The Food Lab: Better Home Cooking Through Science

flavorful, for soups, 179
freezing, 186
ideal cooking time, 182
saving chicken parts for, 186, 573
traditional French, about, 183
USDA labeling laws, 186
Vegetable, Basic, 188
for vegetable soup recipes, 202–3
Stopwatch/digital timer, 61–62
Stovetops, constant energy output from, 240, 272
Strainer, fine-mesh, 70
Strip steaks
best cooking methods, 285
Butter-Basted Pan-Seared Thick-Cut Steaks, 312, 312–13,
313
flavor of, 284, 285
grilling directions, 323–24
other names for, 284
Perfect Grilled Steak for Two, 323, 324, 326
Quick and Easy Pan-Seared Steaks, 311, 311
raw, appearance of, 284
tenderness, 284
where it’s cut from, 284
Stuffing. See Bread stuffing
Sugar
shelf life, 79
volume and weight conversions, 9
Sumac
Onions and Chickpeas, Marinated Kale Salad with, 827,
827