|
Recipe File
|
Recipe File
|
Recipe File
|
Recipe File
|
|||
|
Off Topic
|
||
|
When an English language translation of Hervé This's Kitchen Mysteries was published in late 2007, I was pretty excited to read what he had to say. This (I think it's pronounced "tees") is famous as one of the founders of molecular gastronomy and for publishing a book by the same name in 2002. In his new book, he dives into some of the science of the kitchen and how it affects the way we cook. I was hoping for a book similar to those written by Harold McGee and Robert Wolke, but, unfortunately, that wasn't what I got. Kitchen Mysteries is available in the following formats: Hardcover Read complete article
|
This year's Fancy Food Show was excellent. I tasted a lot of new products, visited with some familiar companies, and learned a bit more about the food, food makers, and the food industry. I spent two days roaming the halls and only saw a fraction of what was on display, but here's what caught my eye during those couple of days.
Read complete article
|
|
Kitchen Notes
|
Equipment & Gear
|
|
|
Sometimes, buying cream in bulk is too good of a deal to pass up. For about the price of two cups (470 mL) of heavy cream at the supermarket, you can pick up a half gallon (8 cups) at the local wholesaler. But, unless you're cooking for a party, that's a lot of cream to use up before you hit the expiration date. After you've made a couple cream pies, clam chowder, and topped your angel food cake, you realize that you've only used four cups of cream! What do you do with the rest? Well. . . I make butter.
Read complete article
|
The surface on which you cut your meat, poutry, fish, and vegetables is as important as the knives you cut with. In this article, I'll examine some of the important considerations when choosing a board.
Read complete article
|
