In weniger als einer Minute können Sie mit dem Lesen von Cooking 101: How to Make Delicious Chicken from Scratch auf Ihrem Kindle beginnen. Sie haben noch keinen Kindle? Hier kaufen Oder fangen Sie mit einer unserer gratis Kindle Lese-Apps sofort an zu lesen.

An Ihren Kindle oder ein anderes Gerät senden

 
 
 

Kostenlos testen

Jetzt kostenlos reinlesen

An Ihren Kindle oder ein anderes Gerät senden

Jeder kann Kindle Bücher lesen  selbst ohne ein Kindle-Gerät  mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.
Cooking 101: How to Make Delicious Chicken from Scratch (English Edition)
 
 

Cooking 101: How to Make Delicious Chicken from Scratch (English Edition) [Kindle Edition]

Keegan Gerard

Kindle-Kaufpreis: EUR 2,68
Preis für Prime-Mitglieder: Dieses Buch mit dem Kindle gratis ausleihen Prime berechtigt

  • Einschließlich kostenlose drahtlose Lieferung über Amazon Whispernet

Für Kindle-Besitzer

Als Mitglied bei Amazon Prime können Sie dieses Buch ohne zusätzliche Kosten mit Ihrem Kindle ausleihen. Sie sind noch kein Prime-Mitglied? Jetzt anmelden.

Mit einer Amazon Prime-Mitgliedschaft können Kindle-Besitzer jeden Monat kostenlos, ohne Rückgabefristen und Wartezeiten eines von mehr als 200.000 Kindle eBooks ausleihen. Mehr über die Kindle-Leihbücherei.


Produktbeschreibungen

Kurzbeschreibung

Cooking 101: How to Make Delicious Chicken from Scratch

Keegan Gerard

Making Chicken has never been so easy! From deep fried chicken to chicken stew in wine, people can never get enough of making it. This book tells and shows you the tips and tricks to making different types of delicious chicken for your family. With the recipes along with the tips on how to cook chicken, your worries about how to cook the chicken and with what will disappear, for those willing to take the chance.

Produktinformation

  • Format: Kindle Edition
  • Dateigröße: 144 KB
  • Seitenzahl der Print-Ausgabe: 26 Seiten
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B007TMQL1Y
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?

Kundenrezensionen

Es gibt noch keine Kundenrezensionen auf Amazon.de
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 2.0 von 5 Sternen  2 Rezensionen
16 von 17 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen Not Really Recommended 23. April 2012
Von Lucy Ditty - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
There is a linked table of contents which does not integrate with the Kindle menu. (What this means is that when you hit Go To, you can't select "Table of Contents," you have to go to the beginning and page around.)

The language is a bit awkward and stilted in spots, leading me to believe English is not this author's first language.
"Whatever your taste maybe, you will surely enjoy any type of dish with chicken on it."
"If a chicken is overcooked, you end up eating hardened chicken meat with a toothache but if you eat undercooked chicken, you can end up with salmonella in your body causing you to get stomachache that is only the beginning."
"More than the savings that one can get from buying chicken which is relatively cheaper than pork or beef. People can also get a lot of health benefits from eating chicken."

The instructions say "how to make delicious chicken from scratch." The first recipe for fried chicken calls for "chicken batter mixture." The author appears to be referring to a commercial packaged mix of some sort. It also calls for "6 pieces of special cut chicken" (??) and "1-1/2 cups of fresh or evaporated milk." I am a bit dubious about the fresh and evaporated milk being interchangeable like this.

The roasted chicken calls for "fresh onion leaves" and says "tie the fresh onion leave to make a ribbon and put it inside the chicken along with the chopped garlic." Honestly, I've never seen this before in a recipe for roasted chicken and it doesn't seem to be a common ingredient in American cooking. I didn't come up with much information when searching with "fresh onion leaves" online. It also calls for 2 heads of garlic - this is a very large amount, to me. Two cloves would seem more reasonable.

The recipe says "Cook the chicken for about an hour and a half or until the chicken turns brown." I can tell you that I've had chickens turn brown before they were done. There is no information about checking for temperature to tell whether the chicken is done.

The recipe has an unfortunate typo - "You can choose to a** celery or rosemarie" with an "s" instead of a "d."

Broiled Chicken - the text says "Preheat the broiler to reach the perfect temperature for the chicken to cook." Which would be?

"Rub the chicken with salt, pepper and fresh herbs to taste." The only herb listed in the ingredient list is parsley; perhaps the author believes the reader will experiment on their own, but some other suggestions for herbs and amounts would have been appropriate for this "good old broiled chicken in herb."

Grilled Chicken - "The preparation time is a bit too long which is about four to five hours" (author is discussing marination, but the phrasing makes it a rather negative statement).

Piccata Chicken - the ingredient list says "1/2 cup dry sherry (see note)" but I could not find a note anywhere.

"Baked Chicken Strips" calls for "4-8 pieces Chicken slices usually wings or drumstick." Chicken strips are generally boneless, skinless pieces of chicken. The "pieces chicken slices" is confusing. It also calls for the "chicken batter mixture" referenced previously and this recipe also calls for 2 heads of garlic. As noted previously, this is a very large amount, and other recipes call for cloves rather than heads.

All in all, I'm just not really confident in this book. Important information is missing in spots - temperature of the broiler, herbs for broiled chicken, how to ensure chicken is cooked with a thermometer, etc., as well as some confusing or somewhat questionable information in other recipes.
2.0 von 5 Sternen Critical Omissions 23. April 2012
Von Grandma - Veröffentlicht auf Amazon.com
Format:Kindle Edition|Verifizierter Kauf
Grandma came home from the store last week with about twenty pounds of chicken. Often cheaper than beef or pork and a mere fraction of the price of lamb, chicken is an economical way to provide protein in a menu. Cooked right, chicken is a marvel. Done wrong, chicken can kill you, so Grandma was delighted to see Cooking 101: How to Make Delicious Chicken from Scratch. There is always a place for an entry-level look at the basics for those new to cooking.

The book begins on a good note, with a well laid-out interactive Table of Contents outlining the various topics to be covered. Unfortunately, though, the execution does not fulfill the early promise.

Most of the information that Keegan Gerard presents comes straight from About Culinary Arts, including several of the handful of recipes he presents. (Coq au Vin is from About French Cooking.) Keegan does reword the information he found (not the recipes), but in doing so reveals that English is not his primary language. While Grandma certainly does greatly admire the courage it takes to read something in a foreign language, interpret it, rewrite it in your own words and then publish it, all too often things get lost in translation, sometimes critical things. Cooking 101: How to Make Delicious Chicken from Scratch misses some of those critical things.

Keegan writes: "When people are able to eat chicken meat infected with salmonella, it could cause stomach pain or worse, food poisoning." According to the latest statistics that Grandma can find, a full 23% (4th quarter 2010) of all chicken tested by the USDA in the US is infected with Salmonella. (That does not include other species of bacteria like Campylobacter and Listeria. The USDA tests only a percentage of chicken, not every chicken.) Salmonella will not just give you a stomach ache. Many of the modern safe-handling instructions for chicken - separate cutting boards, using a meat thermometer and cooking to an internal temperature of 165F, and never reusing the marinade as a sauce - are mostly completely absent. Keegan in fact recommends that leftover marinade be used as a sauce, something food safety experts recommend not be done. (If you want the same marinade for sauce to use on the grill or for serving, reserve part of the marinade before you add the chicken.)

Temperatures are given in Celsius. Most American cooks will need to resort to a Celsius to Fahrenheit calculator. At least one of those temps (320C) converts to 602F, a temperature that most stoves in the US will not obtain. Also note that the cooking times given are far lower than those recommended. You'll find a chart outlining approximate cooking times for various cuts of chicken when cooking by various methods at About Culinary Arts.

Clearly Keegan has put a great deal of thought into his book. Unfortunately and sadly, Grandma cannot recommend it at this time.
Waren diese Rezensionen hilfreich?   Wir wollen von Ihnen hören.

Kunden diskutieren

Das Forum zu diesem Produkt
Diskussion Antworten Jüngster Beitrag
Noch keine Diskussionen

Fragen stellen, Meinungen austauschen, Einblicke gewinnen
Neue Diskussion starten
Thema:
Erster Beitrag:
Eingabe des Log-ins
 

Kundendiskussionen durchsuchen
Alle Amazon-Diskussionen durchsuchen
   


Ähnliche Artikel finden