11 entries filed under this tag.
technique
A ratio rather than a recipe. Learn the three-to-one and the mustard trick and you will never buy salad dressing again.
indian
Two ingredients and a hot dry pan. The puff comes from steam, and it only happens if the dough is soft and properly rested.
technique
Bones, cold water, aromatics and four hours at a temperature that never quite bubbles. The single most useful thing to keep in a freezer.
weeknight
Skin side down in a cold pan, weighted, and left alone for most of the cook. You turn them once, near the end.
technique
One yolk holds a surprising amount of oil, as long as you add it slowly enough. Five minutes, and it fixes if it breaks.
technique
Dry surface, hot pan, butter only at the end. Temperature decides everything and a thermometer removes the argument.
technique
Ten minutes of work and thirty of waiting. They turn bright pink on their own and improve almost anything savoury.
breakfast
Low heat, constant movement, and off the pan while they still look slightly underdone.
Kitchen Notes
Ingredients on the left, steps growing right, and the last thing you do in the far corner. Five minutes of orientation and you will not go back to paragraphs.
Kitchen Notes
Salt by percentage, not by pinch. One number covers meat, one covers pasta water, and the timing matters more than the quantity.
Kitchen Notes
The Maillard reaction, caramelisation, and the reason a wet pan will never give you either. Three conditions, and how to hit all three.