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Chef Phillip Edwards says the skillet should be hot when cooking meat. FORUM NEWS SERVICE/Carrie Snyder

F-M chefs urge cooks to refocus on technique

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Before you get too excited about the duck-fat confit or watermelon gazpacho you saw on the Food Network, it would be wise to master the basics, like grilling a chicken breast or pan-searing a fillet of fish.


Good places to start, whether you’re relatively new to home cooking or able to whip up a five-course dinner for 12, are two of the food world’s walking encyclopedias: New York Times food writer Mark Bittman and TV host Alton Brown.

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Meredith Holt
Meredith Holt is a Forum features reporter who writes a twice-monthly column on body image, weight loss (and gain), health and fitness. Her topics of interest include mental health, relationships and women's issues. She also does page design and copy editing, which she did for six years prior to joining the features staff in March 2012.
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