Category Archives: Recipe Decoder

Episode 12: Recipe Decoder: Zesting, Folding and Deglazing

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This week, I talk about three very common terms that have a particular meaning in recipes, but–because they’re so common–are rarely thoroughly explained. Listen to hear what zest, fold and deglaze mean.

Just a quick summary: zest just means citrus peel (but listen to hear more tips on dealing with this, including the excellent Microplane); folding is a way of dealing with egg whites; and deglazing is essential for boosting the flavor of sauces, soups and stews–it’s a technique you may want to use even when recipes don’t mention it.

(If all the talk about browning in this episode has you puzzled, check out the earlier Recipe Decoder on browning, caramelizing and sauteing.)

Episode 6: Recipe Decoder: Coconut Bread Pudding

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This week, I read through a recipe a friend brought me. She had eaten the dish and gotten the recipe, but it seemed very complicated. In this episode, I go through line by line to see where shortcuts can be taken, then compare it with another bread pudding recipe to show how the techniques differ–and which one is better for home cooks.

faceoff1The main recipe I’m looking at is Coconut Bread Pudding, by Laurent Tourondel. It was originally printed in the New York Times, and I’m reposting it here for the people who aren’t already registered at our fine newspaper of record’s website.
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Episode 3: Recipe Decoder: Browning, Caramelizing and Sauteing

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This week, I talk about the differences in three overlapping terms used frequently in recipes, and discuss what exactly you should do when a recipe says to brown, saute or caramelize something.


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