One of the most interesting things about cooking is the way we can combine many ingredients, some of them not particularly savory in themselves, into a whole that is greater than the parts. Often, we start with a simple ingredient that provides the basis for the meal, and then modify and embellish it until the end result is a delicious dish.
Consider a veal cutlet. If we were desperate, we could eat it raw, but in most cases we’d prefer to fry it. However, if we simply slap it on a hot pan, the result will be less than stellar. Apart from the burned flavor, it won’t taste of much.
Fortunately, there are lots of steps we can take to enhance ...