Kitchen basics to master

Ten techniques that make the rest of cooking possible.

Bookmarks

1. French omelet

   5/5

   Medium heat, foaming butter, out of the pan before it looks done.

2. Risotto alla milanese

   5/5

   Hot stock one ladle at a time; finish off the heat.

3. Sourdough loaf

   5/5

   Autolyse, folds, a cold overnight rise: time does the work.

4. Roast chicken

   4/5

   Dry the skin, salt early, rest it as long as you dare.

5. Crème anglaise

   4/5

   Coats the spoon at 181 °F — a thermometer is cheaper than sweet scrambled eggs.

6. Mayonnaise by hand

   4/5

   Everything at room temperature, oil in a thread. Two minutes.

7. Pie dough

   4/5

   Cold butter, ice water, an hour of rest. Three ingredients.

8. Chicken stock

   4/5

   A quiet afternoon simmer, and a month of better sauces.