What Einstein Told His Cook: Kitchen Science Explained

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

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

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

Ricotta Fritters Deep-fried food doesn’t have to be heavy, and the kitchen can remain a smoke-free zone. These dessert fritters are light and crisp, and there’s no olive oil flavor or oiliness if the frying temperature remains between 355 and 365ºF. Drizzled honey is a traditional finishing touch, but any fruit syrup is good, especially strawberry.

violent;

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

time, leave

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

and bone marrow, to a rich brown sauce. (You may not be able to get the marrow out of the rather thin bones—osso buco, it’s not—but as it cooks its flavorful fat drips into the sauce.) Success here depends to a great degree on the choice of cooking vessel. For best results, use an enameled cast-iron Dutch oven, which holds its heat to ensure even c