The Martha Stewart Living Cookbook Read Online Free PDF

dumplings can be steamed, boiled, or fried. Besides their traditional use in making Asian-style dumplings, some wrappers (especially wonton) are a convenient substitute for fresh pasta when making ravioli and other filled shapes.

    rice-paper wrappers: These round or triangular wrappers are made from a mixture of rice flour, water, and salt, which is machine-rolled paper thin, then dried in the sun on bamboo mats, the weave of which gives them their unique texture and pattern. They are brittle, so moisten them with water before using and keep them covered with a damp paper towel while you work. These wrappers can be used uncooked, as when making summer rolls. They are also sturdy enough for steaming or deep-frying.

    BUCKWHEAT FLOUR Buckwheat flour is the ground seeds of the buckwheat plant, which is not a grain but actually an herb. Because it is rather dense, buckwheat flour is generally combined with another flour in a three-to-one ratio to achieve an appealing texture without sacrificing its deep, pleasantly sour flavor. Perhaps the most familiar food made with buckwheat is blini; soba noodles are another. Store the flour in an airtight container at room temperature for up to a year.

    BULGUR WHEAT Popular in Middle Eastern dishes, such as tabbouleh, bulgur wheat is steamed, dried, and crushed wheat kernels. It has a tender, chewy texture and comes in coarse, medium, and fine grinds. Store in a cool, dark spot for up to a year.

    CAVIAR Caviar is the roe, or egg mass, of sturgeon, the best of which is generally considered to come from female sturgeon caught in the Caspian Sea. Three species of sturgeon swim in this sea: beluga, the largest; midsize osetra; and sevruga, the smallest. Beluga roe varies in color from pale to dark gray and is the most delicately flavored caviar: subtle, buttery, and creamy. Though smaller than beluga, osetra eggs have a more assertive taste: nutty and voluptuous. Their color ranges from gold (very rare) to dark brown. Sevruga eggs are tiny, nearly black, and sweet—almost fruity. The general rule for serving caviar is to purchase one to two ounces per guest and buy the best you can afford. Beluga is the priciest, sevruga the least expensive. Serve the caviar in its tin on a bed of ice. Store in the coldest part of the refrigerator for up to two weeks. Once opened, a tin should not be resealed.

    CHILE OIL Used extensively in Chinese cooking, chile oil is made by steeping dried red chiles in flavorless vegetable oil. Chile oil will keep almost indefinitely when stored in a cool, dark place.

    CHILE PASTE Made of a pungent mixture of ground chiles, oil, salt, and sometimes garlic, chile paste is used in cooking as well as at the table. The flavor is intensely concentrated and ranges from mild to very hot, depending on the types of chiles included. Heat it along with the oil when making stir-fries, or serve it as an accompaniment to grilled or roasted meat or fish. It should keep indefinitely in the refrigerator.

    CHILE PEPPERS, DRIED Because the drying process concentrates their heat, dried chiles are hotter than fresh. They vary in size, which generally indicates how hot they are: The larger the chile, the milder it will be. Larger chiles can be chopped and sprinkled into sauces for subtle heat. Smaller chiles should be used sparingly and prepared with caution; handle the seeds carefully, since they harbor much of the heat. (If you prefer, wear gloves when working with them.) Look for dried chiles that are shiny, pliable, and evenly colored. Keep them in a tightly sealed container at room temperature; they are best used within a year of purchase.

    CHIPOTLE CHILES Chipotle chiles are smoked jalapeños with a complex flavor that is hot, smoky, and sweet. They’re typically sold canned, packed in adobo—a spicy, vinegary, tomato-based sauce. Both the chiles and the sauce are used in a wide variety of dishes. Once opened, transfer the contents to an airtight container and refrigerate, for up