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Spice rubs

application of

Beef

Chicken

choosing

Fish

Haste Makes Paste

proportions in recipes for

Rub Number

salt and

Spices

buying

grinding

peppercorns

rules for

storing

toasting

whole vs. ground

Spinach, in Get Breakfast

Splatter guards

Split Pea Soup

Spray bottles

Spring water

Sputnik paradigm

Stainless steel bowls

Stainless steel cookware

fond and

10-inch fry pans

Stainless-steel knives

Stamped knives

Standing rib roast

Dry-Aged

Starch:

for gravy

thickening and

Staub

Steaks:

Blue Butter for

Cube, à la Salisbury

cuts of

filet of tenderloin, butterflying

Flank, Marinated

grilling experiment with

serving sliced vs. whole

skirt, grilling directly on natural chunk charcoal coals

Skirt: The Master Recipe (searing)

Steam

pressure cooking and

Steamed dishes

Cauliflower and Broccoli

Eggs, Hard-Cooked

Fish, Whole

Onion Custard, Sweet

Ramen Radiator

Savoy Wraps, Savory

Steamer baskets

Steaming

equipment for

Master Profile for

Short Form guidelines for

Stephen, George

Stevens, Patricia Bunning

Stewing

transformation of collagen to gelatin in see also Braising

Stews:

Beef Stroganoff

Chili

Posole

Stir-frying

Stock

cooling

defoaming

freezing

ingredients for

in pan sauces

simmering

straining

uses for

Stock pots

Stroganoff, Beef

Stuffings, for turkey

Substitutions:

of equipment

of ingredients

Suet

Sugar Snap Peas with Spicy Lemon Dipping Sauce

Sunflower oil

Surface tension

Sweating aromatic vegetables

Sweet-and-Sour Tofu

Sweet Onion Custard

Sweet potatoes:

grilling

immersion-frying strips of

Tropical Mash

Swiss chard

with Garlic and Tomato

T

“Table” grills

Table salt

Tapioca

Taste, of warm vs. cool foods

Taylor, John Martin

Teflon

8-inch fry pans

possible health hazards of

Temperature:

safety concerns and see also Thermometers

Tempura (Batter Up)

Tenderizing, acids and

Tenderloin (beef cut)

Terra-cotta pots, roasting chicken in

Thawing

Thermal coasting

Thermometers

frying/candy

grilling and

instant-read

meat

oven

pop-up

probe

Thermoworks

Thickeners

for gravy

starch chemistry and

Thorne, John

Times, in recipes

Tofu:

Bar-B-Fu

sauté scampi-style

Sweet-and-Sour

Tomato(es):

Green, Fried

Red Onion Jam

Roasted, Soup

Sauce Rosie

Slow-Roast

Tongs, spring-loaded

Tortillas

Towels

paper, draining fried foods on

Toxins

Trager, James

Trans fatty acids

Transporting food, safety concerns and

Travel

Tres Amigos

Trichinella spiralis

Triglycerides

Tropical Mash

Trout, Miller Thyme

Tuna Steak, Blackened

Turkey

basting

brining

and Fig Breakfast Meatloaf

pop-up thermometers in

Roast

stuffing for

Typhoid Mary

U

Unilids

V

Vanilla

Veal:

bones, for stock

shanks

Vegetable(s):

Batter Up

blanching

cooked vs. raw

Marinated, Salad

for pressure cooking

safety concerns and

see also specific vegetables

Vegetable shortening

Ventilation

Vermont Butter & Cheese Co.

Vinaigrettes

as marinades

Mignonette

Volume equivalents

W

Walnut oil

Water

bottled, types of

brining and

as deglazing option

filtering

frying and

hard and soft

heat and molecular structure of

microorganisms and

surface tension and

see also Blanching; Boiling; Poaching; Simmering; Steaming

Water conversion

Wax beans, in Marinated Vegetable

Salad

Weber grills

modification of

Websites, food-related

Weight equivalents

Welding gloves

Well water

Whisks

White Clam Sauce

White Lily Foods Co.

Wine:

Champagne, in Mignonette Sauce/Vinaigrette

deglazing with

poaching in

Wontons, Artichoke and Feta

Wood:

burning

chips or chunks, smoking and

Z

Zip-top freezer bags, marinating