What Einstein Told His Cook: Kitchen Science Explained

Tear off two pieces of aluminum foil. Drizzle olive oil onto half of each piece of foil. 2. Pick up one of the fillets by one end and slide it around in the olive oil to coat. Repeat with the other side. Repeat this procedure with the other fillet on its own piece of aluminum foil. Season each with salt and pepper. Drape with scallions and parsley

place molecule by molecule. But it can be slowed to practically zero by using a

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

1 cup dry white wine, such as sauvignon blanc, sancerre, or muscadet ¼ cup minced shallots 2 cloves garlic, minced ½ cup parsley, chopped 2 tablespoons salted butter 1. Rinse the mussels in tap water, pulling off any protruding beards by tugging away from the hinge. Discard any mussels whose shells are parted and don’t close up promptly when struck

to the pan. Turn the birds breast side up and continue to roast for another 30 to 40 minutes, basting every 10 minutes. Make sure to get some of the solids onto the skins, especially on the final basting. The birds will be tender, juicy, and mahogany brown all over. SERVES 2 GENEROUSLY

2 pounds mussels, cleaned and debearded

Fish Cooked Just Right Fish in a Package Fish cooks so easily that it can even be steamed, a method that also prevents it from drying out. One classic method is en papillote, or wrapping the fish in parchment paper and heating the package in the oven. These days, we can use aluminum foil. Almost any fish fillet will work: black sea bass, coho salmo

time, leave

Seashore Sautéed Soft-Shell Crabs Some chefs like to show off by gussying up their crabs with batter, bread crumbs, cracker meal, flour dustings, or spices. None of that is necessary. In fact, they smother the delicate flavor of a really fresh crab. Save the seasonings for the table. All you need are fresh, live crabs, bubbling butter, and a little