Shake it and sizzle pan it.
, in which we ask some of our favorite chefs for their essential techniques, along with advice on fearlessly frying, flipping, seasoning, and more.sizzle platter
, a $6, 11-inch-long taper-sided aluminum oval that’s used in practically every restaurant for roasting or broiling individual portions of, well, basically anything. Line cooks go through stacks upon stacks of these workhorses a night, heating handfuls of already-roasted vegetables, cooking off fish fillets, and melting cheese on burgers to order.
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