technique
Stories tagged “technique”
Hand-raised pork pie recipe: Franklin's hot water crust
A home-scale version of the hot water crust technique behind Calum Franklin's pies, the same method he just put into wholesale production this week.
Nashville hot chicken recipe: the cayenne-oil finish
Tennessee's fried chicken gets its heat from a paste whisked into the chicken's own frying oil, brushed on only after the pieces leave the pot, not poured over as a sauce.
Bacalao al pil-pil recipe: Bilbao's trembling cod sauce
No cream, no flour, no stock: the pil-pil sauce is cod skin, garlic oil and gentle heat, swirled into an emulsion that Basque cooks still get wrong by rushing it.
Bouillabaisse recipe: Marseille's two-stage fish stew
The Mediterranean fishermen's stew splits into broth and fish, a method the city's 1980 charter wrote down to keep the dish honest.
Lanzhou beef noodle soup recipe: the hand-pulled technique
A clear broth, red chilli oil and noodles stretched by hand, not cut: the five-element bowl that built Lanzhou's reputation as a breakfast city.
Hoshigaki recipe: Japan's hand-massaged dried persimmons
Astringent persimmons, peeled, strung and massaged by hand for weeks until their own sugar rises to the skin: the traditional Japanese way to turn an unripe fruit into a concentrated autumn sweet.
Fettunta recipe: Tuscany's new-oil toast, done right
Fettunta is the simplest test of new-season olive oil: toasted bread, garlic, salt, and as much green, peppery oil as the bread will hold.
Roasted porcini and potatoes recipe, staggered on the tray
Chef Gianluca Deiana Abis roasts potatoes and porcini in two separate stages on the same tray, so neither one steams the other into softness.
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