Along with Keller, that first class included chefs who would go on to transform the restaurant world: Daniel Boulud, Rick Bayless, Hubert Keller.

It’s got classic citrus and green apple notes, and a pleasant texture on the finish.. Bólle Blanc de Blancs Sparkling ($30).Food & Wine / Bolle Drinks Corporation.

Enologist Roberto Vanin crafts this brioche-scented, creamy sparkler from de-alcoholised.; then grape juice and yeast is added to create a second fermentation.The result is a good bit more complex than most NA sparkling wines we tried.. 2023 Oceano Alcohol Removed Chardonnay Spanish Springs Vineyard ($45).

Food & Wine / Oceano Wines.This San Luis Obispo Chardonnay is one of the rare NA wines in which the flavor actually lingers — think lime zest, a light hint of vanilla, and bright, sharp acidity.

It was easily the best NA Chardonnay I tasted.. Red wine.

Leitz Zero Point Five Pinot Noir ($19).The key is to start with a completely dry surface, and you can achieve that simply by letting the meat chill in the refrigerator uncovered for a few hours prior to cooking.. Why should you air-dry meat before cooking?.

Most meats sold in grocery stores are packaged in airtight containers, which are great for locking out unwanted odors and slowing the rate of oxidation.The problem is that these packages also trap in moisture, which is the enemy of browning and crisping.. A dry surface is more likely to crisp, brown, and caramelize.

Moisture on the surface must evaporate before browning is able to happen, and if you wait until you cook the meat for it to dry, oftentimes the protein will be overcooked by the time the surface is dry enough to take on color.. What meats benefit from air-drying?.Beef, pork, and lamb form a better crust, while keeping the interior juicy and tender, when the surface has been air-dried for at least a few hours.