Some thoughts on how to use this book (don't skip this part!!) -- The single most important thing to learn: how to season -- Our favorite ingredients -- A good equipment checklist for any kitchen -- Science says: don't follow a recipe -- FAQs on food safety -- How I cook most meat, or, the tempurpedic test. But what's actually happening when you're blasting a hunk of brisket on high heat? ; Brisket ; Chicken ; Beef chuck ; Pork butt ; Short ribs ; Oxtails ; Ground meat and marinated meat, or, how to turn lemons into lemonade ; Build a better marinade ; The rules of marinating meat (there are none) ; Another great use for thinly sliced meat: Shabu, shabu -- Things I love to microwave (I will chuck almost anything into a microwave). How does a microwave work, anyway? ; Please, I'm begging you: clean your microwave ; Rice ; While we're talking about rice, let's talk about fried rice ; Chicken thighs ; Chawanmushi ; Other things I love to microwave -- Who actually has a local fishmonger? (Not me! A realistic approach to seafood cooking). Clams and mussels ; Steamed fish ; A quick plug for Asian clay pots (and two one-pot meals to make in one) ; Frozen shrimp ; Your freezer is your pantry ; How to properly freeze food -- Cooking great vegetables even when all you've got is less-than-ideal produce. Method 1: braise ; Method 2: raw ; Method 3: stir-fry ; Method 4: pickle ; Method 5: microwave ; Stop the peeling madness ; What can't button mushrooms do ; How to love frozen vegetables: quit thawing them ; You can apply my meat-cooking philosophy to beans, lentils, and even vegetable soups -- If I'm not eating rice, I'm probably eating noodles (often both: double starch forever) -- The least-intimidating bread recipe. Making flatbread, according to science -- How to make a condiment. Mayo-based condiments ; Vinegar-based condiments and vinaigrettes ; Chile-based condiments -- A few other things I love to make.
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