Cooking Techniques Reference

Brown butter

Butter first melts, then foams, then the milk solids turn golden and smell nutty. Remove it promptly because the change from browned to burned happens quickly.

High-heat cooking

High heat creates browning quickly. Prepare every ingredient before starting because there may be little time to pause once food hits the pan.

Breading station

Use three stations: seasoned flour, egg wash, and breadcrumbs. Flour helps egg adhere; egg helps breadcrumbs adhere; breadcrumbs form the crisp crust.

Pasta basics

Salt the water, stir shortly after adding pasta, and reserve some cooking water before draining. Starchy water helps sauces cling and loosen evenly.