- Deep Fryer: A cooking appliance designed for frying foods by submerging them in hot oil, typically used for achieving a crispy exterior on the prepared dish.
- Sauté Pan: A flat-bottomed pan with low, sloping sides ideal for sautéing and stir-frying ingredes quickly over high heat while allowing easy flipping or tossing of food items.
- Dutch Oven: An ovenproof pot with a tight-fitting lid, used in baking breads and roasting meats at low temperatures for long periods.
- Roasting Pan: A large shallow pan that can accommodate whole birds or racks of meat; typically includes features to catch dripping juices during the cooking process.
- Baking Dish: Oven-safe container used for baking casseroles, desserts, and other dishes that require even heat distribution throughout the item being prepared.
- Silicone Basting Brush: A brush made from silicone to apply glazes or basting liquids onto food during cooking without sticking or melting.
- Whisk: A kitchen utensil consisting of a set of wire loops joined at the handle, used for beating, whipping, and mixing ingredients in recipes involving sauces, batters, and dressings.
- Chef's Knife: A versatile culinary knife with an approximately eight to twelve inch blade, often used for various cutting tasks including dicing vegetables or trimming poultry.
- Cutting Board: Durable surface provided by a kitchen tool where food can be cut without damaging the countertops; typically made from wood, plastic, or bamboo materials.
- Meat Thermometer: A device used to check the internal temperature of meats during cooking, ensuring proper doneness and food safety for dishes involving poultry.
- Digital Kitchen Scale: An electronic scale designed for precise measurement of ingredients in recipes; commonly utilized for portion control and accuracy in culinary practices.
2 tablespoons vegetable oil
Backbones and wing tips from 3 Cornish hens
6 cups cold water
3 cups chopped reserved leek greens (see below)
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, crushed
3 large thyme sprigs
1 whole clove
1 Turkish or 1/2 California bay leaf
1/8 teaspoon black peppercorns
3 Cornish hens, quartered, backbones and wing tips removed with kitchen shears
2 tablespoons vegetable oil
6 leeks (about 3 pounds), greens reserved for stock
1/2 cup dry white wine
2/3 cup heavy cream
1/4 cup vadouvan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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