The variables are few and they determine everything: how coarse the grain, how much liquid, how long, how much stirring, and whether it is meant to be poured, spooned or…
The recurring principle is that temperature is an ingredient. Fat sets, gelatin holds, starch firms and seasoning reads differently cold, and every dish below was designed around one of those.…
What these have in common is that the food is doing a job beyond being eaten - marking a date, using a glut, requiring several people to make it, or…
One variable governs nearly every dish below: whether the potato is waxy or floury. Waxy holds its shape and suits salads and gratins; floury collapses and suits mash, baking and…
The engineering problem is always the same: cook the outside without drying the inside, on pieces small enough to be portable. Every tradition below solves it slightly differently. Here are…
Two variables define everything below: temperature, which determines whether the food is cooked or merely flavoured, and time, which determines how deep the effect goes. Here are fifteen.
1. Smoked…