Techniques: dry and bold
6 short explainers. Read them in order, or jump to the question you have right now.
- 187Why reducing strengthens a sauceWhen a sauce simmers, water leaves as steam while most of the dissolved flavor compounds, sugars and salt stay behind. Less water holding the same amount…
- 188Confit: slow cooking in fatConfit means cooking food slowly while it's covered in fat, traditionally duck legs in duck fat. The fat stays well below frying temperature, around 90°C…
- 189Pan-roast: sear, then ovenA pan heats one side at a time, so the crust browns but the middle lags and the bottom can burn. Hot oven air surrounds the food, so the center catches up…
- 190Flambe: burning alcohol vaporHeated spirits give off alcohol vapor, and the vapor above the pan catches fire. The flame is brief and mostly burns that vapor, so plenty of alcohol stays…
- 191Keeping infused oil safeFresh garlic and herbs can carry botulism spores from the soil. Under oil, they sit in a low-oxygen, low-acid, moist spot, and at room temperature the…
- 192Broiling: top heat, close rangeRoasting heats food with hot air all around it. Broiling uses radiant heat from the top element, which hits the surface directly and weakens fast with…
