The Food Lab: Better Home Cooking Through Science

“hormone-free” label, 569
internal temperatures, quick guide to, 362
kosher, about, 571–72
labeling terms, 569–71
legs, cooking temperatures, 581
marinating, 589
muscles in, 179–80
“natural” label, 569, 570
“no antibiotics” label, 569
“organic” label, 570–71
parts, buying, 573
parts, pan-roasted, sauces for, 368–70, 369
parts, pan-searing, best methods for, 357–58
parts, roasting methods, 583
parts, saving for stock, 573
preparing, for chopped salads, 835
raw, handling, 574
raw, rinsing, 573
raw, storing, 574
resting, after breading and before frying, 870
resting, before serving, 587
roasted, flavoring agents for, 588–89
roasting methods, 580–84
roasting on hot steel, 584
salting versus brining, 358–60
“self-basting,” or “enhanced” label, 572
skillet-braised, best methods for, 247, 247
skin, collagen in, 585
skin, crispy, obtaining, 585–86, 586
skin, fat in, 180