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Tag: Recipes: Technique

Technique: Miller Union’s Steven Satterfield on the art of the salad

“Everyone thinks salad-making is so friggin’ easy,” says Steven Satterfield. “But there’s a lot more nuance to it than people realize.” How you choose, wash, dry, store, dress, and toss those leaves can mean the difference between a salad that dazzles and one that disappoints.

Technique: General Muir’s Todd Ginsberg on curing lox

The terms “lox” and “smoked salmon” are often used interchangeably, but deli purists will tell you real lox is not smoked but cured in salt for days or even weeks. Finding the perfect level of salinity is a delicate process, says chef Todd Ginsberg.

Technique: Sotto Sotto’s Riccardo Ullio on making risotto

“People make more of a big deal about cooking risotto than it actually is,” says Sotto Sotto’s Riccardo Ullio, who’s eaten this luxuriously creamy staple of northern Italy his whole life.

Technique: Cacao Atlanta Chocolate Co. owner Kristen Hard on how to temper chocolate

Dip a marshmallow, a pretzel, or even a graham cracker into a bath of melted chocolate, and suddenly, the mundane becomes magical. But here’s the catch: If you’re using fine, unadulterated chocolate—as opposed to artificially flavored coatings fortified with vegetable oils—you must temper it first.

Technique: Cibo e Beve’s Linda Harrell on perfect meatballs and marinara

At Cibo e Beve, Linda Harrell’s most popular appetizer is a trio of meatballs doused in marinara then crowned with a dollop of ricotta and a crisp-fried basil leaf. To help the rest of us master the art of the meatball, Linda Harrell let us in on some of her tricks.

Technique: Kimball House’s Bryan Rackley on how to shuck oysters

At Kimball House, co-owner Bryan Rackley gives an English major’s attention to the descriptions he writes for the oyster menu. Rackley is also just as obsessive about how these briny beauties are presented. Novices need not be afraid to shuck oysters at home if they follow some simple guidelines.

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