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Cooking Methods
Photos above by Zak Yasin In 1980, Shizuo Tsuji released the first edition of his groundbreaking Japanese cookbook, Japanese Cooking: A Simple Art. His goal was not merely to present a series of...
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Fried Chicken
Photo by Zak Yasin PRINT RECIPE While I could make the case that fried chicken is the perfect dish for any time of year, crispy Japanese-style fried chicken (karaage), paired with one of this...
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Risotto
PRINT RECIPE I wrote about making risotto in the pressure cooker in the first issue of the Cook’s Gazette, winter 2015. Risotto can be the elegant first course of a luxurious dinner or it can be a...
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Paella
Paella can mean several things. It’s the name of a rice-based dish with poultry, seafood or game, depending on the region in Spain where it is prepared. It’s also the name of the pan in which that rice...
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Jasmine Rice in the Pressure Cooker
PRINT RECIPE I wrote about using the pressure cooker for preparing jasmine rice in the very first issue of the Gazette, in the winter of 2015. It makes fantastic rice, with the steam from the grains...
View ArticleCooking Basmati Rice
PRINT RECIPE by Fadia Jawdat My mother and grandmother cooked rice daily. In our house in Lebanon, the main family meal was often a seasonal vegetable stew, served over rice. Mother also prepared...
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Pressure Cooking Rice, Beans and Grains
Rice and Grains The pressure cooker is an amazing tool for a wide variety of rice and grain dishes. Because the pressure pushes the starch to the outside of the grain it is brilliant for risotto. It is...
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Pressure Cooking Rice, Beans and Grains
Rice and Grains The pressure cooker is an amazing tool for a wide variety of rice and grain dishes. Because the pressure pushes the starch to the outside of the grain it is brilliant for risotto. It is...
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The Key to Chinese Cooking
The Key to Chinese Cooking Irene Kuo, Alfred Knopf, 1977 In the 2015 spring issue of the Gazette, I wrote about stir-frying, a culinary technique that I thought would awaken diners to the new season....
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Cooking Under Pressure
Cooking Under Pressure Lorna Sass, William Morrow, 1989 In 2011, I started to explore a book that had taken the culinary profession by storm, Modernist Cuisine by Nathan Myhrvold. I thought it was...
View ArticleHow Miso is Used
In addition to use in soup and pickles, miso is a fundamental building block in many dishes and their iterations, including ramen and udon noodles, nimono, or simmered dishes, and nabe, or one-pot...
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Vegan Baking
Garlic Naan Bread Creating vegan recipes has taught me some invaluable new techniques and introduced me to new ingredients, particularly in the arena of baking. The single most useful technique, not...
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Final Assembly, Completing the Bowl
PRINT RECIPE There may be no more important part of ramen than the last, frantic step: putting the whole bowl of soup together. You’ve already made your broth, chashu, egg, mushrooms, oils, and other...
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Ramen Broths
In a bowl of ramen soup, there are two main components, the broth and the tare. The broth makes up the vast majority of the liquid in the soup, and contains water with varying amounts of fat, protein,...
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Ramen’s Learning Curve, the World’s Slowest Fast Food
Contrary to most people’s experience with cooking ramen, it is a surprisingly involved and time consuming process, completely removed from the popular instant ramen varieties found at supermarkets....
View ArticleWhy Chicken Thighs
Chicken thighs can be cooked on the stovetop, in the oven, in a pressure cooker, a tagine, a donabe or on the grill. They can be braised, oven-roasted, deep-fried, stir-fried, pan-fried, poached, or...
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