The Building Blocks of Great Cooking
Cooking is an art, but every masterpiece starts with a solid foundation. This section covers the essential techniques and ingredients that form the backbone of the recipes in this book. Mastering these basics will make the cooking process smoother and your dishes even more delicious.
Searing
Brown the surface of meats or vegetables over high heat to lock in flavor and create a caramelized crust. Avoid overcrowding the pan, and always preheat it properly.
Basting
Spoon, brush, or pour liquid over meat as it cooks to keep it juicy and flavorful. Perfect for roasts like turkey or chicken.
Reduction
Simmer liquids to concentrate flavors and thicken the texture—perfect for sauces and soups.
Techniques
These techniques are used throughout this cookbook. If you’re not familiar with any of them, watch a quick tutorial or give it a practice run—you’ll thank yourself later.
Deglazing
Add liquid (wine, stock, etc.) to a hot pan to dissolve the flavorful browned bits (fond) stuck to the bottom. These bits are the base of rich sauces and gravies.
Folding
Gently mix airy ingredients (like whipped cream or egg whites) into a batter to preserve their fluffiness. Essential for soufflés or mousses.
Degreasing
Skim off excess fat from cooking liquids to keep sauces and stews light and balanced.
Braising
Slow-cook meat or vegetables in a small amount of liquid at a low temperature. Great for tougher cuts, breaking them down into tender, flavor-packed bites.
Tempering
Gradually add hot liquid to eggs or other sensitive ingredients to raise their temperature without curdling. Vital for custards and creamy sauces.
Essential Ingredients
Some ingredients are the unsung heroes of the kitchen. Here’s why they matter and how they’re used:
Demi-Glace: The Secret Ingredient
Demi-glace is a deeply concentrated stock that adds richness and complexity to sauces, soups, and braises. Think of it as liquid gold—it transforms a good dish into a great one. Homemade is unbeatable, but high-quality store-bought options work too. Keep it handy; you’ll use it often. The recipe is on page ? but a really great short cut is to drop by Williams-Sonoma and buy a jar.
White Wine vs. Dry Vermouth
Dry vermouth is a reliable substitute for white wine—it’s consistent, keeps for weeks, and adds a subtle herbal note. Use it for everyday cooking. But when white wine is the star (like in risotto), splurge on a good bottle to let its character shine.
Stock: The Foundation of Flavor
A good stock is the base for so many recipes. Chicken, beef, or vegetable stock adds depth and richness to soups, sauces, and stews. Homemade stock is the gold standard, but store-bought is fine—just choose low-sodium so you can control the seasoning. The recipe is on page ? , or you can pick some up at the store.
Mirepoix: The Flavor Workhorse
Mirepoix is the holy trinity of aromatics: a simple mix of onion, carrot, and celery that forms the backbone of countless recipes. Sautéed gently, this trio adds depth and sweetness to soups, stews, braises, and sauces. Stick to the classic 2:1:1 ratio (two parts onion/ green onion/shallots, one part carrot, one part celery), It's humble, versatile, and a kitchen essential. Recipe on page ?
Bouquet Garni: Aromatic Magic
A bundle of herbs tied with twine or wrapped in cheesecloth, bouquet garni infuses broths, sauces, and stews with incredible aroma and depth. Our go-to mix includes thyme, parsley, bay leaf, and rosemary. Fresh herbs are ideal, but dried (Penzie spices) work just fine.
Butter:
If you are going to use cheap, frozen butter, let me stop you right here. Not only will it ruin this recipe, but it’ll tarnish my good name. Just skip the cooking altogether and embrace fast food. Otherwise use Kerrygold, Plugrá, Président or Vermont Creamery butter all of which deliver a creamier texture, richer flavor, exceptional taste, and higher (healthier) butterfat content. If you’re OCD use unsalted butter for better salt control. If you use salted butter, add less “salt to taste” later.
Carving a Chicken or Turkey Using the “Whole Breast” or "Down and Under" Method
Note: A sharp carving knife and a cutting board with grooves to catch juices are very helpful
Steps:
Position the Bird
Place the cooked chicken or turkey on a cutting board breast-side up. Allow it to rest for 10-15 minutes after roasting to let the juices redistribute (add any juice to the sauce).
Remove the Legs
Start by cutting the skin between the leg and the body. Pull the leg gently away from the body and cut down toward the joint where the thigh connects to the body. Dislocate the thigh joint with the tip of your knife or by bending the leg back until it pops out of the socket. Then slice through the joint to remove the leg completely.
Remove the Breast Meat
First, locate the backbone and cut down: Find the backbone running along the center of the bird. Using the knife, cut down along one side of the breastbone, following the contour of the ribcage. Your knife should be angled slightly inward to get as close to the bone as possible, (avoid creating gristle by cutting into the cartilage).
Second slice under and up: As you cut down along the breastbone, gently work your knife under the breast meat, cutting upward from the bottom near the wing joint to remove the entire breast half in one piece. The goal is to free the entire breast from the ribcage. Be sure to get the ????
Carve the Breast Meat
Cut into vertical Slices. Once the breast meat is removed, place it skin-side up on the cutting board. Slice the breast meat into even vertical slices, about 1 inch thick. This method keeps the skin intact and ensures each slice has a nice portion of skin on top.
Remove the Wings
To remove the wings, pull them away from the body and cut through the joint connecting them to the body. You can leave the wing whole or separate the wing at the joint into two pieces.
Carve the Thigh and Drumstick
Separate the thigh from the drumstick by cutting through the joint. You can carve the thigh meat into slices by holding the bone and slicing parallel to it. The drumstick can be served whole.