RT if lallimusic's cooking rules positively changed your life
Test Kitchen editors will be sharing their top 10 cooking rules: the techniques they swear by, the ingredients they can’t live without, and the mindsets that keep them going.
This week: our one and only food director, queen of the Test Kitchen, and lover of all things saucy glossy, Carla Lalli Music.Fat is integral to any dish, and not just because it adds flavor. Fat is also a cooking medium—think about the olive oil you swirl into a pan before sautéing, or the deep bath of peanut oil you’d add to a cast-iron skillet to fry some chicken.
, and I think about them everytime I behold my kinda-crusty oven interior: A clean oven conducts heat much more evenly and efficiently than a dirty one. My oven isn’t clean. Maybe that’s why it runs 50 degrees cooler than the temperature on the dial.Black carbon steel pans are as effective as conducting and retaining heat as cast-iron, but without the bulk and weight. They’re often sold as “crepe pans,” but come in lots of diameters.
—affordable and indestructible. It’s my go-to for searing scallops or steaks, making grilled cheese, and yes, crepes!Think of this like your favorite jeans. Why buy other jeans when those ones are the best? If something is working, work it.Where Cooking Begins . If you go to the market with a very specific recipe and list of ingredients in mind, you can set yourself up for disappointment. What if they don’t have what you needed? What if the salmon you thought you were making doesn’t look so hot? Instead, stock your kitchen with basics , such as oils, vinegars, nuts, dairy, condiments, grains, pasta, canned beans, and tomatoes. When you shop in person, go rogue! Look for peak-season produce, the clear-eyed fishes, and the most marbled meats.
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