oil temperature for, 861–63 science behind, 850–51, 861–63 ten tips for, 852–54 with thin Tempura-style batters, 901 Digital kitchen scale, 61 Digital timer/stopwatch, 61–62 Dill-Lemon Crème Frche, 382 Dressings See also Vinaigrettes Blue Cheese, Three-Ingredient, 832, 832 Buttermilk Ranch, 843 Caesar Salad, 808, 824, 824 choosing, for salads, 765 dairy-based, about, 773, 831 Italian, Creamy, 841 mayonnaise-based, about, 773 mayonnaise-based, best ways to prepare, 801–5, 805 three basic categories, 773 tossing with salad greens, 766, 772 Drinks Homemade Hot Chocolate Mix, 172, 173 hot chocolate, best ways to prepare, 172–73 storing in refrigerator, 77 Dry-brining poultry, 579–80 Duck fat, about, 475 Dumplings boiling in stock, 31 Chicken and, 235, 236, 237 for soups, best cooking methods, 235 Eggplant Caramelized, and Rich Tomato Sauce, Pasta with (Pasta alla Norma), 701–2, 703 Chinese, about, 704 cooking techniques, 407 with fewer seeds, choosing, 704–5 globe, about, 704 Italian, about, 704 Japanese, about, 704 Parmesan Casserole, 882–85, 884, 885, 886 preparing, for tempura, 903 raw, removing excess air from, 883 Thai, about, 704 Egg(s) See also Egg(s) (recipes) blind taste tests on, 92–94 boiled, overcooked, 97 boiled, science of, 95–100 boiling, experiments on, 96, 97, 97 brown versus white, 91 Certified Humane label, 92 Certified Organic label, 92 culinary definition, 87 Free-Range, Free-Roaming, and Cage-Free labels, 92 fresh, advantages of, 94, 94 fresh versus aged, 88 fried, best cooking methods, 114, 114–15 fried, loose egg whites in, 89 gauging freshness of, 90–91 hard-boiled, best cooking methods, 102 hard-boiled, peeling shell from, 90, 90 hard-boiling, tip for, 89–90 ... raw, removing excess air from, 883 Thai, about, 704 Egg(s) See also Egg(s) (recipes) blind taste tests on, 92–94 boiled, overcooked, 97 boiled, science of, 95–100 boiling, experiments on, 96, 97, 97...Caramelized, and Rich Tomato Sauce, Pasta with (Pasta alla Norma), 701–2, 703 Chinese, about, 704 cooking techniques, 407 with fewer seeds, choosing, 704–5 globe, about, 704... fresh, advantages of, 94, 94 fresh versus aged, 88 fried, best cooking methods, 114, 114–15 fried, loose egg whites in, 89 gauging freshness of, 90–91 hard-boiled, best cooking methods, 102 hard-boiled, peeling shell from, 90, 90