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Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work.


Just Tell Me What to Eat!

Just Tell Me What to Eat!

Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.

Get the prescription for better health as well as healthy weight loss, including:

  • What to eat
  • How to cook it
  • When to eat it
  • What to eat at a restaurant
  • What to eat if you're in a hurry
  • and best of all....
  • Why eating great food is the best health decision you'll ever make.

Hardcover: $19.99 +s/h | Paperback: $15.00 +s/h


 

Cooking Techniques

A

Acids Prevent Browning
Al Dente
Asparagus, Steaming
Au Gratin

B

Bain Marie
Baking Muffins
Baking Soda
Baking Tips
Baste
Beef, Cooking
Bell Peppers, Dice
Beurre Manie
Blanch
Braising
Breading
Broil / Grill
Butterfly
Butter, Storing
Browning, Acids Prevent

C

Caramelization, Flavor Enhancer
Caramelizing Sugar
Celery, Dice
Chiffonade
Chop
Clay Pot Cooking
Cold to Hot
Cooking Beef
Cooking Eggs
Cooking Garlic
Cooking Scallops
Cooking Soup
Corn Starch as Thickening Agent
Custard as Thickening Agent
Cutting Melons

D

Deglaze
Degorge
Dice
Dice Bell Peppers
Dice Celery
Dice Onions
Dressings, Storing
Drying Salad Greens

E

Eggs, Cooking
Emulsion
Enhancing Flavors

F

Fewer Egg Yolks, Using
Filet
Fish, Storing
Flour as Thickening Agent
Fold

G

Garlic, Cooking
Grating Cheese
Green Onions, Slice
Grilling

J

Julienne

K

Key Flavors
Knead

L

Less Oil to Sear, Using

M

Macerate
Mandoline
Marinate
Marinate, as Flavor Enhancer
Matchstick
Measuring
Meat, Pounding
Melons, Cutting
Melting Cheddar
Mince
Mincing Garlic
Mince Shallots

O

Oil in Vinaigrette
Onions, Dicing
Opposites Attract
Oven Temperatures

P

Parboil
Pare
Pasta, Portion Size
Pasta, Salt in water
Pasta, Water for
Peel
Peel and Devein Shrimp
Peeling Tomatoes
Pizza Dough, Working with
Poaching
Portion Size - Egg Yolks
Portion Size - Pasta
Portion Size - Scales
Pounding Meat
Puree

R

Reduce
Refreshing
Resting Meat
Ripening Tomatoes
Roasting
Roasting, Less Fat
Roasting Peppers
Rubs

S

Salad Greens, Drying
Salt (in Pasta Water)
Sautee
Scald
Scales, Portion Size
Scaling Recipes
Scallops, Cooking
Score
Sear
Seed
Separating Eggs
Seviche
Shallots, Mince
Shellfish, Cooking
Shellfish, Storing
Sherbert vs. Sorbet
Shred
Shrimp, Peel and Devein
Sift
Simmer
Skim
Slice Green Onions
Slicing Steak
Smoke
Soda, Baking
Sorbet vs. Sherbert
Souffle, Baking
Soup, Cooking
Soup, Hot vs. Chilled
Steaming
Steaming Asparagus
Storing Butter
Storing Dressings
Storing Fish and Shellfish
Stuff and Truss
Sugar, Caramelizing
Sweating Vegetables

T

Taste Buds
Temper
Tenderize
Thickening - Corn Starch
Thickening - Custard
Thickening - Flour
Thickening - Potatoes
Thickening - Rice
Thickening - White Sauce
Tips, Baking
Tomatoes, Peeling
Truss

V

Vegetables, Sweating
Vinaigrette, Oil in

W

Water for Pasta
White Sauce, Thickening Agents
Whisk