The Slider Effect: You Can’t Eat Just One!

199 Pages·2016·29.32 MB·English

by  Jonathan Melendez

contents
chapter 1
A.K.A. THE BASICS
INTRODUCTION
PANTRY ESSENTIALS
EQUIPMENT
chapter 2
MEAT SLIDERS
chapter 3
POULTRY SLIDERS
chapter 4
SEAFOOD SLIDERS
chapter 5
VEGETARIAN SLIDERS
chapter 6
BUNS, ROLLS,
AND BISCUITS
chapter 7
SAUCES, SPREADS,
AND CONDIMENTS
ACKNOWLEDGMENTS
METRIC CONVERSIONS
AND EQUIVALENTS
EBOOK INDEX
chapter 1
how to use this book
to make the best sliders
and be the rock star
you know you are!
︱a.k.a. the basics︱
introduction
If you’re holding this book in your hands, chances are you bought it or
someone gave it to you as a gift. (In which case you should probably keep
that someone in your life forever, or at the very least, name your next child
after him or her; he/she happens to have great taste in books.) If you’re
holding this book while standing in the middle of a store, and
contemplating whether you should purchase it or not, the answer is yes,
you should definitely buy it. Treat yourself; it’ll be the best decision you’ve
ever made. The second-best decision you’ll make will be to cook your way
through the entire book. If you’re holding this book in your hands and
you’re thinking to yourself, “Why sliders?,” we’ll get to that in a second.
The real question you should be asking yourself is, “How can I become a
slider pro?!” Before I go on to answer both those questions, let me tell you
more about this book.
The Slider Effect is a form of thinking and a way of life. It’s how sliders
are different than burgers, because I think it’s really important to mention
that sliders aren’t just mini burgers. The Slider Effect proves that sliders
are the perfect bite, and when made correctly, they allow people to evenly
taste all the layers of flavor they have in between two buns. There is no
right or wrong way to go through and cook from this book. As you’ll
quickly come to realize, the ultimate goal is to have fun because sliders are
meant to be enjoyable. My passion for sliders has grown so immense that if
a slider is on a menu, I’m ordering it without question. I love everything
that sliders represent. They have the power to bring people together and
get them really excited about eating. The fact that I finally get to share my
passion with you—yes, you holding this book and reading these words—is
a dream come true.
WHY SLIDERS?
Sliders have become so popular in recent culture thanks to a rise in gastro
pubs, tapas restaurants, and bars that focus on shared plates and craft
cocktails. It’s a lot more fun when you can order a couple of drinks, pick a
variety of appetizers, and share them around the table with friends. Sliders
are the ultimate food experience because they work as an appetizer, as a
snack, or for breakfast, lunch, or dinner. They’re great any time of day,
whether you’re just a tad bit hungry and in need of a small bite, or starving
and want to devour about ten of them in one sitting. Sliders are the perfect
party food because you can easily offer your guests a variety of flavors and
different options that suit anyone’s dietary restrictions. They’re easily
adaptable and are a definite crowd pleaser. They’re no longer merely a
predinner food that you order at a restaurant with just beef and cheese—
they’ve now become hip, cool, and even somewhat upscale. Perfect for any
occasion, sliders are the answer to your everyday life.
I didn’t want to give you a book just on sliders, though, and call it a day.
Instead, this book is an all-encompassing cookbook on one of my all-time
favorite foods, and everything that comes with it. The Slider Effect focuses
on more than just ordinary cheeseburger sliders, the ones we’re all used to
seeing on menus and eating. The recipes in this book will change the way
we as a culture look at sliders. With four chapters on sliders—Meat,
Poultry, Seafood, and Vegetarian—the book transforms classic everyday
dishes such as eggplant Parmesan, fish and chips, chicken-fried steak, and
curry into tiny versions sandwiched between homemade buns and layered
with various easy-to-make sauces and spreads. I want you to feel confident
enough to get in that kitchen of yours and tackle any one—and hopefully
all—of these recipes. The goal here is to take the fear out of baking
homemade bread and making sauces from scratch and instead to make you