Ruhlman's Twenty
Authors: Michael Ruhlman
100 Recipes
A Cook’s Manifesto
RUHLMAN’S TWENTY
MICHAEL RUHLMAN
Photographs by Donna Turner Ruhlman
Technique 1 THINK
: Where Cooking Begins
Technique 2 SALT
: Your Most Important Tool
Technique 3 WATER
: The Unrecognized Miracle in the Kitchen
ROTISSERIE CHICKEN AND LEEK SOUP
Technique 4 ONION
: The Chef’s Secret Weapon
GREEN BEAN, CORN, AND ONION SALAD WITH ROASTED SHALLOT VINAIGRETTE
Technique 5 ACID
: The Power of Contrast
GROUPER CEVICHE WITH CHILES AND LIME
PULLED PORK WITH EASTERN NORTH CAROLINA BARBECUE SAUCE
Technique 6 EGG
: A Culinary Marvel
SCRAMBLED EGGS WITH GOAT CHEESE AND CHIVES
SHIRRED EGGS WITH CREAM AND PARMIGIANO-REGGIANO
PIZZA BIANCO WITH BACON AND EGGS
Technique 7 BUTTER
: “Butter. Give me butter! Always butter!”
CLARIFIED BUTTER AND INDIAN GHEE
Technique 8 DOUGH
: Flour, Part One
Technique 9 Batter
: Flour, Part Two
CLASSIC LAYER CAKE WITH CHOCOLATE BUTTERCREAM ICING AND CHOCOLATE GLAZE
Technique 10 Sugar
: From Simple to Complex
Technique 11 SAUCE
: Not on the Side!
Technique 12 VINAIGRETTE:
The Fifth Mother
LEMON-PEPPER VINAIGRETTE, TWO WAYS
Technique 13 SOUP
: The Easiest Meal
Technique 14 SAUTÉ
: The Hot Seat
SAUTÉED CHICKEN BREASTS WITH TARRAGON BUTTER SAUCE
SAUTÉED SCALLOPS WITH ASPARAGUS
Technique 15 ROAST:
High and Low
ROASTED CAULIFLOWER WITH BROWN BUTTER
LEG OF LAMB WITH MINT YOGURT SAUCE
SPICY ROASTED GREEN BEANS WITH CUMIN
PAN-ROASTED COD WITH CHORIZO VINAIGRETTE
PAN-ROASTED PORK TENDERLOIN WITH GARLIC, CORIANDER, AND THYME
Technique 16 BRAISE:
The Alchemy of Moist Heat
BRAISED LAMB SHANKS WITH LEMON CONFIT
Technique 17 POACH:
Gentle Heat
SALMON POACHED IN COURT BOUILLON
BEEF TENDERLOIN POACHED IN BEEF STOCK WITH ROOT VEGETABLES
WARM ARUGULA SALAD WITH BACON AND POACHED EGGS
Technique 18 GRILL
: The Flavor of Fire
RIP’S OWN MARINADE FOR LONDON BROIL OR FLANK STEAK
BASIC WHITE WINE MARINADE FOR CHICKEN AND FISH
BUTTERFLIED CHICKEN WITH LEMON-TARRAGON BUTTER BASTE
GRILLED SPRING VEGETABLES WITH BALSAMIC VINAIGRETTE
Technique 19 FRY
: The Hottest Heat
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN
FISH TACOS WITH GUACAMOLE AND FRESH SALSA
CHIPOTLE-CORN FRITTERS WITH CILANTRO-LIME DIPPING SAUCE
Technique 20 CHILL
: Heat Extraction
This is a book about fundamental
techniques
for today’s kitchen. It is also a book with recipes. Foremost, it is a book about thinking about food. All cooking rests on a set of fundamental techniques. If you know those fundamentals, there’s very little you won’t be able to do in the kitchen. Happily, there aren’t a thousand of them. There aren’t even a hundred. I’ve created a list of the twenty basics you need to know in order to do all the rest.