Techniques

Appears in

Published 1996

Grilling. I love the flavor of the grill—that wood flavor. I like what the intense heat can do, the way it caramelizes the fat on the outside of meats and kind of chars the shells of shellfish. It’s not just the flavor that the grill adds to the food, but it’s the way it brings out the flavor in the food, too, and kind of seals it in.
Pan-frying. It’s a good way to seal in flavors. The other good thing is it’s a technique I can use to introduce fat into the food.
Boiling. You need a versatile way to cook foods. You can make soups and broths.

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