Learn the technique once. Cook with the seasons forever.
This week's lesson · Braising
When the weather turns, a pot of braised short ribs in the oven is one of the most comforting things a kitchen can produce. The ribs are seasoned, browned until deeply caramelized, then simmered gently in red wine and stock with onions, carrots, celery and herbs until the meat slips from the bone.
Autumn · Caramelizing onions
Autumn · Browning butter
Technique
How to hold a chef's knife, keep your fingers safe, and master five everyday cuts: slice, dice, mince, julienne and chiffonade.
Technique
The four-step formula for a glossy pan sauce after searing meat or fish: aromatics, deglaze, reduce, mount with butter. Plus variations.
Technique
What braising is, which cuts and vegetables to choose, the right pot and temperature, and how to tell when a braise is truly done.
Spring · Stirring a risotto
Summer · Making a compound butter
Summer · Salting tomatoes
Winter · Building a soffritto
Spring · Laminating a hot-water dough
Summer · Emulsifying with a blender
Winter · Cutting in cold butter
Winter · Blooming cocoa