wheat, thickening milk with, 742 whole wheat versus refined white, 78 Fond, description of, 186 Fontina cheese Danish, flavor of, and best uses for, 718–19 Italian, flavor of, and best uses for, 720–21 Food processor about, 62–63 grinding meat with, 491–92, 492 pureeing soup with, 203 Food safety bacterial danger zone, 388–89 handling raw poultry, 573, 574 refrigerated foods, 75 ServSafe rules, 388 USDA cooking guidelines, 360–62 Fourme D’Ambert cheese, flavor of, and best uses for, 718– 19 Fractals, about, 882 Freezer storage, 77 French Fries adding vinegar to cooking water, 908, 908 best cooking methods, 906–8, 908 best potato variety for, 905 Crunchy Oven Fries, 914–15, 915, 916 the dreaded “hollow fry,” 907, 907 experiments with frying temperatures, 905–6, 906 freezing, after first frying stage, 909, 909 frying, without blanching, 909, 909 ideal thickness for, 905 overcaramelized sugars in, 906, 906 perfect, criteria for, 904–5 Slow-Cooked, Joël Robuchon’s, 913, 913 Thin and Crispy, 910, 910 The Ultimate Quintuple-Cooked Thick and Crisp Steak Fries, 911–12, 912 French Onion Soup best cooking methods, 223, 223–25 Fast, 223, 226, 226 Traditional, 234 Frisée about, 768 preparing, for chopped salads, 834 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 Fruits See also specific fruits adding to salads, 765–66 choosing, for salads, 770 citrus, cutting into suprêmes, 770–71, 771 citrus, preparing, for chopped salads, 835 dried, adding to cranberry sauce, 624 dried, preparing, for chopped salads, 836 Frying oil extending life of, 853 “fishy oil” smell, 857 how it breaks down, 857–58 maximizing life of, 860 ... Slow-Cooked, Joël Robuchon’s, 913, 913 Thin and Crispy, 910, 910 The Ultimate Quintuple-Cooked Thick and Crisp Steak Fries, 911–12, 912 French Onion Soup best cooking methods, 223, 223–25 Fast, 223, 226, 226