Perfection is lots of little things done well. — Fernand Point
Roasting A technique that cooks foods by surrounding with dry air in a closed environment. The air captured in the oven is the cooking medium. Hot air circulates around the food, and as the outer layers become heated, the foods natural juices turn to steam …
Biryani A biryani is a layered casserole of rice, meat, vegetables and spices. It is cooked in the dum style, which seals in the steam and preserves the flavors and nutritional content of the dish. The dish is created by alternatively layering rice and meat …
Baghar
Baghar (also known as Tadka or Chounk) is the frying of spices either to start the cooking process or as a final flourish on a finished plate. The technique is essential to Indian cuisine, as many of the spices used have essential oils which need to be extracted to achieve full flavor. Whether conducted at the beginning of a recipe or the end, the process is the same. A small amount of oil is placed in a hot skillet. The whole spices are added and are sautéed until they begin to toast, or even pop open. This activates the essential oils in the spices and infuses the cooking oil with flavor. If this technique is used to finish a recipe, the hot oil and spices are then poured over the top of the dish to infuse the recipe with the flavors from the oils.
Skate According to a recent trend, ff monkfish—an unlovely creature whose veiny, purplish flesh turns off many shoppers—could find favor among chefs, you had to figure it was only a matter of time before skate, another “trash fish,†would be rediscovered. If anything, skate suffers …
Black Pudding Black pudding is boiled pig’s blood in a length of intestine. In the UK puddings are usually bound with cereal with suet or cubes of fat added. European puddings are lighter because they are often made with cream instead of cereals. Black pudding …
Barley’s been feeding humans for millennia, though it fell out of favor during the last one as people came to see it as low-brow peasant fare. It’s most often used in soups and stews, where it serves as both a puffy grain and a thickener, but it also makes a nice side dish or salad. At most markets, you’ll have to choose between two types of barley. Hulled barley is the most nutritious, since only the tough outer hulls are polished off. Pearl barley is polished some more, so that the outer bran layer is also scrubbed off. It’s less nutritious, but more popular since it’s not as chewy as hulled barley and it cooks faster.
Coulis Coulis is a sauce which can be sweet or savory, depending on what it is meant to accompany. As a general rule, coulis is thick and evenly textured, and it can be made from fruits or vegetables. Using coulis can enhance the flavor of …
Langoustines Langoustines are actually a member of the lobster family. The Dublin Bay prawn is also known as “langoustine” in French, “langostino” in Spanish, Norway lobster and in the UK, the shelled meat of the tail is known as “scampi”. Langoustines are found in the …
Leeks look like large green onions, and they have a more complex onion flavor. They are often cooked as a vegetable side dish, or used in soups. Be sure to wash them thoroughly before cooking, as the leaves are notorious for collecting dirt. Substitutes: yellow onion, or ramps
Fennel There are two types of fennel, both with green, celery like stems bright green feathery foliage. Florence fennel also called finocchio is cultivated throughout the Mediterranean and in the US. It has a broad, bulbous base that’s treated like a vegetable. Both the base …