The Chef's Playbook
The language of the kitchen.
The techniques behind our recipes, explained the way they are taught on the pass. Not just what to do, but why it works. Master these and every dish you cook improves.
Technique of the Week
Double Frying
East Asian culinary tradition
Double frying is a method of cooking food in hot oil twice at different temperatures. This process ensures the interior is cooked through while creating a significantly crunchier outer shell.
Learn the technique →
Heat
Arroser
French · to baste
Tilting the pan and spooning foaming butter, often perfumed with garlic and thyme, over meat or fish as it finishes cooking.
Why It Matters
The butter cooks the top surface gently while the pan handles the bottom, seasoning and basting in one motion. It is why restaurant proteins taste richer without tasting heavier.
Cook it: Pan-Seared Scallops with Lemon Butter, Mozambican Peri-Peri Prawns
Heat
Double Frying
East Asian culinary tradition
Double frying is a method of cooking food in hot oil twice at different temperatures. This process ensures the interior is cooked through while creating a significantly crunchier outer shell.
Why It Matters
Single frying often results in a soggy crust or an undercooked center. Performing a two-stage fry allows you to manage heat levels to achieve a shatteringly crisp texture that holds up for longer periods.
Cook it: Chicken Kiev, Çökertme Kebabı
Heat
The Maillard Reaction
The science of browning
The chemical reaction between proteins and sugars at high heat that turns a steak's crust deep mahogany and makes roasted onions taste sweet and complex.
Why It Matters
Browning is flavor being created, not just color. A dry surface, a hot pan and the patience not to move the food are worth more than any single ingredient you could add.
Cook it: Matambre Arrollado (Rolled Stuffed Flank Steak), Bistecca alla Fiorentina with Rosemary Oil
See these techniques at work in the kitchen.
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