One thing I love about working from home is it's easy to cook things that need long babysitting ("stir every 30m for 6h"). I do it during pomodoro breaks!
If you're new to WFHcookery, some faves:
- french onion soup
- "red sauce"
- jus
- soffritto
Recipe links in replies…
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French onion soup! To do it for real, you've gotta caramelize the onions for about 6 hours. Get your beef stock simmering at the same time. From Bouchon.
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"Red sauce"! aka "Sunday gravy" because it's meant to cook all day. I like Kenji's approach of using the oven to reduce and caramelize, but it includes that pesky "stirring intermittently for 5-6 hours" directive.
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Jus! Intense, glossy sauces are often what make restaurant dishes so amazing. They take all day to make, but you have to do things intermittently. Some favorite recipes attached, from Eleven Madison Park and The French Laundry, respectively.
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How’s the emp book?
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It and TFL have been the most essential teachers to me. The first EMP book is a revelation. The dishes are shockingly makable, and they cover much more range than TFL. Individual components and techniques are often very repeatable.
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The second EMP book is fascinating—Humm clearly evolved enormously—but much less useful as a home cook. It's more like the Alinea book: the components don't really work out of context or generalize; the concepts are much more precise.
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Good to know! Yeah I feel like I’ve gotten most day to day value from tfl and ad hoc, like applying the craft from one to the sensibilities of the other. I’ll probably have to get that first emp book now 😹🤓
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Also sort of a bummer that I’ve struggled most with bouchon, I’ve tried to get into it, it never quite sticks. Also my fav wfh meal is quiche, start with the dough in the morning and bake just before dinner, lots of small quick tasks along the way during the day.
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