- File Size: 665 KB
- Print Length: 55 pages
- Page Numbers Source ISBN: 1505721180
- Publication Date: November 25, 2014
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B00Q7DECZI
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #1,630,657 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
The Empanada King: The Ultimate Guide Kindle Edition
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|Length: 55 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
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Each recipe starts off "12 empanada shells" even though the recipe they have makes from 6 to 40 and "3. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent the empanadas from sticking to the pan. Serve warm." whether it is appropriate for the recipe ingredients or not. A lot of the recipes they copied call for baking in the oven which is more usual than frying empanadas in many countries. But Encore Books is also a lazy thief so they have their stock #3 paragraph calling for deep fat frying. Cuts down on keying in the correct words.
#1 for "The Empanada Shell" is off latinfood.about.com word for word including the ingredients with the exact same punctuation. The empanada dough is NOT a shell and it doesn't make a shell. It's a pastry dough used to include a filling which is what its name means in Spanish -- empanar -- made or wrapped in bread. Also, you should refrigerate the dough before you start the process so the dough will retain its flaky characteristics. If you go straight to empanisando, (filling the dough circles and closing them in preparation of baking or frying), the dough will be tough and not flaky as it should be. I guess they couldn't see or understand the need for the "wrap the dough in plastic and refrigerate for at least 1 hour" instruction they left off which makes for a more tender dough. As I've said many times, these people aren't cooks and have no idea about how to cook so they missed the tender dough final step from the recipe they copied. There was an advertisement in their way so maybe that's why their copier missed the last step.
Also, they say the recipe is for 6 servings which is completely wrong. If you use 3 cups of flour for 6 empanadas, they will become the "Empanada that Ate New York" because a single crust pie shell uses 1 cup flour to make a 14" circle of dough so these empanadas would be HUGE like 14" diameter!!
#3 "Empanadas with Beef Tongue and Cream Cheese" has the oriental twist because it comes from bennydoro.com a New York Chef. He has a lot of empanada type recipes on his site that aren't as confusing and inaccurate. Check them out.
#2 "Beef and Potatoes" recipe is derivative from southamericanfood.about.com and not written by this fake author at all. The original filling quantities make 40 empanadas. If you followed the Encore Books recipe for 6 empanadas and double it to make the "12 empanada shells" called for in their derivative shell recipe, you'd have empanadas overflowing all over your kitchen. Like trying to put 6 pounds of meat in a 4 lb sausage skin -- won't work. Encore Books makes another mistake calling them "shell" in the ingredient list and the correct term (which they got from the recipe they ripped off) "pastry circle" in the directions. It's hard keeping all these stolen balls in the air and not make these ignorant mistakes as Encore Books always does in each and every book they try to pass off as their own. There's more than 2400 mg sodium in the bouillon cubes and more for the packaged saffron (2 tspns) or Goya Sázon azafrán as you will find it in the Mexican grocery store.
Oh, another little funny -- the last instruction says to "Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through." All you do is cook the dough because I guarantee you the filling is MORE than cooked! You can also bake them if you don't want to add all the fat calories from frying them in fat.
#4 "Empanadas with Ground Beef and Raisins" is again lifted from southamericanfood.about.com and is therein titled "Chilean Empanadas". But here's the really funny part. Not only did Encore Books copy the recipe and directions form that site, they even copied the mistakes made in the recipe.
The web site recipe says: "Cook the onions and garlic in the vegetable oil and butter until softened."
The Encore Books recipe says: "Heat vegetable oil and butter in a skillet and add onions and garlic;" Neither recipe mentions either the butter or garlic in the ingredients but does mention both in the first step of the recipe! The legal term for this is Gotcha! Definitely derivative of the copyright version from this web site.
#11 "Empanadas with Pork and Cheese" is also from southamericanfood.about.com a popular source for this dishonest author and Encore Books.
#13, Empanadas with Ham and Cheese, is also from southamericanfood.about.com
#5 "Empanadas with Beef and Beans" is derivative and copied off the kraftrecipes.com site, recipe #516623. The editing department was out the day this one was added because they need to catch their mistakes in the ingredient list. It was never written by any fake author for Encore Books. Kraft gives credit to the person who provided them with the recipe but not Encore Books .They just like to steal them and act like they wrote them all by themselves.
#14 "Empanadas with Bacon and Spinach" is from kraftrecipes.com recipe #90530 and not original with these cheats.
#6 Empanada with Short Ribs and Goat Cheese" is from chef Bobby Flay off foodnetwork.com from the copyrighted network show "Throwdown with Bobby Flay" in his episode Beef Empanadas. What's really kinda funny here is neither Bobby Flay nor Encore Books (who always copy spelling errors) don't know how to spell "cascabel chilies" or "1 whole New Mexico red chilies, stems removed" correctly. So Encore Books copied the spelling error because they're cheats and not foodies. Bobby Flay needs a better recipe editor.
#7 "Empanadas with Beef and Cilantro" is from food.com recipe #487503 and are Colombian in style. Encore Books made another mistake by including one of the dough ingredients in the filling portion of the recipe -- manioc root or cassava meal is also called yuca starch. It is a thickener ingredient in doughs like this from South America and should not be confused with yucca the member of the agave family from which other products like tequila and agave nectar are more familiar to Central and North Americans in cooking terms.
#9 "Empanadas with Pork Butt Roast and Salsa" is from allrecipes.com and called Pork Empanadas posted by Michele O'Sullivan in March, 2001.
#10 "Empanadas with Pork and Amber Beer" is from foodandwine.com in April, 2007.
#12 "Empanadas with Ham and Honey" was lifted from Parade magazine's communitytable.com
#16 "Empanadas with Eggs and Bacon" is from brokeassgourmet.com who is a real published author on two other cookbooks. But here's another funny thing from thieving Encore Books -- their fake author got confused and included the distilled white vinegar for the dough in with the filling and then left it out of the directions! I'm telling you, it is difficult to keep all these details straight when you're trying to hide your deception and theft by calling a derivative copy of someone else's recipe your own and thinking you are avoiding a violation of copyright law.
And on and on and on ad nauseum.
There is one recipe for the shell, which is all you really need. There are a variety of unique filling recipes from simple to complex and the construction and cooking of the empanadas, even though it's the same for every one, are written into every recipe.
I know these are empanadas and not turnovers but I'd have liked to see instructions to bake them. For me, as an experienced cook, not a problem, but for beginners or those unfamiliar with this subject I believe it would have been helpful.
Well worth adding to your library.