Harold McGee

Harold McGee · NYT Cooking

Harold McGee · NYT Cooking

Harold McGee · NYT Cooking

Harold McGee · NYT Cooking

Harold McGee

Harold McGee · NYT Cooking

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.

Harold McGee · NYT Cooking

Heston Blumenthal, the chef at the Fat Duck near London, updated classic British fish and chips in his book "In Search of Perfection" (Bloomsbury, 2006), using a batter that includes beer and vodka. The alcohol dissolves some of the gluten proteins in the wheat flour, so the crust doesn’t get tough and boils off faster than water, so the batter dries out, crisps and browns quickly, before the delicate fish inside overcooks. The coating ends up especially crunchy — with each bite, you crush many thin layers of crust. Harold McGee

Harold McGee · NYT Cooking

Whole grains tend to absorb more water and produce weaker gluten networks, and I found that kneading, as the recipe directs, gave a lighter, loftier loaf. Harold McGee

Harold McGee · NYT Cooking

Harold McGee

Harold McGee · NYT Cooking

Harold McGee · NYT Cooking

Harold McGee · NYT Cooking

Harold McGee · NYT Cooking

This cold-brewed iced tea comes from Maricel Presilla, who serves it at her Latin restaurant Zafra in Hoboken, N.J. Oolong tea scented with osmanthus flowers, or with a sliced peach and its pit, suggests the sweet aroma of white rum. Fresh mint, lime and lemon balm are added and it sits for at least 4 hours or overnight. Sweeten with sugar and serve over ice.

Harold McGee · NYT Cooking

Harold McGee · NYT Cooking

Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with … well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients. This is just flavor in fluid form, which you can use in the same way you might use a soup or sauce. Harold McGee

Harold McGee · NYT Cooking

Harold McGee · NYT Cooking

Harold McGee