Entries from November 2007 ↓

The extraordinary article on Ketchup finally up on gladwell dot com

After breaking the ketchup down into its component parts, the testers assessed the critical dimension of “amplitude,” the word sensory experts use to describe flavors that are well blended and balanced, that “bloom” in the mouth. “The difference between high and low amplitude is the difference between my son and a great pianist playing ‘Ode to Joy’ on the piano,” Chambers says. “They are playing the same notes, but they blend better with the great pianist.” Pepperidge Farm shortbread cookies are considered to have high amplitude. So are Hellman’s mayonnaise and Sara Lee poundcake. When something is high in amplitude, all its constituent elements converge into a single gestalt.

on the Skinny Chef

Knives, the cornerstone of cooking, are the most important and versatile kitchen tool that we have! Using sharp knives makes cooking fun, because you can work with ease, chop faster, and prepare meals that taste fresher.

By Steven A. Shaw in Slate Magazine

Copyright protection is weak when it comes to recipes. The U.S. Copyright Office states, “Mere listings of ingredients as in recipes, formulas, compounds or prescriptions, are not subject to copyright protection.” Explanatory notes—like the paragraph before the recipe where the author reminisces about dinners on the family farm—are protected, but the recipe itself is not. That’s why Colonel Sanders has had to work so hard to keep his recipes a secret.

Cat Cora on a hot ‘Iron Chef’

Iron Chef America’s” Cat Cora has outflambéed some of the best in the business, but the only female chef on the popular Food Network show has set her sights on one competitor in particular.”I really want to challenge Gordon Ramsay,” Cora told the Daily News. “I think that would be a good battle. He’s one of the chefs that really stands out for me. He needs to get in there and get knocked up a little bit.”

By Jill Hunter Pellettieri in Slate Magazine

Turkey fried rice. Turkey-mushroom casserole. Turkey dinner muffins. Turkey samosas. Turkey hash. Strawberry-turkey spinach salad. Turkey and veggie lasagna. Turkey chowder with wild rice, crimini, and pancetta. Turkey quesadilla suiza.
Turkey and veggie lasagna. Turkey and veggie lasagnaReading this list of recipes—and trust me, there are plenty more—is enough to make you want to go cold turkey on turkey.

Happy Thanksgiving, all!

via eGullet.org Forums

incredible collection of photos and descriptions.

from the The Culinary Institute of America

The Culinary Institute of America’s podcast series “Insight From The Inside” gives aspiring student chefs a unique glimpse inside the world’s premier culinary college through the eyes and personal testimonials of our more than 2,700 students.”Insight From The Inside” also includes interviews with a variety of the CIA’s celebrity chef alumni that offer the listener a first-hand perspective when it comes to what it takes to become successful in the foodservice industry - as told by those who have paid their dues and have made it big.

ViaFine Cooking

No matter what kind of Thanksgiving cook you are, you’ve come to the right place. Wondering where to begin? For total ease, try one of our menus, complete with shopping lists and timelines. Regardless of whether you have four hours or forty-eight, whether your guest list is small or large, we’ve got the solution for you

Food Hacking Wiki

Welcome to the Food Hacking Wiki. We invite you to check out our works in progress- recipes in development, dining projects, kitchen hack labs, research on products and techniques, and other culinary writing.

part molecular gastronomy, part geeks-at-play it’s an odd and fun read. for example

Hot chocolate Mousse
From Food Hacking

 

Recipe

 

225 g 30% cream
150 g 64% chocolate (Valrhona Manjari)
1 g xanthan gum

• Bring cream up to the boil and blitz in xantham gum.
• Whisk into chocolate.
• Pour into a heated Nitrous Oxide Siphon and add 4 charges. Dispense immediately.
  Developed and conducted by Sam and Marc for fun.

Development

• Push the cream element so there is more air in foam. Need to maintain richness and melting character
• Replace the cream element with boiling water to get a cleaner chocolate taste
• Try using foie gras, stabilized with deodorized cocoa butter.
• Leave out xantham gum.
• Flavor with mexican hot chocolate (cinnamon, vanilla).

 Or, how to bake a four-tiered chocolate cake in one small oven, fit it into an overhead bin and then drive it over a mountain range.

Via Wandering Spoon