medium-high. (We use a heavy, 7-inch-diameter saucepan.) Heat the oil to 365ºF, as measured by a deep-frying thermometer. To test the oil without a thermometer, drop a bit of batter into the fat and if it floats immediately to the surface, the temperature is about right. 3. Gently drop in the batter one tablespoon at a time, using a second spoon to

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

2. Pour the olive oil into a small, deep saucepan to a depth of 1 inch and turn the heat to

Thin Skins and Gelatins Greek Lamb Shanks The shin bones of young animals such as lambs are surrounded by an abundance of collagen-containing cartilage, which cooks down into lots of mouth-watering gelatin in the meat and contributes, along with the meat juices, fat,

Rock Cornish Brined Hens Bob’s Mahogany Game Hens Cornish game hens are flavorful and juicy, especially when brined before roasting. In this recipe we give them an Asian flair by basting with a soy-garlic-ginger sauce to produce beautiful mahogany-brown skins. How much brine to use? Put the hens into the bowl, crock, or resealable plastic bag that

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that you weigh. That’s about 1,600 calories per day for a 150-pound male. But that can vary quite a bit depending on sex (women require

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

The Baking Soda Blues Blueberry Blue Corn Pancakes Blue corn is common in the American southwest and has a rich and nut-like flavor. It is treated with wood ashes, which are alkaline and, like lime and lye, make certain amino acids more available. Many people value blue cornmeal for its superior nutritional value. The alkali treatment also intensif