The Food Lab: Better Home Cooking Through Science

wares even in front of the customer, chances are you’re not getting goods worth paying for. Look at the ...

Storing As with asparagus or corn, the best way to store fish is not to. You should plan on buying ...

the fish to a zipper-lock plastic bag, squeeze out as much air as possible, and seal the bag. Place a froz ...

bones. They’ll feel like firm little bumps in the flesh. Use your fingertip to press the flesh right a ...

skin from a fish fillet, here’s how it’s done: • Step 1: First incision. Use a sharp chef’s knife to ...

ordered at restaurants or fancy ladies in French hats picked on at a high-class buffet. These days, diners are ...

difficult to cook—their thinner fillets are prone to overcooking. Arctic char are . . . not salmon. ...

ULTRA-CRISP- SKINNED PAN- ROASTED FISH FILLETS NOTE: This recipe will work with any skin-on firm- fleshe ...

crisp, about 5 minutes longer. If the skin shows resistance when you attempt to lift the fish with a s ...

BASIL-CAPER RELISH MAKES ABOUT ⅔ CUP 2 tablespoons capers, rinsed, drained, and roughly chopped 2 tablespoons chopp ...

1 tablespoon balsamic vinegar 1 teaspoon honey ⅓ cup extra-virgin olive oil Kosher salt and freshly ground ...

CHERRY TOMATO– SHALLOT RELISH MAKES ABOUT 2 CUPS 2 cups cherry tomatoes, sliced into quarters 1 shallot, ...

DILL–LEMON CRÈME FRAîCHE MAKES ABOUT 1 CUP ¾ cup crème fraîche 1 teaspoon grated lemon zest (from 1 le ...

BASIC TARTAR SAUCE MAKES ABOUT 1 CUP ¾ cup mayonnaise 2 tablespoons sweet pickle relish 2 tablespoons capers, ...

Beer COOLERS, Plastic BAGS, AND THE SCIENCE OF SOUS-VIDE There’s been a small revolution going on in restaur ...

Mexican Grill is serving food cooked sous-vide. Here’s what’s great about it. Recall the problem of t ...

And because the water bath is maintained at the final serving temperature of the meat, there’s absolutel ...

wife only dreamed of. Salmon so tender it melts if you look at it too hard. The kind of double-thi ...

of food—or liquid—at a stable temperature: the beer cooler. Here’s how it works: A beer cooler can keep ...

But What About the Vacuum? Surely vacuum-sealing the food is an essential step in effective sous-vide ...