Techniques

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Published 1996

Grilling. It’s good for flavor development. You get a lot of flavor off the wood on what you’re grilling. It’s adaptable to meat, fish, and vegetables.
Baking (so I can sneak roasting in). For breads. And high-temperature roasting of meats and larger fish.
Cooking in a pan (sautéeing/boiling). I do like the high-temperature effects of searing things, being able to affix spices and such to the flesh of a fish.

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