through conduction, 30–31
through convection, 31
through radiation, 31–32
Herb(s). See also specific herbs
adding to omelets, 130
blanching, for pesto, 708, 708
dried versus fresh, cooking with, 693–94
flavoring roast chicken with, 588
and Garlic Marinade, 342
-Garlic Mayonnaise, 808
Green Risotto with Mushrooms, 758, 758–59
how to chiffonade, 415, 415
-Lemon-Rubbed Roast Chicken, Buttery, 595
preparing, for chopped salads, 836
storing in crisper drawer, 76
which are best used fresh, 694
which can be used dry, 694
Hollandaise Sauce
best preparation methods, 107–10, 108
Foolproof, 107, 108, 111
Honey
-Miso Mayonnaise, 809, 902–3
-Mustard Marinade, 345
Honing steels
buying, 56
sharpening knives with, 55–56
Horseradish
Cream Sauce, 640, 640
Mayonnaise, 808
Hot Chocolate
nandana
(Nandana)
#1