Techniques

Appears in

Published 1996

Boiling. George: You’d have to be able to boil to have pasta and rice. Johanne: For pasta—and boiled chicken is one of my favorite meals.
Sautéeing. George: When you cover the pan, you can get the same effect as roasting. Johanne: For sauces, and onions.
Grilling. George: For the flavor, and for the immediacy of it. Johanne: Especially over an open fire. It’s clean and simple.

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