🍽️ Entrées & Side Dishes

Flavor, Technique & Tradition

Entrée – Meaning & Evolution

The word entrée comes from French, meaning “entry” or “beginning,” and traditionally referred to a course served before the main dish. While this definition still applies in many parts of the world, in North America the entrée has evolved to represent the main course—the centerpiece of the meal.

Cooking Meats the Health Craft Way

With waterless, greaseless cookware, meats can be prepared on the stovetop without added fats or excess liquids, preserving natural flavor and nutrients.

🔥 Dry-Heat Methods

• Roasting
• Sautéing
• Pan-Broiling (stovetop grilling)
• Stove-top baking

💧 Moist-Heat Methods

• Braising
• Marinating (before cooking)

Perfect Searing & Cooking Tips

• Preheat pan until water droplets “dance”
• Sear meat quickly (1–2 minutes) without added fat
• Reduce heat after browning to finish cooking evenly
• Meat will naturally release when ready to turn

Steak Doneness Made Simple

Use the hand test to gauge doneness:

• Thumb + Index → Rare
• Thumb + Middle → Medium-Rare
• Thumb + Ring → Medium
• Thumb + Pinky → Well-Done

Deglazing for Rich Flavor

After searing, add stock or wine to the pan to lift the flavorful browned bits (fond).
Simmer to create a light au jus or reduce further into a rich sauce.

🍷 The Heart of the Meal

Entrées and side dishes are more than just food—they define the dining experience. With proper technique and thoughtful preparation, every dish becomes a memorable centerpiece.