2024 the best way to cook cod fish review

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“This collection of varied and delicious suggestions for dressing up basic key recipes is recommended for home cooks looking to add some flair to . . . meals.” —Library Journal

Learn to cook one thing exceptionally well and you open the door to a multitude of possibilities, with no need for special equipment or fussy techniques.

Ned Baldwin, a home cook who taught himself to be an excellent chef, sees no reason why anyone else can’t do the same. By showcasing one ingredient per method, Baldwin introduces all the skills a cook will ever need to prepare endless pleasurable meals. Get a big, beefy hit from a hanger steak by cooking it in the oven; master salad-making with leafy greens; grill fillets of sea bass for crispy skin and moist flesh; roast an explosively juicy chicken; bake leeks to soft perfection; and more.

Each dish is elaborated on in different ways to expand the technique into unlikely, inventive recipes that are jumping-off points for endless creativity.

“One has to cook with precision and confidence to pull off ‘simple’ cooking. Ned’s common sense approach is evident on every page.” —Tom Colicchio James Beard award–winning chef and Emmy-award winning producer of Top Chef

“This book will make you hungry and happy.” —Ruth Reichl, James Beard award–winning food writer and editor and chief of Gourmet magazine

“Keep this book close—you’ll be consulting it often.” —Dorie Greenspan, James Beard award–winning author of Everyday Dorie

“A secret treasure, full of tweaks and twists for rendering familiar-seeming dishes into delicious food.” —Bill Buford, national bestselling author of Heat

“Instills confidence, and even injects a bit of fun into the food preparation.” —Booklist

From the Publisher

Roast Chicken from How to Dress an Egg

Serves 4

I can get a raw chicken from fridge to table in under thirty minutes by taking advantage of a skillet on the stovetop to start. Then I resort to a rarely, if ever, used part of the oven—the floor. In most ovens, the heat comes from a burner or heating element underneath a metal sheet on the bottom of the oven. The oven bottom acts as a diffuser and functions as a burner underneath the skillet, allowing the skin to continue to crisp while the ambient air temperature of the oven roasts the bird. The only part of the bird that ever needs to touch the pan is the skin side. The skin acts as a barrier between the tender, moist flesh and the hot cast-iron pan. Me, I'm not too fussy about how the interior of my oven looks, but be forewarned that over time this foolproof technique might scuff the oven floor a little.

I remove the backbone as well as the ribs and breastbone before cooking the chicken. This speeds the cooking and makes it easier to slice the breast meat. You can make the chicken without doing this, but it will take longer. Deboning the breast gets the best and quickest results. If you don’t know how, ask the butcher to do it for you (supermarkets are often happy to oblige).

Failing that, you can butterfly the chicken at home (this is also known as a spatchcocked chicken). To do it yourself, remove the backbone by cutting down along both sides of it with a pair of kitchen shears (don’t worry about the ribs and breastbone). After removing the backbone, lay the chicken skin side down on a cutting board and press down hard to flatten it.

Ingredients 1 organic chicken (2½ to 3 pounds), butterflied and, if possible, breast bone and ribs removed 1½ tablespoons kosher salt A few tablespoons canola or grapeseed oil A lemon wedge or two (optional)

PREP THE CHICKEN

Salting the chicken in advance ensures that the seasoning is evenly distributed throughout the meat. This method results in meat with salt in it rather than on it.

Put the bird in a large metal bowl, sprinkle the salt evenly all over it, and rub the chicken around the inside of the bowl until all the salt adheres.

Note: Food geeks like me with a gram scale will find that a 2½-pound chicken, after deboning, weighs 1,134 grams. Depending on your taste for salt, you’ll need between 1.1% and 1.4% of the chicken’s weight in salt (12.5 to 15.8 grams).

Let the salted chicken rest in the fridge for at least 2 hours before cooking; the chicken is good to go for at least 24 hours after salting.

DRY THE CHICKEN AND HEAT THE OVEN

About ½ hour before roasting the chicken, turn the oven to 475°F and let it heat up (this may take a while). You want it plenty hot in there. Meanwhile, take the chicken from the fridge and pat dry with paper towels. Set aside.

COOK THE CHICKEN

Oil a large heavy-bottomed skillet; cast iron is my favorite. (If your skillet won’t accommodate the whole chicken, split it into 2 halves and use 2 skillets.) You want a thick coating of oil (more than a slick, less than a puddle). Place the pan over a high heat on the stovetop until you see the faintest wisp of smoke rising from the oil. Gently—really gently, so the oil doesn’t splatter and burn you—lay the chicken in the pan skin side down. Lower the heat to medium-high and cook until the skin turns faintly blond, about 3 minutes.

Transfer the skillet to the floor of the oven.

Depending on the size of the bird and whether it is deboned or just butterflied, the total cooking time in the oven will range from 18 to 30 minutes. The chicken is done when the temperature in the thickest part of the thigh registers 155°F to 160°F on an instant-read thermometer.

When the chicken is done, cut it into manageable pieces and serve as is, or with a squeeze or two of lemon.

DONENESS

People get a little nutty when it comes to chicken and doneness. We give timing guidelines in this recipe, but it could be more or less, depending on the weight of the chicken, the type of pan you use, the heat in your oven, the fickle kitchen gods, and whether your soul is pure.

My test is to insert a skewer or cake tester into the thickest part of the thigh and check for clear juices to seep out—that means it’s cooked through; the skewer should also feel quite hot to your lip. But the skewer test takes some getting used to, and you have to cook a lot of chickens before it becomes second nature. Or, you can just use an instant-read thermometer.

ASIN ‏ : ‎ B07T1FWK6X
Publisher ‏ : ‎ Harvest; Illustrated edition (April 7, 2020)
Publication date ‏ : ‎ April 7, 2020
Language ‏ : ‎ English
File size ‏ : ‎ 83849 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 478 pages
Reviewer: karen mcilwain
Rating: 5.0 out of 5 stars
Title: As much fun to read as it is to make these delish recipes.
Review: This is more than a cookbook....it is as entertaining as it is a wealth of simple cooking techniques, many of them new to the reader. A delight for the eyes, the brain and of course the stomach! Most recipes are common ingredients but there are some not so usual for a cookbook. Very creative; well written, well illustrated and obviously from from the authors' love of cooking with their sense of humor spicing up the reading.

Reviewer: Joseph M.
Rating: 5.0 out of 5 stars
Title: Brilliance in a Time of Quarantine
Review: Cooking at home for 40 straight days for one other person besides oneself is a real test. Keeping it new, fresh and different requires imagination, courage and help, and the last arrived a few days ago in the form of this beautiful and excellent cookbook. It is an absolute marvel, and my audience of one greatly appreciates the addition. It is a marvel of simplicity and elegance. From Mr. Baldwin’s spatchcocked chicken cooked on the floor of the oven at the beginning to the Chocolate, Cheese and Charred Bread recipe at the end, the book is bursting with wonderfully cookable ideas. I had read one of Peter Kaminsky’s other books, Pig Perfect, so I knew I was in good hands. But this is a wow!

Reviewer: Carolann Cruz
Rating: 4.0 out of 5 stars
Title: Good
Review: Good

Reviewer: Cathy Loup
Rating: 5.0 out of 5 stars
Title: BRILLIANT cookbook!!
Review: I haven't bought a cookbook in ages, but the title and cover grabbed me, and Peter Kaminsky's co-authorship sold me. It's terrific - stunning techniques, gorgeous photos, beautiful writing. Worth adding to your library for the amazing roast chicken alone. This is the kind of cookbook that builds kitchen confidence and inspires [disciplined] creativity. BUY IT.

Reviewer: K reader
Rating: 3.0 out of 5 stars
Title: Just ok.
Review: Expected more egg recipes! No real flavor profiles that appeal to the family. RoastChicken tips helpful. Glad I bought on sale.

Reviewer: VLC
Rating: 5.0 out of 5 stars
Title: Simple and delicious and beautiful to look at
Review: Just got the book yesterday and it's already stained and well worn. Butterflied a chicken for the first time and made the Springtime Chicken with a few quarantine replacements. My 15 yo son texted me from his bedroom and said (and I quote) "Holy sh*T this is tasty." HIGH praise from a picky teen. Highly recommend.

Reviewer: Connelly Akstens
Rating: 5.0 out of 5 stars
Title: New ideas!
Review: A new and different approach to cooking. Building on basics--and innovative twists. Well written and entertaining. Techniques you can actually use and meals you can actually make!

Reviewer: peach
Rating: 5.0 out of 5 stars
Title: Fantastic book, great chef!
Review: I'm no cook, but ordered this because I love the restaurant. Just the little tricks with garlic and onions and the croutons, will upgrade your cooking! Gorgeous pictures and wonderful writing and instructions too.

Reviewer: dayle kline
Rating: 3.0 out of 5 stars
Title:
Review: Depsite rave reviews from noteable cookbook authors and chefs, I found this a book just okay. It is written for a North American audience and since I live in Europe, I have to do a lot of conversions of time and temperature. Plus sizes and availability of products are not the same. The book is well written and the visuals quite good.

Reviewer: N.
Rating: 5.0 out of 5 stars
Title:
Review: Amazing cookbook!!