We were revisiting our masa puree. This time we pureed the pressure-cooked masa while still hot. It...
Month: December 2013
We were working on stollen. As we rolled the dough, thoughts of donuts popped into our heads,...
We had not pressure-cooked candied ginger before, so we figured why not. We put the candied ginger...
Introverts and extroverts working together via The RSA.
We combined smoked maple syrup, roasted squash juice, yuzu juice, and salt. We vacuum sealed the mixture...
This flavored oil was a quiet star. We developed it with the chefs of Charcoal BYOB. Eric...
The Restaurant + The Book = The Menu Gluten Free Potato Bread Butternut Brodo roasted squash agnolotti,...
We took the pine nut whey and vacuum sealed it with under-ripe Asian pear pieces. We refrigerated...
Now that we no longer live in New York, I don’t get to celebrate Hanukkah with Uncle...
We combined 530 grams toasted pine nuts, 2700 grams buttermilk, 160 grams sugar, and 17 grams salt....
