What Einstein Told His Cook: Kitchen Science Explained

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2. Pour the olive oil into a small, deep saucepan to a depth of 1 inch and turn the heat to

2 pounds mussels, cleaned and debearded

4 medium potatoes, preferably Yukon Golds 2 to 4 tablespoons clarified butter Coarse salt Freshly ground pepper 1. Preheat the oven to 450ºF. Select an 8½-inch cast-iron skillet and a lid to fit, and butter the skillet generously. Wash the potatoes, pat dry, and cut them into 1/8-inch slices; to peel or not is your choice. 2. Arrange a single layer

do it with salt and a dash of sugar. This recipe uses half and half, because that’s the way we like it, but you can vary the ratio of salt to sugar to suit yourself. Just make ½ cup total of the mixture. Gravlax is a cinch to make, but you have to plan ahead because it takes two or three days. At the end of that time, you’ll have one of the prettie

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

Tapas Almonds In Spain, complimentary dishes of almonds fried in olive oil and salted are set out at bars. They are addictive. You can make them at home either by frying or, for less fat, toasting them in the oven. Both methods are given below. In either case, the best way to make the salt adhere to the almonds is to use kosher salt ground to a pow

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