This eBook is a compilation of images of my cooking efforts in 2011.

Some dishes worked out very well indeed, while others could use some improvement. I hope you enjoy my notes and comments on each dish as well as the pictures. Thank you! The following is an eBook authored by Matt. Matt created and published this digital book directly from the mobile phone using the InstEbooks Android app. Tell all the stories of your life.
Produced by InstEbooks for Matt

Copyright 2011 Matt

July 28, 2011 at 5:33 PM

soy sauce asian sweet chili sauce, sauce for salmon 2 Carroll St Falmouth, ME 041 marinating, garlic, garlic, soy sauce

July 28, 2011 at 6:38 PM

salmon topped with peas 2 Carroll St Falmouth, ME 041 sauteing, wok, peas

August 3, 2011 at 6:28 PM

beans and almonds 2 Carroll St Falmouth, ME 041 sauteing, saute pan, beans

August 8, 2011 at 5:41 PM

starting some risoto 2 Carroll St Falmouth, ME 041 simmer, saute pan

August 8, 2011 at 5:50 PM

raw spinach 2 Carroll St Falmouth, ME 041 prepping, bowl

August 8, 2011 at 6:33 PM

mates cut cod 2 Carroll St Falmouth, ME 041 pan frying, skillet, anticipation

August 8, 2011 at 6:45 PM

bon apetit! kids portion. Jack, Henry, Sue 2 Carroll St Falmouth, ME 041 serving

August 10, 2011 at 5:39 PM

sauteing some vegetables 2 Carroll St Falmouth, ME 041 sauteing, saute pan

August 10, 2011 at 6:35 PM

adding the Alfredo 2 Carroll St Falmouth, ME 041

August 10, 2011 at 6:45 PM

fettucini alfredo with vegetables 2 Carroll St Falmouth, ME 041 serving

August 11, 2011 at 5:45 PM

french fries 2 Carroll St Falmouth, ME 041

August 11, 2011 at 5:45 PM

chicken 2 Carroll St Falmouth, ME 041

August 11, 2011 at 6:21 PM

sauteed spinach 2 Carroll St Falmouth, ME 041

August 11, 2011 at 6:57 PM

buffalo chicken, in honor of my upstate New York roots! with Frank's hot sauce of course. 2 Carroll St Falmouth, ME 041 serving, hungry

August 12, 2011 at 6:33 PM

hoison pork chops 2 Carroll St Falmouth, ME 041 marinating, anticipation

August 22, 2011 at 6:21 PM

summer squash 2 Carroll St Falmouth, ME 041

August 27, 2011 at 8:08 AM

frying eggs in the skillet 7127 N St Rd Auburn, NY 13021 skillet

August 27, 2011 at 8:21 AM

bagel tomato cheese egg sandwich. mmm 7127 N St Rd Auburn, NY 13021 chef knife

August 28, 2011 at 1:12 PM

blt for lunch. fresh tomato key ingredient Sue, Jack, Henry 42.93475,-76.583084 hungry

August 29, 2011 at 7:03 AM

baking company breakfast 42.93475,-76.583084 baking

August 29, 2011 at 7:26 PM

fresh corn on the cob

August 31, 2011 at 8:08 AM

cooking cereal for breakfast. ha, ha 2 Carroll St Falmouth, ME 041 bowl

September 4, 2011 at 5:00 PM

making some burgers for labor day weekend Falmouth, ME 04105 USA

September 7, 2011 at 3:06 PM

defrosting pork chops 2 Carroll St Falmouth, ME 041

September 7, 2011 at 5:04 PM

marinating hoisin pork Falmouth, ME 04105 USA43.715965,-70.2479 marinating

September 7, 2011 at 5:10 PM

broccoli with lemon and garlic. Trying for early dinner, kids tired from first days of school. Jack, Henry 2 Carroll St Falmouth, ME 041 garlic, wok

September 8, 2011 at 4:48 PM

trying a new recipe 2 Carroll St Falmouth, ME 041

September 8, 2011 at 6:36 PM

creamy orzo salad with beans and tomatoes beans

September 16, 2011 at 6:35 AM

english muffin for breakfast Henry hungry

Jack
August 8, 2011 at 6:45 PM August 28, 2011 at 1:12 PM September 7, 2011 at 5:10 PM

Henry
August 8, 2011 at 6:45 PM August 28, 2011 at 1:12 PM September 7, 2011 at 5:10 PM September 16, 2011 at 6:35 AM

Sue
wife August 8, 2011 at 6:45 PM August 28, 2011 at 1:12 PM

2 Carroll St Falmouth, ME 041

home July 28, 2011 at 5:33 PM July 28, 2011 at 6:38 PM August 3, 2011 at 6:28 PM August 8, 2011 at 5:41 PM August 8, 2011 at 5:50 PM

August 8, 2011 at 6:33 PM August 8, 2011 at 6:45 PM August 10, 2011 at 5:39 PM August 10, 2011 at 6:35 PM August 10, 2011 at 6:45 PM August 11, 2011 at 5:45 PM August 11, 2011 at 5:45 PM August 11, 2011 at 6:21 PM August 11, 2011 at 6:57 PM August 12, 2011 at 6:33 PM August 22, 2011 at 6:21 PM August 31, 2011 at 8:08 AM September 7, 2011 at 3:06 PM September 7, 2011 at 5:10 PM September 8, 2011 at 4:48 PM

7127 N St Rd Auburn, NY 13021

August 27, 2011 at 8:08 AM August 27, 2011 at 8:21 AM

42.93475,-76.583084

August 28, 2011 at 1:12 PM August 29, 2011 at 7:03 AM

Falmouth, ME 04105 USA

September 4, 2011 at 5:00 PM

Falmouth, ME 04105 USA43.715965,-70.2479

September 7, 2011 at 5:04 PM

simmer

Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water (which is 100?C or 212?F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of steam bubbles has all but ceased, typically a water temperature of about 94?C (200?F). August 8, 2011 at 5:41 PM

baking

Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. In ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked them in water, and mixed everything together, mashing it into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created. Baking flourished in the Roman Empire. In about 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium). Eventually, because of Rome, the art of baking became known throughout Europe, and eventually spread to the eastern parts of Asia. Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. August 29, 2011 at 7:03 AM

marinating

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', must be either acidic with ingredients such as vinegar, lemon juice, or wine or enzymatic (made with ingredients such as pineapple or papaya.) Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with mixture of spices. July 28, 2011 at 5:33 PM August 12, 2011 at 6:33 PM September 7, 2011 at 5:04 PM

pan frying

Pan frying is a form of frying characterized by the use of minimal cooking oil or fat; typically using just enough oil to lubricate the pan. As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature to retain the moisture in the food. The exposed topside allows, unlike deep frying, some moisture loss and contact with the pan bottom creates greater browning on the contact surface. Because of the partial coverage, the food must be flipped at least once to cook both sides. The advantages of using less oil are practical: less oil is needed on hand and time spent heating the oil is much shorter. The chief disadvantage of using less oil is that it is more difficult to keep the oil at an even temperature. The moisture loss and increased browning can be beneficial or detrimental depending on the item cooked and its preparation and should be taken into account if there is a choice to be made between pan frying and deep frying. Oil also has a high energy content, so using less oil results in fewer calories in the meal. August 8, 2011 at 6:33 PM

sauteing

Saut?ing is a method of cooking food, similar to stir frying, that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is saut?ed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is saut?ed, the saut? is often finished by deglazing the pan's residue to make a sauce. Saut?ing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Saut?ing differs from searing in that searing only browns the surface of the bath. Olive oil or clarified butter are commonly used for saut? ing, but most fats will do. Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids, so clarified butter is more fit for this use. July 28, 2011 at 6:38 PM August 3, 2011 at 6:28 PM August 10, 2011 at 5:39 PM

prepping
August 8, 2011 at 5:50 PM

serving
August 8, 2011 at 6:45 PM August 11, 2011 at 6:57 PM

serving
August 10, 2011 at 6:45 PM

wok

A wok is a versatile round-bottomed cooking vessel originating in China. are wide, roughly bowl-shaped vessels with one or two handles at or near the rim. This shape allows a small pool of cooking oil in the center of the wok to be heated to a high heat using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil. In the Western world, woks are typically used only for stir-frying, but they can actually be used for anything from steaming to deep frying. Woks are most often used for stir frying, but can also be used in other Chinese cooking techniques, such as in steaming, deep frying, braising, stewing, smoking, or making soup. They are commonly, almost exclusively, cooked with a long handled chahn (spatula) or hoak (ladle). The long extensions of these utensils allow the cook to work with the food without burning the hand. July 28, 2011 at 6:38 PM September 7, 2011 at 5:10 PM

chef knife

In cooking, a chef's knife, also known as a French knife or a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most Western cooks. A chef's knife generally has a blade eight inches (20 cm) in length and 1 ? inches (4 cm) in width, although individual models range from 6 to 14 inches (15 cm to 36 cm) in length. There are two common types of blade shape, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge;

the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice. A modern chef's knife is a utility knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts. August 27, 2011 at 8:21 AM

saute pan

Saut? pans, used for sauteing, have a large surface area and low sides to permit steam to escape and allow the cook to toss the food. The word "saut?" comes from the French verb "sauter", meaning to jump. Saute pans often have straight vertical sides, but may also have flared or rounded sides. August 3, 2011 at 6:28 PM August 8, 2011 at 5:41 PM August 10, 2011 at 5:39 PM

garlic
July 28, 2011 at 5:33 PM

garlic
July 28, 2011 at 5:33 PM September 7, 2011 at 5:10 PM

soy sauce
July 28, 2011 at 5:33 PM

peas
July 28, 2011 at 6:38 PM

beans
August 3, 2011 at 6:28 PM September 8, 2011 at 6:36 PM

bowl
August 8, 2011 at 5:50 PM August 31, 2011 at 8:08 AM

skillet
August 8, 2011 at 6:33 PM August 27, 2011 at 8:08 AM

anticipation
August 8, 2011 at 6:33 PM August 12, 2011 at 6:33 PM

hungry
August 11, 2011 at 6:57 PM August 28, 2011 at 1:12 PM September 16, 2011 at 6:35 AM

location
Falmouth, ME 04105 USA red D 43.70775,-70.24986 42.93475,-76.583084 red C 42.93475,-76.583084 7127 N St Rd Auburn, NY 13021 red B 42.96287,-76.56069 2 Carroll St Falmouth, ME 041 red A 43.704285,-70.236115 Falmouth, ME 04105 USA43.715965,-70.2479 red E 43.715965,-70.2479

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