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This density allows fat to rise to the surface of a soup or stock and be skimmed from the top. One of water’s most important attributes is that it boils at 212°F/ 100°C. It can exist simultaneously as liquid and solid at 32°F/0°C, which is how cold you want an ice bath, the water and ice. Add salt to such an ice-water mixture, and you lower its freezing point, making it colder and thereby allowing you to chill food very fast or to transform a custard into ice cream. When ice melts, it absorbs energy; plunge hot food into an ice bath, and that energy speeds out of the food and into the water.
3/Standard breading procedure: flour, then egg, then bread crumbs 4/Hold the breaded chops on a rack so that the bread crumbs on the bottom don’t have a chance to become soggy. 5/To gauge if your oil is hot enough, insert a chopstick. If it bubbles immediately, the oil is ready. 6/You should have just enough oil so that it rises at least halfway up the sides of the chops when they’re all in the pan. 7/Turn them carefully with a slotted spatula or fork, careful not to crack the crusty exterior. 8/Cook the chops until they’re medium rare to medium (they’ll continue to cook once they’re out of the oil).
Get rid of the shopping list, empty glass of milk, and car keys on your counter. Even if the objects are out of your way but still in your vision, remove them. Here is a moment I will never forget. I was working the grill station in the American Bounty Restaurant—the final restaurant in the curriculum at the Culinary Institute of America—for my book The Making of a Chef. Chen, a fellow student, was working sauté, perhaps the busiest station on the line. And he was a mess. Onion peelings, scraps of brown towel that had been used to light burners, spilled salt and pepper, and encrusted sauce covered his work surfaces.