Techniques

Appears in

Published 1996

Roasting. It’s simple and efficient and delicious. Some of the best foods are done that way—from duck to vegetables.
Braising. It’s another way of developing flavor, and a streamlined way of preparing a dish and sauce at the same time.
Grilling. Proper grilling is done when the flames are simply glowing embers, not big licking flames that leave carbon deposits on the meat.

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