The Dicey Calculus of Contemporary Cooking - WSJ.com - 37 views
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What's the difference between a 10-inch skillet and a 12-inch skillet?
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the rate of evaporation of a liquid is proportional to its exposed surface area, a sauce in a larger, flatter skillet will reduce far more rapidly than one in a taller, narrower pan
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A cook who doubles a recipe but keeps the same size pot and the same cooking time will wind up with a watery sauce.
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try to stir-fry a batch of meat in a 10-inch skillet instead of a 12-inch skillet, and "instead of sautéeing you'll end up steaming it.
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one teaspoon of table salt is equivalent to 1.5 teaspoons of Morton or two teaspoons of Diamond Crystal.