Meats

Chicken

Roast Chicken

• Whole chicken: 1.5kg to 2kg
• Kosher salt: 1-2 tbsp
• Olive oil or softened butter: 2 tbsp
• Lemon: 1, halved
• Garlic: 1 head, halved
• Thyme or rosemary: a few sprigs

1. Pat the chicken completely dry with paper towels. Season the cavity with salt, then stuff with lemon, garlic, and herbs.
2. Rub the outside skin with olive oil or butter, and season generously with salt. Truss the legs together with kitchen twine.
3. Place breast-side up on a roasting rack in a pan. Roast in a preheated oven at 200°C (400°F) for 50-60 minutes, or until the thickest part of the thigh registers 74°C (165°F).
4. Let the chicken rest for 15 minutes before carving to allow juices to redistribute.

Skillet-Cooked Bone-In Chicken Thighs

• Bone-in, skin-on chicken thighs: 4 (approx. 200g each)
• High-smoke-point oil: 1 tsp
• Butter: 1 tbsp (15g)
• Garlic: 3 cloves, smashed
• Fresh thyme: 3-4 sprigs
• Fine salt and black pepper: to taste

1. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper on both sides.
2. Place the chicken thighs skin-side down in a cold cast-iron or heavy skillet. Set the heat to medium.
3. Cook skin-side down without moving for 12-15 minutes. This slow-start method renders the fat beautifully and develops an extremely crispy skin. Pour off excess fat if it pools too much.
4. Flip the thighs skin-side up. Reduce the heat to medium-low.
5. Add the butter, garlic, and thyme to the skillet. Tilt the pan and spoon the foaming butter over the chicken thighs.
6. Cook for another 8-10 minutes, continuing to baste occasionally, until the thickest part of the chicken (near the bone, but not touching it) registers 74°C (165°F).
7. Transfer the chicken to a plate and rest for 5 minutes before serving.

Pan-Seared Butter-Basted Chicken Breast

• Boneless, skinless chicken breasts: 2 (approx. 200g each)
• High-smoke-point oil: 1 tbsp
• Butter: 2 tbsp (30g)
• Garlic: 2 cloves, smashed
• Fresh thyme or tarragon: 2-3 sprigs
• Fine salt and black pepper: to taste

1. Place the chicken breasts between two sheets of plastic wrap and gently pound them with a mallet or heavy skillet to an even thickness of 1.5cm to 2cm. Season generously with salt and pepper on both sides.
2. Heat a heavy skillet over medium-high heat until hot. Add the high-smoke-point oil.
3. Place the chicken breasts in the skillet and sear without moving for 3-4 minutes until a deep golden-brown crust forms on the bottom.
4. Flip the chicken breasts and immediately reduce the heat to medium-low.
5. Add the butter, garlic, and thyme or tarragon to the skillet. Tilt the pan slightly and spoon the foaming butter continuously over the chicken breasts.
6. Cook for another 3-4 minutes while basting, until the internal temperature at the thickest part registers 68°C-71°C (155°F-160°F).
7. Transfer the chicken to a cutting board and rest for 5 minutes before slicing against the grain to keep them tender and juicy.

Duck

Pan-Seared Duck Breast

• Duck breast: 1 (approx. 300g-400g)
• Fine salt: to taste
• Black pepper: to taste

Duck must cook really slowly to render the fat and crisp the skin. Use a heavy skillet (cast iron is ideal) and cook on medium-low heat.

1. Score the duck skin in a tight crosshatch pattern (diamonds), being careful not to cut into the pink flesh. Season generously with salt on both sides.
2. Place the duck breast skin-side down in a cold skillet. Turn the heat to medium-low.
3. Cook for 8-10 minutes, periodically pouring off the rendered fat, until the skin is thin, deep golden brown, and extremely crispy.
4. Flip the breast skin-side up and cook for an additional 2-3 minutes, basting the skin with the hot rendered fat.
5. Remove from the pan once the internal temperature reaches 52°C (125°F) for medium-rare. Let it rest on a cutting board for 8-10 minutes before slicing from the non-skinned side.

Beef

Steak Stainless steel

1. Dry brine the steak over night or 1 hour before cooking. Don't salt right before cooking.
2. Take out steak from fridge at least 30 minutes before cooking, or more, but less than 4 hours.
3. Heat up stainless steel pan to medium-high (165c) then add neutral oil and lay steak.
4. Flip every 30 seconds, and move it to different side of the pan.
5. Check temp until it reaches ~44c, take it out to rest. There's a carry over while resting taking the steak to 56c in 5 minutes.
6. Add shallot cut in half and crushed garlic to the pan, let brown.
7. Turn to low, add slab of butter and thyme.
8. Pour butter over the resting steak.
9. Rest for 5 minutes, finishing salt and serve.

Cold sear in non stick pan

1. No oil, no butter, cold skilled, add the steak to pan, and set on high.
2. After 2 minutes, flip it.
3. After 2 minutes, flip it again. Reduce the heat to medium, gentle sizzling sound. No splatter, no smoke.
4. Flip every 2 minutes until center reaches 54c.
5. Rest 5 min.

Pan-Seared Lamb Loin Chops

• Lamb loin chops: 4 thick-cut chops (approx. 2.5cm thick)
• High-smoke-point oil: 1 tbsp
• Butter: 2 tbsp (30g)
• Garlic: 3 cloves, smashed
• Fresh rosemary: 2 sprigs
• Fresh thyme: 2 sprigs
• Fine salt and black pepper: to taste

1. Season the lamb chops generously with salt and pepper on all sides. Let sit at room temperature for 20 minutes before cooking.
2. Heat a skillet (cast iron is ideal) over medium-high heat until hot. Add the high-smoke-point oil.
3. Sear the chops on one side for 3-4 minutes until a deep golden-brown crust forms, then flip.
4. Immediately add the butter, garlic, rosemary, and thyme to the pan. Tilt the pan and spoon the foaming butter over the chops continuously for another 3 minutes.
5. Ensure the fat caps on the sides are rendered and crisped by holding the chops with tongs against the skillet surface for 1 minute.
6. Remove when the core temperature reaches 54°C-57°C (130°F-135°F) for medium-rare. Rest for 5-7 minutes before serving.

Pork

Pan-Seared Thick-Cut Pork Chops

• Pork chops: 2 thick-cut, bone-in (approx. 3cm thick, 350g each)
• High-smoke-point oil: 1 tbsp
• Butter: 2 tbsp (30g)
• Garlic: 3 cloves, smashed
• Fresh sage or thyme: 3-4 sprigs
• Fine salt and black pepper: to taste

1. Season the pork chops generously with salt and pepper on all sides. Let them sit at room temperature for 30 minutes before cooking (or dry-brine overnight uncovered in the refrigerator).
2. Heat a heavy cast-iron or stainless steel skillet over medium-high heat until hot. Add the high-smoke-point oil.
3. Sear the pork chops on one side for 2-3 minutes without moving them to develop a golden crust, then flip.
4. Turn the heat down to medium and immediately add the butter, garlic, and sage or thyme.
5. Tilt the skillet slightly and continuously spoon the hot, foaming butter over the chops for another 3-4 minutes.
6. Stand the chops on their fat edges with tongs for 1 minute to render and crisp up the fat cap.
7. Remove from the heat once the internal temperature registers 58°C-60°C (136°F-140°F) for juicy medium doneness. Rest for 8 minutes before slicing, allowing the temperature to carry over to ~62°C (143°F).