the DICTIONARY
BUTTER
BLACK PEPPER
CHEESE
EGGS
SALT
OLIVE OIL
WINE
Unsalted butter is the only kind I use. Different brands of salted butter contain different amounts of salt. So I add the salt on my own. I have more control that way. So will you.
Whenever I mention black pepper I mean freshly ground black pepper. Besides an oven (no even more so than an oven) a pepper mill is the most important kitchen tool you can possess. Pre-ground pepper is an abomination.
Always buy cheese in large chunks and grate it as needed. I guess pre-grated cheese saves some time, but then you’ll need to have grated cheese (for making pizza) and a block for serving with crackers. Why waste fridge space? And besides, freshly grated cheese tastes better, especially when it comes to Parmesan cheese.
Grade A large eggs are the ones to use. Brown eggs aren’t necessarily local eggs, either. But local eggs are fresh. Buy the freshest, free-range eggs you can. If you know someone who’s got chickens, try to get eggs from them. Farm-fresh eggs are amazing. And they don’t need to be refrigerated.
Salt is absolutely essential to cooking and eating. If you don’t believe me, eat a slice of ripe tomato. Then eat another slice that you’ve sprinkled with salt. Welcome to delicious. Use kosher salt, unless I mention otherwise. It’s large crystals are easier to pick up with your fingers and you can season food more evenly as well. Diamond Brand is best, but Morton’s is okay, too.
When you see olive oil in a recipe, assume I mean extra virgin olive oil. Use the darkest, greenest oil you can find and afford.
Never, ever, in a million years by wine that has “cooking” written anywhere on it. If you wouldn’t drink it, don’t cook with it.
Sometimes a recipe might just list butter or salt but you should be using a particular kind of butter or salt. Here, then, is a “what I mean when I say” list.
