginner home cooks.

A couple notes about the recipe:

1. If you want to give these biscuits a fresh kick put some chives or green onion greens into them before you start folding. Unfortunately, I didn't have any or I would have done this. (You can also add cheddar cheese... But do you really need that much richness to cover these in gravy?)
2. If you want to make buttermilk biscuits there are plenty of recipes online but Serious Eats/Kenji's recipes are great so here you go. Maybe you have leftover buttermilk from following my butter recipe a week or two ago.
3. These biscuits would also be good for other uses, but I specifically made them pretty giant because I wanted one to be a meal for the gravy. Take the pepper out and they'd be delicious with butter and jam.

Let me know if you have any questions! I'd love to see your family members secret recipe if you think they're delicious.

You might be interested in learning more about root cellaring. It's a FANTASTIC means of storing food for the long term (6-18 months). It requires no energy input if well designed, can be implemented in almost any environment (as long as there is access to the underground, with sufficiently low soil temperatures), and can store a huge variety of produce.

I'd recommend this book if you want to learn more about it.

They were very good friends and cooked often. They actually made a whole series Jacques and Julia Cook at Home. Some eps are on Youtube and if you have Amazon Prime all of the episodes are available.

The recipes from the book are on Amazon although I don't really recommend it. According to Jacques (from some interviews) they really didn't plan the episodes - they just started cooking some there's not really anything new or interesting in terms of recipes.

America’s Test Kitchen The Best Simple Recipes.

Actually, you're partially incorrect.

Per J Kenji Lopez Alt's book The Food Lab. Pasteurization is a product of temperature and time. The higher the temperature the lower time you need to pastureize. However it's possible to achieve the same results through maintaining lower temperatures over a longer period of time.

So most people are familiar with J. Kenji López-Alt as he's such an interesting and talented chef. If you haven't heard of him you should definitely look at his book The Food Lab and take a look at his YouTube channel. This is the video for his 3-ingredient stovetop mac and cheese. It's super simple and skips the roux, which is sure to appeal to people who want quick and hassle-free meals. I've taken the ingredients list and directions straight from the website. I plan on cooking this tonight so might update with a photo!

Ingredients

• 6oz/170g elbow macaroni (let's be honest, any pasta works)
• Salt
• 6oz/180ml evaporated milk
• 6 oz/170g grated mild or medium cheddar (or any good melting cheese)

Directions

1. Place macaroni in a medium saucepan or skillet and add just enough cold water to cover.
2. Add a pinch of salt and bring to a boil over high heat, stirring frequently.
3. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
4. Immediately add evaporated milk and bring to a boil and then add the cheese.
5. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer.
6. Season to taste with more salt and serve immediately.

constant air flow + pork + salt

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I think this book is great

https://www.amazon.com/gp/product/1607747871/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&amp;psc=1

As a cook myself, check out The Food Lab

https://www.amazon.com/Food-Lab-Cooking-Through-Science-ebook/dp/B00TG24C34

Hands down one of the best first cookbooks when starting out. Everything is explained and expanded upon on www.seriouseats.com

If you need, shoot me a msg and I will be happy to help you out with anything

Sure!

The River Cottage Curing and Smoking Handbook is what I used as a reference. It's great.

I'm going to have it in my basement for the winter where it is cold and dry. I'm the spring I'll probably move it to my in-laws basement which doesn't get humid in the summer. I'm just going to source meat hooks on Amazon, there are a bunch.

As to sourcing the leg, I'm lucky in that living on the Vermont/NH border there E many organic farmers around. And I'm lucky enough to have one that will do this stuff with me. I would probably start with farms in your area and then move to butcher shops. Ask for rear leg with the trotter attached.

Perhaps something simpler might be The Best Simple Recipes from Cooks Illustrated. Anything from them is fantastic, and their website is awesome as well. I have Serious Eats as my go to for solid recipes.

Also recommend this. This and good eats actually explain why your doing things. Also the recipe quality is the highest I've come across. They also give you pointers on which brands of say stock to try. Their cook books are awesome and subscribing to the site is totally worth it. Just for the gear recommendations. What non stick pan should you buy? They've got a recommendation for you.

Highly recommend The Best Simple Recipes even if you have to buy it used. We've cooked just about everything out of this book and it was a god send when I was first learning to cook.

Agreed on NOT doing that! Wasted money and time ALL around only to die! Putting it above ground as suggested will only make you have to insulate it with cob or some other material, adding even more bullshit to deal with.

I would suggest cob IF you did above ground, but the layer you would need to insulate it would negate any benefit of having a steel skeleton (shipping container).

Heres a good book on root cellars that I stand by

I would highly recommend buying a copy of The Food Lab as it has essentially every style of cooking and some amazing tips on how to make it Ignis-grade delicious

I recommend this book for veg slow cooker recipes. I got it before rotations started, and it's been a great primer for designing my own slow cooker recipes in addition to the ones it provides. It even has a recipe for pizza!

Aprecio el perfil tecnico que le das a el proceso quimico que sucede en la cocina, por lo cual te recomiendo, si es que no lo tienes ya, que te compres este libro nuevo. Yo lo voy a comprar.

http://www.amazon.com/gp/product/B00TG24C34?keywords=cooking&amp;qid=1450983812&amp;ref_=sr_1_6&amp;s=books&amp;sr=1-6

I just downloaded Kenji's new book this week! Super inspirational.

2 books. Just bcz its very rare for two chef megastars to be in one kitchen, abeit, coorperate and have their own series, Julia Child & Jacques Pepin: http://www.amazon.com/Julia-Jacques-Cooking-at-Home/dp/0375404317

For anyone whom still can access the PBS series, their interaction is epic. I believe its the last cooking show that Childs actually did hands on cooking. Her later years of shows inviting guests was good too but not the same.

Classic and practical techiques and dishes.

2nd book.
http://www.amazon.com/Baking-Bible-Rose-Levy-Beranbaum/dp/1118338618

Techniques and very good advice from many years of experience but steps are pretty complex if you dont have the time nor want to invest in the effort.