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This eBook is a compilation of images of my cooking efforts in 2011. Some dishes worked out very well indeed,while others could use some improvement. I hope you enjoy my notes and comments on each dish as well as the

pictures. Thank you!

The following is an eBook authored by Matt. Matt created and published this digital book directly from themobile phone using the InstEbooks Android app. Tell all the stories of your life.

Produced by InstEbooks for Matt

Copyright 2011 Matt

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July 28, 2011 at 5:33 PM

soy sauce asian sweet chili sauce, sauce for salmon

2 Carroll St Falmouth, ME 041

marinating,garlic,garlic,soy sauce

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July 28, 2011 at 6:38 PM

salmon toppedwith peas


sauteing, wok,peas

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August 3, 2011 at 6:28 PM

beans and almonds


sauteing,saute pan, beans

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starting some risoto


simmer,saute pan

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raw spinach


prepping, bowl

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mates cut cod


pan frying,skillet, anticipation

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bon apetit! kids portion.

Jack, Henry, Sue

2 Carroll St Falmouth, ME 041serving

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August 10, 2011 at 5:39 PM

sauteing some vegetables


sauteing,saute pan

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August 10, 2011 at 6:35 PM

adding the Alfredo


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August 10, 2011 at 6:45 PM

fettucini alfredo with vegetables


serving

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August 11, 2011 at 5:45 PM

french fries


August 11, 2011 at 5:45 PM

chicken


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August 11, 2011 at 6:21 PM

sauteed spinach


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August 11, 2011 at 6:57 PM

buffalo chicken, in honor of my upstate New York roots! with Frank's hot sauce of course.


serving, hungry

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August 12, 2011 at 6:33 PM

hoison porkchops


marinating, anticipation

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August 22, 2011 at 6:21 PM

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summer squash


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August 27, 2011 at 8:08 AM

frying eggs in the skillet

7127 N St Rd Auburn, NY 13021

skillet

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August 27, 2011 at 8:21 AM

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bagel tomato cheese egg sandwich. mmm


chef knife

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August 28, 2011 at 1:12 PM

blt for lunch. fresh tomato key ingredient

Sue, Jack, Henry

42.93475,-76.583084

hungry

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August 29, 2011 at 7:26 PM

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fresh corn on the cob

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August 31, 2011 at 8:08 AM

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cooking cereal for breakfast. ha, ha


bowl

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September 4, 2011 at 5:00 PM

making some burgers for labor day weekend

Falmouth, ME 04105 USA

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defrosting pork chops


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marinating hoisin pork

Falmouth, ME 04105 USA43.715965,-70.2479

marinating

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broccoli with lemon and garlic. Trying for early dinner, kids tired from first days of school.

Jack, Henry


garlic, wok

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trying a new recipe


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creamy orzo salad with beans and tomatoesbeans

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September 16, 2011 at 6:35 AM

english muffin for breakfast

Henry

hungry

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Jack

August 8, 2011 at 6:45 PMAugust 28, 2011 at 1:12 PMSeptember 7, 2011 at 5:10 PM

Henry

August 8, 2011 at 6:45 PMAugust 28, 2011 at 1:12 PMSeptember 7, 2011 at 5:10 PMSeptember 16, 2011 at 6:35 AM

Sue

wife

August 8, 2011 at 6:45 PMAugust 28, 2011 at 1:12 PM


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home

July 28, 2011 at 5:33 PMJuly 28, 2011 at 6:38 PMAugust 3, 2011 at 6:28 PMAugust 8, 2011 at 5:41 PMAugust 8, 2011 at 5:50 PM

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August 8, 2011 at 6:33 PMAugust 8, 2011 at 6:45 PMAugust 10, 2011 at 5:39 PMAugust 10, 2011 at 6:35 PMAugust 10, 2011 at 6:45 PMAugust 11, 2011 at 5:45 PMAugust 11, 2011 at 5:45 PMAugust 11, 2011 at 6:21 PM

August 11, 2011 at 6:57 PMAugust 12, 2011 at 6:33 PMAugust 22, 2011 at 6:21 PMAugust 31, 2011 at 8:08 AMSeptember 7, 2011 at 3:06 PMSeptember 7, 2011 at 5:10 PMSeptember 8, 2011 at 4:48 PM


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August 27, 2011 at 8:08 AM

August 27, 2011 at 8:21 AM

42.93475,-76.583084

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August 28, 2011 at 1:12 PM

August 29, 2011 at 7:03 AM

Falmouth, ME 04105 USA

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Falmouth, ME 04105 USA43.715965,-70.2479

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simmer

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Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not byradiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for thepreparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. In ancient history,the first evidence of baking occurred when humans took wild grass grains, soaked them in water, andmixed everything together, mashing it into a kind of broth-like paste. The paste was cooked by pouring itonto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers,which made bread-making easier, as it could now be made anytime fire was created. Baking flourished inthe Roman Empire. In about 300 BC, the pastry cook became an occupation for Romans (known as the

pastillarium). Eventually, because of Rome, the art of baking became known throughout Europe, andeventually spread to the eastern parts of Asia. Bakers often baked goods at home and then sold them inthe streets. This scene was so common that Rembrandt illustrated a work that depicted a pastry chefselling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefssold their goods from handcarts.

August 29, 2011 at 7:03 AM

marinating

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The originsof the word allude to the use of brine (aqua marina) in the pickling process, which led to the techniqueof adding flavor by immersion in liquid. The liquid in question, the 'marinade', must be either acidic withingredients such as vinegar, lemon juice, or wine or enzymatic (made with ingredients such as pineappleor papaya.) Along with these liquids, a marinade often contains oils, herbs, and spices to further flavorthe food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The processmay last seconds or days. Different marinades are used in different cuisines. For example, in Indiancuisine the marinade is usually prepared with mixture of spices.

July 28, 2011 at 5:33 PMAugust 12, 2011 at 6:33 PMSeptember 7, 2011 at 5:04 PM

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pan frying

Pan frying is a form of frying characterized by the use of minimal cooking oil or fat; typically using justenough oil to lubricate the pan. As a form of frying, pan frying relies on oil as the heat transfer mediumand on correct temperature to retain the moisture in the food. The exposed topside allows, unlike deepfrying, some moisture loss and contact with the pan bottom creates greater browning on the contactsurface. Because of the partial coverage, the food must be flipped at least once to cook both sides. Theadvantages of using less oil are practical: less oil is needed on hand and time spent heating the oil is muchshorter. The chief disadvantage of using less oil is that it is more difficult to keep the oil at an eventemperature. The moisture loss and increased browning can be beneficial or detrimental depending on the

item cooked and its preparation and should be taken into account if there is a choice to be madebetween pan frying and deep frying. Oil also has a high energy content, so using less oil results in fewercalories in the meal.


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sauteing

Saut?ing is a method of cooking food, similar to stir frying, that uses a small amount of fat in a shallowpan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fastcooking. Food that is saut?ed is browned while preserving its texture, moisture and flavor. If meat,

chicken, or fish is saut?ed, the saut? is often finished by deglazing the pan's residue to make a sauce.Saut?ing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks)are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two basedon the depth of the oil used, while others use the terms interchangeably. Saut?ing differs from searing inthat searing only browns the surface of the bath. Olive oil or clarified butter are commonly used for saut?ing, but most fats will do. Regular butter will produce more flavor but will burn at a lower temperatureand more quickly than other fats due to the presence of milk solids, so clarified butter is more fit for thisuse.

July 28, 2011 at 6:38 PMAugust 3, 2011 at 6:28 PM

August 10, 2011 at 5:39 PM

prepping


serving


August 11, 2011 at 6:57 PM

serving

August 10, 2011 at 6:45 PM

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wok

A wok is a versatile round-bottomed cooking vessel originating in China. are wide, roughly bowl-shapedvessels with one or two handles at or near the rim. This shape allows a small pool of cooking oil in the

center of the wok to be heated to a high heat using relatively little fuel, while the outer areas of the wokare used to keep food warm after it has been fried in the oil. In the Western world, woks are typicallyused only for stir-frying, but they can actually be used for anything from steaming to deep frying. Woksare most often used for stir frying, but can also be used in other Chinese cooking techniques, such as insteaming, deep frying, braising, stewing, smoking, or making soup. They are commonly, almostexclusively, cooked with a long handled chahn (spatula) or hoak (ladle). The long extensions of theseutensils allow the cook to work with the food without burning the hand.

July 28, 2011 at 6:38 PMSeptember 7, 2011 at 5:10 PM

chef knife

In cooking, a chef's knife, also known as a French knife or a cook's knife, is a cutting tool used in foodpreparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef.Today it is the primary general-utility knife for most Western cooks. A chef's knife generally has a bladeeight inches (20 cm) in length and 1 ? inches (4 cm) in width, although individual models range from 6 to14 inches (15 cm to 36 cm) in length. There are two common types of blade shape, French andGerman. German-style knives are more deeply and continuously curved along the whole cutting edge;

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the French style has an edge that is straighter until the end and then curves up to the tip. Neither style isinherently superior; personal preference will dictate the choice. A modern chef's knife is a utility knifedesigned to perform well at many differing kitchen tasks, rather than excelling at any one in particular. Itcan be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

August 27, 2011 at 8:21 AM

saute pan

Saut? pans, used for sauteing, have a large surface area and low sides to permit steam to escape andallow the cook to toss the food. The word "saut?" comes from the French verb "sauter", meaning tojump. Saute pans often have straight vertical sides, but may also have flared or rounded sides.

August 3, 2011 at 6:28 PMAugust 8, 2011 at 5:41 PMAugust 10, 2011 at 5:39 PM

garlic

July 28, 2011 at 5:33 PM

garlic

July 28, 2011 at 5:33 PMSeptember 7, 2011 at 5:10 PM

soy sauce

July 28, 2011 at 5:33 PM

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peas

July 28, 2011 at 6:38 PM

beans

August 3, 2011 at 6:28 PMSeptember 8, 2011 at 6:36 PM

bowl

August 8, 2011 at 5:50 PMAugust 31, 2011 at 8:08 AM

skillet

August 8, 2011 at 6:33 PMAugust 27, 2011 at 8:08 AM

anticipation

August 8, 2011 at 6:33 PMAugust 12, 2011 at 6:33 PM

hungry

August 11, 2011 at 6:57 PMAugust 28, 2011 at 1:12 PMSeptember 16, 2011 at 6:35 AM

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locationFalmouth, ME 04105 USA red D 43.70775,-70.24986

42.93475,-76.583084 red C 42.93475,-76.583084

7127 N St Rd Auburn, NY 13021 red B 42.96287,-76.56069

2 Carroll St Falmouth, ME 041 red A 43.704285,-70.236115

Falmouth, ME 04105 USA43.715965,-70.2479 red E 43.715965,-70.2479

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61921234-Cooking-2011

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