40–41
10-inch cast-iron skillet, 39–40
3-4 gallon stockpot, 41–42
12-inch tri-ply (laminated) straight-sided lidded sauté pan,
39–40
12- to 14-inch carbon steel wok, 41
2½- to 3-quart saucier, 41
Poultry. See also Chicken; Turkey
brining, 574–79
buying, for roasting, 566–73
defrosting, 77
dry-brining, 579–80
Gravy, Dead-Simple, 619, 619
marinating, 589
parts, roasting methods, 583
raw, storing in refrigerator, 76
resting, before serving, 587
roasting, basics of, 566
roasting on hot steel, 584
safe handling of, 573, 574
spatchcocking cooking method, 581, 581–83
storing, 574
USDA cooking guidelines, 361
Prep bowls, 66
Pressure cookers, and high-altitude cooking, 98–99
Prime Rib
best cooking methods, 630–33
best size to buy, 628
bone-in, how to carve, 634, 634
chuck end, about, 628