Wisdom from the French ‘Joy of Cooking’
Tips from Madame:
When sautéing blanched vegetables, start them in a hot dry pan and only add the butter after the surface moisture has evaporated. This way the butter will coat the vegetables rather than puddle in the bottom.
Potato salad can be eaten cold or warm, but it must always be seasoned when it is hot so the flavors will penetrate the potato.
When preparing duxelles (finely chopped mushrooms cooked with shallots), place the chopped mushrooms in a towel and squeeze them tightly to extract as much water as possible before you begin cooking.
Fat rendered from beef kidneys is without a doubt the best for deep-frying. It can withstand a high temperature without burning, and food fried in it will stay crisp longer.
Braise in a pot that is just big enough to barely hold the meat comfortably. If the pot is too small, the meat will scorch; if it is too big, the sauce will be overly diluted.
Cold is the enemy when making mayonnaise; all ingredients and utensils should be at room temperature.
Use only oil or butter to baste a roast, never liquid, which will hinder the browning. For this reason, do not baste with the fat from the bottom of the pan because it is very difficult to spoon only pure fat without any cooking juices.
Always core apples before peeling them. The peel helps support the pulp and keeps it from bursting while you’re cutting out the core.
To tell when fish is done, insert a metal skewer into the thickest part and then press it to the back of your hand. The skewer will be burning hot if the fish is sufficiently cooked.
Always cook mushrooms before adding them to a composed dish; if you add them raw, they will turn leathery and tough.
When making mashed potatoes, boil the potatoes just long enough that they are almost cooked. If you overcook them, the potatoes will absorb too much water and crumble. Furthermore, stir in the milk only after you have beaten in all the butter.
It is much easier to pluck a chicken that is freshly killed and has not been refrigerated.
