Essential Techniques

Searing Meat – How to get a real nice, brown crust – and not burn anything.

Making Pan Sauces – Capture all that flavor that would have been lost to the surface of the pan, and create a delicious sauce.

Braising – Low-heat, slow cooking in liquid, for maximum tenderness and deep flavor.

Making Soup – One of the easiest things to prepare, if you understand the basic procedure.

Making Vinaigrettes and Other Emulsions – It’s easy to make a delicious salad dressing or other emulsified suace – no need to buy the bottled ones.

Clarifying Butter – Separate butter so you can use it at higher heat without it burning.

Separating Eggs – The easiest, fastest way to get the whites and yolks apart.

Foaming Egg Whites – How to get perfect foam, whether using a mixer or putting elbow grease into it.

Roasting Peppers – An easy technique to both peel peppers, and get a really deep, sweet flavor out of them.

Pickling Vegetables – Originally a way to preserve vegetables beyond the growing season, pickling is now used as much for flavor and texture as for preserving.

Basic Recipes

Tomato Sauce – One of the five mother sauces, for all its variations.

Chicken Stock – An invaluable source of flavor for so many different preparations.

Beef Stock – Like chicken stock, I try to always keep some in my freezer.

Veal Stock, Sauce Espagnole, and Demi-Glace – More complicated, but full of flavor.

Pesto – The delicious, green Italian condiment, full of freshness, nuttiness, and fruity olive oil goodness.

Equipment

Selecting Cookware – My thoughts on the best pots and pans to use.