importance of, for vinaigrettes, 773–76 for mayonnaise, 802–5 oil-in-water, about, 774 Endive (Belgian) about, 768 and Chicory Salad with Grapefruit, Cranberries, and Fig and Pumpkin Seed Vinaigrette, 798, 798–99 preparing, for chopped salads, 834 preparing, for salads, 800, 800 Roasted Pear Salad with Mixed Bitter Lettuces, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette, 793, 793 Winter Greens Salad with Walnuts, Apples, and Parmesan-Anchovy Dressing, 810, 810–11 Energy versus temperature, demonstrating, 33 Equipment, 34–72 cutting tools, 45–60 hand tools and gadgets, 65–72 pots and pans, 35–45 small electric tools, 61–65 Escarole about, 768 preparing, for chopped salads, 834 Experiments adding liquid to a roux, 743, 743 boiling water under cover, 242 cold confusion, 816 double-acting baking powder, 147 fat = flavor, 184 gluten development in batter, 899 Is it best to rest?, 870 meat, salt, and time, 502 temperature versus energy in action, 33 Fajitas, Grilled Skirt Steak, 349, 349–50 Fats duck, about, 475 flavor in, 184 monounsaturated, 856 polyunsaturated, 856 saturated, 855–56 for sausages, 496 for searing steaks, 293–94 smeared, in ground meat, effect of, 499, 499 unsaturated, 855–56 Fennel choosing, 250 and Cumin, Slow-Roasted Boneless Leg of Lamb with, 647 preparing, for chopped salads, 834 slicing and dicing, 250, 250 storing, 250 White Wine, and Pancetta, Easy Skillet-Braised Chicken with, 249 Fennel seeds Seasoning Mix for Merguez-Style Lamb Sausage, 506 Seasoning Mix for Sweet or Hot Italian Sausage, 505 Feta and Cherry Tomatoes, Almost-No-Stir Risotto with, 755 Chopped Greek Salad, 836–37, 837