The Food Lab: Better Home Cooking Through Science

how to carve, 602, 602 Roast, Barbecue-Glazed, 600 Roast, Buttery Lemon-Herb-Rubbed, 595 Roast, Jamaican-Jerk-Rubbe ...

dried, choosing, for chili, 253–54 dried, creating puree with, 254, 254 dried, for Texas chili, 267 dried, ...

choosing dried chiles for, 253–54 con Carne, Real Texas, 266, 269, 269 flavorful, characteristics of, 253 ...

Caper Sauce, 521–22, 522 Mexican, Seasoning Mix for, 506 Chowder, Corn The Best, 210, 212 best cooking me ...

breakdown, cooking temperatures for, 272, 585 in chicken skin, 585 in connective tissue, 180, 239 conversion ...

Chowder, The Best, 210, 212 cooking techniques, 407 fresh, buying, 210–11 fresh, storing, 211 kernels, freezing, ...

sauce, homemade, benefits of, 623 Cream Biscuits, Easy, 165 Easy Homemade Crème Fraîche, 123, 123 heavy ...

Seasoning Mix for Mexican Chorizo, 506 Curing meat, 494–95 Curly endive about, 768 preparing, for chopped salads, 83 ...

oil temperature for, 861–63 science behind, 850–51, 861–63 ten tips for, 852–54 with thin Tempura-style batters ...

Caramelized, and Rich Tomato Sauce, Pasta with (Pasta alla Norma), 701–2, 703 Chinese, about, 704 cooking ...

labeling of, 91–92 for meat loaf recipes, 528, 529 Natural label, 92 old, water test for, 91 older, ...

Egg(s) (recipes) The Best Egg Salad, 821, 821 Chopped Ranch Cobb Salad, 841–42 Creamy Scrambled Eggs, 122, ...

importance of, for vinaigrettes, 773–76 for mayonnaise, 802–5 oil-in-water, about, 774 Endive (Belgian) about, 768 and C ...

Is it best to rest?, 870 meat, salt, and time, 502 temperature versus energy in action, 33 Fajitas, Grilled S ...

flavor of, and best uses for, 718–19 and Roasted Bell Pepper Pesto with Chiles and Pepitas, 710 Fig(s) and P ...

Salad, Spicy Thai-Style, 344, 344 shopping for, 335 slicing against the grain, 340–41 slicing and serving, 335, ...

wheat, thickening milk with, 742 whole wheat versus refined white, 78 Fond, description of, 186 Fontina cheese Da ...

overcaramelized sugars in, 906, 906 perfect, criteria for, 904–5 Slow-Cooked, Joël Robuchon’s, 913, 913 ...

peanut oil, 293, 855 reusing, 858, 860 smoke point of, 860–61 temperature for, 861–63 tests on, 855 used, ...

mincing, 682, 682 and olive oil sauce, about, 679–80 Parmesan Croutons, 824 Pasta with Extra-Garlicky Shri ...