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Tag: Recipes: Technique
“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.
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.
“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.
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.
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.
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.