Ingredients: Leftover tuna (seared) A couple handfuls of chopped kale Lemon juice Olive oil Kosher salt Supplies: The Top A good family A large skillet Method: Get in touch with your wife on a Friday afternoon and explain you have no ideas for dinner. Have your wife suggest going out, and agree on The Top*. [...]
Category Archives: sear
Seared tuna over sautéed kale
Also posted in kale, lemon juice, saute, tuna Tagged breakfast, kale, leftovers, tuna Leave a comment
Cooking methods: boil, steam, sauté
Here’s a dialogue I keep having with myself: You haven’t given them any recipes Who needs recipes? Your readers might like one or two. You know, that’s why people come to a cooking blog. For recipes. They shouldn’t. No? No. Besides, I’m not very good with recipes. Mine are always slap-dash and imprecise. Then why [...]
Also posted in bacon, boil, brussels sprouts, carrot, chop, Essay, extra virgin olive oil, onion, potato, salt, saute, skirt steak, steam Leave a comment
Mastering salt is the first step towards mastering food
“What’s the most important thing for a cook to know in your kitchen?” [Keller] paused, then said, “Seasoning.” “What do you mean, seasoning?” “Salt and pepper.” He paused again. “Salt, really.” “The most important thing for a cook to know is how to salt food?” “That’s right,” he said. -Michael Ruhlman, The Elements of Cooking [...]
Also posted in boil, leeks, potato, salt 6 Comments
Burning questions: what to consider when cooking fish
Q: How to pan fry fish without it flaking apart or burning? Pan-seared tilapia with bacon and shallots (links to a previous post) A: We’re all scared of fish. Undercooked, fish of any but the best quality ends up cold, clammy and unappetizing. Overcooked, it falls apart or ends up chewy. Overcooked fish also tends [...]
Also posted in cat fish, garlic, ginger, grouper, lemon juice, pan fry, panko, saute, shrimp Leave a comment
Salt
“[T]he primordial condiment that was prepared by the earth billions of years before early humans ever learned to enliven their food with it.” -Harold McGee We start with salt. We must. Before history, before tools, before technique. We start with salt, a basic taste. That to which other food is compared. A fundamental descriptor, the [...]