Sous Quiz

Custard, chocolate, steak and bread all hinge on temperature. Stop guessing it.

Builds a real fond for pan sauces, and lets go of the steak once the sear is done.

Holds heat when the steak hits the pan, so it sears instead of steaming.

Baking works by weight. Cups are why the same recipe turns out differently each time.

Bake the loaf on the shallow half under the deep one: the steam stays in, the crust comes out like a bakery's.

Moves sticky dough without adding flour that makes the loaf dense.

Reliable yeast that goes straight into the flour, no proofing step.

Whipped cream, custards and emulsions come together faster with more wires.

The best value chef's knife: sharp out of the box, easy to maintain, hard to ruin.

Cuts a crusty loaf without squashing the crumb.