The Food Lab: Better Home Cooking Through Science

Is  it  best    to  rest?,  870

meat,   salt,   and time,   502

temperature versus  energy  in  action, 33

Fajitas, Grilled Skirt Steak, 349, 349–50
Fats
duck, about, 475
flavor in, 184
monounsaturated, 856
polyunsaturated, 856
saturated, 855–56
for sausages, 496
for searing steaks, 293–94
smeared, in ground meat, effect of, 499, 499
unsaturated, 855–56
Fennel
choosing, 250
and Cumin, Slow-Roasted Boneless Leg of Lamb with,
647
preparing, for chopped salads, 834
slicing and dicing, 250, 250
storing, 250
White Wine, and Pancetta, Easy Skillet-Braised Chicken
with, 249
Fennel seeds
Seasoning Mix for Merguez-Style Lamb Sausage, 506
Seasoning Mix for Sweet or Hot Italian Sausage, 505
Feta
and Cherry Tomatoes, Almost-No-Stir Risotto with, 755
Chopped Greek Salad, 836–37, 837