Turn the Browned Pan Into a Sauce You Can Taste
Deglazing recovers useful browned flavor. Inspect the pan, choose a liquid, and reduce with the final seasoning in mind.
Method notes
Stovetop cooking techniques
Manage pan heat, simmer beans, finish a sauce, and prepare a quick stir-fry. Watch the food as well as the burner setting.
8 notes to explore
When a Crowded Pan Stops Browning
Look at the liquid in the skillet before reaching for more heat. Space can solve a problem the burner cannot.
How to Finish Pasta in Its Sauce
Save a cup of cooking water, move the pasta early, and watch the sauce coat the noodles in the skillet.
Taste, Adjust, Taste Again
A small method for deciding whether dinner needs salt, acid, fat, or simply another minute.
A Pot of Dried White Beans, from Soak to Supper
Plan for a proper boil, then let the beans take the time they need. Save their broth for the next meal.
Use the First Pancake to Find Your Heat
A pale pancake and a scorched pancake are both information. Read the first one before pouring the next batch.
Poach Fish Gently, Then Check the Center
A calm pan of liquid protects delicate fish from rough handling. Thickness and a thermometer decide the finish.
Plan a Stir-Fry in the Order the Pan Can Handle
Cut, drain, and mix before heating the pan. Small batches give the vegetables and the sauce different jobs.