Techniques
Fourteen skills that make every snack better.
Shallow-Frying Without Fear
Rest, taste, adjust. Those three words fix more dishes than any gadget.
TechniqueHow to Fold a Dumpling Six Ways
Practise on something cheap. A bag of cucumber costs very little and teaches you a great deal.
TechniqueQuick Pickles in Twenty Minutes
Work in small batches. Every shortcut that involves “just doing it all at once” ends in steam and sadness.
TechniqueBrown Butter, Explained
Work in small batches. Every shortcut that involves “just doing it all at once” ends in steam and sadness.
TechniqueBuilding a Better Batter
In Istanbul we watched a vendor do this one-handed while taking payment with the other. Aim lower to begin with.
TechniqueKnife Skills for Snack People
A pinch of rice vinegar at the end is optional, but it is the kind of optional we always opt into.
TechniqueThe Art of the Crispy Edge
Kenji taught us to count out loud for the first dozen attempts. It feels silly and works perfectly.
TechniqueSteaming at Home
Set up your station before you start — a Dutch oven, a tray for finished pieces and a bowl for scraps.
TechniqueBalancing Salt, Fat, Acid and Crunch
Mei taught us to count out loud for the first dozen attempts. It feels silly and works perfectly.
TechniqueDoughs That Forgive You
Start with a dry pan and more heat than feels polite. Most home cooking problems are really temperature problems.
TechniqueCharring on a Domestic Hob
Rest, taste, adjust. Those three words fix more dishes than any gadget.
TechniqueSauces You Can Make in a Jar
In Oaxaca we watched a vendor do this one-handed while taking payment with the other. Aim lower to begin with.
TechniqueDeep-Frying Safely in a Small Kitchen
Start with a dry pan and more heat than feels polite. Most home cooking problems are really temperature problems.
TechniqueToasting Spices Properly
Set up your station before you start — a Dutch oven, a tray for finished pieces and a bowl for scraps.