Techniques

Appears in

Published 1996

Roasting (with a convection oven). We roast 80 percent of our fish this way. It seals in the juices and flavors. We do everything this way—small cuts of fish and meat, even scallops—and let it rest for three minutes, just like meat. And all our cooks have small spray bottles of oil, to spray the meat.
Braising. Living in a fast-paced world, there is no time to cook anymore. This takes longer, but you get to use cheaper cuts of meat that have a lot of flavor. We’ll do braised lamb next to lamb loin or chop, for contrast on the plate. It’s a forgotten technique that has great delicacy.
Pan-frying. It’s a technique you’d use for veal medallions or thin cuts of meat. Or for vegetables or potatoes, to give them crispness.

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