The food lab better home cooking through science ( PDFDrive ) 1170

peanutoil,293,855
reusing,858,860
smokepointof,860–61
temperaturefor,861–63
testson,855
used,discarding,859
used,storing,854,859
used,strainingsolidsfrom,854,859
FrySauce,553
Garlic
-AnchovyBreadCrumbs,459
Bread,TheBest,748,748
CaesarSaladDressing,824,824
-ChileButterSeasoning,326
-ChiliButter,Micro-SteamedCornwith,429
-ChiliMayonnaise,Spicy,809
ChimichurriSauce,395
flavoringroastchickenwith,588
Fried,419
Fried,Cryo-BlanchedGreenBeanswith,443,443
GarlickySautéedSpinach,440,440
andHarissa,Slow-RoastedBonelessLegofLambwith,
647
andHerbMarinade,342
-HerbMayonnaise,808
juice,about,681
LinguinewithFreshClams,692,692
andLotsofVegetables,Pastawith,686–87
Mayonnaise,808

mincing,682,682
andoliveoilsauce,about,679–80
ParmesanCroutons,824
PastawithExtra-GarlickyShrimpScampi,690,691
PastawithGarlickyBroccoli,Anchovies,andBacon,685
paste,about,681
powder,about,682
prechopped,buying,681
pre-peeled,buying,681
Prosciutto,andPineNuts,HotButteredPeaswith,414
Puttanesca:TheBestSpaghettiforaNightIn,698,698
rapidlycooked,683,683
raw,683,683
Rosemary,andAnchovies,Slow-RoastedBonelessLegof
Lambwith,646
Sausage,SeasoningMixfor,505
SausagewithLentils,514,514
Shallots,andThyme,Cooler-CookedRib-EyeSteaks
with,394
shoppingforandstoring,681–82
slicing,682,682
slowlycooked,683,683
smashing,682,682
threeflavorsof,683
ThreeFlavorsof,andOliveOil,Pastawith,684,684
wholeheads,buying,681
Garnishes
forsalads,765
forsoups,204
Gelatin