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Hands folding dough on a floured board
Contributor since 2019

Ines Marchetti

Writes about braising, mostly, and about the small number of decisions that determine whether a long-cooked dish is good. Cooked professionally for eleven years and stopped, which she says was the correct decision.

41 recipes·6 issues·2 techniques

Contributions

  1. TechniqueBrowning butter

    Beans, Chard and Burnt Butter

    Written specifically to make people take the butter past the point where it looks done. The beans are almost incidental.

    Issue 41·Serves 4

  2. TechniqueLow, long, undisturbed

    A Very Long Roast Shoulder

    Six hours at 140 °C, and the only decision is whether to add liquid at the start. It argues for not.

    Issue 41·Serves 8

  3. TechniqueSalting after

    White Beans, Rosemary, Chilli

    The recipe that introduced the rule about salting beans at the end of cooking rather than the start.

    Issue 33·Serves 6