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About Daniel Shumski
Daniel Shumski, a journalist, teacher, and obsessive food lover, is the founder of waffleizer.com, a blog that caught the attention of the Huffington Post, Entertainment Weekly's website, Serious Eats, Tasting Table, Lifehacker, and other web and television outlets. He lives in Montreal.
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Cooking in an opaque, sealed container with complicated buttons and lights requires a culinary leap of faith—or an expert guide like Daniel Shumski. In How to Instant Pot, he not only teaches you how to master each of this miracle device’s key functions, but offers more than 100 recipes specially crafted to take advantage of its many virtues. Plug it in and don’t look back!
Includes recipes for:
- Beef Barbacoa Tacos
- Lemon-Chocolate Bread Pudding
- French Onion Soup
- Tender Pressure-Cooker Pork Shoulder
How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn’t? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes! Pizza? Yes! Apple pie? Emphatically yes.
And that’s the beauty of being a waffle iron chef—waffling food other than waffles is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater—your child, say—a great reason to dig in). Waffled bacon reaches perfect crispness without burned edges, cooks super fast in the two-sided heat source, and leaves behind just the right amount of fat to waffle some eggs. Waffled Sweet Potato Gnocchi, Pressed Potato and Cheese Pierogi, and Waffled Meatballs all end up with dimples just right for trapping their delicious sauces. A waffle iron turns leftover mac ’n’ cheese into Revitalized Macaroni and Cheese, which is like a decadent version of a grilled cheese sandwich with its golden, buttery, slightly crisp exterior and soft, melty, cheesy interior.
Ready to turn out the best steak of your life by sealing it in a plastic bag and simmering it in a bath of warm water?
The technique is called sous vide— it’s how a lot of the pros do it—and now with sous vide devices affordable and available, you can too. Daniel Shumski, the gadget whisperer who demystified the Instant Pot, unlocks the secrets of professional sous vide for home use. He explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. And then offers 100 brilliant recipes designed to take full advantage of this revolutionary method, plus a dozen unexpected sous-vide hacks (make short-cut “cold-brew” coffee; infuse your olive oil with new flavors!)
With Shumski’s guidance, anything can be made better through sous vide, from favorite meats (you’ll never cook a chicken breast any other way) to the surprises of sous vide carrots (try them with miso butter) to the showstopping glory of a Berry Cheesecake in a jar.
Mit diesem Kochbuch gelingt es, dem Waffeleisen neues Leben einzuhauchen und außergewöhnliche Gerichte zu zaubern, die überraschen und köstlich schmecken – ganz ohne Herd und Ofen. Mit dem Waffeleisen erzielt man durch die beidseitige Hitze ein gleichmäßiges Bratergebnis. Die Mulden, die durch das Waffeleisen entstehen, sind perfekt, um köstliche Saucen aufzunehmen, und geben jedem Gericht das gewisse Etwas. So lassen sich auch schwierige kleine Esser dazu überreden, mal etwas Neues zu versuchen.
Um die Rezepte in diesem Buch zu perfektionieren, hat Daniel Shumski Tausende von Stunden in der Küche verbracht. Neben herzhaften Gerichten gibt es auch süße Waffelrezepte, so ist für jede Mahlzeit des Tages etwas dabei. Die Rezepte sind ausführlich und anschaulich beschrieben und durchweg bebildert.
Savor the simplicity of Toast with Olive Oil and Tomato, because you just can’t achieve that perfect oil-toasted crust in a toaster. For Homemade Corn Tortillas, no special equipment required—use the pan to flatten and cook them. (Then serve your tortillas with Single-Skillet Carnitas or Charred Tomato Salsa—or make Chilaquiles.) Take popcorn to another level with clarified butter. Enjoy a Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus pastas that come together in one skillet—no separate boiling required; perfectly charred roasted vegetables; beautiful breads and pizzas; and luscious desserts from a giant chocolate chip cookie to the sophisticated Layered Crepe Torte with Dark Chocolate and Raspberry Jam.
Includes detailed information on buying, seasoning, and caring for your cast-iron skillet—and turning it into a nonstick kitchen workhorse.