Pan-seared steak: when to salt, how to sear, doneness
Pan-seared steak: myths, cuts, doneness and peppercorn sauce.
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Journal
What happens to food over the heat, and why cooks do things exactly the way they do.
French omelet: the heat, the spatula and when to salt
French omelet: how to roll it without any browning, and how it differs from the Mère Poulard omelet.
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How to choose fish: fresh fish and fillets at the store
How to choose fresh fish and fillets at the store: what to look at and what to sniff.
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Apple varieties: 9 apples and how to use them
9 apple varieties, from Granny Smith to Antonovka: flavor, texture and how to use them.
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Skillet shakshuka: heat, timing and a runny yolk
Skillet shakshuka: how to keep the yolks runny, and the most common mistakes.
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Pastry cream: how to cook it without lumps or curdling
Lump-free pastry cream: why it curdles and how to prevent it.
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French meringue: ratios, temperature, drying
French meringue: ratios, technique and drying.
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Shortcrust pastry: 4 mistakes that make it tough
How to ruin shortcrust pastry in 4 steps. Other people's mistakes are so much more fun.
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Cookbooks every chef should read
Cookbooks every chef should read. Or, a list of perfect gifts.
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The History of the Baguette: A Loaf Born of the Law
The history of the baguette: it appeared in Paris in the 1920s, and not at all as a symbol of Frenchness.
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How to Boil Eggs: Timing, Temperature, and Key Principles
How to boil eggs: soft, jammy, and hard. Timing, temperature, and why eggs crack.
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How to Choose a Pumpkin: Variety, Ripeness, and Sweetness
How to choose a sweet pumpkin: varieties, ripeness, and why some pumpkins are watery while others are dense.
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