This method uses controlled temperatures, from high searing to gentle heat, inspired by Latin American asados, to achieve caramelized edges and tender interiors, with crisp vegetables, served on rustic boards with fresh herb garnishes.
A practical guide to roasting food over an open fire, focusing on techniques for heat management and rotation to achieve an even char while maintaining tenderness. It covers items like peppers, root vegetables, and various meats. Instructions are included for serving, such as using wooden boards or bread. This method connects traditional elemental cooking with modern application.
This guide provides timing instructions for broiling foods like chimichurri steak and glazed salmon, ensuring ideal caramelization and succulence while mastering high heat for both delicate and bold textures.
A practical guide to open flame cooking, which uses direct heat from sources like wood, charcoal, or gas flames. It covers techniques such as grilling skewers over coals and slow-roasting in clay ovens. This method sears ingredients quickly to create a flavorful crust while preserving internal textures, imparting a distinct smoky flavor to vegetables and meats for authentic, communal dishes.
Master the technique of searing to create perfectly caramelized, flavorful crusts on meats and vegetables; this guide provides precise temperature control methods from global traditions like teppanyaki and asado, essential tools like cast iron use, and recipes for finishing sauces like chimichurri.
This guide covers essential dough techniques such as folding, rolling, and sealing, with practical steps for pastries like empanadas, spring rolls, croissants, and dumplings.
