In the world of crispness, it’s all about the bubbles. Or at least, the sound of bubbles popping. Studies at Oxford University have shown that when we bite into a surface filled with small brittle cells, each fracture releases a quick burst of high-frequency sound. The more fractures in a bite, the more bursts of sound, and the more crispy the food seems to be. So how do we make things super crispy? Why, we add bubbles. Through carbonation to be exact. Let’s try it out with onion rings.
It’s been hot around Seattle – 80 degree days for weeks now. We have adapted quickly and now everyone is throwing BBQ’s as much as possible. This is of course a perfect excuse to continue making the sauces and rubs out of The Work and eating them. And so I have.
It’s been a bit since a new post has been put up – the longest since this blog has started. Not to say there hasn’t been cooking going on, just life got in the way and so a pause took place. I’ve even managed to mangle some Modernist Cuisine recipes that weren’t fit for posting. But not yesterday. The Fourth of July brought friends together for BBQ and fireworks. I opened The Work to try out some new sauces besides the BBQ sauces I’ve already done: South Carolina and Kentucky.
It’s been absolutely beautiful in Seattle the past few weeks. The sun has been out, the flowers are in full bloom, and generally the malaise that creeps into people’s day to day personalities after months of cloud cover has given way to smiles and laughter. And lots of exposed white, pale skin.
The food has changed as well as the smell of BBQs has been in the air while we enjoy a respite from the gray skies. I wanted a light snack that fit the warm days, and chose melon slices. That get glued together. As you do.
A dinner party. I haven’t had one since December, and I haven’t tackled The Work for the last few weeks, so I went back at it. This time I chose something I could prepare beforehand, so I wouldn’t be in the kitchen for most of the meal. Lamb Curry. I can sous vide the lamb, have the sauce on the stove, and just some quick plating will be all that is necessary. Well, almost.
A main course cooked in 6 minutes? And it’s not stir fry? This sounds like something worth looking into. And all you need is your trusty microwave. The New York Times already has covered the glory of microwaves and the making of this dish, but they were using the recipe from Modernist Cuisine at Homeinstead of the mighty Work. I could work my way through that book – Modernist Cuisine At Home At Home, I suppose – but I’ll save that for someone else. For this one, it’s Book Three, Chapter 11, Page 115. Let’s continue.
This was going to be a Halloween post but I had trouble with it and had to revisit it later to get it right. I mean, really, nothing says ‘Happy Holidays’ like a champagne glass filled with hot blood pudding custard. Actually, everything does besides that. Anyway, I made hot blood pudding custard.
I haven’t tackled a big recipe in a while, so it was time to consult The Work and give it a shot. I was having guests over and thought the Hungarian Beef Goulash from Volume Five would do the trick. And as usual, it was a lot of work and all sorts of unseen problems presented themselves. From procuring ingredients to equipment breakdowns, timing issues and even a poorly focused camera (as you’ll see – sorry about that), this one barely made it through. But made it through it did.