Doug Kanter wrote:
> > wrote in message
> ups.com...
> >
> > wrote:
> > <snip>
> >
> > thankyou everybody there's so much useful info in this thread now.
> >
> > there is a DVD of that book that the first poster mentioned. I'll
> > check out the other videos.
> >
> > Thanks doug for the mushroom idea, i'll do it, it looks far healthier
> > than risking overheating olive oil. I didn't realise I could fry with
> > water.
> > I will use olive oil in other dishes.
> >
>
> You'd be wise to stop using the word "fry" unless you're specifically
> talking about "fried chicken", "fried fish", etc. Actual frying is a process
> where the food's mostly or totally immersed in hot oil. It's important to
> use the right terminology.
>
> Why are you so focused on videos instead of books?
because I haven't got a clue about cooking. Most cookery books don't
tell you what frying is or baking is. Or not to overheat olive oil.
I havent' seen anybody go into the basic principles. Most cookery books
cater to people that know what baking is or know one pan from another.
I'm glad to have been refered to a book that teaches some basics. And
since the book has a video too, i'm sure the video contains other
information that was too fundamental to be written in the book. Hence,
videos are useful.
see, in some academic subjects, initially not having a clue isn't a
problem, because all the terminology and concepts are defined
philosophically, in books.
Though at least here, perhaps there are some books that deal with some
of the basics. I hadn't run into any before. Videos are good because
cookery isn't that academic, so it's likely that some things in text
haven't been specified unambiguously.
It's just another medium. Not necessarily expressing a preference for
video over book. Just that videos are forced to include practical
pictures - by definition.