Onion, and Mushroom Cake, Crispy (aka Rösti), 134, 136 pectin in, 470, 472, 813, 906–8 Pork-Fat-Roasted, All-Belly Porchetta with, 663, 664–65, 666–67 preparing, for soups, 190 roasted, best methods for, 474–75 Roasted, Super-Crisp, 474, 474–76, 476 russet, for French fries, 905 russet, for salads, 813 salad, best ways to prepare, 812–15 Salad, Classic American, Done Right, 812, 817 salad, seasonings for, 813–14 starch in, 470, 813, 906–8 varieties of, 465 Potato starch, thickening milk with, 742 Pots and pans aluminum, 35 anodized aluminum, 35 cast-iron, 36–39 common materials, 35–39 copper, 35 essential, list of, 39–42 heating, and Liedenfrost effect, 310 laminated, or tri-ply, 35 nonstick, 35–36 preheated, judging temperature of, 35, 310 roasting pans, 42 6- to 8-quart enameled cast-iron Dutch oven, 41 stainless steel, 35 10-inch anodized aluminum or tri-ply nonstick skillet, 40–41 10-inch cast-iron skillet, 39–40 3-4 gallon stockpot, 41–42 12-inch tri-ply (laminated) straight-sided lidded sauté pan, 39–40 12- to 14-inch carbon steel wok, 41 2½- to 3-quart saucier, 41 Poultry See also Chicken; Turkey brining, 574–79 buying, for roasting, 566–73 defrosting, 77 dry-brining, 579–80 Gravy, Dead-Simple, 619, 619 marinating, 589 parts, roasting methods, 583 raw, storing in refrigerator, 76 resting, before serving, 587 roasting, basics of, 566 roasting on hot steel, 584 safe handling of, 573, 574 spatchcocking cooking method, 581, 581–83 storing, 574 USDA cooking guidelines, 361 Prep bowls, 66 Pressure cookers, and high-altitude cooking, 98–99 Prime Rib best cooking methods, 630–33 best size to buy, 628 bone-in, how to carve, 634, 634 chuck end, about, 628 ... safe handling of, 573, 574 spatchcocking cooking method, 581, 581–83 storing, 574 USDA cooking guidelines, 361 Prep bowls, 66 Pressure cookers, and high-altitude cooking, 98–99 Prime Rib best cooking methods, 630–33...40–41 10-inch cast-iron skillet, 39–40 3-4 gallon stockpot, 41–42 12-inch tri-ply (laminated) straight-sided lidded sauté pan, 39–40 12- to 14-inch carbon steel wok, 41 2½- to 3-quart saucier, 41