- Use high heat so the interior of your burger cooks in its own rendered fat.
The Crumb of the Bread
- Generous hydration and a long rising time will result in a tender, open crumb.
The Spice of the Curry
- Add your spices directly to the hot oil at the beginning of your curry, not at the end.
The Savor of the Barbeque
- Low and slow with frequent basting will tenderize the meat.
The Consistency of the Custard
- Once the mixture starts to thicken, turn your heat down and whisk vigorously.
The Yellow of the Yolk
- Don't overboil your eggs and you'll get a properly yellow yolk.
The Chew of the Pasta
- Al dente, people.
The Salt of the Soup
- Homemade soups are notoriously undersalted.
The Fluffiness of the Biscuit
- Proper hydration and soft handling will let you steer clear of a dense hockey puck biscuit.
The Silkiness of the Challah
- Vegetable shortening is a highly refined and processed fat, but it will make your challah texture silky.
The Thickness of the Beans
- Boil down your beans to achieve a gelatinous texture that coats the back of a spoon.
The Bitterness of the Coffee
- If your grind size in the filter (or similarly in a French press) is too small, the water drips too slow and the coffee is exceedingly bitter.
The Lightness of the Cupcake
- Once you add the dry ingredients, mix lightly, not excessively, to achieve a tender crumb.
The Airiness of the Icing
- Room temperature butter, when creamed with sugar, allows air particles to suspend within the fat, giving the icing a light, not heavy and greasy, consistency.
The Saturation of the Fresh Toast
- Toast your pain perdu ("lost bread", or simply day-old bread) prior to frying so it will absorb more egg-milk mixture.
The Creaminess of the Scrambled Egg
- Low heat and frequent stirring.
The Juicyness of the Roasted Chicken
- Mark Bittman has this one right: high heat (425°) gets the interior juicy and the exterior crispy.
The Freshness of the Coffee Beans
- Limit the access of staling air to your beans by freezing in between grinds.
The Boredom of the Salad
- Fight against boredom in your salads by making fresh vinegarette or aioli dressings every mealtime.
The Richness of the Soup
- Carmelizing vegetables will improve the depth of flavor in your stock.
The Lightness of the Pancake
- Mix in this order: Fat, Sugar, Egg, Milk and Dry Ingredients simultaneouly.
The Flavor of the Cookie
- Bring out the intensity of your cookie's flavor by decreasing the amount of leavening agent (baking power and/or baking soda) and relying on your creaming skills combined with eggs for airiness.
The Size of the Matzoh Ball
- Get big matzo balls by soft-handling the dough.
The Depth of the Red Sauce
- Make your own flavor-rich tomato paste by slowly boiling down peeled whole tomatoes.The Green of the Green
- Don't overwilt your greens; when you've gone from bright to dark forest green, you've gone too far.
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