9 min read
Learning to Read a Hot Pan
Follow the sound, movement and color of food in a skillet, and learn which adjustments are worth making before it reaches the plate.
Techniques
Build kitchen judgment through practical comparisons and sensory cues.
9 min read
8 min read
A Useful Pot of Vegetable Stock
Make a clear, flexible stock with the vegetables you are likely to have, and decide what each batch is for before adding anything strong.
8 min read
An Even Slice of Onion
Work with the curve of an onion and the shape of its layers to get slices that cook or soften at much the same rate.
8 min read
Finding the Right Vinaigrette
Taste the dressing on the food it will coat, and adjust its balance and texture a teaspoon at a time.
8 min read
Getting an Even Dice from an Avocado
Use a spoon, a board and a ripe avocado to make pieces that stay distinct through one good toss.
8 min read
Getting More from a Box Grater
Match the right face of a box grater to the food you have, then put the different textures to work in salads, sauces and quick dinners.
8 min read
How to Soften a Leek
Slice a leek into thin arcs and sweat them gently for the sweet, nearly invisible base of a soup, sauce or filling.
8 min read
The First Cut in a Cabbage
Give the whole head a stable place on the board, then use the core and the curves of the leaves to get the cut your dish needs.
8 min read
The Quiet Work of Rinsing Rice
Compare two small batches from one bag and learn how rinsing, draining and the choice of rice affect the texture you get.
8 min read
When to Toast a Spice
Heat a small batch of whole spices just long enough to change their aroma, then cool, crush and use them where that difference belongs.