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Tag: Recipes: Technique
Technique: Preserving Place’s Martha McMillin on her award-winning strawberry preserves
A jar full of glistening homemade preserves makes a year-round prized treat, whether smeared on a hot biscuit, dolloped onto goat cheese, or draped over ice cream. Here, Preserving Place’s Martha McMillin explains how to make her award-winning recipe.
Technique: Holeman and Finch’s Linton Hopkins on French rolled omelets
“An omelet in its purest form is sacred to me,” says Linton Hopkins as he sets a nonstick skillet with shallow, sloping sides on the stove. “The fewer ingredients the better, so long as they are of exceptional quality: the best farm eggs you can get, really good butter, and sea salt. I don’t even add pepper.”
Technique: Cafe Alsace’s Benedicte Cooper on perfect profiteroles
The profiteroles at Cafe Alsace have developed quite a reputation since Benedicte Cooper first put them on the menu 18 years ago. “We have regular customers who order them on their anniversaries instead of Champagne,” says Cooper.
Technique: Kyma’s Pano I. Karatassos on making fish en papillote
One of the easiest and healthiest fish techniques is cooking en papillote, in which fillets are wrapped in parchment to steam in a hot oven. Stuff the parchment packets with sliced vegetables or rice for a complete meal.
Technique: Cakes & Ale’s Billy Allin on open-top braising
For an easy dinner at home, Billy Allin suggests open-top braising, a slow-cooking method that yields super-tender meat with minimal kitchen effort. For poultry, Allin prefers the “crocodile” method, in which he places chicken (or duck) pieces in a pan and partially covers them with liquid, leaving the tops exposed “like the backs of crocodiles floating in the water.”
Technique: Little Tart Bakeshop’s Sarah O’Brien on making perfect pie crusts
Sarah O’Brien uses a standard recipe for making her irresistibly flaky crusts. So how come hers taste so much better than ours? “It’s all about the little things,” she says.
Technique: Little Bacch’s Joe Schafer on roasting the perfect chicken
A roast chicken prepared with precision can be a Michelin star–worthy feast. Here, Little Bacch executive chef Joe Schafer breaks down the basics.
Technique: Wrecking Bar’s Terry Koval on making the perfect BLT
Everybody knows that a ripe tomato is essential, but it’s the details that make for BLT perfection, says Wrecking Bar Brewpub executive chef Terry Koval, who never lets his tomatoes see the inside of a refrigerator.
Technique: Little Alley Steak’s Tony Manns Jr. on grilling ribeyes
“I like a steak with personality,” says Tony Manns Jr. To him, no slab of meat fits that profile better than a ribeye, characterized by a generous marbling of fat that adds rich, robust flavor and juiciness.
Technique: Matthews Cafeteria’s Michael Greene on fluffy biscuits
Michael Greene grew up on these old-time fluffy “cat-head biscuits” that have been a Matthews Cafeteria signature for six decades.He learned to make them by watching the cooks mix, roll, cut, and bake some 300 to 500 a day in a sprawling old basement kitchen where he has spent much of his life.