500 Low-Cholesterol Recipes: Flavorful Heart-Healthy Dishes by Dick Logue

By Dick Logue

A low-cholesterol cookbook that provides essentially the whole spectrum of flavors for the tastebuds! 500 Low-Cholesterol Recipes proves that slicing ldl cholesterol doesn’t suggest slicing style or variety—or spending hours within the kitchen on advanced recipes. filled with every little thing from savory stews to candy treats, you’ll locate low-cholesterol models of all of the meals you idea you needed to surrender, like mouthwatering burgers, fluffy omelets, and creamy cakes. You’ll additionally discover a big range of overseas cuisines, from Cajun and Mexican to Italian and Asian. Make staying at the low-cholesterol direction easy—and delicious!—with 500 Low-Cholesterol Recipes.

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Foundations 39 ≥ Soup Stocks ≤ Dashi (Japanese Kelp and Fish Stock) Dashi is the basic stock that provides the underlying flavor to most Japanese dishes. Look for high-glutamate kelp, labeled Rishiri or Makobu kombu which will greatly enhance the flavor of all dishes you make with the stock. Dashi can be made from any combination of kelp and/or dried fish flakes. But there are always two grades of the stock: Dashi I (ichiban dashi) has a fragrant aroma and a delicate flavor and is used mainly in the clear soups that begin classic Japanese meals; Dashi II (niban dashi) is less refined but is used more often for simmering, sauces, and thick soups.

The timing depends on how hot the oil is and how thin the slices are. If the shallots start to burn, adjust the heat accordingly. Once they are uniformly brown, remove immediately (if they overcook, they will turn dark brown and taste bitter) and drain on paper towels. The limp shreds will eventually crisp up. Store in an airtight container for up to one week in a cool, dry place. Shaoxing Rice Wine (Shao-hsing Rice Wine) This aromatic wine made by fermenting glutinous rice is the standard Chinese cooking spirit, finding its way into most stir-fried and braised dishes.

Look for rhizomes that are firm and glossy-skinned, without wrinkles. Wrap ginger in paper towels, slip into a plastic bag, and refrigerate. The recipes in this book call for fresh ginger pieces that are about 1 inch in diameter. Kaffir Lime (Kieffer Lime, Makrut [Thai]) While the glossy dark green leaves of this wonderful aromatic most often find their way into Southeast Asian dishes, the pebbly rind and juice of the fruit are used as well. All lend a citrusy undertone to coconut milk dishes, soups, and braises.

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