And the recipes to use to learn the best versions.
A deliciously melty GRILLED CHEESE
Serious Eats has a great step-by-step slideshow of how to make the ultimate grilled cheese. The key tip is that you should toast one side of each slice, sandwich the cheese between those toasted sides, then toast the other sides. Directions here.
A truly perfect ROAST CHICKEN
The only roast chicken recipe that really matters is Thomas Keller's. (It's true — we tested a lot of them side by side in a tournament.) Keller's recipe calls for super high heat, three ingredients — chicken, salt, and pepper — and teaches you essential techniques that will last a lifetime. Instructions here.
Basic ROASTED VEGETABLES
Set the oven to 450°F, toss veggies with oil and kosher salt, spread out on a baking sheet so they aren't too crowded, and roast until they look/taste good. The only trick is that you sort of have to understand which veggies take a little longer to cook — harder veggies like carrots, potatoes, broccoli, etc take longer than soft mushrooms and tomatoes — so you'd cut those into smaller pieces so everything cooks at the same rate. Follow a couple of recipes and you'll get it no problem after a few times. Get a basic recipe here.
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