21 Tuesday Aug 2012
Posted in dehydration, foams, MC at home, recipes
Rice, sesame seeds, oil, salt. That’s all you need to create some tasty little crispy treats and learn a bit of food science. OK, and a dehydrator. That helps too. But that makes it science-y, right? Right.
08 Wednesday Aug 2012
Posted in blow shit up, fermentation, rotary evaporation
Scott In The Kitchen, Power Cookin’
Scott and I dropped into Chris’ place to just get together and cook. To try things out and see what came up. The agenda was loose, the wine was open, and the kitchen was ready. So we went for it.
30 Monday Jul 2012
Posted in blow shit up
The guys from Tested.com came to Seattle, so I shared with them one of the projects that’s been on my mind lately: making perfect pizzas at home. In a previous post, I discussed my approach to making great pizza dough. But, dough is only one half of the equation. Without a good oven, the best dough in the world still won’t produce quality pizza.
30 Monday Jul 2012
Posted in combi oven, MC at home, recipes, sous vide, vacuum sealing
I had quite a bit of BBQ sauce from the barbeque I went to last week. I even brought it to another barbeque, but still had leftovers. What to do? A quick look in the book and I found a recipe that uses the sauces: pulled mushrooms. It’s like spaghetti marinara except they’re mushroom noodles in BBQ sauce. Why of course it’s like that. Plus the recipe was inspired by Ideas In Food. Since I had recently met Alex over at Scott’s a few weeks back, it seemed fortuitous. Time to head to the Asian grocery store.
24 Tuesday Jul 2012
Posted in MC at home, recipes
I was going to a summer BBQ and thought it would be nice to bring a variety of sauces for people to pick and choose. Nathan Myhrvold has a special passion for BBQ, having won first place in the barbeque world championships in Memphis, Tennessee. There are eight recipes in the book (not to mention a two page regional map of the different varieties throughout the American south). I chose to do half of them: Kansas City, Memphis, North Carolina (Eastern Region), and North Carolina (Lexington Style).
18 Wednesday Jul 2012
Posted in marination, MC at home, recipes, sous vide, vacuum sealing
Tags
I had half of a flank steak left from my foray into microwaved beef jerky, so I needed to use it up. Luckily, just 15 pages later in the The Work, there was a recipe for Kalbi Flank Steak. This is interesting because in Korean, Kalbi means “rib”, and the marinade is applied mostly to beef and pork ribs. But hey, we’re Modernists, right? Let’s see what a different technique applied to the same product can create.
09 Monday Jul 2012
Posted in combi oven, kitchen design, sous vide
Concerning kitchen design, I ended up at a party last weekend and saw quite a home kitchen setup. As you can see, they built a custom space for their Rational combi oven. Also notice their Sous Vide Supreme, Pacojet, and Vitamix. Both extreme and extremely cool.
Jethro
05 Thursday Jul 2012
Posted in brining, curing, dehydration, MC at home, microwave, recipes
Beef jerky seems so expensive at the store. I always pass by it because I never feel like I’d get a good value out of it. Then I came across the recipe in Modernist Cuisine and thought I could do it for cheaper. Well, not really.
13 Wednesday Jun 2012
Posted in kitchen design
Tags
kitchen design, Modernist Cuisine, Noma, Nordic Food Lab, power sources, Rene Redpenzi, shelving, storage, The Cooking Lab
Gastrophysics Labs In All Its Glory
I’ve found that once you really get into cooking, your available space gets sucked up quick. With new gadgets, ingredients and serviceware, there’s barely enough room left to actually prepare the food you want to cook. With chamber vacuum sealers, centrifuges and the like, it’s even more so for a cook pursuing Modernist cooking. So what’s a home cook to do? I figured I’d take a look at what the big guys are up to: the Nordic Food Lab, the Noma Food Lab, and The Cooking Lab of Modernist Cuisine.
22 Tuesday May 2012
Posted in cooling
Tags
So, I got a blast chiller. A reach-in blast chiller.
OK, I might have gone overboard.
Jet City Gastrophysics 