Techniques

Appears in

Published 1996

Rôtisserie. For birds, fish, sweetbreads.
Steaming. It’s the most technical and the most difficult technique. It can bring flavor if you infuse the water with something like lemongrass or tea. And I like dry steaming, insulating the food in plastic wrap or a banana leaf.
Slow-roasting. It involves a long-term, compassionate relationship between the cook and the oven. I don’t like the harshness of flavor that results from high-temperature roasting.

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