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Strong opinions and plenty of tips to make your cooking taste better: that’s the specialty of Christopher Kimball, chef/founder of the cooking school and media company Milk Street, named after his Boston address.
His goal is to wean us off of slavishly following classic culinary systems or trying to adapt Italian, Chinese and other cuisines. Instead, he says we should “rethink what we do at the stove.” That means learning basic techniques that give your food more flavour in less time.
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His latest cookbook, Milk Street: The New Rules (Little, Brown/Hachette, $44), begins with four useful pages filled with 75 changes he suggests we make in the way we cook. For example, start potatoes in the microwave, and after roasting they will be tender inside, crisp outside. Sear seafood on only one side, remove the pan from the burner, and let the residual heat finish the cooking. Skip searing meat and get flavour by adding more herbs and spices.
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April 14, 2020 at 10:04PM
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Six O'Clock Solution: Handfuls of herbs spice up salads - Montreal Gazette
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