OK, Dave Arnold at Cooking Issues is officially on a roll. I loved the piece about all the crazy meats, but his infusion technique has my mind bubbling . Now, you may be aware that you can carbonate fruit using an ISI foamer with CO2, as the estimable Martin Lersch pointed out a few years [...]
August 2010
I’m quite sure the German donor-driven cannibalistic restaurant is ,thankfully, only a hoax . Sigh. Another high concept restaurant that I could have mocked sadly tossed into the dustbin of possible history. Though good for me, it actually reminds me of one of three jokes I can tell without screwing them up: Two cannibals are eating [...]
If you want to read some good stuff on some really unusual meat, hit this entry at Cooking Issues where David Arnold has the gastronomic cajones to order beaver, yak, a whole raccoon, some bear, and a lion steak and cook ‘em all. Some fascinating reading for the most nerdy of cooks. And the best [...]
So, most cooks these days know the cold consommé technique as described by Harold McGee. If you aren’t familiar, the technique involves creating a flavorful liquid, straining it, adding some gelatin (no where near enough to make gelatin), freezing it (which will break the gelatin), and finally allowing it to drip while wrapped in cheesecloth [...]
It’s hot and I’ve been thinking about lemonade. And not just any lemonade. I chef’d a party in June at the Taft Museum and I got to serve this insanely beautiful spiced lemonade. It was made by someone I used to work with, Danni Browning, the sous chef at eat well, and while she didn’t [...]
If you know who Nathan Myhrvold is, you may remember him as the former Chief Technical Officer of Microsoft. Not as many may know of Myhrvold’s passion for the kitchen and more specifically, modern cooking technique. But all that may change soon with the publication of Myhrvold’s “Modernist Cuisine: The Art and Science of Cooking“, [...]