The biggest complaint we have had and heard about low-temperature cooked eggs is about the texture of...
Month: April 2014
We started with our no-knead brioche dough from Ideas in Food: Great Recipes and Why They Work....
During a workshop, we were asked about puffed kelp. The chef had seen a picture of a...
Injecting brine into ingredients expedites the process. When we use a syringe, we are able to ensure...
After cooking and chilling the pork shoulder chops, we sliced them. We seared them in bacon fat...
Years ago, in a workshop, we made a giant shoulder chop. That was the catalyst for looking...
We brushed a long Napa cabbage with pork fat and placed it in a roasting pan just...
Everything has a chance to provide and receive flavor. It is up to the cook to narrow...
We started by cold smoking whole, unpeeled beets. We put the beets in the pressure cooker and...
The beauty of a restored hand-cranked Berkel slicer is second to none. It ranks with restored cars,...
