What it is judged on Pick up to 4 techniques this dish exercises. The two most telling
are what cook mode grades the plate against: without them the app can only record
that it was cooked.
Pleating dumplings Low & slow smoking The water bath Working with masa Icing & frosting Tadka: blooming spices in fat The broiler: heat from above Pounding a curry paste Tortillas on the comal Scoring Wok technique Creaming butter & sugar Dashi The overnight rest: letting a dish marry Pie crust & blind baking Charring over open flame Making a roux Egg wash & the baker’s shine Folding: keeping the air in Braising Building an emulsion Whipping a meringue Salting to draw the water out Griddle & plancha work Rubbing fat into flour Chilling to firm: the fridge as binder Deglazing & pan sauces Fermentation Sugar stages & caramel Roasting in a hot oven Resting meat & slicing against the grain Kneading dough Tempering a custard Keeping the cooking liquid Soaking dried goods back to life Dry-pan toasting: spices, seeds and nuts Marinating: acid, salt and time Resting dough: the pause that does the work Rendering fat: and cooking in what runs out Skimming: foam, fat and a clear broth Blanching & shocking Grilling over live coals Draining fried food: a rack, never paper Proofing: the rise before the oven Sautéing & the shallow fry The coat before the fry: dredge, crumb, batter Shaping by hand Brining & curing Frying the paste until the oil splits Reducing a sauce Deep frying Mashing & puréeing Steaming: basket, leaf and lid The wobble & the skewer: testing a bake Searing: the hard crust Straining & passing through a sieve Knife cuts: dice, julienne, bias The bare simmer: holding liquid below the boil Salted water & the float test Sweating aromatics: soft, never browned