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How To Cook In A Jiffy Even If You Have Never Boiled An Egg Before (How To Cook Everything In A Jiffy Book 1) by [Kumar, Prasenjeet]
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How To Cook In A Jiffy Even If You Have Never Boiled An Egg Before (How To Cook Everything In A Jiffy Book 1) Kindle Edition

4.1 out of 5 stars 8 customer reviews
Book 1 of 10 in How To Cook Everything In A Jiffy (10 Book Series)

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Length: 200 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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EXCERPTS FROM THE BOOK

Making Cold Chicken

This is a real party dish. You will not be able to resistthe taste of chicken in white sauce, combined with the taste of fresh cream andfresh/canned fruits, and served chilled. You can really shock your friends andfamily members at this point, who a few months ago may be laughing at yourrather non-existent cooking skills.

PLEASE NOTE THAT YOU SHOULD TRY THIS DISH ONLY WHEN YOU ARECONFIDENT WITH THE OTHER PREVIOUSLY MENTIONED CHICKEN DISHES.

Are you ready to make this exotic dish? Then let's begin.

Ingredients

Chicken- 2 breast pieces
Wheat flour--2 tablespoon
Milk-500 ml (2 cups approximately)
Grated Cheese Cheddar-50 grams (2oz) (3 tablespoon)
Fresh Cream (Low fat)--100 ml (half a cup approximately)
Canned mixed fruit--1 small can
Butter-1 teaspoon
Salt-to taste

Method

Boil the chicken in500 ml (2 cups approximately) of water, the way you have already learnt, for 10minutes. To reiterate, we are assuming that a chicken piece weighs 200-250grams (7-9oz) (1 cup) approximately, so we are going to take 500 ml (2 cupsapproximately) water and pour the water in a pan. To boil the chicken:

Submerge the chicken in the water inside the pan.

Place the pan on fire and let the water come to boil.

Reduce the heat and let the chicken simmer for about 10minutes.

It is advised that you check that the chicken has beencooked properly. This can be done by using a fork to prick the chicken to seewhether it has become quite tender.

Take the pan off from the heat source.

Once the water cools down, take the chicken out and put iton a plate.

Save the stock (water that you used for boiling the chicken)for making soups or any other dish later.

Now make the white sauce that is:

Put the butter in a pan on the flame and after the buttermelts, add the flour.

Gently mix the flour with the butter making sure that theflour DOES NOT turn brown.

Switch off the heat source and let the flour cool down.

When it comes to room temperature, gently add the milk (alsoat room temperature) and mix well to ensure that no lumps are formed.

Return this to the fire and add the cheese and a pinch ofsalt.

As soon as it thickens, your white sauce is ready.

In a bowl, whisk the fresh cream with a pinch of salt.

To this mixture, add the canned fruit.

In a big serving dish, place the chicken in the middle, eachpiece separately and pour the white sauce over it. Put the canned fruit allalong the sides.

Your delicious Cold Chicken is ready. You can eat it at roomtemperature if it is very cold or cool it in the fridge before serving if theweather is hot.

Prep time: 10 minutes

Cooking time: 17 minutes

Total time: 27 minutes

If you have been able to successfully replicate this dish,then you are a star cook or a chef by now. Well done!! I have always stressedthat you should not really bother if you feel that your dish was not "upto the mark". Just keep practicing and you will become perfect. Don't giveup. Always congratulate yourself that you attempted such an exotic dish andthat too when, a few weeks ago, you did not even know how to boil a chicken.You really deserve applause.

About the Author

Born in New Delhi, India, Prasenjeet Kumar is an LLB (Hons.) from the University College London. In addition, he holds a Legal Practice Course (LPC) Diploma from College of Law, Bloomsbury, London as well as a BA (Hons.) Philosophy degree from Delhi University.
The numerous awards and scholarships won by him include Lord Mishcon Bursary in UCL for 3 years, Bank of Tokyo-Mitsubishi-UFJ Scholarship for being the brightest in St. Stephens College, Delhi in Philosophy; and Raja Sir Maharaj Singh Philosophy Prize for being the most outstanding student of St. Stephens College, Delhi in Philosophy.
In his maiden eBook "How To Cook In A Jiffy--Even If You Have Never Boiled An Egg Before" Prasenjeet recounts his own story of "bumbling about in the wonderlands of cooking" in London, with wit and humour. The author considers this as a "Survival Cookbook" for all those college students, newly employed, single moms or dads or campers who need to master some basic cooking skills in a hurry.
Prasenjeet loves gourmet food, music, films, golf and traveling. He has already covered sixteen countries including Canada, China, Denmark, Dubai, Germany, Hong Kong, Indonesia, Macau, Malaysia, Sharjah, Sweden, Switzerland, Thailand, UK, Uzbekistan, and the USA.
Prasenjeet is the self-taught designer, writer, editor and proud owner of the website cookinginajiffy.com which he has dedicated to his mother.

Product details

  • File Size: 2139 KB
  • Print Length: 200 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: http://www.cookinginajiffy.com/; 3 edition (September 25, 2014)
  • Publication Date: September 25, 2014
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00F5PLOKU
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #1,871,275 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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