Entries Tagged 'la technique' ↓

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.

in the New York Times

Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with … well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients.

CHOW’s molecular gastronomy cheat sheet

7. Eat the document. Arguably the biggest gee-whiz innovation in the genre has been the edible menus by Homaro Cantu of Moto. Using an ink-jet printer adapted for inks made from fruit and vegetables, and paper made of soybean and potato starch, he has created menus that taste like everything from sushi to steak.

Found on Wired.com

His team is using nuclear magnetic resonance to analyze carrot-based soup stocks and studying why green beans change color when cooked. But he says that the next big idea he wants to tackle is the role that love — of the cook for the diners, the diners for the cook, and of everyone for each other — plays in determining tastes. “Cooking for someone is a way of telling them, ‘I love you.’ This has to be understood, of course,” This says before pausing for a second. “But first, I do my job with the carrots.”

A far cry from boil-in-a-bag, French sous vide technique mesmerizes Bay Area chefs

Chris Whaley, chef at Picco in Larkspur, vacuum-seals rhubarb in a heat-proof plastic bag with white wine-vanilla syrup, gently poaches it in a water bath, and spoons it atop individual almond tarts. At first bite, the rhubarb seems uncooked because it’s so pleasingly crunchy. But it’s not at all stringy or tough. It’s just a whole new, delicious rhubarb.