What Einstein Told His Cook: Kitchen Science Explained

4 medium potatoes, preferably Yukon Golds 2 to 4 tablespoons clarified butter Coarse salt Freshly ground pepper 1. Preheat the oven to 450ºF. Select an 8½-inch cast-iron skillet and a lid to fit, and butter the skillet generously. Wash the potatoes, pat dry, and cut them into 1/8-inch slices; to peel or not is your choice. 2. Arrange a single layer

lamb. Pour the tomato sauce over and around the lamb. Sprinkle with oregano and thyme. Heat until the liquid comes to a simmer. 4. Cover with a tight lid or crimped aluminum foil and bake in the oven for 2 hours or until the meat is tender and almost falling off the bone. 5. Using tongs, remove the shanks to a serving dish and cover with foil to ke

do it with salt and a dash of sugar. This recipe uses half and half, because that’s the way we like it, but you can vary the ratio of salt to sugar to suit yourself. Just make ½ cup total of the mixture. Gravlax is a cinch to make, but you have to plan ahead because it takes two or three days. At the end of that time, you’ll have one of the prettie

1 cup dry white wine, such as sauvignon blanc, sancerre, or muscadet ¼ cup minced shallots 2 cloves garlic, minced ½ cup parsley, chopped 2 tablespoons salted butter 1. Rinse the mussels in tap water, pulling off any protruding beards by tugging away from the hinge. Discard any mussels whose shells are parted and don’t close up promptly when struck

Preserving with Sugar and Salt Gravlax Hams and other meats are usually cured by salting, while fruits are usually preserved with sugar. The reason for the difference, obviously, has to do with flavor. But salt and sugar are equally effective at killing bacteria; they pull water out in the same way: by osmosis. One classic cured meat—fish, actually

4. Don’t throw away the olive oil; it will not have been heated long enough to deteriorate substantially. Allow it to cool, pour into a jar, and store in a cool, dark place. Use it for sautéing. MAKES ABOUT 2 CUPS OR 8 SERVINGS OVEN METHOD: 1. Preheat the oven to 350ºF. Place the almonds on a baking sheet with sides. Drizzle with about 1 tablespoon ol

cups Diamond Crystal kosher salt for every 4 quarts of water. Sugar and other ingredients may be added to balance the flavors. 2 Cornish game hens 4 quarts water 1 cup Morton’s kosher salt 1 cup dark brown sugar, lightly packed 1/3 cup soy sauce, preferably Kikkoman 2 tablespoons peanut oil 4 cloves garlic 3 nickel-size slices of ginger 1. Remove t

to the pan. Turn the birds breast side up and continue to roast for another 30 to 40 minutes, basting every 10 minutes. Make sure to get some of the solids onto the skins, especially on the final basting. The birds will be tender, juicy, and mahogany brown all over. SERVES 2 GENEROUSLY

Seashore Sautéed Soft-Shell Crabs Some chefs like to show off by gussying up their crabs with batter, bread crumbs, cracker meal, flour dustings, or spices. None of that is necessary. In fact, they smother the delicate flavor of a really fresh crab. Save the seasonings for the table. All you need are fresh, live crabs, bubbling butter, and a little