PDF - American Museum of Natural History
PDF - American Museum of Natural History
PDF - American Museum of Natural History
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Project: Our Global Kitchen Exhibit: Cooking Table Date: 9/19/12 4 cloves garlic Present them chopped. Add to pot. Sweat 2 minutes. Recipe Stir pot -‐-‐-‐ 1 red pepper Recipe Present red pepper diced. -‐-‐-‐ Sweat 1 minute. Recipe Stir pot -‐-‐-‐ 1 small squash 1 medium yam 4 carrots Season and sweat until s<strong>of</strong>t. 8 minutes. Sweating Vegetables are mostly water—carrots are 88 percent water, for instance iv . When cooks “sweat,” or sauté, vegetables, beads <strong>of</strong> water appear on the veggies as they cook. This technique evaporates the water, concentrating the solids and producing bolder flavors. Recipe Pick vegetables from the table and then present cubed. Add to the pot. -‐-‐-‐ Recipe Add salt. Stir pot -‐-‐-‐ Content -‐-‐-‐ Click on button to move to next step. Simmer! Action Button 3 2 cups crushed Recipe Add tomato sauce to the pot. -‐-‐-‐ tomatoes Simmer 2 minutes Recipe Stir pot. -‐-‐-‐ Add browned Recipe Present reserved browned -‐-‐-‐ chicken. chicken and add to pot. 8 cups Recipe Present stock in measuring cup. -‐-‐-‐ chicken stock at room temperature Pour into pot. ¼ tsp. freshly Recipe Add cayenne. -‐-‐-‐ ground pepper ½ tsp. cayenne Recipe Add coriander. -‐-‐-‐ pepper 1 tsp. ground coriander Recipe Add pepper. Stir -‐-‐-‐ Simmer 20 minutes. Recipe Reduce heat. Let pot simmer -‐-‐-‐ Simmering the Soup Simmering—cooking at boiling temperature or Content -‐-‐ Click on button to proceed to next step.
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