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Jinmyo

Q: Favourite Technique

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What is your favourite technique and why?


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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probably simmering for foods that are asked for boiled are rarely good if you actually boil them for any length of time. Keeping a pot just under the boil needs a bit of attention but the results in ham, beef, fish or even veg are noticeably better. Also it is regularly the small points which make a difference in cooking - no point a wonderful relish to partner your shin of veal if the meat has the texture of boiled rags

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