a professional cook, sometimes it pays to bring your work home with you. At a recent dinner party my wife and I hosted, I served a dish I had been tinkering with in the test kitchen: crispy-skinned salmon. I patiently cooked the fillets, rendering the fat until the skin was golden brown and as crisp as a chip. Excitedly, I served it to my guests. Butwas the best part. Why were they peeling it off?
