Research
Research on why Wellingtons fail and what the techniques that fix them are actually doing — octagonal searing, duxelles dehydration, layered moisture barriers…
BritishCuisineCooking of the British Isles: roasts, pies, puddings and preserves, built around long oven heat and a strong preserving tradition.CelebrationOccasionMade for an occasion that justifies the effort or the expense.MainCourseThe centrepiece of a meal, carrying most of its substance.SearingTechniqueBrief contact with a very hot surface to drive the Maillard reaction. It browns, it does not "seal in juices".+2 Preparation
A 48–72 hour reduction, done properly
Classical demi-glace with a dual-bone foundation, triple clarification and a staged reduction. A preparation other recipes pull in rather than a dish.
China capEquipmentA rigid cone-shaped metal strainer with perforated holes. Coarser than a chinois; used to strain stocks and to press solids through with a ladle.FrenchCuisineThe codified European tradition of stocks, mother sauces and precise knife work — the source of most professional kitchen vocabulary.RoastingTechniqueDry heat, usually uncovered and at higher temperature than baking, to brown a surface while the interior cooks through.SauceCourseA liquid or emulsion built to dress something else. Unlike a condiment it is usually applied in the kitchen, not at the table.+4