Techniques
The procedures the recipes are built from. Every dish that uses one carries it in full, inline. These pages are for looking a method up on its own.
- DashiThe Japanese stock: kombu drawn out below a simmer, then katsuobushi steeped off the heat and strained without pressing.used in 1
- Emulsifying with pasta waterWhy the cloudy water in the pan is an ingredient, and why a sauce made without it breaks into fat and grit.
- Pasta, boiled al denteDried pasta cooked in heavily salted water and lifted out while it still has bite, with a mugful of its starchy water kept back.used in 3
- Peanut SauceRoasted peanuts, coconut milk, palm sugar and lime, simmered to a thick, spoonable sauce for grilled skewers.used in 1
- Raw-yolk emulsionsHow a yolk turns oil into a dressing, why the oil goes in slowly, and what to do when it splits.