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. More Cooking Techniques
Just Tell Me What to Eat!
The Delicious 6-Week Weight Loss Plan for the Real World
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
How Dough I Know?
A lot of people write me and say that they are afraid of working with fresh
pizza dough. There are three main questions they have and each has a simple
- How long to knead the dough?
You should only knead the dough until
the flour is well blended. During blending, the dough ball will become firmer
and when it feels the slightest bit tough, stop.
- How long should it rise?
I place the dough ball in a bowl and put
this into a sink with warm water in the bottom. The dough will double in
size in about 30 – 40 minutes. Punch it down gently with your fingers and let
it rise another 30 minutes.
- What kind of yeast should I use?
I use the yeast powder from the
grocery store. This is usually labeled Active Dry Yeast or Bread Machine